  | A. | | Page | | ACIDS, what, | 2 | | Air, principal agent in fermentation, | 19, 23 | | —— why it slacks malt, | 20 | | —— is not easily expelled from bodies, | 21 | | —— expelled from worts by long boiling, | 84 | | —— heat of, relative to brewing, | 145 | | Alcohol, what, | 2 | | —— most effectually dissolves resins, | 38 | | Algebraic rules of proportion for mixing cold and hot water, | 271-285 | | Alkali, what, | 2 | | —— its great power as a solvent, | 37 | | B. | | Backs being set, reason, | 306 | | Barley, defined, | 89 | | —— viscous and replete with acids, | 90 | | —— consequence of its germinating, | 90 | | —— its state in the field, | 91 | | —— Effect of heating in the mow, | 92 | | —— heat which destroys its vegetative power, | 92, 93 | | —— mow-burned, unfit for malting, | 93 | | —— how much it loses by malting, | 100 | | —— may be dried without germinating, | 102 | | Beers, why deposited in cellars, | 47 | | —— best brewed in pure air, | 85, 86 | | Bird, Mr. his thermometer, | 43 | | Body of a wort not opened, what, | 320, 321 | | Boiling, how effected, | 3 | | —— necessary for worts, and management, | 224 | | Brandies of France and Spain compared, | 353 | | Brown ale, what, | 198 | | —— stout, what, | 199 | | Burton ale, what, | 196 | | C. | | Cellars, temperature, | 156, 186 | | —— management of beer, | 331 | | Cleansing keeping beers, | 319 | | —— common small, | 321 | | —— amber, | 325 | | Cloudy beer, how to be treated, | 337 | | Cocculus Indicus, infamous practice of using it, | 340 | | Cold greatest, at London, | 145 | | Cooling-in explained, | 339 | | Steeping barley, how practised in the north, | 94 | | Stock of beer proper, | 331 | | Stubborn beers, how to be treated, | 337 | | T. | | Table of changes of color in malt by heat, | 115 | | —— shewing the age beers will require with medium heats, | 119 | | —— shewing the tendency beers have to become fine, | 124 | | —— shewing medium heat at London at eight in the morning, | 148 | | Table shewing medium heat of the air at London, | 150 | | —— of incidents affecting heat in brewing, | 155 | | —— shewing proper dryness of malt, | 162 | | —— shewing the quantity of fermentable principles residing in malt, | 168 | | —— to determine heat of first and last extract, | 170 | | —— ditto for porter, | 175 | | —— shewing color of grain, | 184 | | —— shewing medium heat of each process, | 185 | | —— shewing heat of first and last extracts in common small beer, | 191 | | —— shewing value of hops in degrees, | 208 | | —— shewing the quantity of hops to a quarter of malt in porter, | 209 | | —— ditto common small beer, | 210 | | —— —— amber, | 211 | | —— —— Burton ale, | 212 | | —— shewing the medium price hops should bear, | 215 | | —— of lengths, | 219 | | —— of gauges of coppers, | 221 | | —— of time of boiling each beer, | 228 | | —— of volume of malt to reduce grist to liquid measure, | 254 | | —— shewing great evaporation of water in brewing, | 256 | | —— shewing volume of malt equal to one barrel of water, | 267 | | —— of effervescence of malt, | 292 | | —— shewing the times worts should be let down, | 308 | | —— shewing heat at which they should be let down, | 309 | | —— shewing depth of head in cleansing small beer, | 321 | | —— determining taste of malt liquors, | 345 | | Taste, reason of the difference in malt liquors, | 342 | | Technical terms explained, | 1-12 | | Thermometer, when first known in England, | 39 | | —— its improvements, | 40-43 | | —— assists to discover the heat of bodies when blended, | 45 | | —— discovers the strength of a wort, | 47 | | —— —— quality of hops, | |   |
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