ment in any way to the worts, I determined to try the same method more generally, and have now come to the conclusion that, when the first mash has been scientifically and thoroughly made, and a second mash of sufficiently hot water has been used, all that remains of the extract will be washed out better with cold water, say not above the temperature of the atmosphere in mild weather, than in any other manner whatever. I also find that there is no more risk of acidity, and I am inclined to think rather less, than when high temperatures are employed for that purpose. The moderately cold water will fully extract any beneficial saccharine matter that may remain in the malt, without producing the injurious effects before mentioned, by the drenching of the grains with over high temperatures. This last mash, or mashings, however, should be sparged or sprinkled over the malt like a shower of rain, and should be got into the copper with as little delay as possible.
TAPS.
Of the Produce of Taps, according to the Number of Barrels turned on the Malt.
Many erroneous accounts have been given as to the quantity of water, or more properly of wort,
