The process of brewing is the same as described for brewing porter and table beer, with the addition of another wort, that is, filling the machine a third time with water before you take out the grains, and treating the third mash the same as the second. The first drawing off or wort, with part of the second wort, to be boiled (first) one hour with all the hops, and the remainder of the second wort with the third, to be boiled next one hour to the same hops; these two boilings, when cooled down to 60 degrees of heat, (having put your yeast to it in the coolers at 70 degrees) must be put together to ferment in the machine boiler, and as soon as it has the appearance of a brown yeast on the surface, draw it off into the casks, which must be kept filled full, and when done working, put into each cask a handful of dry hops, bung it down tight, and put it into a cool cellar. Tap it in a week, or as soon as fine. _General Remarks._--The season for brewing sound keeping beer, is from October to May. _All Beer should be stored in cool cellars or vaults, and kept as much as possible from the common atmosphere_; and in drawing beer from a cask, if necessary to raise the vent-peg, it should be carefully tightened as soon as the beer is drawn. When beer is intended to be kept many months, the bungs of the casks, and if bell casks are used, the whole of the head should be covered with sand or clay, which should be kept moist. _To preserve the Machine._--When the brewing is over, wash the machine and coolers with cold or hot water, then dry them, and put them away in a dry place. When wanted to be used, they should be washed with boiling water. _To keep Casks sweet._--It is recommended when a cask of beer is drawn off, to take out the head and scrub out the cask; then thoroughly dry and put it away in a dry place with the head out. If it should be inconvenient to take out the head, and the cask is wanted to be filled again quickly, it may be washed quite clean with warm water, and afterwards with lime water; or the grounds being left in the cask, and every vent stopped, (bung, tap, and vent holes,) it may be kept in that state for a short time. Casks of a bell shape are preferable for private brewing, and the patentees make them upon a principle by which the inside can be scrubbed out clean without removing the head, and at the same price as common casks of that shape. * * * * * The following comparative statement of the cost of Brewing Beer with Needham's apparatus, and of Beer when purchased, is given by the proprietor.--The references are to London prices, but an opinion may still be formed of the great economy of Domestic Brewing.