Occupations > British wine-maker, and domestic brewer

A QUARTER OF MALT. 285
tained by the saccharometer, and noted in a book
kept for the purpose.
The operator ought to be made sensible, that
when he brews from a quarter of malt (which is
a very good quantity for a family brewing), he
has in his mash-tun saccharine matter as valu¬
able to him as 192 lbs. of sugar, taking it for
granted that he uses the very best pale malt. He
must bear in mind, however, that scarcely one-
half of this saccharum can be extracted by the
first mashing, should equal measure of water and
malt be employed, namely, eight gallons of water
to each bushel. In this case, I have assumed
that sixty-six gallons of water have been used for
mashing, and forty gallons have been drawn off,
the gravity of which should be 86f (this is sup¬
posing that one-half of the saccharum has been
extracted). This gravity is exactly equal to two
pounds and two-fifths of a pound of sugar to each
gallon.
These forty gallons of wort contain ninty-six
pounds of the saccharum; and the second wort
having been drawn off to the extent of forty-two
gallons, will deprive the mash of one half of the
saccharum that was left in it, after the first ex¬
traction. Now, there remains in the mash only
forty-eight, instead of ninety-six, the half of the
original 192. Having now drawn off forty gal¬
lons at 86 f, and forty-two gallons at 41} gravity