proves prejudicial to the brewer in warm weather: it is then poured from the tube into a vessel in which pumps are placed, to return the worts into the copper, for the purpose of boiling off.
3. As the great object of long boiling the wort is remedied, by this invention of taking the extract from the hops in a separate manner from the worts, Mr. Long boils the latter no longer than from fifteen to twenty minutes; and, by pursuing that method, he saves much time and fuel, and regulates the length of time accordingly.
4. He steeps his hops, the preceding day to which they are to be used, in a copper or other vessel, with as much fluid, blood-warm, as will cover the hops; where it is to remain over a slow fire at least fourteen hours, close covered; the copper, at the tenth hour, not to be of a greater heat than 175 degrees, continuing slow until the last hour. Then he brings the copper gradually to a simmer, or slow boil; in which state he suffers it to remain about ten minutes, and then runs off the fluid; and this he does at the same time the first wort is boiled off, that they may both pass together through the refrigeratory, into the fermentation or working-tun. After the foregoing operation, he covers the hops again with other liquor, brings the copper to boil as soon as convenient, and lets it remain in that state a considerable time, until the second worts are boiled off. Then he passes the hop-fluid with the wort, the same as in the first instance; and, if there is a third wort, he boils the hops a third time with small worts, and drains off the liquid as before; by which means he gradually obtains the whole of the essential oil and pleasant bitter from the hops, which is effectually preserved in the beer.
5. When the wort is boiled off, it is conducted from the cock of the copper or boiler into a tube of a proper dimension, which passes the wort from the cock to the large cistern or refrigeratory, and there performs several revolutions, in a spiral manner, through the same tube; which is immersed in a constant supply of cold water, where it loses the greatest part of its heat in a short time, and thence continues a straight course through the tube, a little elevated, and of a suitable length, placed in brick-work, until it meets a small refrigeratory, supplied with colder water from a reservoir made for that purpose, at the head of the works; whence a continual stream runs on the surface of the tube down to the great refrigeratory, cooling the wort as it passes, in order to enable the working brewer to send it into the backs, or working-tuns, at whatever degree of heat he may think proper. The tubes may be made of lead, or any other metallic substance.
6. To enable him to brew in the warm summer months, Mr. Long sinks the backs, or working-tuns, at least to a level with the ground, but if deeper the better, and covers them closely by an arch made of bricks, or other materials, that will totally exclude the atmospheric air. He then places them as near as possible to a spring or sand-drain, as their depth will naturally draw the water thence, which must be so contrived as to pass or flow round the backs or tuns. Next, he introduces a large tube, which passes through the tuns, and keeps the wort several degrees lower than can possibly be done by the present practice; by winch means he pro-
