The farmers' medical dictionary for the diseases of animals / By Cuthbert W. Johnson, Esq. F.R.S.

  • Cuthbert Johnson
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: The farmers' medical dictionary for the diseases of animals / By Cuthbert W. Johnson, Esq. F.R.S. Source: Wellcome Collection.

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    The malt being emptied into the mash-tub, find the water brought to boil, dash the boiling water in the copper with cold water sufficient to stop the boiling, and leave it just hot enoiigh to bite smartly upon your finger: a few trials will enable any person to be exact upon this head. Brewers use a thermometer : their first mash is iisually taken at 180 hot, and the second 190 hot; but as few persons will have opportunity, or afford expense, to purchase a brewing thermometer, the foregoing rule will be found sufficientlyinstructive, by a little prac- tice, always remembering to draw off your second mash somewhat hotter than the first. The water being thus properly brought to a temper by the addition of cold water, lade it out of your copper over the malt, till it becomes thoroughly wet, mashing it well, to ])revent your malt clotting; when the water goes on too hot, it sets the malt, and closes the body of it; and when that ha])pens, it is difficult to recover it, which can only be done by adding cold water. ‘‘ By setting the malt is to be understood, its closing the body of the grain, instead of opening it so as to dissolve in the liquor. Cover up your mash-tub close, to com])rcss the steam, and prevent the heat from evaporating : in small quantities this should carefully be regarded, in larger ones it does not signify so much. “ Let your wort stand after mashing an hour and a half or two hours, then let the liquor run off into a vessel j)re])arcd to receive it; if at first it runs thick or discoloured, draw otf one