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private or family brewing it is quite as necessary to adhere to the general rules laid down in the foregoing pages as it is in a large establishment. Families commonly brew only twice a year, in October and March. It has been already stated, that malt which has been kept over the summer, is liable to get slack or moist from exposure to the atmosphere, and that such malt will almost invariably produce unsound beer. Private families, therefore, cannot be too careful in selecting their malt for October brewing. If they must brew with malt of the above description, they should insist, that before delivery, it should be again dried upon the kiln, so as to expel the moisture, even although it should cost them two shillings per quarter more; or, they may delay their brewing until good new malt can be procured. The March brewings are frequently better than those in October, from the above-mentioned precaution not being attended to. The brewing vessels also are liable to get tainted from being long out of use, it would therefore be advisable to scald them out before brewing, with