With respect to the time it should boil, experienced brewers proceed in this manner: They take a clean copper bowl dish, to dip out some of the liquor, and when they discover a working, and the hops sinking, they conclude it to be sufficiently boiled. This is sometimes completed in thirty-five or forty miuutes; but this rule is often extended five or ten minutes, according to the different qualities of malt. Long and slow boiling is very pernicious, as well as wasting the liquor ; for the slower it boils, the lower it drops, and singes to your copper; whereas quick boiling has a contrary effect. Essence of molt is extracted by length of boiling,by which you can make it to the thickness of honey or treacle, so that a small quantity will weigh pounds. In some parts of Yorkshire, they value their liquor for its great strength, by its affecting the brain for two or three days after intoxication. 'This is the effect of long boiling ; for in that county they boil liquor for three hours; and what is still worse, when it sinks in the copper, from the waste in boiling, they every now and then add a little fresh wort, which, without doubt must tend to several stagnations, productive of several impurities.

Your liquor being properly boiled, be sure to traverse a small quantity quite over all the coolers, so as to get a proper quantity cold immediately to set to work; but if the airiness of your brewhouse is not sufficient to expedite a quantity soon, you must traverse a second quantity over the coolers, and then let it into shallow tubs. Put these into any passage where there is a thorough draught of air, but where no rain or other wet can get communication to it. Then let off the quantity of two baring tubsful from the first over the second and third coolers, which may be soon got cold, to be ready for a speedy working, and then the remaining part that is in your copper may be quite let out into the first cooler. In the meantime, mend the fire, and also attend to the hops, to make a clear passage through the strainer. Having proceeded thus far, as soon as the liquor is done running, return to your business of pumping, but be sure to remember, that, when you have got four or five pailsful, you then return all the hops into the copper for the ale.

By this time, the small quantity of liquor traversed over your coolers being sufficiently cooled, you must now proceed to set your liquor to work. Take four quarts of barm, and divide half of it into small vessels, such as clean bowls, basons, or mugs, adding thereto an equal quantity of wort, which should be almost cold. As soon as it ferments to the top of the vessel, put it into two pails, and when that works to the top, put one into a baring tub, and the other into ano. ther. When vou have half a baring tubful together, you may put the like quantity to each of them, and then cover them over, until it comes to a fine cauliflower head. This may be perfectly completed in three hours, and then put those two quantities into the working guile. You may now add as much wort as you have got ready, for you cannot work it too cold in open weather.

If you brew in cold frosty weather, keep the brewhouse warm, but never add hot wort to keep the liquor to a blood heat, that being a bad maxim ; for hot wort put to cold, as well as cold to hot, is so intemperate in its nature, that it stagnates the proper operation of the harm.

You must be careful that your barm be not from foxed beer, that is, beer heated by ill management in its working ; for in that case it is likely to carry with it the contagion. If your barm be flat, and you cannot procure that which is new, the method of recovering its working is, by putting to it a pint of warm sweet wort of your first letting off, the heat to be of half the degree of milk warm. Then give your mug that contains it a shake, and it will soon gather strength and be fit for use. Haifa pound of good hops is sufficient for a bushel of malt for strong beer, to keep for four years, twelve bushels to the hogshead.

We come now to the last and most simple operation in the business of brewing, which is the tunning. The general methods of doing this are, either by having it carried down on men's shoulders, or conveying it into the cellar by the means of leathern pipes, commonly used for that purpose.

Your casks being perfectly clean, sweet, and dry, and set on the stand ready to receive the liquor, first skim off the top barm, then proceed to fill your casks quite full, and immediately bung and peg them close. Bore a hole with a tap-borer near the summit of the stave, at the same distance from the top as the lower tap-hole is from the bottom, for working through that upper hole, which is a clean and more effectual method than working it over the cask; for, by the above method, being so closely confined, it soon sets itself into a convulsive motion of working, and forces itself fine, provided you attend to the filling of your casks five or six times a day : for by too long an omission it begins to settle, and afterwards being disturbed, it raises a sharp fermentation, which produces an incessant working of a spurious froth, that may continue for some weeks, and after all give your beer a crank-ish taste, which proper attention might have prevented.

Having thus gone through the principal matters in the practical part of brewing, we shall now proceed to instruct the housekeeper in the management of malt liquors, the proper time for brewing, and shall make some observations on the different qualities of water, malt and hops.

The month of March is generally considered as one of the principal seasons for brewing malt liquor for long keeping; and the reason is, because the air at that time of the year is temperate, and contributes to the good working and fermentation of the liquor, which principally promotes its preservation, and good keeping. Very cold as well as very hot weather, prevents the free fermentation or working of liquors ; so that, if you brew in very cold weather, unless you use some means to warm the cellar while new drink is working, it will never clear itself in the manner you would wish; and the same misfortune will arise, if in very hot weather, the cellar be not put into a temperate state. The consequence of all which will be, that such drink will be muddy and sour, perhaps beyond ail recovery. Such misfortunes often happen, even in the proper season for brewing, and that owing to the badness of a cellar, for when they are dug in springy grounds, or are subject to damps in winter, the liquor will chill, and grow flat and dead. Where cellars are of this nature, it will be advisable to make your brewings in March, rather than in October ; for you may keep such cellars temperate in summer, but cannot warm them in winter. Thus your beer brewed in March will have due time to settle and adjust itself before the cold can materially injure it.