Chapter I

Of the Practical Methods op Brewing.—Of the English and Scotch methods of brewing—Observations on the advantages of these modes of making Ales adapted to the tastes and customs of the inhabitants of the respective countries—Preparation of malt for mashing—Of hops, and method of preserving their qualities in stock —Of water to be selected for brewing —Remarks on the investigations of the processes of malting and brewing by Dr Thomson of Glasgow.—1. Discovery of the saccharometer.—2. Of the drying of malt at a high tempera-ture, with preservation of its pale colour and germinating principle.—3. Theory of fermentation—Rules, proportions of materials, and heats, used in the process of brewing malt liquors, 167-189

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