85 / 154
MA....~UFACTURING .A...~D
ADL'LTI:HATI1\G J.IQL'ORS.
85
These articles
will
vary in value from £50 up–
wards, to many hundreds, according to the extent of
the brewing ; but the whole of them necessary for a
private family may be bought for less than the for–
mer amount. By proper care they will last for thirty
or forty years, and still be in a useful state. The
·place where these vessels are kept,' and the operations
carried on, is called the "
Brewlumse."
The
materials
necessary to brew beer are,
good
malt,
hops, and·water,
and a little
yeast.
The
malt
is bruised or crushed
in
a mill before
brewing, that it may be acted on the more readily
by the water. It should not be ground too small, as
it would then make the wort thick ; the ·crushed
malt may advantageously lie for a few days in a cool
situation, by which it will attract a considerable
quantity of moisture from the air, and consequently
its soluble portion
will
b~
the more easily dissolved
. out by the water used in mashing. Pale malt may
be used coarser than amber or brown malt. A
bushel of malt should make a bushel and a qll;arter
when ground, and a quarter should yield between
9-l and 10 bushels, the quantity slightly varying ac-
•cording to the degree of bruising it has undergone.
On the large scale, malt is ground in crushing mills,
furnished with iron rollers ; and on a small scale, by
woodea rollers or small mills worked by hand. For
Digitized
by