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proceeding with the directions for the next brewing, in which there are two boilings of the worts with only one copper, it may be necessary to give some information respecting the most eligible mode under these circumstances of boiling.

The practice of extensive brewers, during the last century, was to have generally three boilings of the worts in every brewing. The first was called the hop-wort; the second the jack-wort, and the third, the blue-wort. At that time, what are now termed raw or return worts, were but little known, and of course, seldom employed. It was therefore necessary, they considered, to have three boilings, in order to get the best possible extract from the malt; and perhaps they were right. Now, however, when the mode of making extracts begins to be much better understood, three boilings in the same brewing are seldom resorted to, excepting by those who obstinately adhere to the old practice, which has no other claim to adoption than its antiquity.

It has been already stated, that all delay in the process of brewing should as far as possible be avoided. Three boilings must necessarily occupy more time than two, and two boilings more time than one; if therefore the position be allowed (of which there can be no doubt), that all delays are