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Rules for Brewing.
a hogshead, and the softest and clearest water you can
get.
Observe the day before to have your vessels clean,
and never use your tubs for any other use, except to
make wines.
Let the casks be made clean the day before with boil-
ing water; and if the bung is big enough, scrub them
well with a little birch-broom or brush ; if they are very
bad, take out the heads, and let them be scrubbed clean
with a hand brush, sand, and fullers-earth. Put on
the heads again, and scald them well, throw in the
barrel a piece of unslacked lime, and stop the bung
close.
The first copper of water, when it boils, pour in the
mash-tub, and let it be cool enough to see your face in ;
then put in the malt, and let it be well mashed; have a
copper of water boiling in the mean time, and when the
malt is well mashed, fill the mashing-tub, stir it well again,
and cover it over with the sacks. Let it stand three
hours, set a broad shallow tub under the cock, let it run
softly, and if it is thick throw it up again till it runs
fine, throw a handful of hops in the under tub, let the
mash run in it, and fill the tubs till all is run off. Have
water boiling in the copper, and lay' as much more on as
you have occasion for, allowing one-third for boiling and
waste. Let it stand an hour, boiling more water to fill
the mash-tub for small beer ; let the fire down a little,
and put it iu tubs enough to fill the mash. Let the se-
cond mash be run off, and fill the copper with the first
wort; put in part of the hops, and boil it quick ; an
hour is long enough ; when it is half boiled, throw m a
handful of salt. Have a clean white wand, and dip it
in the copper, if the wort feels clammy, it is boiled enough;
slacken the fire, and take off the wort. Have ready a
large tub, put two sticks across, and set the straining
basket over the tub on the sticks, and strain the wort
through it. Put the other wort on to boil with the rest
