Cooley's Cyclopaedia of Practical Receipts Volume I Part 111

One quarter of the best barley-malt yields, by skilful mashing, fully 84 lbs. of 'saccharine,' or soluble sweet extractive matter. This concentrated within the compa.s.s of one barrel (33 galls.) gives a sp. gr.

of 1234. In the process of mashing about 4/7ths of this quant.i.ty of saccharine (or 48 lbs.) is generally carried off in the first wort; 2/7ths (or 24 lbs.) in the second wort; and 1/7th (or 12 lbs.) in the third wort; the strengths of the worts being to each other respectively as 4, 2, 1.

The average gravity obtained by the common brewers from malt of current quality ranges from 80 to 81 lbs. Sugar may be used as a partial subst.i.tute for malt, with, in most cases, some degree of saving to the brewer, and without injury to the quality of the beer. The kind of sugar to be used will depend on the quality of the beer to be brewed, but it should be remembered that a bad sugar will not, any more than bad malt, yield a sound palatable beer. From 170 lbs. to 200 lbs. of good raw sugar may be taken as the average equivalent of a quarter of malt.

When the process of mashing has been properly conducted, the wort, after leaving the cooler, should not be turned blue by tincture of iodine, or by iodide of pota.s.sium mixed with a few drops of nitric acid. If it turns blue some of the starch has escaped conversion into sugar, and is dissolved in the liquor.

By multiplying the decimal part of the number representing the specific gravity of a wort by 360 (the weight in pounds of a barrel of pure water), we obtain the quant.i.ty of saccharine per barrel, corresponding to the given sp. gr.; and by dividing the joint weight of saccharine and water, per barrel, by 360, we obtain the specific gravity. Thus--

Suppose a sample of wort to have a specific gravity of 1055, then--

Decimal of sp. gr. 055 360 = 198 lbs. per barrel.

Again, a barrel of wort weighs 3798 lbs., that is, 360 lbs. for the weight of a barrel of water, and 198 lbs. for the weight of saccharine in the water, then--

2978 360 = 1055 specific gravity.

It is usually stated in works on brewing that certain temperatures must be reached by each variety of beer, during the progress of the fermentation, in order for the liquor to acquire its characteristic flavour. Thus, it is stated that mild beer begins to acquire flavour when the heat of fermentation arrives at 75 Fahr., increases at 80, and is highest at 90, but sometimes even reaches 100. Old ale is said to obtain its best flavour at a temperature not exceeding 75; and porter at 70 Fahr. In order to reach these temperatures the worts are directed to be set at from 10 to 15 lower, the rise being due to the heat generated during the fermentation. That these statements refer princ.i.p.ally to the old methods of brewing is shown by the fact that some of the brewers of Bavaria, Scotland, and Burton-on-Trent produce rich and high-flavoured liquors at temperatures vastly below those above enumerated. Still, however, the fact must not be concealed, that since the introduction of the new German system of brewing into England the general character of its beers, as they reach the consumer, are inferior in strength and flavour to those of a former period. We may now seek almost in vain for the fine vinous, high-flavoured, invigorating old beers vended in our early days by the common publicans and tavern-keepers, of whom the larger majority were their own brewers. Under the new system of chemical brewing, as worked by those huge monopolists, the 'great brewers,' the only object appears to be to obtain the largest quant.i.ty possible of saccharine out of the quarter of malt, and to convert this into the largest possible quant.i.ty of beer, with little regard to flavour or quality, but an excessive one for their own profits. In due course this liquor is forced on their helpless tenants the publicans, who, in their turn, 'reduce' and 'doctor' the liquor, until, by the time it reaches the consumer, its insipidity and low strength would have led even a brewer's drayman of the last century to cast it into the kennel.

The best times for brewing are the spring and autumn; as at those periods of the year the temperature of the air is such as to permit of the easy cooling of worts sufficiently low, without having recourse to artificial refrigeration, or to the use of machinery for the purpose. Old ale cannot be conveniently brewed in summer.

Beers are cla.s.sed by the brewers into--

_Small beers_--made from worts not exceeding the sp. gr. 1025, or 9 lbs. per barrel.

_Middlings_--made from worts of the sp. gr. 1030 to 1050, and averaging about 14 lbs. per barrel.

_Strong beers_--made from worts of the sp. gr. 1040 to 1080, extending from about 35 lbs. per barrel upwards.

The densities of the worts employed for different kinds of beer vary considerably, as will be seen by the following table:--

TABLE _of the Densities of Beers_.

---------------------------------------------------- Pounds Description. per Specific Gravity. barrel. ---------------------------------------------------- Burton ale, Cla.s.s 1 40 to 43 1111 to 1120 " " 2 35 " 40 1097 " 1111 " " 3 28 " 33 1077 " 1092 Ordinary ale 25 " 27 1070 " 1075 Common " 21 1058 Scotch ale, Cla.s.s 1 40 to 44 1111 to 1122 " " 2 33 " 40 1092 " 1111 Porter (ordinary) 18 1050 " (good) 18 to 21 1050 to 1058 " (double) {?} to 22 1055 " 1060 Brown stout 23 1064 " (best) 26 1072 Table beer 12 to 14 1033 to 1039 Small " (com.) 6 1017 ----------------------------------------------------

EXPORTATION OF BEER:--When beer is exported from any part of the United Kingdom, either as merchandise or ships' stores, the brewer or exporter of such beer is allowed a certain drawback of duty. The amount is proportional to the quant.i.ty of malt or sugar inferred to have been used in the brewing of the beer. Thus, if the original specific gravity of the worts from which the beer was brewed were not less than 1040, a drawback is granted of 4_s._ 3_d._ per barrel. This is equivalent to a return of the duty on 1-1/2 bushels of malt, with an allowance of 3_d._ for licence duty, now charged in lieu of the abolished hop duty. For every additional 5 degrees of specific gravity, from 1040 to 1125 inclusive, a further sum of 5_d._ per barrel is allowed.

[For further information connected with the above subject the reader is referred to the separate articles--ALE, BEER, DEXTRINE, DIASTASE, FERMENTATION, MALT LIQUORS, PORTER, SACCHAROMETER, SPECIFIC GRAVITY, WORT, YEAST, &c.]

=Brewing Uten'sils.= The cleansing and preservation of brewing utensils, beer casks, &c., has frequently engaged the attention of practical men and brewers' chemists. To preserve them sweet they should always be thoroughly cleaned before setting them aside. Contact with soap, or any greasy material, should be carefully avoided. A scrubbing-brush and scalding-hot water are generally sufficient to clean them. Great care should be taken to remove every particle of yeast or fur on the sides and bottom; and after being well drained they should be stowed away in some clean and cold situation, properly exposed to the fresh air. Should they become tainted or mouldy, a strong lye of pearl-ash, common salt, or quick-lime, may be spread over them, scalding hot, with a broom or scrubbing-brush. Washing them with oil of vitriol diluted with about 7 or 8 times its bulk of water, is another excellent and very effective method. Fresh-burnt charcoal has also been employed for the same purpose. In each case the vessels must be subsequently thoroughly washed out with clean water, as before. Steam, a.s.sisted by the action of a chain, has been successfully applied to clean casks in several breweries. Bisulphite of lime has, within the last few years, been highly recommended for sweetening and cleaning vats, casks, &c. It is also said to prevent beer from developing acidity. See CASKS, VATS, SPOROKTON, &c.

=BRICKS.= Brick-making scarcely comes within the province of this work. In connection with hygiene, however, we may call the reader's attention to the superior advantages of both hollow and waterproof bricks; the first, for ventilation and lightness; the last, for preserving the dryness and integrity of our homes under all the vicissitudes of climate, season, and weather, either on damp soils or dry ones. Workman's "Patent Waterproof Bricks" received a strong commendatory notice from the Commissioners of the "Great International Exhibition" of 1851.

=BRILLIANTINE.= 1. Castor oil, 1 part; eau de Cologne, 4 parts. Mix. 2.

Honey, 1 _oz._; glycerin, 1/2 _oz._; eau de Cologne, 1/2 _oz._; spirit of wine, 2 _oz._ Mix.

=BRINE= (for Meat). _Prep._ 1. A nearly saturated solution of common salt, 1 lb.; and saltpetre, 1 oz.; in soft water.

2. To the last add of sugar or treacle, 1/2 lb. Bay-salt is recommended when the meat is to be kept for a very long period. Meat preserved in brine that has been used for curing several times is said to become poisonous. See PICKLING, &c.

=Brine, Red-Cabbage.= Red-cabbage leaves steeped in a strong solution of common salt. Used as a test for acids and alkalies.

=Brine, Vi'olet.= From the petals of the blue violet, as the last. Used as a test for acids.

=BRIOCHE PASTE= (bre-osh'). In _cookery_, a species of paste, or crust, prepared of eggs and flour, fermented with yeast, to which a little salt, a large quant.i.ty of sugar, and about half as much b.u.t.ter as the weight of the flour used, are afterwards added, and well worked in. Used as an addition to soup, and as a casing for lobsters, patties, eggs, &c.

=BRISK'NESS.= The natural briskness and sparkling of fermented liquors depends on the gradual evolution of carbonic acid gas within the body of the fluid, by the process of fermentation. See MALT LIQUORS, PORTER, WINES, &c.

=BRIS'TLES= (bris'lz). The stiff hair of swine, &c. They are commonly stiffened by immersion for a short time in alum-water; and are dyed by steeping them for a short time in any of the common dyes used for cotton or wool.

=BRITAN'NIA METAL.= _Syn._ TUTANIA. A superior species of pewter, used for teapots, spoons, &c.

_Prep._ 1. Plate-bra.s.s, bis.m.u.th, antimony, and tin, equal parts, melted together, and the resulting alloy added at discretion to melted tin, until it acquires the proper degree of colour and hardness.

2. To the first alloy, prepared as in No. 1, add one fifth of its weight of metallic a.r.s.enic, before mixing it with the melted tin.

3. Antimony, 1 part; bra.s.s, 4 parts; tin, 5 or 6 parts; melted together.

See QUEEN'S METAL (ALLOYS), PEWTER, &c.

4. Tin, 150 parts; copper, 3 parts; antimony, 10 parts.

5. Tin, 46-1/2 parts; copper, 1 part; antimony, 3 parts.

=Britannia Metal for Casting.= _a._ Tin, 100 parts; hardening (see _below_), 5 parts; antimony, 5 parts. _b._ Tin, 105 parts; copper, 2 parts; antimony, 12 parts.

=Britannia Metal (Best) for Handles.= Tin, 140 parts; copper, 2 parts; antimony, 5 parts.

=Britannia Metal, Hardening for.= Tin, 1 part; copper, 2 parts.

=Britannia Metal (Best) for Lamps, Pillars, and Spouts.= Tin, 75 parts; copper, 1 part; antimony, 3-3/4 parts.

=Britannia Metal for Registers.= Tin, 25 parts; antimony, 2 parts; hardening, 2 parts.

=Britannia Metal for Spinning.= Tin, 25 parts; antimony, 1 part; hardening, 1 part.

=Britannia Metal (Best) for Spoons.= Tin, 20 parts; antimony, 2 parts; hardening, 1 part.

=Britannia Metal for Spouts.= Tin, 46-1/2 parts; copper, 1 part; antimony, 2 parts.

=BRITANNIA SILVER.= Under this name there is, or was, offered to the public at Vienna, and probably elsewhere, under the misleading recommendation that it is a perfect subst.i.tute for silver, a heterogeneous metallic composition, in the form of spoons, forks, candlesticks, cups, &c. The Britannia silver is sometimes, or always, light, silvered, Britannia metal (an alloy of 86 tin, 10 antimony, 3 zinc, 1 copper; or of 2 copper, 6 zinc, 21 antimony, 71 tin; or of 184 copper, 8190 tin, 1625 antimony, and 1 zinc). One firm announces that Britannia silver is silver-white throughout, a colour which can only be obtained in similar alloys by the addition of a.r.s.enic. Another firm sells candlesticks of inferior packfong as Britannia metal, and another actually sells tinned Bessemer steel-plate cups as guaranteed Britannia silver. (Ackerman.)

=BRIT'ISH GUM.= See GUM.

=BRITISH WINES.= See WINES.

=BROC'COLI.= [Eng., L., Ger.] _Syn._ BROCOLI, Fr.; BROCCOLO, It. A well-known sub-variety of cauliflower. The qualities, and the mode of dressing broccoli, are similar to those of cabbages, noticed elsewhere.

See VEGETABLES (Culinary), &c.

=BROKEN KNEES= (IN HORSES). The wound should first be thoroughly washed, and then sewn up, and fomented with tepid water. Afterwards cold-water dressings containing a little carbolic acid may be applied. Perfect rest is essential, and, where necessary, splints and slings must be had recourse to. After the wound has thoroughly healed blisters are recommended for restoring the hair.

=BROKEN WIND= (IN HORSES). Of the many remedies said to be useful in this malady few, if any, appear to exercise any permanent advantage. There is no reason, however, why a horse affected with broken wind should not be made serviceable if the precaution be taken to put him to moderately slow work, if the following precautions be followed. His food should be given him in small quant.i.ty and at frequent intervals. The oats should be bruised and the hay cut small, and both be slightly damped before he partakes of them. This dietary may be varied by small doses of carrots or turnips.