University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Digital Library for the Decorative Arts and Material Culture

Page View

Bishop, J. Leander (John Leander), 1820-1868 / A history of American manufactures from 1608 to 1860 : exhibiting the origin and growth of the principal mechanic arts and manufactures, from the earliest colonial period to the adoption of the Constitution ; and comprising annals of the industry of the United States in machinery, manufactures and useful arts, with a notice of the important inventions, tariffs, and the results of each decennial census
Volume 3 (1868)

Remarkable manufacturing establishments in Philadelphia,   pp. 18-95

Page 80

Attached to the- Brewery are two malt houses, with a capacity for
malting two hundred thousand bushels of barley per annum. The new
malt house just erected, is one hundred and forty feet in length, fifty-
two feet in width, eight stories in height, with five malting floors, and
ccllars and sub-cellars underneath, twenty-two feet in depth, which
extend, also, under the yard, furnishing a storage capacity for twenty
thousand barrels of Ale or Porter. In a wing of this building, thirty-
five by thirty, there are six drying kilns, where the barley, after it has
sprouted, is dried rapidly and converted into malt.
The mash tuns, in this Brewery, have a capacity for infusing twelve
hundred bushels of malt daily. These are large circular tubs, with a
double bottom, the uppermost of which is false, and pierced with nu-
merous holes, and between the two there is a space of two or three
inches, into which the stopcocks enter for letting in the water and
drawing off the waste. From these tuns, after the starch has been con-
verted into sugar, it is drained into boiling coppers, which, in this
brewery, are heated by means of steam pipes.
The gyles or fermenting tuns, which are large circular vats or tubs
bound with strong iron hoops, having in the centre pipes placed in a
cylindrical form called attemperators, have a capacity of holding seventy-
five thousand gallons, and the storage vats, of which there are almost
fifty, are capable of containing from two hundred to four hundred bar-
rels each. But the great feature of this establishment is the extent and
depth of the cellars and vaults, where, in an atmosphere refreshingly
cool in midsummer, twenty thousand barrels of the higher grades of
Ale and Porter can be stored for maturity, preparatory to shipment to
all the markets in the United States, the West Indies, and South
The firm of Massey, Collins & Co., is composed of men of long prac-
tical experience and more than average intelligence. WILLIAM MASSEY,
the senior partner, has been familiar with the details of brewing from
boyhood, both in England and in this country, and the position and in-
fluence of Mr. FREDERIC COLLINs in the trade, are shown in the fact
that he was one of three commissioners selected by the Associa-
tion of Brewers, to visit Europe and report upon the Excise laws ap-
pertaining to malt liquors; a Report that has been declared, by the
United States Revenue Commissioners, to be one of the ablest that
came under their notice, and from which we learn that the estimated
annual production of malt liquors in the United States is five millions
of barrels, in the manufacture of which twelve million bushels of
barley and fifteen million pounds of hops are required

Go up to Top of Page