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

hops into a little hot water to open the pores, then put the hops and water into the tub, run the wort upon them, and boil them together for an hour. Strain the liquor through a coarse sieve, and set it to cool. If the whole be not cool enough that day to add to it the yeast, a pail or two of wort may be prepared, and a quart of yeast added to it over night. Before tunning, all the wort should be put together, and thoroughly mixed. When it has done working, paste a piece of paper on the bung-hole, and after three days it may be fastened close. In less than a month the beer will be fit for use. See ALE, MALT, BEER. BREWING UTENSILS. The most desirable object in the process of brewing is the fixing of the copper, so as to make the fire come directly under the bottom of it. Many coppers are injured, and rendered unserviceable, for want of proper attention to this particular. The method adopted by the most experienced bricklayers is to divide the heat of the fire by a stop; and if the door and the draft be in a direct line, the stop must be erected from the middle of each outline of the grating, and parallel with the centre sides of the copper. The stop is nothing more than a thin wall in the centre of the right and left sides of the copper, ascending half way to the top of it; on the top of which must be left a small cavity, four or five inches square, for a draft of that half part of the fire which is next to the copper door, to pass through, and then the building must close all round to the finishing at the top. By this method of fixing the copper, the heat will communicate from the outward part of the fire round the outward half of the copper through the cavity; as also will the furthest part of the fire, which contracts a conjunction of the whole, and