Cleveland morning leader. [volume] (Cleveland [Ohio]) 1854-1865, 1863-03-05

yearstO come. BE is not to accept any ehal-
Isnges for less than $500 side, 900 points,
American four ball, earOms.
TIE TABLEAUx TO-NIeHT.-To.night the
second and last exhibition of tableau1
vivantl comes of at the Academy Of Music.
The programme we have already published.
The audience may confidently expest treat
greater even than that of Tuesday evening.
There will be great rush and people should
60 early to secure seats.
The extraordinary favor with which these
tablesuK are being received, and the furore
eEhich they create, must be very Aattering to
those who have been at such pains to prepare
them. It should inspire them to make an
other attempt in the same way on some
future occasion. They have fully demon
strated the ability of our home talent to fur
niIh first class entertainments to our citizens
when the object is so commOndsble as this.
The musical portion of the entertainment to-
night viii be of the finest description.
TTEs' BREEERT.-The extensive brewery
on Canal street, known as Ives Brewery, was
originally built about seventeen years ago,
By Herrick ehilds, and sold as soon as finished
to the late S. C. Ives, who run it up to the
time of his death, which occurred FIVE OF six
years ago. Since that time, until recently, it
has been run by Il. G. Lucas. It is now
managed for the Ives estate by Mr.. F. D.
Stone
When the brewery was first erected, about
twenty barrels were brewed at a time, after
wards increased TO fOrty-fve. About nine
years ago, Mr.. Ives built on large addition
to the original building, for brewing purposes,
using the latter for malt house. The new
building is l65 #. by 100 f., having i've
AOOrs, two Of them being cellars. The ca
paeity Of the brewery was thereby increased
to one hundred barrels at a brewing. Some
10000 bushels Of grain are worked up during
year, making between 1000 and 5000 bar
rels Of ale. The brewery is the largest, and
most complete in machinery and apparatus,
of any in the city, and there arc few in the
country superior to It.
brief description of the operation of
brewing, as carried on there, may not be un-
interesting. The barley goes first into the
steep-tubs, where it is stepped in water IN or
der that It may germinate. It is then con-
veyed to the mailing floors where it is left
sbOut eight days to grow, thus evolving the
saeeharine principle, necessary for fermen-
tation,) forming malt. From the mailing
Aoor it goes to the drying kilns and remains
, for IL days. These kilns, two in number,
are capable Of drying 275 bushels of malt at
once. The malt being dried is put through q
bolt screen, which removes the roots that have
Reruinatsd in the grain. From thence the
malt drops into rollers where it is crushed al
fhe rate Of 800 bushels an hour; thence it is
elevated 70 the top Of the building and falls
into = hopper over the mash tub thence II
drops into the mash tub, where it is thor.
ouRhIy mixed with water by machinery
There is no other mash tub Of the kind nearer
than Buffalo, mashing being done by hand
mostly. From the mash tub the liquid Iuni
through q strainer which separates Il
from the grain; thence the liquid il
pumped into q copper kettle holding one
kuudrcd ana fifty barrels, where hops ar,
boiled with it After boiling, it runs down
into & vat eclled the "hOpbaek, . when it i
strained Of the hops; thence it is carried Il
the upper story, where it goes into coolers
After being cooled, it runs into fermentinl
tubs, three in number, capable Of hOldinl
one hundred and twenty-five barrels each
where it receives the yeast thence it is con
vsyed to the working cellar and left to fer
msnt in puneheOns, or casks, from whence
Is drawn into barrels to be slowed away 70
future use.
Mr.. T. D. Stone, entmanageF Of I've
brewery, Is q young man Of energetic bust
ness qualities, and will, no doubt, cOnduc
the business with success The boOk-kespe
is Mr.. Charles Eagan, who has held tha
espscity for several years, and the chic
brewer is Mr.. John c. Brewer. The latte
has been connected with the brewery 70
fourteen years past, and is known as one G
the best brewers in the country. The busi
ness of the bressry Is IL a very fQurishin