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Scientific American, Vol. 2, No. 4 (1860) (1860)

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An illustration from Scientific American, Vol. 2, No. 4 (1860), 1860, leaf 0
to sprout; the as seen at 6; and, this development continuing, as- some establishments the cooling process is completed in radicle, or part that forms the root, first appear- sumes the appearance of c. Meanwhile, another seed, the tank, while in others the wort is partially cooled in ing at the tip… … It is from its influence on the fermentation that the refrigerators which have been invented for that purpose. a barrel of ordinary beer. mode of cooling derives its great importance. How this The third step is boiling in the -hops. The wort is When the wort is reduced to a temperature of from…

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