[28] B. stands for barrels, F. for firkins, G. for gallons, and the numbers past the comma, where the inches are expressed, for decimals; 34 gallons are here allowed to the barrel, in compliance to the excise gauging, as these calculations were made without the bills. [29] The half degree omitted in this mash will be added to the next. [30] Different quantities of water are differently affected by the same portion of fire; when the ebullition is just over, and the surface of the liquor is become smooth; if some of it is, by a cock, drawn from the bottom of the copper, where the coldest water always is, the remaining part, having a greater proportion of fire than before, again begins to boil, though not affected by any increase of heat. [31] See page 267. [32] G. C. stands for great copper, L. C. stands for little copper. [33] Deduction from the first mash for heat created by effervescence and hard corns. See the calculation above. [34] Additions to the mashes on account of heat lost, by the liquor coming from little copper, and by mashing and standing. See page 293. [35] The charge of the first liquor is for 11 barrels, with a deduction of 2 inches, according to the gauges of the coppers, page 221. These two inches answer to the 8 degrees of heat for the effervescence, hard corns, and new malt. See computation above. [36] The second and following mashes are to be charged with as many more inches of boiling water, as answer to the fourth part of the number of degrees of heat lost by the refrigeration of the mashes. See page 294. [37] In beers intended for long keeping, the fermentation is to be governed by the heat of the worts or musts, more than by that of the exterior air. [38] A must or wort, when under fermentation, from its internal motion, increases in heat 10 degrees, and no keeping beers, when under this act, should exceed a heat of 60 degrees; for this reason, worts of this sort should at first be set to ferment at a heat of 50 degrees, and 50 degrees is nearly the mean of the heats these liquors are impressed with, when deposited in cellars, from the time of their being formed, to that of their coming into use. Their long continuance in this state is the reason why six pints of yeast per quarter of malt is a sufficient quantity to be used when the heat of the air is at or below 50 degrees. If, through necessity, processes of this sort are to be carried on when the mean heat of the natural day is more than this, the quantities indicated in the table will be the fittest rule.