The Fremont weekly journal. [volume] (Fremont, Sandusky County, Ohio) 1867-1877, 1874-12-11
NO. so.

experience in the business twelve of
which he has spent with Mr.. Finlay)
and withal was most gentlemanly and pa
tient In impartng information by reply
ing to somany interrogations. And now
for what we saw and learned Of
MATING AND BREWING.
When the grain is first received. it IS
passed over very fine Fairbanks scale,
capable Of weighing six tons at once, and
the weight having been recorded, it is
Aoisted, by means of a steam elevator. to
the store rooms In the upper stories.
From thence it is conveyed by shoots to
to ''steep tubs remains time-when
the water is ultimately strained off and
the grain laid ont on several extensive
floors to grow-the immense qnntityof
grain spread out in the several growing
rooms suggesting strongly it must have
been some such a sight that inspired the
poetic sentiment of the old song:
"John Barley Corn is hero bold
As any in the land
His fame hath stood for ages past
And viii for ages stand.n
But following up our subject we next
find the grain passing through the dry
ing roOm-thence to the malt crusher-
where it Is duly ground and accumulated
IN very large chopper" with a capaci-
ty Of 400 to 500 bushels. From here if
Is taken to the ''mesh tubs, and the ex-
tract is conveyed to the boil tubs, being
ultimately pumped up into square,
Tor large cistern) and thence over q verv
hne "coOler" consisting Of q series Of
copper pipes, one above another through
winch cold water is constantly running).
This cooler, we may remark, was the
first ever erected In this State, and the
third introduced into America. After
cooling, the extract is conveyed to 'sfer-
.mentng tubs" thence to cleansing
casks, being at last raeked off In barrels
for keep, sale OF use. It viii thus be
seen that it is not without considerable
care and trouble in manufacture that any
ale can earn for itself appreciation
say nothing of that universal prestige
which characterizes the sparkling brew
.of this old, tried and very popular house.
On our way to the cellars we were mucb
interested with the, exceptionally fine
drying kilns- probably unsurpassed In
America-and certainly built regardless
Of outlay. The several cellars are well
stocked, have a capaeityof 5000 barrels,
and are presided over by ceIlerman Cos
soth Tusche, Who.appears fully alive to
the maxim ''there is a place for every
thing and everything should be in its
place. " Nor does this remark less an
ply to the general clean, tidy and sys-
tematic management of the entire bust
ness. There a capital 25-horse power
engine employed, and a joiner's shop
provided within the building; though
the cOoper's shop, where all the barrels
and casks are made, is located on Seneca.
street, and Is quite an important institu-
ton In itself. A new feature with this
firm is that Of brewing largerbeer, which
they have on y just commenced, but will
not deliver before January. For this
branch Of the business no expense has
been spared to secure every facility.
while the services Of Henry Heldt, an
old country brewer of some forty years
Experience, has been retained, to secure
an article worthy the institution. This
brewery, beEides doinga large city trade,
ships very heavily through Ohio, Indi-
ana Michigan, Iowa, Illinois, and even
TO Wisconsin, Pennsylvania and New
York States-the articles sent out being
invariably shipped only when in prime
condition. They have a capacity for
mailing some 1000 bushels of grain in
a season, or making 1000 barrels of ale
per week, and are represented on the
road by Mr.. J. D. Seller, a gentleman
of much energy and live business capae-
Iity. Mr.. FNIAY is constant in his at
tendance on the business, looking to its
interests generally, which heis fairly en-
titled to the credit of having stuck to
through prosperity and adversely until
it is now his honor to possess, and our
privilege to congratulate him upon haY-
ing, an establishment, Of its kind, sec
ond to few in the country, and promi-
Inent feature in the commercial resources
Of Toledo.