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

and the hops are sinking, the wort is boiled enough. Long and slow boiling injures and wastes the liquor. As soon as it is sufficiently boiled, run the liquor through a cloth or fine sieve into some coolers, to free it from the hops, and to get a proper quantity cooled immediately to set it to work. If the brewhouse be not sufficiently airy to cool a quantity soon, the liquor must be emptied into shallow tubs, and placed in a passage where there is a thorough draught of air, but where it is not exposed to rain or wet. The remainder in the copper may then be let into the first cooler, taking care to attend to the hops, and to make a clear passage through the strainer. The hops must be returned into the copper, after having run off four or five pailfuls of the liquor for the first cooling, and then it must be set to work in the following manner. Take four quarts of yeast, and divide half of it into small wooden bowls or basons, adding to it an equal quantity of wort nearly cold. As soon as it ferments to the top of the basons, put it into two pails; and when that works to the top, distribute it into two wide open tubs. Fill them half full with cool wort, and cover them over, till it comes to a fine white head. This will be accomplished in about three hours, and then both quantities may be put together into the working tub, with the addition of as much wort as is sufficiently cooled. If the weather be mild and open, it cannot be worked too cold. If the brewing be performed in frosty weather, the brewhouse must be kept warm; but hot wort must never be added to keep the liquor to a blood heat. Attention also must be paid to the quality of the yeast, or it may spoil all the beer. If it has been taken from foxed beer, or such as has been heated by ill management in the working,