When sparging is completed, the brew-master changes the scene of his activity; he descends to the floor immediately below the one where his mash-tuns are placed. These two floors are closely connected with each other; in fact, through large openings in the ceiling, which openings are surrounded by substantial guard rails, we gain an almost unobstructed view of both rooms at one and the same time; and even if we knew nothing at all of brewing, the sight of so many pipes, tubes, funnels and shafts connecting the upper floor with the lower, would convince us that the closest relation exists between the two rooms. On this lower floor our attention is at once attracted by three huge copper kettles, every part of which, as well as the many pipes which we see here, at once impresses us with the truth of the saying, that when a brewer is doing nothing, he cleans and polishes his utensils. Indeed, the pride which every journeyman brewer takes in the cleanliness of the establishment is made manifest at every step we take; but here, in the kettle-room, where every object far and near is faithfully reflected, as if in a mirror, upon the resplendent sides of the brew-kettles, an extra effort seems to have been made to outshine every other department. The liquid which now runs from the mash-tun into the boiling-copper contains all the ingredients which constitute what we may call the body of the beer; it is the extract of a highly nutritious grain, gained in such a way as to justify the designation of liquid bread, which an eminent chemist has assigned to malt liquors. But all the nourishing qualities of the grain have not been extracted; a very large proportion, comparatively speaking, remain in that part of it for which the brewer has no further use. In the brewery under description these grains are conveyed through large pipes from the mash-tuns to the ground floor, or, rather, to an arch-way where wagons may be brought to receive them. They are used as food for cattle and have proved to be the best nutriment for milch-cows. According to the exhaustive analysis made by the Agricultural Experiment Station of this State, and many other investigations, brewers’ grains, even when no longer perfectly fresh, are usually nourishing and, when fed to milch-cows, tend to increase the quantity and enhance the quality of the milk. It is estimated that no less than two-thirds of the bulk of brewers’ grains, as they issue from the mash-tun, consist of water, and this moisture not only militates against the transportation of the grain to rural points, but also accelerates decomposition—two reasons which have prevented a more general utilization of the grains by dairymen. A number of grains-drying machines have been invented, and we learn of others in course of construction, by which the grains may be profitably dried and preserved. [Sidenote: BOILING THE WORT]