A Dictionary of Occupational Terms Based on the Classification of Occupations used in the Census of Population, 1921.

ORDER XIV.—MAKERS OF FOODS, DRINKS AND TOBACCO

Sub-order 2.—Makers of Drinks

451.—Foremen and Overlookers

foreman (cider making): supervises men engaged in cider making, see cider worker (458); starts and stops hydraulic press, in which pulp ("pomace") is crushed, by moving a lever; directs men engaged in loading and unloading press.
foreman maltster, head maltster: supervises work of firemen (452), floormen (452), and maltsters (452) q.v.; allocates work in malthouse; gives directions as to length of time barley is to be steeped, and malt is to be on floors or in kilns; is generally responsible (subject to general control of manager, if any) for making of malt in malthouse; sometimes also does work of kiln foreman q.v.
kiln foreman: under instructions from foreman maltster q.v., directs loading and unloading of kilns, and opens or shuts doors, windows, etc., to regulate heat of kiln; gives instructions to firemen (452) and kiln men (452) q.v. as to temperature to be maintained in kiln.
tun room foreman: under instructions from brewer (453) q.v., directs tun room men (459) q.v. as to control of temperature generated by fermentation in fermentation vessels, or regulates temperature by controlling flow of water into fermentation vessels; prepares yeast for use or for storage by draining, etc., and is responsible for its condition.
vatting foreman: under instructions from brewer (453) q.v., directs labourers as to quantities of different kinds of beer to be run from different vats in mixing; is responsible for cleaning of vats.

From: A Dictionary of Occupational Terms Based on the Classification of Occupations used in the Census of Population, 1921,
Ministry of Labour, 1927. Digitised by Peter Christian, August, 2016. This text is in the Public Domain.