1857 The Bordeaux wine and liquor dealers' guide

85

MA....~UFACTURING .A...~D ADL'LTI:HATI1\G J.IQL'ORS.

These articles will vary in value from £50 up– wards, to many hundreds, according to the extent of the brewing ; but the whole of them necessary for a private family may be bought for less than the for– mer amount. By proper care they will last for thirty or forty years, and still be in a useful state. The ·place where these vessels are kept,' and the operations carried on, is called the " Brewlumse." The materials necessary to brew beer are, good malt, hops, and·water, and a little yeast. The malt is bruised or crushed in a mill before brewing, that it may be acted on the more readily by the water. It should not be ground too small, as it would then make the wort thick ; the ·crushed malt may advantageously lie for a few days in a cool situation, by which it will attract a considerable quantity of moisture from the air, and consequently its soluble portion will b~ the more easily dissolved . out by the water used in mashing. Pale malt may be used coarser than amber or brown malt. A bushel of malt should make a bushel and a qll;arter when ground, and a quarter should yield between 9-l and 10 bushels, the quantity slightly varying ac- •cording to the degree of bruising it has undergone. On the large scale, malt is ground in crushing mills, furnished with iron rollers ; and on a small scale, by woodea rollers or small mills worked by hand. For

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