---- shewing proper dryness of malt, 162 ---- shewing the quantity of fermentable principles residing in malt, 168 ---- to determine heat of first and last extract, 170 ---- ditto for porter, 175 ---- shewing color of grain, 184 ---- shewing medium heat of each process, 185 ---- shewing heat of first and last extracts in common small beer, 191 ---- shewing value of hops in degrees, 208 ---- shewing the quantity of hops to a quarter of malt in porter, 209 ---- ditto common small beer, 210 ---- ---- amber, 211 ---- ---- Burton ale, 212 ---- shewing the medium price hops should bear, 215 ---- of lengths, 219 ---- of gauges of coppers, 221 ---- of time of boiling each beer, 228 ---- of volume of malt to reduce grist to liquid measure, 254 ---- shewing great evaporation of water in brewing, 256 ---- shewing volume of malt equal to one barrel of water, 267 ---- of effervescence of malt, 292 ---- shewing the _times_ worts should be let down, 308 ---- shewing _heat_ at which they should be let down, 309 ---- shewing depth of head in cleansing small beer, 321 ---- determining taste of malt liquors, 345 Taste, reason of the difference in malt liquors, 342 Technical terms explained, 1-12 Thermometer, when first known in England, 39 ---- its improvements, 40-43 ---- assists to discover the heat of bodies when blended, 45 ---- discovers the strength of a wort, 47 ---- ---- quality of hops, 48 ---- absurdity of brewers to reject it, 49 Times proper for brewing, 146 Two brewings, circumstances relating to them brought into one point of view, 297-303 V. Vegetables, why fit for wines, 74-76 Vinegar of beer equal to that of wine, 355 ---- best made from strongest liquors, 355 W. Waste water in brewing each beer, 230-233 Water, its expansion by boiling, 14 ---- becomes of equal heat with the air, 21 ---- at what degree it changes to ice, 21 ---- boiled, its appearance when froze, 21 ---- which makes the strongest extracts, 22 ---- being light, a good property, 24 ---- great quantities evaporated in brewing, 25 ---- its ultimate parts less than those of air, 25 ---- necessary to fermentation, 27 ---- excellency of drinks too often attributed to, 29 ---- how examined, 30 ---- its division into worts and mashes, 234-252 Water, boiling--the proper state and time for cooling in, 290 Wines, general definition, 50 ---- Tockay and Canary, 52 ---- Madeira, 63 ---- the most certain signs of their wholesomeness, 86 ---- their basis, 160 Worts, sometimes over-hopped, 27 ---- height in coppers cast up to fix the length, 223 ---- cooling-management, 304 Y. Yeast, replaces the air lost by boiling worts, 22 ---- heat at which it acts, 305 ---- nature and contents, 311 ---- quantity for small beer, 315 ---- ---- strong beer and porter, 316 ---- ---- ales and amber, 317