The Sun.
London, England, 1829-12-26 00:00:00

The Conock Harriers, on Monday, at Ell Barrow; and
Friday, at Haskings's Penning—at Eleven.
The Craven llounds, on Montly, at Foxfield-gate;
Wednesday, at Sandleford-house ; Friday, at Catmore ;
and Saturday, at Anvil Farm—at Half-past Ten.
Sir Richard Sutton's Hounds, on Monday, at Kettle-
thorpe ; Thursday, at Branston Wood ; and Saturday, at
Skelling tl tor pe—at Eleven.

Lord Yarborough's Hounds, en Monday, at Riby-
Cross-roads ; Wednesday, at Burnham ; Friday, at Cux-
wold ; and Saturday, at Hendale Lodge—at Eleven.
The Worcestershire Fox Hounds, on Tuesday, at Stan-
ford-court; and Friday, at Stone Bow-turnpike—at Half.
past Ten.
The Shropshire Fox Hounds, on Monday, at Cruck-
ton-hall ; Wednesday, at Halston ; and Saturday, at Acton
Burnell—at Half-past Ten.
The Cheshire Hounds, en Monday, at Prover; Wed-
nesday, at Appleton-hall ; Thursday, at Barrington Heath;
and Saturday, at Mere—at Half-past Ten.
Mr. Jollities Hounds, on Monday, at Chipstead Church;
Wenesday, at Horse-hills; Thursday, at ChaHron ; sad
Saturday, at Reigate.hill—at Eleven.
The Montgomeryshire Fox Hounds, on Tuesday, at
Melford Village; and Friday, at Brynderwen-bridges—
at Ten.

The Surrey Fox Hounds, on Monday, at the Half Moon,
Godstone-road ; Thursday, at the Cricketers, Addington ;
and Saturday, at Worms Heath—at Half-past Ten.

CHEAP SUBSTITUTE FOR MALT.

(FROM A CORRESPONDENT OF THE MECHANICS'
MAGAZINE.)

It is not from a de-ire to withhold any useful
knowledge hat I have I bus long deferred fulfilling!
that promise I some time since made, to furnish you
with a method of brewing beer at a much cheaper
rate than is usually done. The article I use is well
known to most people by the name of mangel-wur-
zel, and is, in many respects, well worth every per-
son's attention. It is very easy to cultivate, and I
will give some further account of it previous to the
season for sowing. The process for brewing is, to
take as many of the roots as you choose to brew,
wash them well, slice them across, and fill any sized
boiler with them, so cut ; add as much water as the
boiler will hold, and, if possible, lay a weight of
some sort on the mots to keep them under the
water; after boiling them for about an hour and a
half they must be taken out, well broken, and pres-
sed, as the strongest part of the liquor remains in
the roots. After they are well pressed, put the
liquor that comes from them and the water they
were boiled in together, and reduce, by boiling, to
any strength you please ; and then put in what
quantity of hops is thought necessary, and boil for
one Lour. Cool the liquor as quickly as possible,
and put a sufficient quantity of yeast to work it, as
ale is generally done.
After saying so much, it may be thought by some
superfluous to add more; but as this is intended
chilly for those who have not been much in the
habit of brewing, I will beg leave to give the pro-
cess by which I have lately brewed. I took 150Ib.
of the roots, being the quantity my boiler would
hold, boiled, bruised, and pressed, as above, adding
one pound of hops, which I infused all night in
some of the hot liquor; and by a saccharometer I
have made, such as is recommended by Mr. Sodding-
ton, in vol. ix. p. 361, of your very valuable Maga-
zine, I reduced the liquor to the strength of about
281 b. of saccharine matter to the barrel of 36 gallons.
I then boiled the hops in the liquor one hour, cooled
it as soon as possible to 70 degrees of Fahrenheit,
and then added one pound of good yeast, let it
stand twenty-four hours, then beat it in, and again
in twelve hours ; I then took off all the yeast. I
could, after letting it stand six hours ; in six hours
more I again took all the yeast off, and tunned the
beer, allowing it to work well out of the barrel.
When done 'socking, I put in a handful of cold
hops I reserved for the pitrpose, stirred them well
in the barrel, and in a few hours bunged it down.
The result is sixteen gallons of ale, apparently very
strong, of a very fine flavour, and equal to any malt
ale. The whole expense thereof does not exceed
seven shillings, which is only 5/d. per gallon for ale
which would not disgrace a Nobleman's table.
The refuse left from the press is excellent food for
pigs.—Laceby, near Grimsby.