strength above five degrees, in the course of twelve months' keeping. Where water is naturally of a hard quality, it may in some measure be softened by exposing it to the action of the sun and air, and infusing in it some pieces of soft chalk. Throwing into it a quantity of bran while it is boiling, and before it is poured on the malt, will likewise have a good effect.--Previous to commencing the process of brewing, it will be necessary to ascertain the quantity of malt and hops, which of course will be regulated by the demands of the family, the convenience of cellerage, and other circumstances. Supposing two or three sorts of liquor be required, six bushels of malt, and about three quarters of a pound of hops to each bushel, will make half a hogshead of ale, half a hogshead of table beer, and the same of small beer; or about nine gallons of each to the bushel. But if in a smaller brewing, only two sorts are required, or the whole be blended into one, then eighteen gallons of wholesome beverage may be produced at something less than three farthings a pint.--Having thus adjusted the proportion of malt and hops to the quantity of beer to be brewed, the next thing will be to heat water sufficient for the purpose. Meanwhile see that the brewing utensils be properly cleaned and scalded, and the pen-staff in the mash tub well fixed. Then put a quantity of boiling water into the mash-tub, in which it must stand till the greater part of the steam is gone off, or you can see your own shadow in it. It will then be necessary that one person should pour the malt gently in, while another is carefully stirring it. A little malt should be reserved to strew over the mash in order to prevent evaporation, and then the tub may be covered over with sacks. If it be not sufficient to contain the whole at once, the mashing must be repeated, observing that the larger the quantity that is mashed at once, the longer it will require to stand before it is drawn off. The mash of ale must be allowed to steep three hours, table beer one hour, and small beer half an hour afterwards. By this mode of proceeding, the boilings will regularly succeed each other, which will greatly expedite the business. In the course of mashing, be careful to stir it thoroughly from the bottom, especially round the basket, that there may be no adhesion, in any part of the mash. Previous to running it off, be prepared with a pail to catch the first flush, as that is generally thick, and return it to the mash two or three times, till it run clear and fine. By this time the copper should be boiling, and a convenient tub placed close to the mash-tub. Put into it half the quantity of boiling water intended for drawing off the best wort; after which the copper must be filled up again, and proper attention paid to the fire. Meanwhile, keep slopping and wetting the mash with the hot water out of the tub, in moderate quantities, every eight or ten minutes, till all the water is added to the mash.