Occupations > British wine-maker, and domestic brewer

THE MASH-TUN.
295
cuts it let it be marked; other two gallons put in,
and another mark put on the stick, and so on for
every two gallons until the copper is filled. The
stick should either be black with white lines, or
white with black lines, so that they may be easily
seen; and the number of the gallons should be
marked on every line; this should be called the
copper gauge-stick, and marked No. 1. It is very
necessary that the operator should gauge his cop¬
per always in one place; and for this purpose, it
would be well were he to make some mark in a
particular part of it as a guide to direct him.
THE MASH-TUB OR TUN.
The mash-tun should be of a capacity to hold
140 to 160 gallons; it should have a false bottom,
which is to be made of several pieces, and perfo¬
rated with small gimlet holes, very close to each
other. A hoop of wood is to be nailed inside
round the bottom of the mash-tun, of about two
or three inches in breadth, to support the false
bottom, which should be about three inches above
the real bottom; a tap must be placed where there
is this false bottom, at the under part of the mash-
tun, but so that the top of it does not rise above
the surface of the real bottom. I consider a false
bottom, for many reasons, so great an advantage,
that I should advise such families as brew their