The refrigerating plant rests upon a massive foundation; it has three floors, including the ground floor, and covers twelve thousand five hundred square feet of the brewery premises. The system of cooling rests upon the principles first applied to this purpose, in 1849, by Gorrie, but has been improved upon during the successive stages of its development to an extent far exceeding the progress of any other scientific discovery. As applied in this brewery, the system performs its functions by means of the _direct_ expansion of ammonia in iron pipes, placed under the ceilings and on the walls of the cellars; a far more effective and economical method than the system by which the brine, after being cooled in large tanks, is forced through the cooling pipes by means of steam pumps. The plant consists of four De La Vergne machines, each of an ice-melting capacity of 310 tons; these cool about forty cellars, or an aggregate space of 1,750,000 cubic feet, and furnish, in addition to this, all the ice-cold water required for the attemperators in the fermenting tuns, and for the coolers over which the wort passes when it leaves the cooling-tank, as explained. To describe the intricate process of cooling is a difficult task, save on the assumption that the reader fully understands the principles upon which the system is based. We must take it for granted that the reader knows that the rapid expansion of a compressed gas, as well as the volatilization of some liquids, is invariably followed by a lowering of the temperature, and that by a proper utilization of this change of temperature intense cold, to almost any degree below the freezing point, may be produced at will. The machines invented for this purpose vary considerably, both in effectiveness and cost, and in almost every country a different system is in vogue. The best American machines appear to be compounds of all the virtues and advantages of the most approved systems now in use; and it is claimed that the De La Vergne refrigerator yields to none in any respect. The principal parts of this apparatus are the boilers, expansion cocks, refrigerating coils, compressors, separating tank and ammonia condensers. The boilers are placed on the ground-floor, the machines on the next, and the condensers on the top-floor. Like every other material or agent we have thus far described, the ammonia, too, passes through a number of variously connected circuits, down into tiers upon tiers of cellars, and up again through the three floors above ground, only to recommence the same journey and repeat it again and again for the self-same purpose. The ammonia first goes in a liquid state into the cellar, where it is distributed by means of expansion cocks into the refrigerating coils; thence the three machines draw it up in a gaseous state and compress it. From the compressors, it passes into a separating tank, and here the oil is eliminated and sent to