That nothing may be wanting in this work, to facilitate the intelligence thereof, I shall insert the method of keeping the account of actual brewings, made according to the computations I have here successively traced down. The first column contains the charges of the coppers, and the numbers computed; the next, the brewings made from these numbers, with their dates, and the degrees of heat found by observation; the variations occasioned by unforeseen incidents are supposed to be allowed for, at cooling in, by the artist, upon the principle, that each inch of cooling in answers to four degrees of heat. Noting in this manner the elements of every brewing we make, when the drink comes into a fit state for use, we are enabled to compare our practice with the principles which directed it; by this means, experiments constantly before our eyes will be the most certain and best foundation for improvement. _Small Beer. Heat of air 60 Degrees. 6 quarters of Malt, 36lb. of Hops, for 30 Barrels 3/4, to go out 56 Inches above Brass._ Observations. | 1760. | 1760. | 1760. | 1761. | 1761. | | June | June | Aug. | July | July | | 27. | 30. | 3. | 3. | 5. | 1st Liquor. Charge great copper, }| | | | | | 2 inches 1/2 above brass; cool }| | | | | | in to 13 inches 1/2 above brass, }| 151 | 149 | 150 | 153 | 150 | rake 1/2 hour, mash 1 hour, }| | | | | | stand 1 hour 1/2, heat of the }| | | | | | extract intended 150 degrees. }| | | | | | | | | | | | 2d Liquor. Charge great copper }| | | | | | 7 inches above brass, cool in }| | | | | | to 13 inches 1/2 above brass, }| | | | | | mash 3/4 hour, stand 3/4 hour, }| 161 | 163 | 163 | 148 | 162 | heat intended 162 degrees--1 }| | | | | | wort came in 33 inches above }| | | | | | brass, boiled 1 hour 1/2, went }| | | | | | out 28 inches above brass. }| | | | | | | | | | | | 3d Liquor. Charge little copper }| | | | | | 8 inches 1/2 above brass, cool }| in to 13 inches above brass, }| 166 | 165 | 165 | 167 | 165 | mash 1/2 hour, stand 1/2 hour, }| | | | | | heat expected 166 degrees. }| | | | | |