The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

hour afterwards. By this mode of proceeding, the boilings will regularly succeed each other, which will greatly expedite the business. In the course of mashing, be careful to stir it thoroughly from the bottom, especially round the basket, that there may be no adhesion, in any part of the mash. Previous to running it off, be prepared with a pail to catch the first flush, as that is generally thick, and return it to the mash two or three times, till it run clear and fine. By this time the copper should be boiling, and a convenient tub placed close to the mash-tub. Put into it half the quantity of boiling water intended for drawing off the best wort; after which the copper must be filled up again, and proper attention paid to the fire. Meanwhile, keep slopping and wetting the mash with the hot water out of the tub, in moderate quantities, every eight or ten minutes, till all the water is added to the mash. Then let off the remaining quantity, which will be boiling hot, and this will finish the process for strong beer. Boil up the copper as quick as possible for the second mash, whether intended for strong or small beer. Empty the boiling water into the tub by the side of the mash, as in the former instance, and renew the process. Great care is required in boiling the wort after it is drawn off, and the hops must be put in with the first boiling. In filling the copper with the wort, leave sufficient room for boiling, that there may be no waste in boiling over, and make a good fire under it. Quick boiling is a part of the business that requires particular attention, and great caution must be observed when the liquor begins to swell in waves in the copper. The furnace door must be opened, and the fire damped or regulated to suit the boiling of the wort. In order to ascertain the proper time for boiling the liquor, lade out some of it; and if a working be discovered,