Occupations > British wine-maker, and domestic brewer

THE COOLERS.
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below the level of the bottom of the copper. One
cooler should be placed on one side of the brew-
house (which must be of an oblong form), and the
other on the other side, exactly opposite; a space
should be left on each wall for a slap shutter be¬
hind the coolers, of the same length as they are,
of the depth of two feet or two feet and a half;
the bottom lines of the spaces being on a level
with the top of the coolers, in order that there may
be a free circulation of air. The coolers should
he a little higher at one end than at the other,
that, at the time of drawing off, they may com¬
pletely empty themselves. Care, however, is ne¬
cessary here that they may not be too much so, as
the sediment would come along with the worts,
when they are rapidly drawn off, which will be on
some occasions. The pipes of the coolers are
placed at the lower ends, to conduct the worts
into the fermenting tun. It would be advisable,
besides the ventilator over the copper and those
behind the coolers, to have one at the top in the
centre of the brewhouse; and this will be a great
means of preserving the wood work.
I should recommend the brewhouse to be paved
throughout, and so arranged that one part shall
be higher than another, to allow the water to run
freely off by the sewer at the time of washing it.
There should be a place very near the copper to
hold the coals.