Waste water, in brewing, is that part which, though employed in the process, yet does not remain in the beers or ales when made. Under this head is comprehended the water steamed away in the boiling of the worts; that which is lost by heating for the extracts; that which the utensils imbibe when dry; that which necessarily remains in the pumps and underback; and more than all, the water which is retained in the grist. The fixing to a minute exactness how much is thus expended, is both impossible and unnecessary. Every one of the articles just now mentioned varies in proportion to the grist, to the lengths made, to the construction and order of the utensils, and to the time employed in making the beer. To these different causes of the steam being lessened or increased, might be added every change in the atmosphere. However, as, upon the whole, the quantity of water lost varies from no reason so much, as from the age and dryness of the malt, experience is, in this case, our sole and surest guide. I have, in the following table, placed under every mode of brewing, how much I have found necessary to allow for these several wastes and evaporations. _Brown strong and pale strong beers._ Barrels pins.[25] For old malts allow 1 5 per quarter. For new[26] malts 2 0 per quarter. Keeping small and common small beers. For either new or old malt allow 2 4 per quarter. Amber or pale ales. For either new or old malt allow 1 5 per quarter. Keeping small or common small after amber. Allow for waste 0 2 per quarter. It is now time to begin the account of two brewings, which admit of the greatest variety, both in themselves, and in the season of the year. The same processes will be carried on, in the sequel of this work, until they be completed.[27] On the tenth of July a brewing for common small beer is to be made with 6 quarters of malt. By page 150 the medium heat of the air at } this time is } 60 degrees. By page 184 the malt to be used for this } purpose should be in dryness at } 130 degrees. By page 210 the proper quantity of new hops is 6 pounds per quarter. The length, according to the excise gauge without the bills of mortality, may be rated at 5 barrels 1/8 per quarter, or from the whole grist at 30 barrels 3/4. See page 219. By page 222, the inches required in the copper, to bring out this length, at 2 worts, will be, for coppers as gauged page 221, 56 inches in the 2 worts above brass. The state of this part of the brewing is, therefore, six quarters of malt dried to 130 degrees, 36 pounds of hops for 30 barrels 3/4 to go out at 56 inches above brass.