Daily Consumption of| Yearly Consumption| Brewers' Prices. | Yearly expense ale in a family, 3 | is 137 gallons | At 2s. 6d. per gal. | L.17 2 6 pints Do. of table | Is 137 gallons | At 8d. | 4 11 4 beer, 3 pints | | | ------------- 21 13 10 To Brew the above quantity of good Ale and Table Beer, 15-1/4 Bushels of Malt are required, the cost of which, at 10s. per Bushel, will be L.7 12 6 11-1/2 _lbs._ best Hops, for ditto, at 5s. 2 17 6----10 10 0 Yearly saving in the above quantity 11 3 10 The above calculation sufficiently proves that the Patent Brewing Machine will, to the smallest Family who purchase Brewer's Beer, pay for itself in One Year, and those who have been accustomed to Brew by the old Method, will find the beer much stronger and better by using this Machine, and very considerably less likely to be spoiled in Brewing, with a great saving in Fuel, Labour, and Time. As it may be inconvenient, or too expensive, for many private families to purchase a brewing machine, the following Directions are subjoined, which will enable them, by the aid of the vessels used in a family, to brew a barrel of beer; and by attention, and a few experiments, they will produce an excellent beverage. Prepare a tub for making the extract, by fitting a false bottom with numerous holes, and raised about half an inch from the real bottom, in which fix a cock for drawing off the extract. Have four bushels of malt coarsely ground, and heat your water to about 170 or 175 degrees[10] of heat, of Fahrenheit's thermometer. Then pour in the tub about thirty-eight gallons of the water, and gently stir in the malt, until it is all mixed. Cover it, and let it stand about an hour and a half; draw off the extract into a vessel, and throw in about one and a quarter pounds of hops for liquor for present use, or about two or two and a half pounds for keeping liquors; cover the vessel to keep in the heat, and pour over the malt about 26 gallons of water, of about the same heat as the first, stirring it until it is well mixed with the malt; let it stand one hour, then draw off the extract, add it to the first extract, and put them on to boil in an open kettle: this will be your strong beer. Then pour over the malt about twenty gallons of water, for small beer, at about 160 or 170 degrees of heat. This last will not require stirring, and the extract may remain covered until the kettle is ready for it. Keep the strong beer boiling smartly for about one hour and a quarter, or one hour and a half, for present use, or two hours for keeping: then pour it through a sieve or strainer, and set it to cool. Return the hops into the kettle with your third extract, or small beer, which