Occupations > British wine-maker, and domestic brewer

BOILING.
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ed, in nearly the same ratio in which the quanti¬
ty is decreased. When the required quantity, as
found by the guage, has been run into the under-
back, the tap of the mash-tun is turned. In the
meantime the copper has again filled and the
water in it boiled, and when cooled to the tem¬
perature of 195°, it is run on to the bed of the
grains, for the purpose of making table-beer.
This quantity of water should not much exceed
the quantity of beer intended to be made, for the
wort still remaining with the mash will make up
for the loss of 20 per cent. Before the water has
been drawn off, the copper fire is damped, and
two pailsful of wort must be ready to be put into
the copper the moment it is empty, to prevent its
being injured by standing dry over the fire. The
whole of the ale-wort is then put in as quickly
as possible, the fire replenished that it may the
sooner boil, it being of consequence that no delay
should be sufiered to take place here.
BOILING.
Whenever the wort is put into the copper, one-
half of the hops intended to be used is put in with
it; the proportion being one pound of the best
East Kent hops that can be procured to each