In page 156 we say, the heat of the cellars in summer time is generally 5 degrees colder than the exterior air, but these being the worst of the kind, may certainly be thought somewhat more exposed, though not so much affected in summer as in winter, when there are fewer culinary fires, for this reason we fix their heat at 56 --- Divided by the number of observations 3 ) 179 --- 59° is the mean of these incidents affecting the small beer at this season, and by the foregoing table it indicates a medium heat to govern the whole process 146 degrees, to which, if two degrees more be added, for the effect of the hops, (as experience teaches us six pounds of hops in summer scarcely are so powerful as three pounds in winter) it will give us for the mean of the heats drying the malt, those impressed in the extracts, together with the allowance made for the hops 148 degrees. Spontaneous pellucidity is always expected in this drink, although the time allotted to gain this in general is much too short; to forward this intent as far as possible, without hazarding the soundness of the drink, in the computations to determine the heats of the first and last extracts, the whole number of constituent parts of malt or 10 degrees are employed. Having premised these rules, the heats for the first and last extracts are to be found by like operations before made use of, an example of which we shall state; and knowing the mean heats required for two distinct distant processes, in proportion to these I shall form a table, for brewing this drink in every season of the year. When the air is at 40, the degree of dryness fixed for malts to be used for common small beer is 124, the quantity of hops three pounds per quarter, the medium of their dryness and the heat of the extracts, together with the value of the hops added thereto, is 137 degrees. 124° Malt’s dryness. 137 Medium intended. 137 1 Value of hops. ---- 136 Mean of Malt’s dryness, and heat of extracts. ---- For the first extract. 136 As before. 5 Half the number of the whole constituent degrees, to be deducted. (See p. 168.) ---- 131 ---- 124 Malt’s dryness. 138 Rule to discover the first heat. --- 262 --- 131 As above. For the last extract. 136 As before. 5 Half the number of the whole constituent degrees, to be added. (See p. 168.) --- 141 --- 124 Malt’s dryness. 158 Rule to discover the last heat. --- 282 --- 141 As above. --- The proof.