Grapes, their taste in different states, 51 ---- under what heat produced and ripened, 51, 55 ---- why not produced at Jamaica, 54, 60 ---- how to discover their properties, 64 Grey beer, how to be treated, 337 Grinding malt, 157 H. Hard corns, heat they cause in mashes, 295 Heat, medium of London, 17, 145, 148, 150 ---- dissolves more parts than water can contain, 26 ---- difference in shade and sun, 52, 156 ---- greatest at London, in the shade, 145 Hops, nature and properties, 201 ---- whence difference of Worcestershire & Kentish, 203 ---- useful in extraction, 213 ---- calculation to regulate purchasing, 13 ---- imposition on purchasers, 216 ---- volume estimated when boiled, 222 ---- perhaps useful after being boiled, 356 I. Incidents causing heat of extracts to vary from calculation, 289 Isinglass, what, 7 ---- use and application, 336 L. Lees of wine, what, 311 Lengths in brewing, explanation, 217 M. Malting, process, 94, 126 Malts, alter in color the more they are dried, 48 ---- incapable of retaining more fire than is in external air, 99 ---- cannot be made in hot weather, 103 ---- first degree of heat that constitutes them, 105 ---- degree which charrs them, 107 ---- effect different degrees has upon them, 108-112 ---- properties, 113 ---- defective, 131-137 ---- their virtue in wort contained in amazing small space, 270 Mashes, four, their different heats, 62 ---- last heat, 293 Mashing, 286 Maturating and germinating heats, 57-59 Menstruums, doctrine of, 34-38 ---- water, oils, and salts, the principal in brewing, 35 Must from grapes, constituent parts, 66 O. Oils, constituent principles, 35 Old hock, what, 199 P. Precipitation, what, 9 ---- a remedy for diseased beer, 334 Processes of two brewings computed, 271 ---- reduced to one point of view, 297-303 Purl, what, 193 Putrefaction, whence, 78 R. Rain, which most fruitful, 53, 54 Remedies for diseased beer, 334 S. Salts, a principal menstruum, 36, 37 ---- their nature, 37, 38 Sealing hermetically, how performed, 7 Sick beers, how to be treated, 338 Signs general, directing the processes in brewing, 327 Spirits’ pungent, exhaling from a fermenting must, 350, 351 ---- of malt might equal those of wine, 352 Spontaneous pellucidity, how produced, 319 Stale beers, how to be treated, 339 Steeping barley, how practised in the north, 94 Stock of beer proper, 331 Stubborn beers, how to be treated, 337 T. Table of changes of color in malt by heat, 115 ---- shewing the age beers will require with medium heats, 119 ---- shewing the tendency beers have to become fine, 124 ---- shewing medium heat at London at eight in the morning, 148 Table shewing medium heat of the air at London, 150 ---- of incidents affecting heat in brewing, 155