fire, and in half an hour stir up the malt for about ten minutes, and make it 180 degrees of heat as quick as you can, then damp the fire to prevent its getting hotter, and in one hour and a half from the time of putting in the water, draw off this table beer wort gently, that it may run fine, and put it into the other cooler, and cover it over to keep it hot until the time for returning it into the machine for boiling; having drawn off this table beer wort, if you wish to make a third wort, put in as much more cold water into the machine as you think proper, and make it 170 degrees of heat as quick as you can, and draw it off in about an hour after, and put it to the last drawing off, or wort: then take the grains out of the cylinder with a hand shovel as clean as you can, and after, take out the cylinder,[7] and with a birch broom and a little water rince out the boiler clean, and put back the perforated cylinder into the boiler, and then put the first drawing off or ale wort, with all the hops, into the machine cylinder where you have taken the grains from, and cover the machine, but be sure the centre cover is off; make it boil as quick as you can, and let it boil well one hour, then damp the fire and draw it off into a cooler or coolers, which should be placed in the air where it will cool quick. Having drawn off this ale wort, return the second drawing off, or table beer wort, with the third, into the machine to the hops left from the ale wort, stir up the fire and make it boil as quick as you can, and let it boil well one hour, then put out the fire and draw off the wort, and put it into a cooler placed in the air to cool quick; when the worts in the coolers are cooled down to 70 degrees of heat by the thermometer, put the proportion of a gill of fresh thick yeast to every 9 gallons of wort in the coolers, first thinning the yeast with a little of the wort before you put it in that it may the better mix; and when the ale wort is cooled down to 60 degrees of heat, draw it off from the coolers with the yeast and sediment, and put it into the machine boiler (the machine boiler having been previously cleared from the hops and cylinder,) which forms a convenient vessel placed on its stand for the ale to ferment in, which must be kept fermenting in it with the cover off until the head has the appearance of a thick brown yeast on the surface, an inch or two deep, which will take 3 or 4 days;[8] when the head has this appearance, draw off the beer free from the yeast and bottoms into a clean cask, which must be filled full,[9] and when done working, put in a handful of dry hops, bung it down tight, and stow it in a cool cellar. This ale will be fit to tap in 3 or 4 weeks. [6] The smoke pipe, with an upright elbow, about 3 or 4 feet, must be placed on the projecting neck of the fire-place, and with a return elbow convey the smoke through a hole, cut in the brick flue to receive it; by this method the fire will draw well.