If any smoke should come from between the boiler and fire-place, a little dry sand being dropped into the cavity will prevent it.--When the brewing is over, take off the smoke pipe and shake out the soot, which will ensure the fire drawing lively the next brewing. [7] If the machine is large, the perforated cylinder has four handles for the purpose of easy taking it out and in by a pulley and rope suspended over its centre at a proper height. [8] If the temperature of the weather is below 55 degrees of heat by the thermometer, it will be better to place your fermenting vessel in a situation not exposed to the cold; the cellar where you keep your beer in would most likely be a good and handy place for this purpose. [9] If the cask intended for the ale, should not be full, fill it up from your table beer, or if more than enough, put the remainder to the table beer; but this mixing you must regulate according to the strength you want your different sorts of beer. The second wort for table beer should be put from the coolers with yeast and sediment into an upright cask, with the cover off or top head out, at not exceeding 60 degrees of heat, and as soon as you perceive a brown yeast on the surface, draw it off free from the yeast and bottoms into a clean cask, which must be kept filled full, and when done working, put in a handful of dry hops, bung it down tight, and stow it in a cool cellar. This table beer will be fit to tap in a week, or as soon as fine. _To make Table Ale._--Mix the first and second worts together, and ferment, and treat it the same as the ale. _To Brew Porter or Brown Beer, with Table Beer after, from the same Malt and Hops._--Use pale and brown malt in equal quantities, ground coarse; and strong brown coloured hops of a glutinous quality. If the beer is for present draught, 3/4 pound of hops to each bushel of malt will be sufficient, but if intended for store beer, use one pound to each bushel of malt. The process of brewing is the same as described for brewing ale with table beer after, except the heat of each mash must not be so high by 10 degrees, on account of the brown malt; the first wort fermented by itself will be stout porter, and fit to tap in 3 or 4 weeks; the second wort will be the table beer, and fit to tap in a week, or as soon as fine; but if you mix the first and second worts together, the same as for table ale, it will be good common porter. _To Brew Table Beer only._--Let your malt be of one sort, of a full yellow colour (not brown malt) ground coarse, and strong brown coloured hops, of a glutinous quality. If for present draught 1/2 a pound of hops to each bushel of malt will be sufficient, but if for keeping two or 3 months, use one pound of hops per bushel.