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quarters of good malt, with a shade of colour, weighing 42 lbs. per bushel. The copper having been brought to boil, and allowed to boil for some time, should be nearly full, leaving room only for cooling down, with cold liquor, to a proper temperature. If the malt hopper be so constructed as to run the malt into the mash-tun at any time, it is better to run the first liquor into the tun previously to the malt being put into the mash-tun, allowing it to come down to its proper temperature in the tun; the malt may then be run into the tun gradually, while the mashing is going on. The malt in this instance had been previously placed in the tun.

7 —Turn on eighteen barrels, at 169°, allowing the copper to be gaining in heat at the same time: mash until the malt is all thoroughly mixed with the liquor, fifteen minutes or more, if necessary. Liquor in copper now at 185°; turn on