48. The next stage of the liquor is in the _tun-tub_, where it is _set to work_. Now, a very great point is, the _degree of heat_ that the liquor is to be at when it is set to working. The proper heat is seventy degrees; so that a thermometer makes this matter sure. In the country they determine the degree of heat by merely putting a finger into the liquor. Seventy degrees is but _just warm_, a gentle _luke-warmth_. Nothing like _heat_. A little experience makes perfectness in such a matter. When at the proper heat, or nearly, (for the liquor will cool a little in being removed,) put it into the _tun-tub_. And now, before I speak of the act of setting the beer to work, I must describe this _tun-tub_, which I first mentioned in Paragraph 42. It is to hold _thirty gallons_, as you have seen; and nothing is better than an old _cask_ of that size, or somewhat larger, with the head taken out, or cut off. But, indeed, any tub of sufficient dimensions, and of about the same depth proportioned to the width as a cask or barrel has, will do for the purpose. Having put the liquor into the tun-tub, you put in the _yeast_. About _half a pint_ of good yeast is sufficient. This should first be put into a thing of some sort that will hold about a gallon of your liquor; the thing should then be nearly filled with liquor, and with a stick or spoon you should mix the yeast well with the liquor in this bowl, or other thing, and stir in along with the yeast a handful of _wheat or rye flour_. This mixture is then to be poured out clean into the tun-tub, and the whole mass of the liquor is then to be agitated well by lading up and pouring down again with your bowl-dish, till the yeast be well mixed with the liquor. Some people do the thing in another manner. They mix up the yeast and flour with some liquor (as just mentioned) taken out of the coolers; and then they set the little vessel that contains this mixture down _on the bottom of the tun-tub_; and, leaving it there, put the liquor out of the coolers into the tun-tub. Being placed at the bottom, and having the liquor poured on it, the mixture is, perhaps, more perfectly effected in this way than in any way. The _flour_ may not be necessary; but, as the country people use it, it is, doubtless, of some use; for their hereditary experience has not been for nothing. When your liquor is thus properly put into the tun-tub and set a working, cover over the top of the tub by laying across it a sack or two, or something that will answer the purpose.