The kettle is mounted upon the furnace, so as to bear upon the four walls about 4 inches, and rests upon a bed of clay, which must leave no passage to the action of the fire; it is lined externally with bricks, and must have a pipe on one of its sides, to draw off the liquor. Under the kettle, 15 inches from the bottom, is a flue for the heat, running through all its length. It is 2-1/2 feet wide at bottom, extending like a fan at the top, about 6 inches on each side, so that the flame may circulate in all the breadth of the kettle. On the fore part of this flue, facing the door, is a hearth, occupying all its breadth, and 2 feet long. The rest of the flue is paved with bricks, and rises insensibly 4 inches towards the chimney, in which it opens by two holes, 1-1/2 inches wide, 8 or 9 inches high. Immediately under the hearth, is a mash hole 4 feet deep, occupying all its capacity, and projecting 2 feet forward. This opening is necessary to keep up a free circulation of air, and to take up the ashes. It should be covered with strong boards, not to hinder the service of the kettle. The hearth is made with an iron grate, more or less close, according to the nature of the fuel; if for wood, the bars must be about two inches apart; if for coals, half an inch is sufficient. The furnace must be built with care. The parts most exposed to the action of the fire must be built with soft bricks and potters' clay: soap stone would be preferable, if easy to procure. The brick separating the kettle and chimney, must be supported with flat bars of iron, as well as the part over the door. CHAPTER IX. USE OF THE KETTLE. The kettle is destined to make the infusion of the grain, and boil it so as to convert it into wort. By that operation I make the liquor richer, which I intend for fermentation, and bring it to divers degrees of strength. I put into the kettle 100 gallons of water, and 4 bushels of corn, broken, as I said before, at the mill. I light a small fire, which I increase gradually, until the water begins to boil; during that time, the grain is stirred with a paddle. As soon as the ebullition is established, the grain is taken up with a large skimmer, and put to drain into a large basket hanging over the kettle; and when the grain has been totally taken up, the fire is increased so as to bring the water to boil again, until reduced to two-fifths, which degree of concentration is not rigorous, and the distiller may augment it as his experience shall direct. When thus concentrated, the liquor is drawn off through the pipe, and received into a tub or vat containing 130 or 140 galls. 100 gallons more of water are put into the kettle, with 4 bushels of corn; the fire conducted slowly, as before, until the degree of ebullition; the corn is taken off, and the liquor concentrated in the same proportions; then drawn off as above, in the same tub.