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great desideratum, in this case, is to get on with the process with the least possible delay, and to let no part of the worts remain longer than is absolutely necessary, between the mash-tun and the copper. As beer of from 24 to 27 lbs. gravity per barrel is now very generally wanted, we shall take here 24 lbs. for our standard, having no mashing-machine.

The copper having been previously brought to boil, the water should now be cooled to a temperature of 180°, by adding what may be necessary of cold water for that purpose. Eight quarters of tolerably good malt standing in sacks near the mash-tun, weight 40 lbs. per bushel.

Commence brewing at seven o’clock in the morning. Let run into mash-tun 14 barrels at 180°; stir it about until it gets down to 170°; then turn your malt into the tun, sack by sack, thoroughly mixing it with oars and rakes, as you proceed. If the mash should become too stiff for working, run one barrel or two barrels, if found necessary, from under the false bottom of your mash-tun into the mash; this will enable you to infuse all your malt. Now get on your ﬁre until the water in the copper