144 As before. ------- 2-1/2 Half the number of constituent parts, to be deducted. ------- 141-1/2 Mean of malt’s dryness, and of the heat of the first extract. ------- 125 Malt’s dryness. 158 Rule to discover the first heat. ------- 283 ------- 141-1/2 As above. For the last extract. 144 As before. 2-1/2 Half the number of constituent parts, to be added. ------- 146-1/2 Mean of malt’s dryness, and of the heat of the last extract. ------- 125 Malt’s dryness. 168 Rule to discover the last heat. ------- 293 ------- 146-1/2 As above. Elements for brewing porter with malt dried to 125 degrees, and two degrees added to the first and to the last extracts, for what heat is lost at their parting from the malt, but this, independent of a farther allotment of this heat to the respective mashes. Malt’s Value Medium of the heat of First Last dryness. of hops. the extracts, malt’s mash. mash. dryness, and value of hops. 125 4 148 160 170 Whether any attempt to improve this liquor, by using malt of less dryness than 125 degrees, may ever be put in practice, is very uncertain; porter, if brewed with malts so low as 119 degrees, probably would succeed; for, in this case, the last mash, according to the foregoing rules, would be at the 174th degree, at which the spirit of the grain could not be dispersed, and probably the result would be, a more delicate, more strong, and more vinous liquor. It may be observed, that 4 degrees are charged for the quantity of hops used; as this number corresponds to the quantity proper to form beer of this denomination. A greater or a less proportion of hops is sometimes allowed to this drink, on account of its better, or inferior quality, of the necessity there may be to render it fit for use in a shorter time than that which is commonly allowed—from nine to twelve months, and, lastly, of old, stale, or otherwise defective drinks, blended, with new guiles. In these cases, which cannot be too rare, the errors should be corrected only by the addition of hops, and no alteration be made, either in the dryness of the malts, or in the heat of the extracts. The third mode of extraction is that which intends spontaneous transparency, but not a durable liquor. Under this head is comprehended _common small beer_, soon to be drank.