The best time of the year for brewing is the autumn. The spring is also suitable but less so.

It is a great object to secure a moderate temperature for the cooling of the worts, and to insure gradual fermenta tion. The brewing of home made drinks has to a very great extent gone out of late years, even in country places; and therefore we have little Inducement to occupy our limited space with the lengthy directions necessary to constitute a practical essay upon brewing. To those, however, who wish to enter upon the practice, without any previous knowledge, wo would advise their calling in the aid of some one practically acquainted with the process for the first operation. By so doing they will save a great deal of trouble, disappointment and expense. In all places, town or country, there are persons who have worked in brewing establishments, or in gentlemen's families, where they have superintended the operations of the brew-house, and the aid of such persons would be valuable. With such assistance the following receipts will be of importance, since many who are able to go through the manipulations of brewing are unaware of the proper proportions to employ.