hour's boiling for half of the hops, and half an hour for the remainder. This is quite sufficient to extract the aroma and first bitter principle, and impart to the ale that fine aromatic flavour which it should possess when finished in the highest state of perfection.

After the worts have been boiled from one and a half to two hours, according to the quantity to be boiled down to strength, the fire is drawn, and they are allowed to remain in the boiler for half an hour. This arrangement allows the hops to infuse the better, and reduces, at the same time, the capacity of the worts to escape by evaporation, which is greatest at the boiling-point.

Before being pitched to ferment, the worts are drained through the hopback, and cooled down in the usual manner. This heat is 2° below the standard; but with these strong worts it is prudent to be under the common brewers' heats, whose ales are weaker in saccharine extract. The quantity of ale required is nine hogsheads, or thirteen and a half barrels, and the weight in saccharine extract is one hundred and thirty-four pounds per barrel.

Six gallons of yeast is the quantity for ferment. Half a barrel of worts is run into the gyle-tun, with which the yeast is mixed; and the remainder of the worts immediately pitched in full flow from the coolers at 60°, as previously mentioned.

With the exception that during the carbonic acid formation the froth rises on the surface of the holder, and sometimes swells up to the head of the tun, the appearance of the gyle becomes similar to that of common ale. This is always the sure sign of a healthy, vigorous

fermentation. From having been pitched at 60°, the worts take more time to come to maturity for cleansing; but they are generally ready within forty-eight hours. One pound of salt and three pounds of flour are thrown into the gyle before cleansing, and, as usual in quick fermentation, the yeast and worts are plunged and mixed together.

The worts are cleansed in pipes set on their bilge on stillions. The common method of filling up when working out until they come to yeast, is generally fol lowed in making home-brewed alc. The pipes must be filled up every hour for the first six hours; then every two hours, until the worts come to form yeast, then every four hours until cleansed.

The ale arrives at the stage of what is called the "first fining" within six or seven weeks after cleansing; and may be bunged down and brought into uso. But it is a general practice, in family establishments of magnitude, to hop down the new ale for keeping; the ale used from the cellars being in succession of stock, generally from six to twelve months old. Six pounds weight of hops are put into each pipe of new ale, which is reckoned sufficient to keep it over the summer season. The bungs are always out for the first two or three months. The cask being kept full, and the hops remaining at the surface, render driving the bung unnecessary, and prevent the ale running into the acetous state.

In all cellars where a large stock of ale is kept, the bungs of the pipes must be raised before the heats of summer, and one and a half pounds of the best hops put into each, as required; they are kept slack-bunged, with

a vent-plug in each cask. Ale, in bottle, should never be kept longer than the season in which it was intended to be used. But when in wood, it may be preserved in fine condition for many years. The judicious addition

of hops, seasonably made, is the means for its preservation. When ale has been more than one year in the cask, it may be renewed as follows:-The contents of two pipes are overturned into three empty ones, which latter will require about thirty-six gallons of new ale, each, to fill them up; care being taken that the old ale is racked off puro and free from the hops which had been put into it in former years for its preservation. The new ale must be as strong, or stronger if possible, than that to which it is added; and it must be added in a day or two after being cleansed, and before it is removed from the stillions. Three pounds of the finest hops are to be put into each pipe, which are bunged down, and placed on end in the cellars. This ale, supposing that both the old and new are made from nine or ten bushels of malt to each hogshead, when ripe, approaches to wine in quality, and affords, in all probability, the best sample of "HOME-BREWED ALE."

SMALL BEERS.

THIS is one thing concerning which but few writers on brewing have said any thing definite or instructive. Whether it has been because they considered it of too little importance, or whether they have not taken the pains to inform themselves on the subject, I am unable to say; but certain it is that nothing useful on the subject has been given in any scientific book on brewing, so far as I have been able to ascertain.

I have been at no little trouble in informing myself on this point, that I might be enabled to give the practical processes. In most of our large cities, immense quantities of these small beers, soda water, congress water, &c. &c. are consumed daily, and it is therefore a matter of great importance to know how they are made; from the fact that unless they are properly made, they will very seriously affect the health of those who consume them. I have gone into details on this subject, though, in another work prepared by me, entitled, "DETECTION OF FRAUD AND PROTECTION OF HEALTH," published in Philadelphia, to which the reader is referred for further information. One great object in preparing this work on brewing, is to give the necessary information on the subject that will enable those living in the interior of the country to carry through successfully all the processes of brewing.

In many small villages throughout the country, the subject under consideration must prove of great interest; for in those places, very often, a brewery of any size

could not be supported; whereas the small beers soon to be described could be made and sold with a fair remuneration to the manufacturer. Again, these beers can be made for family use, and would be much better than the highly intoxicating liquors. The processes for making them are so simple, that every person can brew his own beer if he desires to do so; and it would be far preferable to purchasing beer of a dishonest dealer, for things prejudicial to health are too often used by them.

ROOT BEER.

THIS, though a cheap beer, is, with many persons, a great favourite; and it is thought by some to be quite conducive to health at certain seasons of the year. As I am treating of the practical processes of brewing, it would perhaps be out of place for me to speak of its good or bad qualities in this respect; but may be permitted to say, that if used in moderation, this beer is a wholesome beverage, when it is properly made. The sarsaparilla has a world-wide reputation at the present day, and if good in one form, such as "syrup," "extract," &c., it is undoubtedly so in the form of beer, as has been proved by observation. It is made as follows :—

Take of molasses 3 gallons; add to this 10 gallons of water at 60°. Let this stand for two hours, then pour into a barrel and add,

Powdered or bruised sassafras bark.........pound