Occupations > British wine-maker, and domestic brewer

THE BREWHOUSE, AND COPPER. 299
top should be sufficiently large to admit of a per¬
son’s hand and arm going in to clean the cask;
these bung-holes ought to have wooden plugs to
fit them exactly. The stands should be about
eighteen inches or two feet high.
Besides these utensils, there are required a
couple of pails to hold three gallons each, a
wooden piggen to hold a gallon and a half, steps
so high and so constructed as to allow a person to
stand in security to stir the worts in the copper,
and a shovel to throw the grains from the mash-
tun. Having described the utensils necessary for
brewing, I now proceed to shew the way in which
they are to be placed, so as to avoid expense and
unnecessary labour.
THE BREWHOUSE.
The brewhouse should be lofty, so as to admit of
the copper being sufficiently high to allow the
contents to run into the coolers, and then again
from the coolers into the fermenting tun, and from
the fermenting tun into the casks; and these last
should be set on stands from eighteen inches to
two feet high from the ground.
THE COPPER.
The copper should be set near the entrance of