it is of the greatest importance, never to lose sight of it in every part of the operations, and particularly in selecting the ground and soil to place a brewery on. The situation to be preferred should be an elevated one, and the soil either sand or gravel, as it is of great importance in the preservation of beer that the cellars be dry and sufficiently ventilated by windows properly disposed. If the cellars of the brewery be under ground, it would be very desirable to have them kept sweet and clean by properly constructed sewers, without which, pumping by a hand or a horse power is a poor substitute, as by this means (which we find too common in breweries) the washings of the cellars have time to become putrid, particularly in summer, emitting the most offensive and unwholesome effluvia, contaminating the atmosphere, and frequently endangering both the health and lives of the workmen. This is a serious evil, and should in all cases, as much as possible, be avoided. It is true, there are times, when a choice of situation cannot be made; in that case, circumstances must be submitted to, and people do the best they can. The cellars and coolers of the breweries in this country should have a northern aspect, and the cellars principally ventilated from east to west. The windows on the south side of cellars should be always close shut in summer, and only occasionally opened in winter; the floors of cellars should be paved with either tile or brick, these being more susceptible of being kept clean than either pavement or flags, and not so subject to get out of order. Supposing the brewery to have all its cellars above ground, which I conceive to be not only practicable, but, in many cases, preferable to having them under, as more economical, and more cleanly, particularly where vats for keeping strong beer are constructed on the plan herein after recommended, in which it is expected the temperature necessary for keeping beer will be as securely preserved above, as under ground, and the erections so constructed, as not only to be air, but fire proof. (See description of these vats.)

A description of the form and plan of a Brewery, distribution of the Vessels, the most judicious and convenient manner of placing them, with a view to economy, cleanliness, and effect.

The best plan of a well-constructed brewery I conceive to be that of a hollow, or oblong square, where all is enclosed by one or two gateways, (the latter the most complete,) parallel to each other. The first gateway, forming the brewery entrance, to pass through the dwelling house; the second, or corresponding gateway, to pass through the opposite side of the square, into an outer yard, well enclosed with walls and sheds, containing cooper's shop, &c. where all the empty casks might be securely preserved from the injury of wind and weather. This yard should be further sufficiently large to afford room for a hay reek, firewood, dung, &c. The brewery office should be placed in the passage of the outer gateway, so that every thing going in and out might be seen by those who are in the office. The dwelling house, vat house, and working store, to form one side of the brewery. The malt house, another. The kiln house, dropping room, and stable, a third side. The brewery, mill house, and hop room, to form the fourth side; thus completed, it would form a square, and afford security to whatever was contained within it, when the gates are locked. The sky cooler is, generally, the most elevated vessel in the brewery, and when properly constructed, is of great importance in facilitating both brewing and malting operations, as it usually supplies the whole quantity of water wanted in both. It commands the copper, and, of course, all the other vessels of the brewery: it may be so constructed as to form a complete roof to the mill loft, and in that situation be most conveniently placed for being filled from the water cistern, which should be placed contiguous to the mill walk, and so raised to the sky cooler by one or more pumps worked by the mill, with a one, two, or three horse power, according to the length of the lever, and the diameter of the mill. Sky, or water coolers, in general, are square vessels, made of the best two inch pine plank, properly jointed, from twenty to twenty-five feet square, laid on strong joists sufficiently close, and trunneled down (after pressing) with wooden trunnels from end to end, to prevent starting or warping; the joists are supported by a couple of strong beams, equally spaced; the sides of these coolers are generally raised from eighteen inches to two feet; in Europe they are generally leaded on their inside, but this expense may be saved, if they are properly made at first, and afterwards kept constantly full of water. In constructing these coolers, all the joints should be paid with white paint before laying, and the sides bolted, and screwed down; the better and easier to effect which, the thickness of the sides may be three inches after the saw; there should be a roofing all round the sides, to protect them from the weather; the bottom of the sky cooler should command the copper back, which should be made to form the cover of the copper, and to hold a complete charge of the same. These vessels, when properly constructed, are extremely useful in preventing waste and accidents by boiling over, also affording to the brewer, the opportunity of boiling his wort as fiercely as he pleases—a very important advantage in brewing porter and strong beer. A description of this back is not necessary, as every set cooper, who knows his business, is well acquainted with the proper construction of this vessel. The stuff it is made of should be two inches thick, well seasoned, and of the best pine plank. Thus placed on the copper, it should form a complete cover, water and steam tight, so that when the copper boils over, it will run into the back, and return again by a plug hole into the copper. The copper cock should be sufficiently elevated to command the hop cooler; the latter the wort coolers, No. 1 and 2. By thus running the worts from one cooler to another, you afford them the opportunity of depositing in each their feculencies, and coming nearly fine to the fermenting tuns, which should be sufficiently elevated above the troughs and casks to be filled, so that the operation of cleansing may be easily performed by one or more leaders, to communicate with a two or three piped tun dish, capable of filling two or three casks at a time. The mill stones, or metal rollers, should be sufficiently elevated to grind into the malt bin, placed over the mash tun, which bin should be sufficiently capacious to hold the whole grist of malt when ground; this bin is generally constructed in the form of a hopper, with a slide at the bottom, to let the malt into the mash tun when the water is ready, by being cooled down to its proper temperature. I would recommend making the mash tun shallow, so that the diameter shall be three times as long as the staff of the sides, above the false bottom. To the mash tun there should be a cover, in two or more pieces, according to size. The receiver, or underbank, which is placed under the mash tun, should be sufficiently elevated above ground, so as to enable the dirty or washing water to run off from its bottom by a plug hole. The fermenting tuns should be placed in a room where there is a fireplace, so as to raise the temperature in cold weather; each tun should be cribbed on its sides, with a stationary cover on the top. The cribs should be made to answer the sweep of the vessel, and to be put on or off as occasion, or the temperature of the season, may require. In one corner of the working store, I would recommend to have placed a set of drains, two in number, one over the other; the lower drain should be sufficiently elevated to get a bucket under it, so as to draw off its contents by a plug hole, placed at one corner of each drain. These drains will soon pay for themselves, by the quantity of yest that will be deposited on them, at each time of drawing them