,,the ,,london and ,,country ,,brewer   
,by ,anonymous  #agcf    ,containing an 
,account1   ,i4     ,of the ,nature of  
the ,barley-,corn1 and of the proper    
,soils and        ,manures for the      
,improvement thereof4  ,,ii4    ,of     
making good ,malts4  ,,iii4   ,to know  
good from bad ,malts4  ,,iv4    ,of the 
,use of the ,pale1 ,amber1 and ,brown   
,malts4  ,v4     ,of the ,nature of     
several ,waters1 and their ,use in      
,brewing4  ,,vi4    ,of ,grinding       
,malts4  ,,vii4   ,of ,brewing in       
general4  ,,viii4  ,of the ,london      
,method of ,brewing ,stout1 ,but-,beer1 
,pale and ,brown        ,ales4  ,,ix4   
,of the ,country or ,private ,way of    
,brewing4  ,x4     ,of the ,nature and  
,use of the ,hop4  ,,xi4    ,of ,boiling
 ,malt liquors1 and to ,brew a ,quantity
 of ,drink in a little        ,room1 and
 with a few ,tubs4  ,,xii4   ,of ,foxing
 or ,tainting of ,malt ,liquors2 their  
,prevention and ,cure4  ,,xiii4  ,of    
,fermenting and ,working of ,beers and  

,ales1 and the unwholesome              
,practice of ,beating in the ,yeast1    
detected4  ,,xiv4   ,of several         
artificial ,lees for feeding1 fining1   
preserving1 and        relishing ,malt  
,liquors4  ,,xv4    ,of several         
pernicious ,ingredients put into ,malt  
,liquors to encrease        their       
,strength4  ,,xvi4   ,of the ,cellar or 
,repository for keeping ,beers and      
,ales4  ,,xvii4  ,of ,sweetening and    
,cleaning ,casks4  ,,xviii4 ,of ,bunging
 ,casks and ,carrying them to some      
,distance4  ,,xix4   ,of the ,age and   
,strength of ,malt ,liquors4  ,,xx4     
,of the ,profit and ,pleasure of        
,private ,brewing and the ,charge of    
,buying ,malt ,liquors4  ,to which is   
added1  ,,xxi4   ,a ,philosophical      
,account of ,brewing ,strong ,october   
,beer4        ,by an ,ingenious ,hand4  
,by a ,person formerly concerned in a   
,common ,brewhouse at ,london1 but for  
twenty ,years past has resided in the   
,country4    ,the ,,second ,,edition1   

,corrected4    ,,london  ,printed for   
,messeurs ,fox1 at the ,half-,moon and  
,seven ,stars1 in ,westminster-,hall4   
,m4,,dcc4,,xxxvi4  ,price ,two          
,shillings4      ,,the ,,preface4   ,the
 many ,inhabitants of ,cities and       
,towns1 as well as ,travellers1 that    
have for a long time suffered great     
,prejudices from unwholsome and         
unpleasant ,beers and ,ales1 by the     
badness of ,malts1 underboiling the     
,worts1 mixing injurious ,ingredients1  
the unskilfulness of the ,brewer1 and   
the great ,expense that ,families have  
been at in buying them clogg'd with a   
heavy ,excise1 has moved me to undertake
 the writing of this ,treatise on       
,brewing1 ,wherein ,i have endeavour'd  
to set in sight the many advantages of  
,body and ,purse that may arise from a  
due ,knowledge and ,management in       
,brewing ,malt ,liquors1 which are of   
the greatest ,importance1 as they are in
 a considerable degree our ,nourishment 
and the common ,diluters of our ,food2  

so that on their goodness depends very  
much the ,health and ,longevity of the  
,body4  ,this bad ,economy in ,brewing  
has brought on such a ,disrepute1 and   
made our ,malt ,liquors in general so   
odious1 that many have been constrain'd1
 either to be at an ,expence for better 
,drinks than their ,pockets could       
afford1 or take up with a ,toast and    
,water to avoid the too justly          
apprehended ill ,consequences of        
,drinking such ,ales and ,beers4        
,wherefore ,i have given an ,account of 
,brewing ,beers and ,ales after several 
,methods2 and also several curious      
,receipts for feeding1 fining and       
preserving ,malt ,liquors1 that are most
 of them wholsomer than the ,malt       
itself1 and so cheap that none can      
object against the ,charge1 which ,i    
thought was the ready way to supplant   
the use of those unwholsome ,ingredients
 that have been made too free with by   
some ill principled ,people meerly for  
their own ,profit1 tho' at the ,expence 

of the ,drinker's ,health4  ,i hope ,i  
have adjusted that long wanted ,method  
of giving a due ,standard both to the   
,hop and ,wort1 which never was yet 7as 
,i know of7 rightly ascertain'd in      
,print before1 tho' the want of it ,i am
 perswaded has been partly the occasion 
of the scarcity of good ,drinks1 as is  
at this time very evident in most       
,places in the ,nation4 ,i have here    
also divulg'd the ,nostrum of the       
,artist ,brewer that he has so long     
valued himself upon1 in making a right  
,judgment when the ,worts are boiled to 
a true ,crisis2 a matter of considerable
 ,consequence1 because all strong ,worts
 may be boiled too much or too little to
 the great ,loss of the ,owner1 and     
without this ,knowledge a ,brewer must  
go on by ,guess2 which is a hazard that 
every one ought to be free from that    
can2 and therefore ,i have endeavor'd to
 explode the old ,hour-glass way of     
,brewing1 by reason of the several      
,uncertainties that attend such ,methods

 and the hazard of spoiling both ,malt  
and ,drink2 for in short where a        
,brewing is perform'd by ,ladings over  
of scalding ,water1 there is no occasion
 for the ,watch or ,hour-glass to boil  
the ,wort by1 which is best known by the
 ,eye1 as ,i have both in this and my   
second ,book made appear4  ,i have here 
observed that necessary ,caution1 which 
is perfectly requisite in the ,choice of
 good and the ,management of bad        
,waters2 a ,matter of high ,importance1 
as the ,use of this ,vehicle is         
unavoidable in ,brewing1 and therefore  
requires a strict ,inspection into its  
,nature2 and this ,i have been the more 
particular in1 because ,i am sensible of
 the great ,quantities of unwholsome    
,waters used not only by ,necessity1 but
 by a mistaken ,choice4  ,so also ,i    
have confuted the old received ,opinion 
lately published by an ,eminent ,hand1  
that long ,mashings are the best        
,methods in ,brewing2 an ,error of      
dangerous ,consequence to all those who 

brew by ,ladings over of the hot ,water 
on the ,malt4  ,the great ,difficulty   
and what has hitherto proved an         
,impediment and ,discouragement to many 
from ,brewing their own ,drinks1 ,i     
think1 ,i have in some measure removed1 
and made it plainly appear how a        
,quantity of ,malt ,liquor may be       
,brewed in a little ,room and in the    
hottest ,weather1 without the least     
,damage by ,foxing or other ,taint4     
,the ,benefit of ,brewing entire ,guile 
small ,beer from fresh ,malt1 and the   
ill ,effects of that made from ,goods   
after strong ,beer or ,ale2 ,i have here
 exposed1 for the sake of the ,health   
and ,pleasure of those that may easily  
prove their advantage by drinking of the
 former and refusing the latter4  ,by   
the time the following ,treatise is read
 over and thoroughly considered1 ,i     
doubt not but an ordinary ,capacity will
 be in some degree a better ,judge of   
good and bad ,malt ,liquors as a        
,drinker1 and have such a ,knowledge in 

,brewing that formerly he was a stranger
 to2 and therefore ,i am in great ,hopes
 these my ,efforts will be one          
,principal ,cause of the reforming our  
,malt ,liquors in most ,places2 and that
 more private ,families than ever will  
come into the delightful and profitable 
,practice of ,brewing their own ,drinks1
 and thereby not only save almost half  
in half of ,expence1 but enjoy such as  
has passed thro' its regular            
,digestions1 and is truly pleasant1     
fine1 strong and healthful4  ,i         
,question not but this ,book will meet  
with some ,scepticks1 who being neither 
prejudiced against the ,introduction of 
new ,improvements1 or that their        
,interests will be hereby eclipsed in   
time2 ,to such ,i say ,i do not write1  
because ,i have little hopes to reform a
 wrong ,practice in them by ,reason and 
,argument4 ,but those who are above     
,prejudice may easily judge of the great
 ,benefits that will accrue by the      
following ,methods1 ,i have here plainly

 made known1 and of those in my ,second 
,book that ,i have almost finished and  
hope to publish in a little time1       
wherein ,i shall set forth how to ,brew 
without boiling ,water or ,wort1 and    
several other ,ways that will be of     
considerable ,service to the ,world4    
,illustration     ,,chap4 ,i4   ,of the 
,nature of the ,barley-,corn1 and of the
 proper ,soils and ,manures for the     
,improvement thereof4   ,this ,grain is 
well known to excel all others for      
making of ,malts that produce those fine
 ,british ,liquors1 ,beer and ,ale1     
which no other ,nation can equalize2    
,but as this ,excellency cannot be      
obtain'd unless the several ,ingredients
 are in a perfect ,state and ,order1 and
 these also attended with a right       
judgment2 ,i shall here endeavour to    
treat on their several particulars1 and 
first of ,soils4  ,this ,grain ,i       
annually sow in my ,fields on           
diversities of ,soils1 and thereby have 
brought to my knowledge several         

differences arising therefrom4 ,on our  
,red ,clays this ,grain generally comes 
off reddish at both ends1 and sometimes 
all over1 with a thick skin and tuff    
nature1 somewhat like the ,soil it grows
 in1 and therefore not so valuable as   
that of contrary qualities1 nor are the 
black blewish ,marly ,clays of the ,vale
 much better1 but ,loams are1 and       
,gravels better than them1 as all the   
,chalks are better then ,gravels2 on    
these two last ,soils the ,barley       
acquires a whitish ,body1 a thin skin1 a
 short plump kernel1 and a 7unreadable7 
flower1 which occasions those1 fine pale
 and amber ,malts made at ,dunstable1   
,tring and ,dagnal from the ,barley that
 comes off the white and gravelly       
,grounds about those ,places2 for it is 
certain there is as much difference in  
,barley as in ,wheat or other ,grain1   
from the sort it comes off1 as appears  
by the excellent ,wheats that grow in   
the marly vale ,earths1 ,peas in ,sands1
 and ,barley in ,gravels and ,chalks1 c4

 ,for our ,mother ,earth1 as it is      
destinated to the service of ,man in the
 production of ,vegetables1 is composed 
of various sorts of ,soils for different
 ,seeds to grow therein4 ,and since     
,providence has been pleased to allow   
,man this great privilege for the       
imployment of his skill and labour to   
improve the same to his advantage2 it   
certainly behoves us to acquaint        
ourselves with its several natures1 and 
how to adapt an agreeable ,grain and    
,manure to their natural ,soil1 as being
 the very foundation of enjoying good   
and bad ,malts4 ,this is obvious by     
parallel ,deductions from ,turneps sown 
on rank clayey loamy ,grounds1 dressed  
with noxious ,dungs that render them    
bitter1 tuff1 and nauseous1 while those 
that grow on ,gravels1 ,sands and       
,chalky ,loams under the assistance of  
the ,fold1 or ,soot1 ,lime1 ,ashes1     
,hornshavings1 c4 are sweet 7unreadable7
 and pleasant4 ',tis the same also with 
salads1 ,asparagus1 ,cabbages1          

,garden-beans and all other culinary    
,ware1 that come off those rich ,grounds
 glutted with the great quantities of   
,london and other rank ,dungs which are 
not near so pure1 sweet and wholsome1 as
 those produced from ,virgin mould and  
other healthy ,earths and ,manures4     
,there is likewise another reason that  
has brought a disreputation on some of  
the ,chiltern-barley1 and that is1 the  
too often sowing of one and the same    
piece of ,ground1 whereby its           
spirituous1 nitrous and sulphureous     
qualities are exhausted and worn out1 by
 the constant attraction of its best    
juices for the nutriment of the ,grain3 
,to supply which1 great quantities of   
,dungs are often incorporated with such 
,earths1 whereby they become impregnated
 with four1 adulterated1 unwholsome     
qualities1 that so affect the ,barley   
that grows therein1 as to render it     
incapable of making such pure and sweet 
,malts1 as that which is sown in the    
open ,champaign-fields1 whose ,earths   

are constantly rested every third ,year 
called the ,fallow-season1 in order to  
discharge their crude1 phlegmatick and  
sour property1 by the several turnings  
that the ,plough gives them part of a   
,winter and one whole ,summer1 which    
exposes the rough1 clotty loose parts of
 the ,ground1 and by degrees brings them
 into a condition of making a lodgment  
of those saline benefits that arise from
 the ,earths1 and afterwards fall down1 
and redound so much to the benefit of   
all ,vegetables that grow therein1 as   
being the essence and spring of ,life to
 all things that have root1 and tho'    
they are first exhaled by the ,sun in   
vapour from the ,earth as the spirit or 
breath thereof1 yet is it return'd again
 in ,snows1 ,hails1 ,dews1 etc4 more    
than in ,rains1 by which the surface of 
the ,globe is saturated2 from whence it 
reascends in the juices of ,vegetables1 
and enters into all those productions as
 food1 and nourishment1 which the       
,creation supplies4  ,here then may     

appear the excellency of steeping       
,seed-barley in a liquor lately         
invented1 that impregnates and loads it 
with ,nitre and other ,salts that are   
the nearest of all others to the true   
and original ,spirit or ,salt of the    
,earth1 and therefore in a great measure
 supplies the want thereof both in      
inclosure and open ,field2 for even in  
this last it is sometimes very scarce1  
and in but small quantities1 especially 
after a hot dry ,summer and mild        
,winter1 when little or no ,snows have  
fell to cover the ,earth and keep this  
,spirit in2 by which and great ,frosts  
it is often much encreased and then     
shews itself in the warmth of well      
,waters1 that are often seen to wreak in
 the cold ,seasons4 ,now since all      
,vegetables more or less partake of     
those qualities that the ,soil and      
,manures abound with in which they grow2
 ,i therefore infer that all ,barley so 
imbibed1 improves its productions by the
 ascension of those saline spirituous   

particles that are thus lodged in the   
,seed when put into the ,ground1 and are
 part of the nourishment the            
,after-,crop enjoys2 and for this reason
 ,i doubt not1 but when time has got the
 ascendant of prejudice1 the whole      
,nation will come into the practice of  
the invaluable ,receipt published in two
 ,books1 entituled1 ,chiltern and ,vale 
,farming ,explained1 and1 ,the          
,practical ,farmer2 both writ by        
,william ,ellis of ,little ,gaddesden   
near ,hempstead in ,hertfordshire1 not  
only for ,barley1 but other ,grains4    
,but notwithstanding ,barley may grow on
 a light ,soil with a proper ,manure2   
and improved by the liquor of this      
,receipt1 yet this ,grain may be damaged
 or spoiled by being mown too soon1     
which may afterwards be discovered by   
its shrivelled and lean body that never 
will make right good ,malt2 or if it is 
mown at a proper time1 and if it be     
housed damp1 or wettish1 it will be apt 
to heat and mow-burn1 and then it will  

never make so good ,malt1 because it    
will not spire1 nor come so regularly on
 the floor as that which was inned dry4 
,again1 ,i have known one part of a     
,barley-crop almost green at ,harvest1  
another part ripe1 and another part     
between both1 tho' it was all sown at   
once1 occasion'd by the several         
situations of the ,seed in the ,ground1 
and the succeeding ,droughts4 ,the      
deepest came up strong and was ripe     
soonest1 the next succeeded2 but the    
uppermost1 for want of ,rain and ,cover1
 some of it grew not at all1 and the    
rest was green at ,harvest4 ,now these  
irregularities are greatly prevented and
 cured by the application of the        
ingredients mentioned in the ,receipt1  
which infuses such a moisture into the  
body of the ,seed1 as with the help of a
 little ,rain and the many ,dews1 makes 
it spire1 take root and grow1 when      
others are ruined for want of the       
assistance of such steeping4  ,barley   
like other ,grain will also degenerate1 

and become rank1 lean and small bodied1 
if the same ,seed is sown too often in  
the ,soil2 'tis therefore that the best 
,farmers not only change the ,seed every
 time1 but take due care to have it off 
a contrary ,soil that they sow it in to2
 this makes several in my neighbourhood 
every ,year buy their ,barley-seed in   
the ,vale of ,ailsbury1 that grew there 
on the black clayey marly ,loams1 to sow
 in ,chalks1 ,gravels1 c4 ,others every 
second ,year will go from hence to      
,fullham and buy the ,forward or        
,rath-ripe ,barley that grows there on  
,sandy-ground2 both which ,methods are  
great ,improvements of this ,corn1 and  
whether it be for sowing or malting1 the
 plump1 weighty and white ,barley-corn1 
is in all respects much kinder than the 
lean flinty ,sorts4     ,,chap4 ,,ii    
,of making ,malts4   ,as ,i have        
described the ,ground that returns the  
best ,barley1 ,i now come to treat of   
making it into ,malt2 to do which1 the  
,barley is put into a leaden or tyled   

,cistern that holds five1 ten or more   
,quarters1 that is covered with water   
four or six ,inches above the ,barley to
 allow for its ,swell2 here it lyes five
 or six ,tides as the ,malster calls it1
 reckoning twelve ,hours to the ,tide1  
according as the ,barley is in body or  
in dryness2 for that which comes off    
,clays1 or has been wash'd and damag'd  
by ,rains1 requires less time than the  
dryer ,grain that was inned well and    
grew on ,gravels or ,chalks2 the smooth 
plump ,corn imbibing the water more     
kindly1 when the lean and steely ,barley
 will not so naturally2 but to know when
 it is enough1 is to take a ,corn       
end-ways between the ,fingers and gently
 crush it1 and if it is in all parts    
mellow1 and the husk opens or starts a  
little from the body of the ,corn1 then 
it is enough3 ,the nicety of this is a  
material ,point2 for if it is infus'd   
too much1 the sweetness of the ,malt    
will be greatly taken off1 and yield the
 less ,spirit1 and so will cause        

deadness and sourness in ,ale or ,beer  
in a short time1 for the goodness of the
 ,malt contributes much to the          
preservation of all ,ales and ,beers4   
,then the water must be drain'd from it 
very well1 and it will come equal and   
better on the floor1 which may be done  
in twelve or sixteen ,hours in temperate
 weather1 but in cold1 near thirty4     
,from the ,cistern it is put into a     
square ,hutch or ,couch1 where it must  
lye thirty ,hours for the ,officer to   
take his ,gage1 who allows four ,bushels
 in the ,score for the ,swell in this or
 the ,cistern1 then it must be work'd   
,night and ,day in one or two ,heaps as 
the weather is cold or hot1 and turn'd  
every four1 six or eight ,hours1 the    
outward part inwards and the bottom     
upwards1 always keeping a clear floor   
that the ,corn that lies next to it be  
not chill'd2 and as soon as it begins to
 come or spire1 then turn it every      
three1 four or five ,hours1 as was done 
before according to the temper of the   

,air1 which greatly governs this        
management1 and as it comes or works    
more1 so must the ,heap be spreaded and 
thinned larger to cool it4 ,thus it may 
lye and be work'd on the floor in       
several parallels1 two or three ,foot   
thick1 ten or more ,foot broad1 and     
fourteen or more in length to ,chip and 
,spire2 but not too much nor too soft2  
and when it is come enough1 it is to be 
turned twelve or sixteen times in       
twenty-four ,hours1 if the ,season is   
warm1 as in ,march1 ,april or ,may2 and 
when it is fixed and the ,root begins to
 be dead1 then it must be thickned again
 and carefully kept often turned and    
work'd1 that the growing of the ,root   
may not revive1 and this is better done 
with the ,shoes off than on2 and here   
the ,workman's ,art and ,diligence in   
particular is tryed in keeping the floor
 clear and turning the ,malt often1 that
 it neither moulds nor ,aker-spires1    
that is1 that the ,blade does not grow  
out at the opposite end of the ,root2   

for if it does1 the flower and strength 
of the ,malt is gone1 and nothing left  
behind but the ,aker-spire1 ,husk and   
,tail3 ,now when it is at this degree   
and fit for the ,kiln1 it is often      
practised to put it into a ,heap and let
 it lye twelve ,hours before it is      
turned1 to heat and mellow1 which will  
much improve the ,malt if it is done    
with moderation1 and after that time it 
must be turned every six ,hours during  
twenty four2 but if it is overheated1 it
 will become like ,grease and be        
spoiled1 or at least cause the ,drink to
 be unwholsome2 when this ,operation is 
over1 it then must be put on the ,kiln  
to dry four1 six or twelve ,hours1      
according to the nature of the ,malt1   
for the pale sort requires more leisure 
and less fire than the amber or brown   
sorts3 ,three ,inches thick was formerly
 thought a sufficient depth for the     
,malt to lye on the ,hair-cloth1 but now
 six is often allowed it to a fault2    
fourteen or sixteen ,foot square will   

dry about two ,quarters if the ,malt    
lyes four ,inches thick1 and here it    
should be turned every two1 three or    
four ,hours keeping the ,hair-cloth     
clear3 ,the time of preparing it from   
the  ,cistern to the ,kiln is uncertain2
 according to the ,season of the ,year2 
in moderate weather three ,weeks is     
often sufficient4 ,if the ,exciseman    
takes his ,gage on the floor he allows  
ten in the ,score1 but he sometimes     
,gages in ,cistern1 ,couch1 ,floor and  
,kiln1 and where he can make most1 there
 he fixes his ,charge3 ,when the ,malt  
is dryed1 it must not cool on the ,kiln1
 but be directly thrown off1 not into a 
,heap1 but spreaded wide in an airy     
place1 till it is thoroughly cool1 then 
put it into a ,heap or otherwise dispose
 of it4  ,there are several methods used
 in drying of ,malts1 as the ,iron      
,plate-frame1 the ,tyle-frame1 that are 
both full of little ,holes3 ,the        
,brass-wyred and ,iron-wyred ,frame1 and
 the ,hair-cloth2 the ,iron and ,tyled  

one1 were chiefly ,invented for drying  
of brown ,malts and saving of ,fuel1 for
 these when they come to be thorough hot
 will make the ,corns crack and jump by 
the fierceness of their heat1 so that   
they will be roasted or scorch'd in a   
little time1 and after they are off the 
,kiln1 to plump the body of the ,corn   
and make it take the ,eye1 some will    
sprinkle water over it that it may meet 
with the better ,market4 ,but if such   
,malt is not used quickly1 it will      
slacken and lose its ,spirits to a great
 degree1 and perhaps in half a ,year or 
less may be taken by the ,whools and    
spoiled3 ,such hasty dryings or         
scorchings are also apt to bitter the   
,malt by burning its skin1 and therefore
 these ,kilns are not so much used now  
as formerly3 ,the ,wyre-frames indeed   
are something better1 yet they are apt  
to scorch the outward part of the ,corn1
 that cannot be got off so soon as the  
,hair-cloth admits of1 for these must be
 swept1 when the other is only turned at

 once2 however these last three ways are
 now in much request for drying pale and
 amber ,malts1 because their fire may be
 kept with more leisure1 and the ,malt  
more gradually and truer dyed1 but by   
many the ,hair-cloth is reckoned the    
best of all4  ,malts are dryed with     
several sorts of ,fuel2 as the ,coak1   
,welch-coal1 ,straw1 ,wood and ,fern1 c4
 ,but the ,coak is reckoned by most to  
exceed all others for making ,drink of  
the finest ,flavour and pale ,colour1   
because it sends no smoak forth to hurt 
the ,malt with any offensive tang1 that 
,wood1 ,fern and ,straw are apt to do in
 a lesser or greater degree2 but there  
is a difference even in what is call'd  
,coak1 the right sort being large       
,pit-coal chark'd or burnt in some      
measure to a ,cinder1 till all the      
,sulphur is consumed and evaporated     
away1 which is called ,coak1 and this   
when it is truly made is the best of all
 other ,fuels2 but if there is but one  
,cinder as big as an ,egg1 that is not  

thoroughly cured1 the smoak of this one 
is capable of doing a little damage1 and
 this happens too often by the          
negligence or avarice of the            
,coak-maker3 ,there is another sort by  
some wrongly called ,coak1 and rightly  
named ,culme or ,welch-coal1 from       
,swanzey in ,pembrokeshire1 being of a  
hard stony substance in small bits      
resembling a shining ,coal1 and will    
burn without smoak1 and by its          
sulphureous effluvia cast a most        
excellent whiteness on all the outward  
parts of the grainy body3 ,in           
,devonshire ,i have seen their ,marble  
or grey ,fire-stone burnt into ,lime    
with the strong fire that this ,culme   
makes1 and both this and the ,chark'd   
,pit-coal affords a most sweet moderate 
and certain fire to all ,malt that is   
dryed by it4  ,straw is the next        
sweetest ,fuel1 but ,wood and ,fern     
worst of all4  ,some ,i have known put a
 ,peck or more of ,peas1 and malt them  
with five ,quarters of ,barley1 and     

they'll greatly mellow the ,drink1 and  
so will ,beans2 but they won't come so  
soon1 nor mix so conveniently with the  
,malt1 as the ,pea will4  ,i knew a     
,farmer1 when he sends five ,quarters of
 ,barley to be ,malted1 puts in half a  
,peck or more of ,oats amongst them1 to 
prove he has justice done him by the    
,maker1 who is hereby confin'd not to   
,change his ,malt by reason others won't
 like such a mixture4  ,but there is an 
abuse sometimes committed by a          
necessitous ,malster1 who to come by    
,malt sooner than ordinary1 makes use of
 ,barley before it is thoroughly sweated
 in the ,mow1 and then it never makes   
right ,malt1 but will be steely and not 
yield a due quantity of wort1 as ,i knew
 it once done by a ,person that thrashed
 the ,barley immediately from the ,cart 
as it was brought out of the ,field1 but
 they that used its ,malt suffered not a
 little1 for it was impossible it should
 be good1 because it did not thoroughly 
,chip or ,spire on the floor1 which     

caused this sort of ,malt1 when the     
water was put to it in the ,mash-tub1 to
 swell up and absorb the ,liquor1 but   
not return its due quantity again1 as   
true ,malt would1 nor was the ,drink of 
this ,malt ever good in the ,barrel1 but
 remain'd a raw insipid beer1 past the  
,art of ,man to ,cure1 because this1    
like ,cyder made from ,apples directly  
off the ,tree1 that never sweated out   
their phlegmatick crude juice in the    
heap1 cannot produce a natural ,liquor  
from such unnatural management2 for     
barley certainly is not fit to make     
,malt of until it is fully mellowed and 
sweated in the ,mow1 and the ,season of 
the ,year is ready for it1 without both 
which there can be no assurance of good 
,malt3 ,several instances of this       
untimely making ,malt ,i have known to  
happen1 that has been the occasion of   
great quantities of bad ,ales and       
,beers1 for such ,malt1 retaining none  
of its ,barley nature1 or that the      
,season of the ,year is not cold enough 

to admit of its natural working on the  
,floor1 is not capable of producing a   
true ,malt1 it will cause its ,drink to 
stink in the cask instead of growing fit
 for use1 as not having its genuine     
,malt-nature to cure and preserve it1   
which all good ,malts contribute to as  
well as the ,hop4  ,there is another    
damage ,i have known accrue to the      
,buyer of ,malt by ,mellilet1 a most    
stinking ,weed that grows amongst some  
,barley1 and is so mischievously        
predominant1 as to taint it to a sad    
degree because its black ,seed like that
 of an ,onion1 being lesser than the    
,barley1 cannot be entirely separated1  
which obliges it to be malted with the  
,barley1 and makes the ,drink so heady  
that it is apt to fuddle the unwary by  
drinking a small quantity4 ,this ,weed  
is so natural to some ,ground that the  
,farmer despairs of ever extirpating it1
 and is to be avoided as much as        
possible1 because it very much hurts the
 ,drink that is made from ,malt mixed   

with it1 by its nauseous ,scent and     
,taste1 as may be perceived by the      
,ointment made with it that bears its   
,name3 ,i knew a ,victualler that bought
 a parcel of ,malt that this weed was   
amongst1 and it spoiled all the         
,brewings and ,sale of the ,drink1 for  
it's apt to cause ,fevers1 ,colicks and 
other ,distempers in the ,body4  ,darnel
 is a rampant ,weed and grows much      
amongst some ,barley1 especially in the 
bad ,husbandman's ,ground1 and most     
where it is sown with the ,seed-barley3 
,it does the least harm amongst ,malt1  
because it adds a strength to it1 and   
quickly intoxicates1 if there is much in
 it2 but where there is but little1 the 
,malster regards it not1 for the sake of
 its inebriating quality4  ,there are   
other ,weeds or ,seeds that annoy the   
,barley2 but as the ,screen1 ,sieve and 
throwing will take most of them out1    
there does not require here a ,detail of
 their ,particulars4 ,oats malted as    
,barley is1 will make a weak1 soft1     

mellow and pleasant ,drink1 but ,wheat  
when done so1 will produce a strong     
heady nourishing well-tasted and fine   
,liquor1 which is now more practised    
then ever4     ,,chap4 ,,iii4   ,to know
 good from bad ,malts4   ,this is a     
,matter of great ,importance to all     
,brewers1 both publick and private1 for 
'tis common for the ,seller to cry all  
is good1 but the ,buyer's ,case is      
different2 wherefore it is prudential to
 endeavour to be ,master of this        
,knowledge1 but ,i have heard a great   
,malster that lived towards ,ware1 say1 
he knew a grand ,brewer1 that wetted    
near two hundred ,quarters a ,week1 was 
not a judge of good and bad ,malts1     
without which 'tis impossible to draw a 
true length of ,ale or ,beer4 ,to do    
this ,i know but of few ,ways1 ,first1  
,by the ,bite2 ,is to break the ,malt   
,corn across between the ,teeth1 in the 
middle of it or at both ,ends1 and if it
 tasteth mellow and sweet1 has a round  
body1 breaks soft1 is full of flower all

 its length1 smells well and has a thin 
skin1 then it is good2 ,secondly1 ,by   
,water2 ,is to take a ,glass near full1 
and put in some ,malt2 and if it swims1 
it is right1 but if any sinks to the    
bottom1 then it is not true ,malt1 but  
steely and retains somewhat of its      
,barley nature2 yet ,i must own this is 
not an infallible ,rule1 because if a   
,corn of ,malt is crack'd1 split or     
broke1 it will then take the water and  
sink1 but there may an allowance be     
given for such incidents1 and still room
 enough to make a judgment4 ,thirdly1   
,malt that is truly made will not be    
hard and steely1 but of so mellow a     
,nature1 that if forced against a dry   
,board1 will mark and cast a white      
,colour almost like ,chalk4 ,fourthly1  
,malt that is not rightly made will be  
part of it of a hard ,barley nature1 and
 weigh heavier than that which is true  
,malt4     ,,chap4 ,,iv4    ,of the     
,nature and ,use of ,pale1 ,amber and   
,brown ,malts4   ,the pale ,malt is the 

slowest and slackest dryed of any1 and  
where it has had a leisure fire1 a      
sufficient time allowed it on the ,kiln1
 and a due care taken of it2 the flower 
of the grain will remain in its full    
quantity1 and thereby produce a greater 
length of wort1 than the brown high     
dryed ,malt1 for which reason it is sold
 for one or two shillings per ,quarter  
more than that3 ,this pale ,malt is also
 the most nutritious sort to the body of
 all others1 as being in this state the 
most simple and nearest to its ,original
 ,barley-corn1 that will retain an      
,alcalous and ,balsamick quality much   
longer than the brown sort2 the tender  
drying of this ,malt bringing its body  
into so soft a texture of ,parts1 that  
most of the great ,brewers1 brew it with
 ,spring and ,well-waters1 whose hard   
and binding ,properties they think      
agrees best with this loose-bodied      
,malt1 either in ,ales or ,beer's and   
which will also dispense with hotter    
waters in brewing of it1 than the brown 

,malt can4 ,the amber-colour'd ,malt is 
that which is dryed in a medium degree1 
between the pale and the brown1 and is  
very much in use1 as being free of      
either extream4 ,its colour is pleasant1
 its taste agreeable and its nature     
wholsome1 which makes it be prefer'd by 
many as the best of ,malts2 this by some
 is brewed either with hard or soft     
waters1 or a mixture of both4  ,the     
brown ,malt is the soonest and highest  
dryed of any1 even till it is so hard1  
that it's difficult to bite some of its 
,corns asunder1 and is often so crusted 
or burnt1 that the farinous part loses a
 great deal of its essential ,salts and 
vital ,property1 which frequently       
deceives its ignorant ,brewer1 that     
hopes to draw as much ,drink from a     
quarter of this1 as he does from pale or
 amber sorts3 ,this ,malt by some is    
thought to occasion the ,gravel and     
,stone1 besides what is commonly called 
the ,heart-burn2 and is by its steely   
nature less nourishing than the pale or 

amber ,malts1 being very much           
impregnated with the fiery fumiferous   
,particles of the ,kiln1 and therefore  
its ,drink sooner becomes sharp and acid
 than that made from the pale or amber  
sorts1 if they are all fairly brewed3   
,for this reason the ,london ,brewers   
mostly use the ,thames or ,new ,river   
waters to brew this ,malt with1 for the 
sake of its soft nature1 whereby it     
agrees with the harsh qualities of it   
better than any of the well or other    
hard ,sorts1 and makes a luscious ,ale  
for a little while1 and a ,but-beer that
 will keep very well five or six        
,months1 but after that time it         
generally grows stale1 notwithstanding  
there be ten or twelve ,bushels allowed 
to the ,hogshead1 and it be hopp'd      
accordingly4  ,pale and amber ,malts    
dryed with ,coak or ,culm1 obtains a    
more clean bright pale ,colour than if  
dryed with any other ,fuel1 because     
there is not smoak to darken and sully  
their ,skins or ,husks1 and give them an

 ill relish1 that those ,malts little or
 more have1 which are dryed with ,straw1
 ,wood1 or ,fern1 c4 ,the ,coak or      
,welch ,coal also makes more true and   
compleat ,malt1 as ,i have before       
hinted1 than any other ,fuel1 because   
its fire gives both a gentle and certain
 ,heat1 whereby the ,corns are in all   
their ,parts gradually dryed1 and       
therefore of late these ,malts have     
gained such a ,reputation that great    
quantities have been consumed in most   
,parts of the ,nation for their wholsome
 ,natures and sweet fine ,taste3 ,these 
make such fine ,ales and ,but-beers1 as 
has tempted several of our ,malsters in 
my ,neighbour-hood to burn ,coak or     
,culm at a great expence of ,carriage   
thirty ,miles from ,london4  ,next to   
the ,coak-dryed ,malt1 the ,straw-dryed 
is the sweetest and best tasted3 ,this  
,i must own is sometimes well ,malted   
where the ,barley1 ,wheat1 ,straw1      
,conveniencies and the ,maker's ,skill  
are good2 but as the fire of the ,straw 

is not so regular as the ,coak1 the     
,malt is attended with more uncertainty 
in its making1 because it is difficult  
to keep it to a moderate and equal      
,heat1 and also exposes the ,malt in    
some degree to the taste of the smoak4  
,brown ,malts are dryed with ,straw1    
,wood and ,fern1 c4 the ,straw-dryed is 
not the best1 but the ,wood sort has a  
most unnatural ,taste1 that few can bear
 with1 but the necessitous1 and those   
that are accustomed to its strong smoaky
 tang2 yet is it much used in some of   
the ,western ,parts of ,england1 and    
many thousand ,quarters of this ,malt   
has been formerly used in ,london for   
brewing the ,butt-keeping-beers with1   
and that because it sold for two        
,shillings per ,quarter cheaper than the
 ,straw-dryed ,malt1 nor was this       
,quality of the ,wood-dryed ,malt much  
regarded by some of its ,brewers1 for   
that its ill ,taste is lost in nine or  
twelve ,months1 by the ,age of the      
,beer1 and the strength of the great    

,quantity of ,hops that were used in its
 ,preservation4  ,the ,fern-dryed ,malt 
is also attended with a rank            
disagreeable ,taste from the smoak of   
this ,vegetable1 with which many        
,quarters of ,malt are dryed1 as appears
 by the great ,quantities annually cut  
by ,malsters on our ,commons1 for the   
two prevalent ,reasons of cheapness and 
plenty4  ,at ,bridport in ,dorsetshire1 
,i knew an ,inn-keeper use half ,pale   
and half ,brown ,malt for ,brewing his  
,butt-beers1 that1 proved to my ,palate 
the best ,i ever drank on the ,road1    
which ,i think may be accounted for1 in 
that the ,pale being the slackest1 and  
the ,brown the hardest dryed1 must      
produce a mellow good ,drink by the help
 of a requisite ,age1 that will reduce  
those extreams to a proper ,quality4    
,,chap4 ,v4   ,of the ,nature of several
 ,waters and their use in ,brewing4 ,and
 first of ,well-waters4   ,water next to
 ,malt is what by course comes here     
under ,consideration as a ,matter of    

great ,importance in ,brewing of        
wholsome fine ,malt-liquors1 and is of  
such ,consequence that it concerns every
 one to know the nature of the water he 
,brews with1 because it is the ,vehicle 
by which the nutritious and pleasant    
,particles of the ,malt and ,hop are    
conveyed into our ,bodies1 and there    
becomes a diluter of our ,food3 ,now the
 more simple and freer every water is   
from foreign ,particles1 the better it  
will answer those ,ends and ,purposes2  
for1 as ,dr4,mead observes1 some waters 
are so loaded with stony ,corpuscles1   
that even the ,pipes thro' which they   
are carried1 in time are incrusted and  
stopt up by them1 and is of that        
petrifying nature as to breed the ,stone
 in the ,bladder1 which many of the     
,parisians have been instances of1 by   
using this sort of water out of the     
,river ,seine4 ,and of this ,nature is  
another at ,rowel in ,northamptonshire1 
which in no great distance of time so   
clogs the ,wheel of an overshot ,mill   

there1 that they are forced with1       
convenient ,instruments to cut way for  
its ,motion2 and what makes it still    
more evident1 is the sight of those     
incrusted ,sides of the ,tea-kettles1   
that the hard ,well-waters are the      
occasion of1 by being often boiled in   
them3 ,and it is further related by the 
same ,doctor1 that a ,gentlewoman       
afflicted with frequent returns of      
violent ,colick ,pains was cured by the 
,advice of ,van ,helmont1 only by       
leaving off drinking ,beer brewed with  
,well-water2 ,it's true1 such a fluid   
has a greater force and aptness to      
extract the tincture out of ,malt1 than 
is to be had in the more innocent and   
soft ,liquor of ,rivers3 ,but for this  
very reason it ought not1 unless upon   
meer necessity1 to be made use of2 this 
,quality being owing to the mineral     
,particles and alluminous ,salts with   
which it is impregnated4 ,for these     
waters thus saturated1 will by their    
various gravities in circulation1       

deposit themselves in one part of the   
animal ,body or other1 which has made   
some prove the goodness of ,water by the
 lightness of its body in the ,water    
,scales1 now sold in several of the     
,london ,shops1 in order to avoid the   
,scorbutick1 ,colicky1 ,hypochondriack1 
and other ill ,effects of the ,clayey   
and other gross ,particles of stagnating
 ,well-waters1 and the calculous        
,concretions of others2 and therefore   
such waters ought to be mistrusted more 
than any1 where they are not pure clear 
and soft or that don't arise from good  
,chalks or stony ,rocks1 that are       
generally allowed to afford the best of 
all the ,well sorts4  ,spring-waters are
 in general liable to partake of those  
minerals thro' which they pass1 and are 
salubrious or mischievous accordingly4  
,at ,uppingham in ,rutland1 their water 
is said to come off an ,allum-rock1 and 
so tints their ,beer with its saline    
,quality1 that it is easily tasted at   
the first ,draught4 ,and at ,dean in    

,northamptonshire1 ,i have seen the very
 ,stones colour the rusty ,iron by the  
constant running of a ,spring-water2 but
 that which will ,lather with ,soap1 or 
such soft water that percolates through 
,chalk1 or a ,grey ,fire-stone1 is      
generally accounted best1 for ,chalks in
 this respect excell all other ,earths1 
in that it administers nothing          
unwholsome to the perfluent waters1 but 
undoubtedly absorps by its drying spungy
 ,quality any ill minerals that may     
accompany the water that runs thro'     
them4 ,for which reason they throw in1  
great ,quantities of ,chalk into their  
,wells at ,ailsbury to soften their     
water1 which coming off a black         
,sand-stone1 is so hard and sharp that  
it will often turn their ,beer sour in a
 ,week's time1 so that in its ,original 
,state it's neither fit to ,wash nor    
,brew with1 but so long as the ,alcalous
 soft ,particles of the ,chalk holds    
good1 they put it to both uses4         
,river-waters are less liable to be     

loaded with metallick1 petrifying1      
saline and other insanous ,particles of 
the ,earth1 than the ,well or ,spring   
sorts are1 especially at some distance  
from the ,spring-head1 because the ,rain
 water mixes with and softens it1 and   
are also much cured by the ,sun's heat  
and the ,air's power1 for which reason  
,i have known several so strict1 that   
they won't let their ,horses drink near 
the first rise of some of them2 this ,i 
have seen the sad ,effects of1 and which
 has obliged me to avoid two that run   
cross a ,road in ,bucks and             
,hertfordshire3 ,but in their runnings  
they often collect gross ,particles from
 ouzy muddy mixtures1 particularly near 
,town1 that make the ,beer subject to   
new fermentations1 and grow foul upon   
alteration of weather as the ,thames    
water generlly does2 yet is this for its
 softness much better than the hard     
sort1 however both these waters are used
 by some ,brewers as ,i shall hereafter 
observe2 but where a ,river-water can be

 had clear in a dry time1 when no great 
,rain has lately fell out of ,rivulets  
or ,rivers that have a ,gravelly1       
,chalky1 ,sandy or ,stone-bottom free   
from the ,disturbance of ,cattle1 c4 and
 in good ,air1 as that of ,barkhamstead 
,st4 ,peters in ,hertfordshire is2 it   
may then justly claim the name of a most
 excellent water for ,brewing1 and will 
make a stronger ,drink with the same    
quantity of ,malt than any of the       
,well-waters2 insomuch that that of the 
,thames has been proved to make as      
strong ,beer with seven ,bushels of     
,malt1 as ,well-water with eight2 and so
 are all ,river-waters in a             
proportionable degree1 and where they   
can be obtain'd clean and pure1 ,drink  
may be drawn fine in a few ,days after  
,tunning4  ,rain-water is very soft1 of 
a most simple and pure nature1 and the  
best ,diluter of any1 especially if     
received free from ,dirt1 and the ,salt 
of ,mortar that often mixes with it as  
it runs off tyled ,roofs2 this is very  

agreeable for brewing of ,ales that are 
not to be kept a great while1 but for   
,beers that are to remain some time in  
the ,casks1 it is not so1 well1 as being
 apt to putrify the soonest of any4     
,pond-waters2 this includes all standing
 waters chiefly from ,rain1 and are good
 or bad as they happen2 for where there 
is a clean bottom1 and the water lies   
undisturbed from the tread of ,cattle1  
or too many ,fish1 in an open sound     
,air1 in a large quantity1 and where the
 ,sun has free access2 it then comes    
near1 if not quite as good as ,rain or  
,river-waters1 as is that of ,blew-pot  
,pond on the high ,green at ,gaddesden  
in ,hertfordshire and many others1 which
 are often prefer'd for ,brewing1 even  
beyond many of the soft ,well-waters    
about them4 ,but where it is in a small 
quantity1 or full of ,fish 7especially  
the sling ,tench7 or is so disturbed by 
,cattle as to force up ,mud and ,filth2 
it is then the most foul and            
disagreeable of all others3 ,so is it   

likewise in long dry ,seasons when our  
,pond-waters are so low as obliges us to
 strain it thro' ,sieves before we can  
use it1 to take out the small red ,worms
 and other ,corruptions1 that our       
stagnant waters are generally then too  
full of4 ,the latest and best ,doctors  
have so far scrutinized into the prime  
,cause of our ,british malady the       
,scurvy1 as to affirm its first rise is 
from our unwholesome stagnating waters1 
and especially those that come off a    
clayey surface1 as there are about      
,londonderry and ,amsterdam1 for that   
where the waters are worst1 there this  
,distemper is most common1 so that in   
their ,writings they have put it out of 
all doubt1 that most of our complicated 
symptoms that are rank'd under this     
general ,name1 if they don't take their 
beginning from such water1 do own it to 
be their chief ,cause4     ,,chap4 ,,vi4
    ,of ,grinding ,malts4   ,as trifling
 as this ,article in ,brewing may seem  
at first it very worthily deserves the  

notice of all concern'd therein1 for on 
this depends much the good of our       
,drink1 because if it is ground too     
small the flower of the ,malt will be   
the easier and more freely mix with the 
water1 and then will cause the wort to  
run thick1 and therefore the ,malt must 
be only just broke in the ,mill1 to make
 it emit its ,spirit gradually1 and     
incorporate its flower with the water in
 such a manner that first a stout ,beer1
 then an ,ale1 and afterwards a small   
,beer may be had at one and the same    
,brewing1 and the wort run off fine and 
clear to the last4 ,many are likewise so
 sagacious as to grind their brown ,malt
 a ,fortnight before they use it1 and   
keep it in a dry ,place from the        
influence of too moist an ,air1 that it 
may become mellower by losing in a great
 measure the fury of its harsh fiery    
,particles1 and its steely nature1 which
 this sort of ,malt acquires on the     
,kiln2 however this as well as many     
other hard ,bodies may be reduced by    

,time and ,air into a more soluble1     
mellow and soft ,condition1 and then it 
will imbibe the water and give a natural
 kind tincture more freely1 by which a  
greater quantity and stronger ,drink may
 be made1 than if it was used directly  
from the ,mill1 and be much smoother and
 better tasted4 ,but the pale ,malt will
 be fit for use at a ,week's end1       
because the leisureness of their drying 
endows them with a softness from the    
time they are taken off the ,kiln to the
 time they are brewed1 and supplies in  
them what ,time and ,air must do in the 
brown sorts4 ,this method of grinding   
,malt so long before-hand can't be so   
conveniently practised by some of the   
great ,brewers1 because several of them 
,brew two or three times a ,week1 but   
now most of them out of good ,husbandry 
grind their ,malts into the ,tun by the 
help of a long descending wooden ,spout1
 and here they save the ,charge of      
emptying or uncasing it out of the ,bin 
7which formerly they used to do before  

this new way was discovered7 and also   
the waste of a great deal of the        
,malt-flower that was lost when carryed 
in ,baskets1 whereas now the ,cover of  
the ,tun presents all that ,damage ,in  
my common ,brewhouse at ,london ,i      
ground my ,malt between two large       
,stones by the ,horse-mill that with one
 ,horse would grind blank space quarters
 an ,hour1 ,but in the ,country ,i use a
 steel ,hand-mill1  that ,cost at first 
forty ,shillings2 which will by the help
 of only one ,man grind six or eight    
,bushels in an ,hour1 and will last a   
,family many ,years without hardning or 
cutting3 ,there are some old-fashion'd  
stone ,hand-mills in being1 that some   
are ,votaries for and prefer to the     
,iron ones1 because they alledge that   
these break the ,corn's body1 when the  
,iron ones only cut it in two1 which    
occasions the ,malt so broke by the     
,stones1 to give the water a more easy1 
free and regular ,power to extract its  
,virtue1 than the ,cut-malt can that is 

more confin'd within its ,hull4         
,notwithstanding the ,iron ones are now 
mostly in ,use for their great ,dispatch
 and long ,duration4 ,in the ,country it
 is frequently done by some to throw a  
,sack of ,malt on a ,stone or           
,brick-floor as soon as it is ground1   
and there let it lye1 giving it one     
turn1 for a ,day or two1 that the       
,stones or ,bricks may draw out the     
fiery ,quality it received from the     
,kiln1 and give the ,drink a soft mild  
,taste4     ,,chap4 ,,vii4   ,of        
,brewing in general4   ,brewing1 like   
several other ,arts is prostituted to   
the opinionated ,ignorance of many      
conceited ,pretenders1 who if they have 
but seen or been concern'd in but one   
,brewing1 and that only one ,bushel of  
,malt1 assume the ,name of a ,brewer and
 dare venture on several afterwards1 as 
believing it no other ,task1 than more  
,labour1 to ,brew a great deal as well  
as a little2 from hence it partly is1   
that we meet with such hodge-podge ,ales

 and ,beers1 as are not only            
disagreeable in ,taste and ,foulness1   
but indeed unwholsome to the ,body of   
,man1 for as it is often drank thick and
 voided thin1 the ,feces or gross part  
must in my ,opinion remain behind in    
some degree4 ,now what the ,effects of  
that may be1 ,i must own ,i am not      
,physician enough to explain1 but       
shrewdly suspect it may be the ,cause of
 ,stones1 ,colicks1 ,obstructions1 and  
several other ,chronical ,distempers2   
for if we consider that the sediments of
 ,malt-liquors are the refuse of a      
corrupted ,grain1 loaded with the       
igneous acid ,particles of the ,malt1   
and then again with the corrosive sharp 
,particles of the ,yeast1 it must       
consequently be very pernicious to the  
,british human ,body especially1 which  
certainly suffers much from the animal  
,salts of the great ,quantities of      
,flesh that we ,eat more than ,people of
 any other ,nation whatsoever2 and      
therefore are more then ordinarily      

obligated not to add the scorbutick     
mucilaginous ,qualities of such gross   
unwholsome ,particles1 that every one   
makes a lodgment of in their ,bodies1 as
 the ,liquors they drink are more or    
less thick2 for in plain ,truth1 no     
,malt-liquor can be good without it's   
fine4 ,the late ,curious ,simon         
,harcourt ,esq2 of ,penly1 whom ,i have 
had the honour to drink some of his     
famous ,october with1 thought the true  
,art of ,brewing of such ,importance1   
that it is said to ,cost him near twenty
 ,pounds to have an old ,days-man taught
 it by a ,welch ,brewer1 and sure it was
 this very ,man exceeded all others in  
these ,parts afterwards in the ,brewing 
of that which he called his ,october    
,beer4 ,so likewise in ,london they lay 
such stress on this ,art1 that many have
 thought it worth their while to give   
one or two hundred ,guineas with an     
,apprentice3 ,this ,consideration also  
made an ,ambassador give an             
extraordinary ,encouragement to one of  

my ,acquaintance to go over with him1   
that was a great ,master of this        
,science4 ,but notwithstanding all that 
can be said that relates to this        
,subject1 there are so many ,incidents  
attending ,malt-liquors1 that it has    
puzled several expert ,men to account   
for their difference1 though brewed by  
the same ,brewer1 with the same ,malt1  
,hops and ,water1 and in the same ,month
 and ,town1 and tapp'd at the same time3
 ,the ,beer of one being fine1 strong   
and well ,tasted1 while the others have 
not had any worth drinking1 now this may
 be owing to the different ,weather in  
the same ,month1 that might cause an    
,alteration in the working of the       
,liquors1 or that the ,cellar may not be
 so convenient1 or that the ,water was  
more disturbed by ,winds or ,rains1 c4  
,but it has been observed that where a  
,gentleman has imployed one ,brewer     
constantly1 and uses the same sort of   
,ingredients1 and the ,beer kept in dry 
,vaults or ,cellars that have two or    

three ,doors2 the ,drink has been       
generally good4 ,and where such         
,malt-liquors are kept in ,butts1 more  
time is required to ripen1 meliorate and
 fine them1 than those kept in          
,hogsheads1 because the greater quantity
 must have the longer time2 so also a   
greater quantity will preserve itself   
better than a lesser one1 and on this   
account the ,butt and ,hogshead are the 
two best sized ,casks of all others2 but
 all under a ,hogshead hold rather too  
small a quantity to keep their ,bodies4 
,the ,butt is certainly a most noble    
,cask for this use1 as being generally  
set upright1 whereby it maintains a     
large ,cover of ,yeast1 that greatly    
contributes to the keeping in the       
,spirits of the ,beer1 admits of a most 
convenient broaching in the middle and  
its lower part1 and by its broad level  
,bottom1 gives a better lodgment to the 
fining and preserving ,ingredients1 than
 any other ,cask whatsoever that lyes   
in1 the long ,cross-form4 ,hence it     

partly is1 that the common ,butt-beer is
 at this time in greater ,reputation    
than ever in ,london1 and the           
,home-brew'd ,drinks out of ,credit2    
because the first is better cured in its
 ,brewing1 in its ,quantity1 in its     
,cask1 and in its ,age2 when the latter 
has been loaded with the pernicious     
,particles of great ,quantities of      
,yeast1 of a short ,age1 and kept in    
small ,casks1 that confines its ,owner1 
only to ,winter ,brewing and ,sale1 as  
not being capable of sustaining the     
,heat of the ,weather1 for that the     
acidity of the ,yeast brings on a sudden
 hardness and staleness of the ,ale1    
which to preserve in its mild ,aley     
,taste1 will not admit of any great     
,quantity of ,hops2 and this is partly  
the reason that the handful of ,salt    
which the ,plymouth ,brewers put into   
their ,hogshead1 hinders their ,ale from
 keeping1 as ,i shall hereafter take    
notice of4     ,,chap4 ,,viii4   ,the   
,london ,method of ,brewing4   ,in a    

great ,brewhouse that ,i was concern'd  
in1 they wetted or used a considerable  
,quantity of ,malt in one ,week in      
,brewing ,stout-beer1 common ,butt-beer1
 ,ale and small ,beer1 for which purpose
 they have ,river and ,well ,waters1    
which they take in several degrees of   
,heat1 as the ,malt1 ,goods and ,grain  
are in a condition to receive them1 and 
according to the ,practice there ,i     
shall relate the following ,particulars1
 viz4  ,for ,stout ,butt ,beer4   ,this 
is the strongest ,butt-,beer that is    
,brewed from brown ,malt1 and often sold
 for forty ,shillings the ,barrel1 or   
six ,pound the ,butt out of the         
wholesale ,cellars3 ,the ,liquor 7for it
 is ,sixpence forfeit in the ,london    
,brewhouse if the word ,water is named7 
in the ,copper designed for the first   
,mash1 has a two ,bushel ,basket1 or    
more1 of the most hully ,malt throw'd   
over it1 to cover its ,top and forward  
its ,boiling2 this must be made very    
hot1 almost ready to boil1 yet not so as

 to blister1 for then it will be in too 
high a ,heat2 but as an indication of   
this1 the foul part of the ,liquor will 
ascend1 and the ,malt swell up1 and then
 it must be parted1 look'd into and felt
 with the ,finger or back of the ,hand1 
and if the ,liquor is clear and can but 
be just endured1 it is then enough1 and 
the ,stoker must damp his fire as soon  
as possible by throwing in a good       
,parcel of fresh ,coals1 and shutting   
his ,iron vent ,doors1 if there are any2
 immediately on this they let as much   
cold ,liquor or ,water run into the     
,copper as will make it all of a ,heat1 
somewhat more than ,blood-warm1 this    
they ,pump over1 or let it pass by a    
,cock into an upright wooden square     
,spout or ,trunk1 and it directly rises 
thro' the ,holes of a false ,bottom into
 the ,malt1 which is work'd by several  
,men with ,oars for about half an ,hour1
 and is called the first and stiff      
,mash3 ,while this is doing1 there is   
more ,liquor heating in the ,copper that

 must not be let into the mash ,tun till
 it is very sharp1 almost ready to boil1
 with this they ,mash again1 then cover 
it with several ,baskets of ,malt1 and  
let it stand an ,hour before it runs    
into the ,under-back1 which when boiled 
an ,hour and a half with a good quantity
 of ,hops makes this ,stout4 ,the next  
is ,mash'd with a cooler ,liquor1 then a
 sharper1 and the next ,blood-warm or   
quite ,cold2 by which alternate degrees 
of ,heat1 a ,quantity of small ,beer is 
made after the ,stout4   ,for ,brewing  
strong brown ,ale called ,stitch4       
,this is most of it the first running of
 the ,malt1 but yet of a longer ,length 
than is drawn for the ,stout2 ,it has   
but few ,hops boiled in it1 and is sold 
for ,eight-pence per ,gallon at the     
,brewhouse out of the ,tun1 and is      
generally made to amend the common brown
 ,ale with1 on particular ,occasions4   
,this ,ale ,i remember was made use of  
by ,blank space ,medlicot ,esq2 in the  
beginning of a ,consumption1 and ,i     

heard him say1 it did him very great    
,service1 for he lived many ,years      
afterwards4   ,for ,brewing common brown
 ,ale and ,starting ,beer4   ,they take 
the ,liquors from the brown ,ale as for 
the ,stout1 but draw a greater ,quantity
 from the ,malt1 than for ,stout or     
,stitch1 and after the fifth and second 
,mash they ,cap the ,goods with fresh   
,malt to keep in the ,spirit and ,boil  
it an ,hour2 after this1 small ,beer is 
made of the same ,goods4 ,thus also the 
common brown ,starting ,butt-,beer is   
,brewed1 only boiled with more ,hops an 
,hour and a half1 and work'd cooler and 
longer than the brown ,ale1 and a       
shorter ,length drawn from the ,malt4   
,but it is often practised after the    
brown ,ale1 and where a ,quantity of    
small ,beer is wanted1 or that it is to 
be ,brewed better than ordinary1 to put 
so much fresh ,malt on the ,goods as    
will answer that purpose4   ,for        
,brewing ,pale and ,amber ,ales and     
,beers4   ,as the brown ,malts are      

,brewed with ,river1 these are ,brewed  
with ,well or ,spring ,liquors4 ,the    
,liquors are by some taken sharper for  
pale than brown ,malts1 and after the   
first scalding ,liquor is put over1 some
 lower the rest by degrees to the last  
which is quite ,cold1 for their small   
,beer2 so also for ,butt-,beers there is
 no other difference than the addition  
of more ,hops1 and boiling1 and the     
method of working4 ,but the reasons for 
,brewing pale ,malts with ,spring or    
hard ,well waters1 ,i have mentioned in 
my second ,book of ,brewing4   ,for     
,brewing ,entire ,guile ,small ,beer4   
,on the first ,liquor they throw some   
hully ,malt to shew the break of it1 and
 when it is very sharp1 they let in some
 cold ,liquor1 and run it into the ,tun 
milk warm2 this is mash'd with thirty or
 forty pulls of the ,oar1 and let stand 
till the second ,liquor is ready1 which 
must be almost scalding hot to the back 
of the ,hand1 then run it by the ,cock  
into the ,tun1 mash it up and let it    

stand an ,hour before it is spended off 
into the ,under-back3 ,these two pieces 
of ,liquor will make one ,copper of the 
first wort1 without putting any fresh   
,malt on the ,goods2 the next ,liquor to
 be ,blood-warm1 the next sharp1 and the
 next cool or cold2 for the general way 
in great ,brewhouses is to let a cool   
,liquor precede a sharp one1 because it 
gradually opens the ,pores of the ,malt 
and ,goods1 and prepares the way for the
 hotter ,liquor that is to follow4      
,the several ,lengths or ,quantities of 
,drinks that have been made from ,malt1 
and their several ,prices1 as they have 
been sold at a common ,brewhouse4   ,for
 ,stout-,beer1 is commonly drawn one    
,barrel off a quarter of ,malt1 and sold
 for thirty ,shillings per ,barrel from 
the ,tun4 ,for ,stitch or strong brown  
,ale1 one ,barrel and a ,firkin1 at one 
and twenty ,shillings and ,fourpence per
 ,barrel from the ,tun4 ,for common     
brown ,ale1 one ,barrel and a half or   
more1 at sixteen ,shillings per ,barrel1

 that holds thirty two ,gallons1 from   
the ,tun4 ,for ,intire small ,beer1 five
 or six ,barrels off a ,quarter1 at     
seven or eight ,shillings per ,barrel   
from the ,tun4 ,for ,pale and ,amber    
,ale1 one ,barrel and a ,firkin1 at one 
,shilling per ,gallon from the ,tun4    
,,chap4 ,,ix4   ,the ,country or private
 way of ,brewing4   ,several ,countries 
have their several ,methods of ,brewing1
 as is practised in ,wales1 ,dorchester1
 ,nottingham1 ,dundle1 and many other   
,places2 but evading ,particulars1 ,i   
shall here recommend that which ,i think
 is most serviceable both in ,country   
and ,london private ,families4 ,and     
first1 ,i shall observe that the great  
,brewer has some advantages in ,brewing 
more than the small one1 and yet the    
latter has some ,conveniences which the 
former can't enjoy2 for 'tis certain    
that the great ,brewer can make more    
,drink1 and draw a greater ,length in   
proportion to his ,malt1 than a ,person 
can from a lesser ,quantity1 because the

 greater the ,body1 the more is its     
united ,power in receiving and          
discharging1 and he can ,brew with less 
charge and trouble by means of his more 
convenient ,utensils4 ,but then the     
private ,brewer is not without his      
,benefits2 for he can have his ,malt    
ground at pleasure1 his ,tubs and       
moveable ,coolers sweeter and better    
clean'd than the great fixed ,tuns and  
,backs1 he can skim off his top ,yeast  
and leave his bottom ,lees behind1 which
 is what the great ,brewer can't so well
 do2 he can at discretion make additions
 of cold wort to his too forward ,ales  
and ,beers1 which the great ,brewer     
can't so conveniently do2 he can ,brew  
how and when he pleases1 which the great
 ones are in some measure hindred from4 
,but to come nearer the matter1 ,i will 
suppose a private ,family to ,brew five 
,bushels of ,malt1 whose ,copper holds  
brim-full thirty six ,gallons or a      
,barrel3 ,on this water we put half a   
,peck of ,bran or ,malt when it is      

something hot1 which will much forward  
it by keep in the ,steams or ,spirit of 
the water1 and when it begins to ,boil1 
if the water is foul1 skim off the ,bran
 or ,malt and give it the ,hogs1 or else
 lade both water and that into the mash 
,vat1 where it is to remain till the    
steam is near spent1 and you can see    
your ,face in it1 which will be in about
 a quarter of an ,hour in cold weather2 
then let all but half a ,bushel of the  
,malt run very leisurely into it1       
stirring it all the while with an ,oar  
or ,paddle1 that it may not ,ball1 and  
when the ,malt is all but just mix'd    
with water it is enough1 which ,i am    
sensible is different from the old way  
and the general present ,practice2 but  
,i shall here clear that ,point4 ,for by
 not stirring or mashing the ,malt into 
a ,pudding ,consistence or thin ,mash1  
the ,body of it lies in a more loose    
,condition1 that will easier and sooner 
admit of a quicker and more true        
,passage of the after-ladings of the    

several ,bowls or ,jets of hot water1   
which must run thorough it before the   
,brewing is ended2 by which free        
percolation the water has ready access  
to all the parts of the broken ,malt1 so
 that the ,brewer is capacitated to     
,brew quicker or slower1 and to make    
more ,ale or small ,beer2 ,if more ,ale1
 then hot ,boiling water must be laded  
over to slow that one ,bowl must run    
almost off before another is put over1  
which will occasion the whole ,brewing  
to last about sixteen ,hours1 especially
 if the ,dundle way is followed1 of     
spending it out of the ,tap as small as 
a ,straw1 and as fine as ,sack1 and then
 it will be quickly so in the ,barrel3  
,of if less or weaker ,ale is to be made
 and good small ,beer1 then the second  
,copper of boiling water may be put over
 expeditiously and drawn out with a     
large and fast steam4 ,after the first  
stirring of the ,malt is done1 then put 
over the reserve of half a ,bushel of   
fresh ,malt to the four ,bushels and    

half that is already in the ,tub1 which 
must be spread all over it1 and also    
cover the top of the ,tub with some     
,sacks or other ,cloths to keep in the  
,steam or ,spirit of the ,malt2 then let
 it stand two or three ,hours1 at the   
end of which1 put over now and then a   
,bowl of the boiling water in the       
,copper as is before directed1 and so   
continue to do till as much is run off  
as will almost fill the ,copper2 then in
 a ,canvas or other loose woven ,cloth1 
put in half a ,pound of ,hops and boil  
them half an ,hour1 when they must be   
taken out1 and as many fresh ones put in
 their room as is judged proper to boil 
half an ,hour more1 if for ,ale3 ,but if
 for keeping ,beer1 half a ,pound of    
fresh ones should be put in at every    
half ,hour's end1 and ,boil an ,hour and
 a half briskly3 ,now while the first   
,copper of wort is ,boiling1 there      
should be scalding water leisurely put  
over the ,goods1 ,bowl by ,bowl1 and run
 off1 that the ,copper may be filled    

again immediately after the first is    
out1 and boiled an ,hour with near the  
same quantity of fresh ,hops1 and in the
 same manner as those in the first      
,copper of ,ale-wort were4 ,the rest for
 small ,beer may be all cold water put  
over the ,grains at once1 or at twice1  
and ,boil'd an ,hour each ,copper with  
the ,hops that has been boil'd before4  
,but here ,i must observe1 that         
sometimes ,i have not an opportunity to 
get hot water for making all my second  
,copper of wort1 which obliges me then  
to make use of cold to supply what was  
wanting4 ,out of five ,bushels of ,malt1
 ,i generally make a ,hogshead of ,ale  
with the two first ,coppers of wort1 and
 a ,hogshead of small ,beer with the    
other two1 but this more or less        
according to please me1 always taking   
,care to let each ,copper of wort be    
strained off thro' a ,sieve1 and cool in
 four or five ,tubs to prevent its      
foxing4 ,thus ,i have brewed many       
,hogsheads of midling ,ale that when the

 ,malt is good1 has proved strong enough
 for myself and satisfactory to my      
friends3 ,but for strong keeping ,beer1 
the first ,copper of wort may be wholly 
put to that use1 and all the rest small 
,beer3 ,or when the first ,copper of    
wort is intirely made use of for strong 
,beer1 the ,goods may be help'd with    
more fresh ,malt 7according to the      
,london ,fashion7 and water lukewarm put
 over at first with the ,bowl1 but soon 
after sharp or boiling water1 which may 
make a ,copper of good ,ale1 and small  
,beer after that4 ,in some ,parts of the
 ,north1 they take one or more ,cinders 
red hot and throw some ,salt on them to 
overcome the ,sulphur of the ,coal1 and 
then directly thrust it into the fresh  
,malt or ,goods1 where it lies till all 
the water is laded over and the ,brewing
 done1 for there is only one or two     
mashings or stirrings at most necessary 
in a ,brewing3 ,others that ,brew with  
,wood will quench one or more ,brands   
ends of ,ash in a ,copper of wort1 to   

mellow the ,drink as a burnt ,toast of  
,bread does a ,pot of ,beer2 but it is  
to be observed1 that this must not be   
done with ,oak1 ,firr1 or any other     
strong-scented ,wood2 lest it does more 
harm than good4   ,another ,way4   ,when
 small ,beer is not wanted1 and another 
,brewing is soon to succeed the former1 
then may the last small ,beer wort1 that
 has had no ,hops boiled in it1 remain  
in the ,copper all ,night1 which will   
prevent its foxing1 and be ready to boil
 instead of so much water to put over   
the next fresh ,malt3 ,this will greatly
 contribute to the strengthening1       
bettering and colouring of the next     
wort1 and is commonly used in this      
manner when ,stout or ,october ,beer is 
to be made1 not that it is less         
serviceable if it was for ,ale1 or      
,intire ,guile small ,beer2 but lest it 
should taste of the ,copper by remaining
 all ,night in it1 it may be dispersed  
into ,tubs and kept a ,week or more     
together if some fresh cold water is    

daily added to it1 and may be brewed as 
,i have mentioned1 taking particular    
,care in this as well as in the former  
ways to return two1 three1 or more      
,hand-bowls of wort into the ,mash ,tub1
 that first of all runs off1 till it    
comes absolutely fine and clear1 and    
then it may spend away or run off for   
good3 ,others will reserve this small   
,beer wort unboiled in ,tubs1 and keep  
it there a ,week in ,winter1 or two or  
three ,days in ,summer1 according to    
,conveniency1 by putting fresh water    
every ,day to it1 and use it instead of 
water for the first ,mash1 alledging it 
is better so than boiled1 because by    
that it is thickened and will cause the 
wort to run foul2 this may be a ,benefit
 to a ,victualler that ,brews to ,sell  
again1 and can't ,vent his small ,beer2 
because for such small raw wort that is 
mix'd with any water1 there is no       
,excise to be pay'd4   ,for ,brewing    
,intire ,guile ,small ,beer4   ,there   
can be no way better for making good    

small ,beer1 than by ,brewing it from   
fresh ,malt1 because in ,malt as well as
 in ,hops1 and so in all other          
,vegetables1 there is a ,spirituous and 
,earthy part1 as ,i shall further       
enlarge on in writing of the ,hop2      
therefore all ,drink brewed from ,goods 
or ,grains after the first or second    
worts are run off1 is not so good and   
wholsome1 as that intirely brewed from  
fresh ,malt1 nor could any thing but    
,necessity cause me to make use of such 
,liquor2 yet how many thousands are     
there in this ,nation that know nothing 
of the matter1 tho' it is of no small   
,importance1 and ought to be regarded by
 all those that value their ,health and 
,taste4 ,and here ,i advertise every one
 who reads or hears this1 and is capable
 of being his own ,friend1 so far to    
mind this ,item and prefer that small   
,beer which is made entirely from fresh 
,malt1 before any other that is brewed  
after strong ,beer or ,ale4 ,now to brew
 such ,guile small ,beer after the      

boiling water has stood in the ,tub till
 it is clear1 put in the ,malt          
leisurely1 and mash it that it does not 
,ball or ,clot1 then throw over some    
fresh ,malt on the ,top1 and ,cloths    
over that1 and let it stand two ,hours  
before it is drawn off1 the next water  
may be between hot and cold1 the next   
boiling hot1 and the next ,cold2 or if  
conveniency allows not1 there may be    
once scalding water1 and all the rest   
cold instead of the last three4 ,thus ,i
 brew my ,intire ,guile small ,beer1 by 
putting the first and last worts        
together1 allowing half1 or a ,pound of 
,hops to a ,hogshead and boiling it one 
,hour1 but if the ,hops were shifted    
twice in that time1 the ,drink would    
plainly discover the benefit4           
,sometimes1 when ,i have been in haste  
for small ,beer1 ,i have put half a     
,bushel of ,malt and a few ,hops into my
 ,barrel-,copper1 and boil'd a ,kettle  
gallop as some call it an ,hour1 and    
made me a present ,drink1 till ,i had   

more leisure to brew better4   ,a       
particular way of ,brewing strong       
,october ,beer4   ,there was a ,man in  
this ,country that brewed for a         
,gentleman constantly after a ,very     
precise ,method1 and that was1 as soon  
as he had put over all his first ,copper
 of water and mash'd it some time1 he   
would directly let the ,cock run a small
 stream and presently put some fresh    
,malt on the former1 and mash on the    
while the ,cock was spending1 which he  
would put again over the ,malt1 as often
 as his ,pail or ,hand-bowl was full1   
and this for an ,hour or two together2  
then he would let it run off intirely1  
and put it over at once1 to run off     
again as small as a ,straw4 ,this was   
for his ,october ,beer3 ,then he would  
put scalding water over the ,goods at   
once1 but not mash1 and ,cap them with  
more fresh ,malt that stood an ,hour    
undisturbed before he would draw it off 
for ,ale2 the rest was hot water put    
over the ,goods and mash'd at twice for 

small ,beer3 ,and it was observed that  
his ,october ,beer was the most famous  
in the ,country1 but his ,grains good   
for little1 for that he had by this     
method wash'd out all or most of their  
goodness2 this ,man was a long while in 
,brewing1 and once his ,beer did not    
work in the ,barrel for a ,month in a   
very hard ,frost1 yet when the weather  
broke it recovered and fermented well1  
and afterwards proved very good ,drink1 
but he seldom work'd1 his ,beer less    
than a ,week in the ,vat1 and was never 
tapp'd under three ,years4  ,this way   
indeed is attended with extraordinary   
,labour and ,time1 by the ,brewers      
running off the wort almost continually1
 and often returning the same again into
 the mash ,vat1 but then it certainly   
gives him an opportunity of extracting  
and washing out the goodness of the     
,malt1 more than any of the common      
,methods1 by which he is capacitated to 
make his ,october or ,march ,beer as    
strong as he pleases4 ,the ,fame of     

,penly ,october ,beer is at this time   
well known not only throughout          
,hertfordshire1 but several other remote
 ,places1 and truly not without desert1 
for in all my ,travels ,i never met with
 any that excell'd it1 for a clear amber
 ,colour1 a fine relish1 and a light    
warm digestion4 ,but what excell'd all  
was the generosity of its ,donor1 who   
for ,hospitality in his ,viands and this
 ,october ,beer1 has left but few of his
 ,fellows4 ,i remember his usual        
,expression to be1 ,you are welcome to a
 good ,batch of my ,october1 and true it
 was1 that he proved his ,words by his  
,deeds1 for not only the rich but even  
the poor ,man's ,heart was generally    
made glad1 even in advance1 whenever    
they had ,business at ,penly1 as        
expecting a refreshment of this ,cordial
 ,malt ,liquor1 that often was          
accompany'd with a good ,breakfast or   
,dinner besides1 while several others   
that had greater ,estates would seem    
generous by giving a ,yeoman ,man       

,neighbour1 the ,mathematical ,treat of 
a look on the ,spit1 and a standing     
,drink at the ,tap4   ,of ,brewing      
,molosses ,beer4   ,molosses or ,treacle
 has certainly been formerly made too   
much use of in the brewing of ,stout    
,beer1 common ,butt ,beers1 brown ,ales 
and small ,beer when ,malts have been   
dear3 ,but it is now prohibited under   
the ,penalty of fifty ,pounds for every 
ten ,pounds weight found in any common  
,brewhouse1 and as ,malts are now about 
twenty ,shillings per ,quarter1 and like
 to be so by the ,blessing of ,god1 and 
the ,assistance of that invaluable      
excellent ,liquor for steeping ,seed    
,barley in1 published in a late ,book   
intituled1 ,chiltern and ,vale ,farming 
,explained3 ,there is no great danger of
 that1 ,imposition being rife again1    
which in my ,opinion was very           
unwholsome1 because the ,brewer was     
obliged to put such a large quantity of 
,treacle into his water or small wort to
 make it strong ,beer or ,ale1 as very  

probably raised a sweating in some      
degree in the ,body of the drinker3     
,tho' in small ,beer a lesser quantity  
will serve2 and therefore ,i have known 
some to brew it in that for their       
,health's sake1 because this does not   
breed the ,scurvy like ,malt-liquors1   
and at the same time will keep open the 
,pipes and ,passages of the ,lungs and  
,stomach1 for which purpose they put in 
nine ,pounds weight into a              
,barrel-,copper of cold water1 first    
mixing it well1 and boiling it briskly  
with a quarter of a ,pound of ,hops or  
more one ,hour1 so that it may come off 
twenty seven ,gallons4   ,a ,method     
practiced by a ,victualler for ,brewing 
of ,ale or ,october  ,beer from         
,nottingham4   ,his ,copper holds twenty
 four ,gallons1 and the ,mash ,tub has  
room enough for four and more ,bushels  
of ,malt4 ,the first full ,copper of    
boiling water he puts into the ,mash    
,tub1 there to lye a quarter of an      
,hour1 till the steam is so far spent1  

that he can see his ,face in it1 or as  
soon as the hot water is put in1 throws 
a ,pail or two of cold water into it1   
which will bring it at once into a      
temper2 then he lets three ,bushels of  
,malt be run leisurely into it1 and     
stirred or mash'd all the while1 but as 
little as can be1 or no more than just  
to keep the ,malt from clotting or      
balling2 when that is done1 he puts one 
,bushel of dry ,malt on the ,top to keep
 in the ,vapour or ,spirit1 and so lets 
it stand covered two ,hours1 or till the
 next ,copper full of water is boiled   
hot1 which he lades over the ,malt or   
,goods three ,hand-bowls full at a time1
 that are to run off at the ,cock or    
,tap by a very small stream before more 
is put on1 which again must be returned 
into the ,mash ,tub till it comes off   
exceeding fine1 for unless the wort is  
clear when it goes into the ,copper1    
there are little hopes it will be so in 
the ,barrel1 which leisure way obliges  
him to be sixteen ,hours in brewing     

these four ,bushels of ,malt4 ,now      
between the ladings over he puts cold   
water into the ,copper to be boiling    
hot1 while the other is running off2 by 
this means his ,copper is kept up near  
full1 and the ,cock spending to the end 
of brewing his ,ale or small ,beer1 of  
which only twenty one ,gallons must be  
saved of the first wort that is reserved
 in a ,tub1 wherein four ,ounces of     
,hops are put and then it is to be set  
by4 ,for the second wort ,i will suppose
 there are twenty ,gallons of water in  
the ,copper boiling hot1 that must be   
all laded over in the same manner as the
 former was1 but no cold water need here
 be mixed2 when half of this is run out 
into a ,tub1 it must be directly put    
into the ,copper with half of the first 
wort1 strain'd thro' the ,brewing ,sieve
 as it lies on a small loose wooden     
,frame over the ,copper1 to keep back   
those ,hops that were first put in to   
preserve it1 which is to make the first 
,copper twenty one ,gallons2 then upon  

its beginning to boil he puts in a      
,pound of ,hops in one or two ,canvas or
 other coarse ,linnen ,bags1 somewhat   
larger than will just contain the ,hops1
 that an allowance may be given for     
their swell2 this he boils away very    
briskly for half an ,hour1 when he takes
 the ,hops out and continues boiling the
 wort by itself till it breaks into     
,particles a little ragged1 and then it 
is enough and must be dispers'd into the
 cooling ,tubs very thin3 ,then put the 
remainder of the first and second wort  
together and boil that1 the same time1  
in the same manner1 and with the same   
quantity of fresh ,hops the first was4  
,the rest of the third or small ,beer   
wort will be about fifteen or twenty    
,gallons more or less1 he mixes directly
 with some cold water to keep it free of
 ,excise1 and puts it into the ,copper  
as the first ,liquor to begin a second  
,brewing of ,ale with another four      
,bushels of ,malt as he did before1 and 
so on for several ,days together if     

necessary2 but at last there may be some
 small ,beer made1 tho' some will make  
make none1 because the ,goods or ,grains
 will go the further in feeding of      
,hogs4   ,observations on the foregoing 
,method4   ,the first ,copper of twenty 
four ,gallons of water is but sufficient
 to wet three ,bushels of ,malt1 and by 
the additions of cold water as the hot  
is expended1 it matters not how much the
 ,malt drinks up3 ,tho' a third part of 
water is generally allowed for that     
purpose that is never returned4  ,by the
 leisure putting over the ,bowls of     
water1 the goodness of the ,malt is the 
more extracted and washed out1 so that  
more ,ale may be this way made and less 
small ,beer1 than if the wort was drawed
 out hastily2 besides the wort has a    
greater opportunity of coming off finer 
by a slow stream than by a quicker one1 
which makes this ,method excel all      
others that discharge the wort out of   
the ,mash ,tub more hastily4 ,also by   
the continual running of the ,cock or   

,tap1 the ,goods or ,grains are out of  
danger of sowring1 which often happens  
in ,summer ,brewings1 especially when   
the ,cook is stopt between the several  
boilings of the wort1 and what has been 
the very ,cause of damaging or spoiling 
many ,guiles of ,drink4  ,this ,brewer  
reposes such a ,confidence in the ,hops 
to preserve the wort from fixing even in
 the very hottest time in ,summer1 that 
he puts all his first running into one  
,tub1 till he has an opportunity of     
boiling it1 and when ,tubs and ,room are
 so scarce that the wort is obliged to  
be laid thick to cool1 then the security
 of some fresh ,hops 7and not them      
already boiled or soak'd7 may be put    
into it1 which may be got out again by  
letting the ,drink run thro' the        
,cullender1 and after that a ,hair      
,sieve to keep the ,seeds of the ,hop   
back as the ,drink goes into the        
,barrel3 ,but this way of putting ,hops 
into the cooling ,tubs is only meant    
where there is a perfect ,necessity1 and

 ,tubs and ,room enough can't be had to 
lay the wort thin4  ,by this ,method of 
,brewing1 ,ale may be made as strong or 
as small as is thought fit1 and so may  
the small ,beer that comes after1 and is
 so agreeable that this ,brewer makes   
his ,ale and strong keeping ,october    
,beer1 all one and the same way1 only   
with this ,difference1 that the latter  
is stronger and more hopp'd than the    
former4 ,where little or no small ,beer 
is wanted1 there may little or none be  
,brewed1 according to this manner of    
,working1 which is no small ,conveniency
 to a little ,family that uses more     
strong than small1 nor is there any     
,loss by leaving the ,grainy in some    
,heart1 where ,horse1 ,cows1 ,hogs1 or  
,rabbits are kept4  ,i am very sensible 
that the ,vulgar ,error for many ,years1
 has been a standard ,sign to the       
ignorant of boiling strong ,worts only  
till they break or curdle in the        
,copper1 which sometimes will be in     
three quarters of an ,hour1 or in an    

,hour or more1 according to the nature  
of the ,malt and ,water2 but from these 
in some measure ,i dissent1 and also    
from those that boil it two or three    
,hours1 for it is certain the longer    
worts boil1 the thicker they are made1  
because the watry or thin parts         
evaporate first away1 and the thicker   
any ,drink is boiled1 the longer it     
requires to lye in the ,barrel to have  
its ,particles broke1 which ,age must be
 then the sole cause of1 and therefore  
,i have fixed the time and sign to know 
when the wort is truly enough1 and that 
in such1 a manner that an ordinary      
,capacity may be a true judge of1 which 
hereafter will prevent prodigious       
,losses in the waste of strong worts    
that have often been boiled away to     
greater ,loss than ,profit4  ,i have    
here also made known1 ,i think1 the true
 ,method of managing the ,hop in the    
,copper1 which has long wanted          
adjusting1 to prevent the great damage  
that longer boilings of them has been   

the sole occasion of to the spoiling of 
most of our malt ,drinks brewed in this 
,nation4     ,,chap4 ,x4   ,the ,nature 
and ,use of the ,hop4   ,this ,vegetable
 has suffered its degradation1 and      
raised its ,reputation on the most of   
any other4 ,it formerly being thought an
 unwholsome ,ingredient1 and till of    
late a great breeder of the ,stone in   
the ,bladder1 but now that falacious    
,notion is obviated by ,dr4,quincy and  
others1 who have proved that ,malt      
,drink much tinctured by the ,hop1 is   
less prone to do that mischief1 than    
,ale that has fewer boiled in it4       
,indeed when the ,hop in a dear time is 
adulterated with water1 in which ,aloes1
 etc4 have been infused1 as was         
practised it is said about eight ,years 
ago to make the old ones recover their  
bitterness and seem new1 then they are  
to be looked on as unwholsome2 but the  
pure new ,hop is surely of a healthful  
,nature1 composed of a spirituous       
flowery part1 and a phlegmatick terrene 

part1 and with the best of the ,hops ,i 
can either make or mar the ,brewing1 for
 if the ,hops are boiled in strong or   
small worts beyond their fine and pure  
,nature1 the ,liquor suffers1 and will  
be tang'd with a noxious taste both     
ungrateful and unwholsome to the        
,stomach1 and if boiled to a very great 
,excess1 they will be apt to cause      
,reachings and disturb a weak           
,constitution4 ,it is for these ,reasons
 that ,i advise the boiling two ,parcels
 of fresh ,hops in each ,copper of      
,ale-wort1 and if there were three for  
keeping ,beer1 it would be so much the  
better for the taste1 health of ,body   
and longer ,preservation of the ,beer in
 a sound smooth ,condition4 ,and        
according to this1 one of my ,neighbours
 made a ,bag like a ,pillow-bear of the 
ordinary sixpenny yard ,cloth1 and      
boil'd his ,hops in it half an ,hour1   
then he took them out1 and put in       
another ,bag of the like quantity of    
fresh ,hops and boiled them half an     

,hour more1 by which means he had an    
opportunity of boiling both ,wort and   
,hops their due time1 sav'd himself the 
trouble of draining them thro' a ,sieve1
 and secured the ,seeds of the ,hops at 
the same time from mixing with the      
,drink1 afterwards he boiled the same   
,bags in his small ,beer till he got the
 goodness of it out1 but observe that   
the ,bags were made bigger than what    
would just contain the ,hops1 otherwise 
it will be difficult to boil out their  
goodness4 ,it's true1 that here is a    
,charge encreased by the ,consumption of
 a greater quantity of ,hops than usual1
 but then how greatly will they answer  
the desired end of enjoying fine palated
 wholsome ,drink1 that in a cheap time  
will not amount to much if bought at the
 best ,hand2 and if we consider their   
after-use and benefit in small ,beer1   
there is not any loss at all in their   
,quantity3 ,but where it can be         
afforded1 the very small ,beer would be 
much improved if fresh ,hops were also  

shifted in the boiling of this as well  
as the stronger worts1 and then it would
 be neighbourly ,charity to give them   
away to the poorer ,person4 ,hence may  
appear the ,hardship that many are under
 of being necessitated to drink of those
 ,brewers ,malt ,liquors1 who out of    
avarice boil their ,hops to the last1   
that they may not lose any of their     
quintessence3 ,nay1 ,i have known some  
of the little ,victualling ,brewers so  
stupendiously ignorant1 that they have  
thought they acted the good ,husband1   
when they have squeezed the ,hops after 
they have been boiled to the last in    
small ,beer1 to get out all their       
goodness as they vainly imagin'd1 which 
is so reverse to good management1 that  
in my ,opinion they had much better put 
some sort of ,earth into the ,drink1 and
 it would prove more pleasant and       
wholsome4 ,and why the small ,beer      
should be in this manner 7as ,i may     
justly call it7 spoiled for want of the 
trifling ,charge of a few fresh ,hops1  

,i am a little surprized at1 since is   
the most general ,liquor of ,families   
and therefore as great ,care is due to  
as any in its ,brewing1 to enjoy it in  
pure and wholsome ,order4  ,after the   
,wort is cooled and put into the working
 ,vat or ,tub1 some have thrown fresh   
,hops into it1 and worked them with the 
,yeast1 at the same time reserving a few
 ,gallons of raw ,wort to wash the      
,yeast thro' a ,sieve to keep back the  
,hop4 ,this is a good way when ,hops    
enough have not been sufficiently boiled
 in the ,wort1 or to preserve it in the 
,coolers where it is laid thick1        
otherwise ,i think it needless4  ,when  
,hops have been dear1 many have used the
 ,seeds of ,wormwood1 the they buy in   
the ,london ,seed ,shops instead of     
them3 ,others ,daucus or wild ,carrot   
,seed1 that grows in our common ,fields1
 which many of the poor ,people in this 
,country gather and dry in their ,houses
 against their wanting of them3 ,others 
that wholsome ,herb ,horehound1 which   

indeed is a fine ,bitter and grows on   
several of our ,commons4  ,but before ,i
 conclude this ,article1 ,i shall take  
notice of a ,country ,bite1 as ,i have  
already done of a ,london one1 and that 
is1 of an ,arch ,fellow that went about 
to ,brew for ,people1 and took his      
opportunity to save all the used ,hops  
that were to be thrown away1 these he   
washed clean1 then would dry them in the
 ,sun1 or by the ,fire1 and sprinkle the
 juice of ,horehound on them1 which     
would give them such a greenish colour  
and bitterish taste1 that with the help 
of the ,screw-press he would sell them  
for new ,hops4  ,hops in themselves are 
known to be a subtil grateful ,bitter1  
whose ,particles are ,active and ,rigid1
 by which the viscid ramous parts of the
 ,malt are much divided1 that makes the 
,drink easy of ,digestion in the ,body2 
they also keep it from running into such
 ,cohesions as would make it ropy1 valid
 and sour1 and therefore are not only of
 great use in boiled1 but in raw worts  

to preserve them sound till they can be 
put into the ,copper1 and afterwards in 
the ,tun while the ,drink is working1 as
 ,i have before hinted4  ,here then ,i  
must observe1 that the worser earthy    
part of the ,hop is greatly the cause of
 that rough1 harsh unpleasant taste1    
which accompany both ,ales and ,beers   
that have the ,hops so long boiled in   
them as to tincture their worts with    
their mischievous ,effects2 for         
notwithstanding the ,malt1 be ever so   
good1 the ,hops1 if boiled too long in  
them1 will be so predominant as to cause
 a nasty bad taste1 and therefore ,i am 
in hopes our ,malt ,liquors in general  
will be in great ,perfection1 when ,hops
 are made use of according to my        
,directions1 and also that more ,grounds
 will be planted with this most         
serviceable ,vegetable than ever1 that  
their ,dearness may not be a            
disencouragement to this excellent      
,practice4  ,for ,i know an             
,alehouse-keeper and ,brewer1 who1 to   

save the expence of ,hops that were then
 two ,shillings per ,pound1 use but a   
quartern instead of a ,pound1 the rest  
he supplied with ,daucus ,seeds2 but to 
be more particular1 in a ,mug of this   
,person's ,ale ,i discovered three      
several ,impositions4 ,first1 ,he       
underboil'd his ,wort to save its       
,consumption3 ,secondly1 ,he boiled this
 ,seed instead of the ,hop2 and         
,thirdly1 ,he beat the ,yeast in for    
some time to encrease the strength of   
the ,drink2 and all these in such a     
,legerdemain manner as gull'd and       
infatuated the ignorant ,drinker to such
 a degree as not to suspect the ,fraud1 
and that for these three ,reasons3      
,first1 ,the underboil'd wort being of a
 more sweet taste than ordinary1 was    
esteemed the ,produce of a great        
allowance of ,malt4 ,secondly1 ,the     
,daucus ,seed encreased their           
approbation by the fine ,peach flavour  
or relish that it gives the ,drink2 and 
,thirdly1 ,the ,yeast was not so much as

 thought of1 since they enjoyed a strong
 heady ,liquor4 ,these artificial       
,qualities1 and ,i think ,i may say     
unnatural1 has been so prevalent with   
the ,vulgar1 who were his chief         
,customers1 that ,i have known this     
,victualler have more ,trade for such   
,drink than his ,neighours1 who had much
 more wholsome at the same time2 for the
 ,daucus ,seed tho' it is a             
,carminative1 and has some other good   
,properties1 yet in the unboil'd ,wort  
it is not capable of doing the ,office  
of the ,hop1 in breaking thro' the      
clammy parts of it2 the ,hop being full 
of subtil penetrating ,qualities1 a     
,strengthener of the ,stomach1 and makes
 the ,drink agreeble1 by opposing       
,obstructions of the ,viscera1 and      
particularly of the ,liver and ,kidneys1
 as the ,learned maintain1 which        
confutes the old ,notion1 that ,hops are
 a ,breeder of the ,stone in the        
,bladder4     ,,chap4 ,,xi4   ,of       
,boiling ,malt ,liquors4   ,altho' ,i   

have said an ,hour and a half is        
requisite for boiling ,october ,beer1   
and an ,hour for ,ales and small ,beer2 
yet it is to be observed1 that an exact 
time is not altogether a certain ,rule  
in this ,case with some ,brewers2 for   
when loose ,hops are boiled in the wort 
so long till they all sink1 their ,seeds
 will arise and fall down again2 the    
wort also will be curdled1 and broke    
into small ,particles if examin'd in a  
,hand-bowl1 but afterwards into larger1 
as big as great ,pins heads1 and will   
appear clean and fine at the ,top4 ,this
 is so much a ,rule with some1 that they
 regard not ,time but this ,sign to shew
 when the ,wort is boiled enough2 and   
this will happen sooner or later        
according to the ,nature of the ,barley 
and its being well ,malted2 for if it   
comes off ,chalks or ,gravels1 it       
generally has the good ,property of     
breaking or curdling soon2 but if of    
tough ,clays1 then it is longer1 which  
by some ,persons is not a little valued1

 because it saves time in boiling1 and  
consequently the ,consumption of the    
,wort4  ,it is also to be observed1 that
 pale ,malt ,worts will not break so    
soon in the ,copper1 as the brown       
,sorts1 but when either of their ,worts 
boil1 it should be to the purpose1 for  
then they will break sooner and waste   
less than if they are kept ,simmering1  
and will likewise work more kindly in   
the ,tun1 drink smoother1 and keep      
longer4  ,now all ,malt ,worts may be   
spoiled by too little or too much       
boiling2 if too little1 then the ,drink 
will always taste raw1 mawkish1 and be  
unwholsome in the ,stomach1 where1      
instead of helping to dilute and digest 
our ,food1 it will cause ,obstructions1 
,colicks1 ,head-achs1 and other         
misfortunes2 besides1 all such          
underboil'd ,drinks are certainly       
exposed to staleness and sowerness1 much
 sooner than those that have had their  
full time in the ,copper4 ,and if they  
are boiled too long1 they will then     

thicken 7for one may boil a ,wort to a  
,salve7 and not come out of the ,copper 
fine and in a right ,condition1 which   
will cause it never to be right clear in
 the ,barrel2 an ,item sufficient to    
shew the mistake of all those that think
 to excel in ,malt ,liquors1 by boiling 
them two or three ,hours1 to the great  
,confusion of the ,wort1 and doing more 
harm than good to the ,drink4  ,but to  
be more particular in those two         
,extreams1 it is my ,opinion1 as ,i have
 said before1 that no ,ale ,worts boiled
 less than an ,hour can be good1 because
 in an ,hour's time they cannot acquire 
a thickness of ,body any ways           
detrimental to them1 and in less than an
 ,hour the ramous viscid parts of the   
,ale cannot be sufficiently broke and   
divided1 so as to prevent it running    
into ,cohesions1 ,ropyness and          
,sowerness1 because in ,ales there are  
not ,hops enough allowed to do this1    
which good boiling must in a great      
measure supply1 or else such ,drink ,i  

am sure can never be agreeable to the   
,body of ,man2 for then its cohesive    
,parts being not thoroughly broke and   
comminuted by time and boiling1 remains 
in a hard texture of ,parts1 which      
consequently obliges the ,stomach to    
work more than ordinary to digest and   
secrete such parboiled ,liquor1 that    
time and fire should have cured before3 
,is not this apparent in half boil'd    
,meats1 or under-bak'd ,bread1 that     
often causes the ,stomach a great       
fatigue to digest1 especially in those  
of a sedentary ,life2 and if that       
suffers1 'tis certain the whole ,body   
must share in it3 ,how ignorant then are
 those ,people1 who1 in tipling of such 
,liquor1 can praise it for excellent    
good ,ale1 as ,i have been an           
eye-witness of1 and only because its    
taste is sweetish1 7which is the nature 
of such raw ,drinks7 as believing it to 
be the pure ,effects of the genuine     
,malt1 not perceiving the ,landlord's   
,avarice and ,cunning to save the       

,consumption of his ,wort by shortness  
of boiling1 tho' to the great ,prejudice
 of the ,drinker's ,health2 and because 
a ,liquid does not afford such a plain  
ocular ,demonstration1 as ,meat and     
,bread does1 these deluded ,people are  
taken into an ,approbation of indeed an 
,ignis fatuus1 or what is not4  ,to come
 then to the ,crisis of the ,matter1    
both ,time and the ,curdling or         
,breaking of the ,wort should be        
consulted2 for if a ,person was to boil 
the ,wort an ,hour1 and then take it out
 of the ,copper1 before it was rightly  
broke1 it would be wrong management1 and
 the ,drink would not be fine nor       
wholsome2 and if it should boil an ,hour
 and a half1 or two ,hours1 without     
regarding when its ,particles are in a  
right order1 then it may be too thick1  
so that due ,care must be had to the two
 extreams to obtain it its due order2   
therefore in ,october and keeping       
,beers1 an ,hour and a quarter's good   
boiling is commonly sufficient to have a

 thorough cured ,drink1 for generally in
 that time it will break and boil       
enough1 and because in this there is a  
double ,security by length of boiling1  
and a quantity of ,hops shifted2 but in 
the new way there is only a single one1 
and that is by a double or treble       
allowance of fresh ,hops boiled only    
half an ,hour in the ,wort1 and for this
 ,practice a ,reason is assigned1 that  
the ,hops being endowed with discutient 
apertive ,qualities1 will by them and   
their great quantity supply the ,defect 
of underboiling the ,wort2 and that a   
further ,conveniency is here enjoyed by 
having only the fine wholsome strong    
flowery spirituous ,parts of the ,hop in
 the ,drink1 exclusive of the           
phlegmatick nasty earthy ,parts which   
would be extracted if the ,hops were to 
be boiled above half an ,hour2 and      
therefore there are many now1 that are  
so attach'd to this new ,method1 that   
they won't brew ,ale or ,october ,beer  
any other way1 vouching it to be a true 

,tenet1 that if ,hops are boiled above  
thirty ,minutes1 the wort will have some
 or more of their worser ,quality4 ,the 
allowance of ,hops for ,ale or ,beer1   
cannot be exactly adjusted without      
coming to ,particulars1 because the     
,proportion should be according to the  
nature and quality of the ,malt1 the    
,season of the ,year it is brew'd in1   
and the length of time it is to be kept4
  ,for strong brown ,ale brew'd in any  
of the ,winter ,months1 and boiled an   
,hour1 one ,pound is but barely         
sufficient for a ,hogshead1 if it be    
,tapp'd in three ,weeks or a ,month4    
,if for pale ,ale brewed at that time   
and for that ,age1 one ,pound and a     
quarter of ,hops2 but if these ,ales are
 brewed in any of the ,summer ,months1  
there should be more ,hops allowed4     
,for ,october or ,march brown ,beer1 a  
,hogshead made from ,eleven ,bushels of 
,malt1 boiled an ,hour and a quarter to 
be kept ,nine ,months1 three ,pounds and
 a half ought to be boiled in such      

,drink at the least4  ,for ,october or  
,march1 pale ,beer made from fourteen   
,bushels1 boiled an ,hour and a quarter1
 and kept ,twelve ,months1 six ,pound   
ought to be allowed to a ,hogshead of   
such ,drink1 and more if the ,hops are  
shifted in two ,bags1 and less time     
given the ,wort to boil4  ,now those    
that are of ,opinion1 that their ,beer  
and ,ales are greatly improved by       
boiling the ,hops only half an ,hour in 
the ,wort1 ,i joyn in ,sentiment with   
them1 as being very sure by repeated    
,experience it is so2 but ,i must here  
take leave to dissent from those that   
think that half an ,hour's boiling the  
,wort is full enough for making right   
sound and well relished ,malt ,drinks2  
however of this ,i have amply and more  
particularly wrote in my ,second ,book  
of ,brewing in ,chapter ,,iv1 where ,i  
have plainly publish'd the true ,sign or
 ,criterion to know when the ,wort is   
boiled just enough1 and which ,i intend 
to publish in a little time4     ,,chap4

 ,,xii4   ,of ,foxing or ,tainting ,malt
 ,liquors4   ,foxing is a misfortune1 or
 rather a ,disease in ,malt ,drinks1    
occasioned by divers ,means1 as the     
,nastiness of the ,utensils1 putting the
 ,worts too thick together in the ,backs
 or ,cooler1 ,brewing too often and soon
 one after another1 and sometimes by bad
 ,malts and ,waters1 and the ,liquors   
taken in wrong ,heats1 being of such    
pernicious ,consequence to the great    
,brewer in particular1 that he sometimes
 cannot recover and bring his ,matters  
into a right ,order again under a ,week 
or two1 and is so hateful to him in its 
very ,name1 that it is a general ,law   
among them to make all ,servants that   
,name the word ,fox or ,foxing1 in the  
,brewhouse to pay ,sixpence1 which      
obliges them to call it ,reynards2 for  
when once the ,drink is ,tainted1 it may
 be smelt at some ,distance somewhat    
like a ,fox2 ,it chiefly happens in hot 
weather1 and causes the ,beer and ,ale  
so ,tainted to acquire a fulsome sickish

 taste1 that will if it is receive'd in 
a great degree become ,ropy like        
,treacle1 and in some short time turn   
,sour4 ,this ,i have known so to        
surprize my small ,beer ,customers1 that
 they have asked the ,drayman what was  
the matter3 ,he to act in his ,master's 
,interest tells them a ,lye1 and says it
 is the goodness of the ,malt that      
causes that sweetish mawkish taste1 and 
then would brag at ,home how cleverly he
 came off4 ,i have had it also in the   
,country more than once1 and that by the
 idleness and ignorance of my ,servant1 
who when a ,tub has been rinced out only
 with fair ,water1 has set it by for a  
clean one but this won't do with a      
careful ,master for ,i oblige him to    
clean the ,tub with a ,hand-brush1      
,ashes1 or ,sand every ,brewing1 and so 
that ,i cannot scrape any ,dirt up under
 my ,nail4 ,however as the ,cure of this
 ,disease has baffled the ,efforts of   
many1 ,i have been tempted to endeavour 
the finding out a ,remedy for the great 

,malignity1 and shall deliver the best  
,i know on this ,score4  ,and here ,i   
shall mention the great ,value of the   
,hop in preventing and curing the ,fox  
in ,malt ,liquors4 ,when the ,wort is   
run into the ,tub out of the mashing    
,vat1 it is a very good way to throw    
some ,hops directly into it before it is
 put into the ,copper1 and they will    
secure it against ,sourness and         
,ropyness1 that are the two ,effects of 
fox'd ,worts or ,drinks1 and is of such 
,power in this respect1 that raw ,worts 
may be kept some time1 even1 in hot     
weather1 before they are boiled1 and    
which is necessary2 where there is a    
large ,quantity of ,malt used to a      
little ,copper2 but it is certain that  
the stronger ,worts will keep longer    
with ,hops than the smaller ,sorts3 ,so 
likewise if a ,person has fewer ,tubs   
than is wanting1 and he is apprehensive 
his ,worts will be ,fox'd by too thick  
lying in the ,coolers or working ,tubs1 
then it will be a safe way to put some  

fresh ,hops into such ,tubs and work    
them with the ,yeast as ,i have before  
hinted2 or in case the ,drink is already
 ,foxed in the ,fat or ,tun1 new ,hops  
should be put in and work'd with it1 and
 they will greatly fetch it again into a
 right ,order2 but then such ,drink     
should be carefully taken clear off from
 its gross nasty ,lee1 which being      
mostly ,tainted1 would otherwise lye in 
the ,barrel1 corrupt and make it worse4 
,some will sift quick ,lime into foxed  
,drinks while they are working in the   
,tun or ,vat1 that its ,fire and ,salts 
may break the ,cohesions of the ,beer or
 ,ale1 and burn away the stench1 that   
the ,corruption would always cause2 but 
then such ,drink should by a ,peg at the
 bottom of the ,vat be drawn off as fine
 as possible1 and the ,dregs left       
behind4  ,there are many that do not    
conceive how their ,drinks become ,fox'd
 and ,tainted for several ,brewings     
together2 but ,i have in ,chapter ,,vi1 
in my ,second ,book1 made it appear1    

that the ,taint is chiefly retain'd and 
lodged in the upright wooden ,pins that 
fasten the ,planks to the ,joists1 and  
how scalding ,lye is a very efficacious 
,liquor to extirpate it out of the      
,utensils in a little time if rightly   
applied2 and one other most powerful    
,ingredient that is now used by the     
greatest ,artists for curing of the     
same4     ,,chap4 ,,xiii   ,of          
fermenting and working of ,beers and    
,ales1 and the pernicious ,practice of  
,beating in the ,yeast detected4   ,this
 ,subject in my ,opinion has1 long      
wanted a ,satyrical ,pen to shew the ill
 ,effects of this unwholsome ,method1   
which ,i suppose has been much          
discouraged and hindered hitherto1 from 
the general use it has been under many  
,years1 especially by the ,northern     
,brewers1 who tho' much famed for their 
,knowledge in this ,art1 and have       
induced many others by their ,example in
 the ,southern and other ,parts to      
pursue their ,method2 yet ,i shall      

endeavour to prove them culpable of     
,male-practice1 that beat in the ,yeast1
 as some of them have done a ,week      
together2 and that ,custom ought not to 
,authorize an ill ,practice4 ,first1 ,i 
shall observe that ,yeast is a very     
strong acid1 that abounds with subtil   
spirituous ,qualities1 whose ,particles 
being wrapped up in those that are      
viscid1 are by a mixture with them in   
the ,wort1 brought into an intestine    
,motion1 occasion'd by ,particles of    
different ,gravities2 for as the        
spirituous ,parts of the ,wort will be  
continually striving to get up to the   
,surface1 the glutinous adhesive ones of
 the ,yeast will be as constant in      
retarding their assent1 and so prevent  
their ,escape2 by which the spirituous  
,particles are set loose and free from  
their viscid ,confinements1 as may      
appear by the ,froth on the ,top1 and to
 this end a moderate warmth hastens the 
,operation1 as it assists in opening the
 viscidities in which some spirituous   

,parts may be entangled1 and unbends the
 ,spring of the included ,air3 ,the     
viscid ,parts which are raised to the   
,top1 not only on account of their own  
lightness1 but by the continual efforts 
and occursions of the ,spirits to get   
uppermost1 shew when the ferment is at  
the highest1 and prevent the finer      
,spirits making their escape2 but if    
this intestine ,operation is permitted  
to continue too long1 a great deal will 
get away1 and the remaining grow flat   
and vapid1 as ,dr4 ,quincy well         
observes4 ,now tho' a small quantity of 
,yeast is necessary to break the ,band  
of ,corruption in the ,wort1 yet it is  
in itself of a poisonous ,nature1 as    
many other ,acids are2 for if a         
,plaister of thick ,yeast be applied to 
the ,wrist as some have done for an     
,ague1 it will there raise little       
,pustules or ,blisters in some degree   
like that ,venomous6 7,as ,i have just  
reason in a particular ,sense to call   
it7 ,ingredient ,cantharide1 which is   

one of the ,shop ,poisons4 ,here then ,i
 shall observe1 that ,i have known      
several beat the ,yeast into the ,wort  
for a ,week or more together to improve 
it1 or in plainer terms to load the     
,wort with its weighty and strong       
spirituous ,particles2 and that for two 
,reasons1 ,first1 ,because it will make 
the ,liquor so heady1 that five ,bushels
 of ,malt may be equal in strength to   
six1 and that by the stupifying         
,narcotick ,qualities of the ,yeast2    
which mercenary subtilty and imposition 
has so prevailed to my ,knowledge with  
the ,vulgar and ,ignorant1 that it has  
caused many of them to return the next  
,day to the same ,alehouse1 as believing
 they had stronger and better ,drink    
than others3 ,but alas1 how are such    
deceived that know no other than that it
 is the pure ,product of the ,malt1 when
 at the same time they are driving      
,nails into their ,coffins1 by          
impregnating their ,blood with the      
corrupt ,qualities of this poisonous    

acid1 as many of its ,drinkers have     
proved1 by suffering violent ,head-achs1
 loss of ,appetite1 and other           
,inconveniencies the ,day following1 and
 sometimes longer1 after a ,debauch of  
such ,liquor2 who would not perhaps for 
a great reward swallow a ,spoonful of   
thick ,yeast by itself1 and yet without 
any concern may receive for ought they  
know several1 dissolved in the ,vehicle 
of ,ale1 and then the corrosive         
,corpuscles of the ,yeast being mix'd   
with the ,ale1 cannot fail 7when        
forsaken in the ,canals of the ,body of 
their ,vehicle7 to do the same mischief 
as they would if taken by themselves    
undiluted1 only with this difference1   
that they may in this ,form be carried  
sometimes further in the animal ,frame1 
and so discover their malignity in some 
of the inmost recesses thereof1 which   
also is the very ,case of malignant     
,waters1 as a most learned ,doctor      
observes4  ,secondly1 ,they alledge for 
beating the ,yeast into ,wort1 that it  

gives it a fine tang or relish1 or as   
they call it at ,london1 it makes the   
,ale bite of the ,yeast2 but this       
flourish indeed is for no other reason  
than to further its ,sale1 and tho' it  
may be agreeable to some ,bigots1 to me 
it proves a discovery of the infection  
by its nauseous taste2 however my       
surprize is lessen'd1 when ,i remember  
the ,plymouth ,people1 who are quite the
 reverse of them at ,dover and ,chatham2
 for the first are so attach'd to their 
white thick ,ale1 that many have undone 
themselves by drinking it2 nor is their 
humour much different as to the common  
,brewers brown ,ale1 who when the       
,customer wants a ,hogshead1 they       
immediately put in a ,handful of ,salt  
and another of ,flower1 and so bring it 
up1 this is no sooner on the ,stilling  
but often ,tapp'd1 that it may carry a  
,froth on the ,top of the ,pot1         
otherwise they despise it3 ,the ,salt   
commonly answered its ,end of causing   
the ,tiplers to become dryer by the     

great ,quantities they drank1 that it   
farther excited by the biting pleasant  
stimulating quality the ,salt strikes   
the ,palate with4 ,the ,flower also had 
its seducing share by pleasing the ,eye 
and ,mouth with its mantling ,froth1 so 
that the ,sailors that are often here in
 great ,numbers used to consume many    
,hogsheads of this common ,ale with much
 delight1 as thinking it was intirely   
the pure ,product of the ,malt4  ,their 
white ,ale is a clear ,wort made from   
pale ,malt1 and fermented with what they
 call ripening1 which is a ,composition1
 they say1 of the ,flower of ,malt1     
,yeast and ,whites of ,eggs1 a ,nostrum 
made and sold only by two or three in   
those ,parts1 but the ,wort is brewed   
and the ,ale vended by many of the      
,publicans2 which is drank while it is  
fermenting in ,earthen ,steens1 in such 
a thick manner as resembles butter'd    
,ale1 and sold for ,twopence ,halfpenny 
the full ,quart4 ,it is often prescribed
 by ,physicians to be drank by wet      

,nurses for the encrease of their ,milk1
 and also as a prevalent ,medicine for  
the ,colick and ,gravel4 ,but the ,dover
 and ,chatham ,people won't drink their 
,butt-,beer1 unless it is ,aged1 fine   
and strong4   ,of working and fermenting
 ,london ,stout ,beer and ,ale4   ,in my
 ,brewhouse at ,london1 the ,yeast at   
once was put into the ,tun to work the  
,stout ,beer and ,ale with1 as not      
having the ,conveniency of doing        
otherwise1 by reason the ,after-worts of
 small ,beer comes into the same ,backs 
or ,coolers where the strong ,worts had 
just been1 by this means1 and the       
shortness of time we have to ferment our
 strong ,drinks1 we cannot make         
,reserves of cold ,worts to mix with and
 check the too forward working of those 
,liquors1 for there we brewed three     
times a ,week throughout the ,year1 as  
most of the great ones do in ,london1   
and some others five times4 ,the strong 
,beer brewed for keeping is suffered to 
be ,blood-warm in the ,winter when the  

,yeast is put into it1 that it may      
gradually work two ,nights and a ,day at
 least1 for this won't admit of such a  
hasty ,operation as the common brown    
,ale will1 because if it is work'd too  
warm and hasty1 such ,beer won't keep   
near so long as that fermented cooler4  
,the brown ,ale has indeed its ,yeast   
put into it in the ,evening very warm1  
because they carry it away the very next
 ,morning early to their ,customers1 who
 commonly draw it out in less than a    
,week's time4 ,the ,pale or ,amber ,ales
 are often kept near it1 not quite a    
,week under a fermentation1 for the     
better incorporating the ,yeast with    
,wort1 by beating it in several times   
for the foregoing ,reasons4   ,of       
working or fermenting ,drinks brewed by 
,private ,families4   ,i mean such who  
,brew only for their own use1 whether it
 be a private ,family or a ,victualler4 
,in this ,case be it for ,stout ,beers1 
or for any of the ,ales2 the way that is
 used in ,northamptonshire1 and by good 

,brewers elsewhere2 is1 to put some     
,yeast into a small quantity of warm    
,wort in a ,hand-bowl1 which for a      
little while swims on the ,top1 where it
 works out and leisurely mixes with the 
,wort1 that is first quite cold in      
,summer1 and almost so in ,winter2 for  
the cooler it is work'd the longer it   
will keep1 too much ,heat agitating the 
spirituous ,particles into too quick a  
motion1 whereby they spend themselves   
too fast1 or fly away too soon1 and then
 the ,drink will certainly work into a  
blister'd ,head that is never natural2  
but when it ferments by moderate degrees
 into a fine white curl'd ,head1 its    
,operation is then truly genuine1 and   
plainly shews the right management of   
the ,brewer4 ,to one ,hogshead of ,beer1
 that is to be kept nine ,months1 ,i put
 a ,quart of thick ,yeast1 and ferment  
it as cool as it will admit of1 two     
,days together1 in ,october or ,march1  
and if ,i find it works too fast1 ,i    
check it at leisure by stirring in some 

raw ,wort with a ,hand-bowl3 ,so        
likewise in our ,country ,ales we take  
the very same method1 because of having 
them keep some time1 and this is so     
nicely observed by several1 that ,i have
 seen them do the very same by their    
small ,beer ,wort2 now by these several 
,additions of raw ,wort1 there are as   
often new ,commotions raised in the     
,beer or ,ale1 which cannot but         
contribute to the rarefaction and       
comminution of the whole2 but whether it
 is by these joining ,principles of the 
,wort and ,yeast1 that the ,drink is    
rendered smoother1 or that the          
spirituous ,parts are more entangled and
 kept from making their ,escape1 ,i     
can't determine2 yet sure it is1 that   
such small ,liquors generally sparkle   
and knit out of the ,barrel as others   
out of a ,bottle1 and is as pleasant    
,ale as ever ,i drank4  ,others again   
for ,butt or ,stout ,beer will1 when    
they find it works up towards a thick   
,yeast1 mix it once and beat it in again

 with the ,hand-bowl or ,jett2 and when 
it has work'd up a second time in such a
 manner1 they put it into the ,vessel   
with the ,yeast on the ,top and the     
,sediments at ,bottom1 taking particular
 ,care to have some more in a ,tub near 
the ,cask to fill it up as it works     
over1 and when it has done working1     
leave it with a thick ,head of ,yeast on
 to preserve it4  ,but for ,ale that is 
not to be kept very long1 they ,hop it  
accordingly1 and beat the ,yeast in     
every four or five ,hours for two ,days 
successively in the warm weather1 and   
four in the ,winter till the ,yeast     
begins to work heavy and sticks to the  
hollow part of the ,bowl1 if turned down
 on the same1 then they take all the    
,yeast off at ,top and leave all the    
,dregs behind1 putting only up the clear
 ,drink1 and when it is a little work'd 
in the ,barrel1 it will be fine in a few
 ,days and ready for drinking4 ,but     
this1 last way of beating in the ,yeast 
too long1 ,i think ,i have sufficiently 

detected1 and hope1 as it is how        
declining1 it will never revive again1  
and for which reason ,i have in my      
second ,book encouraged all light       
fermentations1 as the most natural for  
the ,malt ,liquor and the human ,body4  
,of forwarding and retarding the        
fermentation of malt ,liquors4   ,in    
case ,beer or ,ale is backward in       
working1 it is often practised to cast  
some ,flower out of the ,dusting ,box1  
or with the ,hand over the ,top of the  
,drink1 which will become a sort of     
,crust or ,cover to help to keep the    
,cold out3 ,others will put in one or   
two ,ounces of powder'd ,ginger1 which  
will so heat the ,wort as to bring it   
forward3 ,others will take a ,gallon    
,stone ,bottle and fill it with boiling 
water1 which being well ,cork'd1 is put 
into the working ,tub1 where it will    
communicate a gradual ,heat for some    
time and forward the fermentation3      
,others will reserve some raw ,wort1    
which they heat and mix with the rest1  

but then due ,care must be taken that   
the ,pot in which it is heated has no   
manner of ,grease about it lest it      
impedes1 instead of promoting the       
working1 and for this reason some nice  
,brewers will not suffer a ,candle too  
near the ,wort1 lest it drop into it4   
,but for retarding and keeping back any 
,drink that is too much heated in       
working1 the cold raw ,wort1 as ,i have 
said before1 is the most proper of any  
thing to check it with1 tho' ,i have    
known some to put one or more ,pewter   
,dishes into it for that purpose1 or it 
may be broke into several other ,tubs1  
where by its shallow lying it will be   
taken off its ,fury4 ,others again1 to  
make ,drink work that is backward1 will 
take the whites of two ,eggs and beat   
them up with half a ,quartern of good   
,brandy1 and put it either into the     
working ,vat1 or into the ,cask1 and it 
will quickly bring it forward if a warm 
,cloth is put over the ,bung4 ,others   
will tye up ,bran in a coarse thin      

,cloth and put it into the ,vat1 where  
by its spungy and flowery ,nature and   
close ,bulk it will absorp a quantity of
 the ,drink1 and breed a heat to forward
 its working4 ,i know an ,inn-keeper of 
a great ,town in ,bucks that is so      
curious as to take off all the top      
,yeast first1 and then by a ,peg near   
the bottom of his working ,tub1 he draws
 off the ,beer or ,ale1 so that the     
,dreggs are by this means left behind4  
,this ,i must own is very right in ,ales
 that are to be drank soon1 but in      
,beers that are to lye nine or twelve   
,months in a ,butt or other ,cask1 there
 certainly will be wanted some ,feces or
 ,sediment for the ,beer to feed on1    
else it must consequently grow hungry1  
sharp and eager2 and therefore if its   
own top and bottom are not put into a   
,cask with the ,beer1 some other        
,artificial ,composition or ,lee should 
supply its ,place1 that is wholsomer1   
and will better feed with such ,drink   
than its own natural ,settlement1 and   

therefore ,i have here inserted several 
curious ,receipts for answering this    
great ,end4     ,,chap4 ,,xiv4    ,of an
 ,artificial ,lee for ,stout or ,stale  
,beer to feed on4   ,this ,article1 as  
it is of very great ,importance in the  
curing of our malt ,liquors1 requires a 
particular regard to this last          
management of them1 because in my       
,opinion the general misfortune of the  
,butt or keeping ,beers drinking so hard
 and harsh1 is partly owing to the nasty
 foul ,feces that lye at the bottom of  
the ,cask1 compounded of the ,sediments 
of ,malt1 ,hops and ,yeast1 that are1   
all ,clogg'd with gross rigid ,salts1   
which by their long lying in the ,butt  
or other ,vessel1 so tinctures the ,beer
 as to make it partake of all their raw 
,natures3 ,for such is the ,feed1 such  
is the ,body1 as may be perceived by    
,eels taken out of dirty ,bottoms1 that 
are sure to have a muddy taste1 when the
 ,silver sort that are catched in       
,gravelly or ,sandy clear ,rivers ,eat  

sweet and fine3 ,nor can this ill       
property be a little in those ,starting 
7as they call it in ,london7 new thick  
,beers that were carry'd directly from  
my ,brewhouse1 and by a ,leather ,pipe  
or ,spout conveyed into the ,butt as    
they stood in the ,cellar1 which ,i     
shall further demonstrate by the        
,example of whole ,wheat1 that is1 by   
many put into such ,beer to feed and    
preserve it1 as being reckoned a        
substantial ,alcali2 however it has been
 proved that such ,wheat in about three 
,years time has eat into the very ,wood 
of the ,cask1 and there ,hony-comb'd it 
by making little hollow ,cavities in the
 ,staves4 ,others there are that will   
hang a ,bag of ,wheat in the ,vessel    
that it mayn't touch the ,bottom1 but in
 both ,cases the ,wheat is discovered to
 absorp and collect the saline acid     
qualities of the ,beer1 ,yeast and ,hop1
 by which it is impregnated with their  
sharp qualities1 as a ,toast of ,bread  
is put into ,punch or ,beer1 whose      

alcalous hollow ,nature will attract and
 make a ,lodgment of the acid strong    
,particles in either1 as is proved by   
eating the inebriating ,toast1 and      
therefore the ,frenchman says1 the      
,english are right in putting a ,toast  
into the ,liquor1 but are ,fools for    
eating it3 ,hence it is that such whole 
,wheat is loaded with the qualities of  
the unwholsome ,settlements or ,grounds 
of the ,beer1 and becomes of such a     
corroding ,nature1 as to do this        
mischief2 and for that reason1 some in  
the ,north will hang a ,bag of the      
,flower of malted ,oats1 ,wheat1 ,pease 
and ,beans in the ,vessels of ,beer1 as 
being a lighter and mellower ,body than 
whole ,wheat or its ,flower1 and more   
natural to the ,liquor3 ,but whether it 
be raw ,wheat or ,malted1 it is         
supposed1 after this receptacle has     
emitted its alcalous ,properties to the 
,beer1 and taken in all it can of the   
acid qualities thereof1 that such ,beer 
will by length of ,age prey upon that   

again1 and so communicate its pernicious
 ,effects to the ,body of ,man1 as      
,experience seems to justify by the many
 sad ,examples that ,i have seen in the 
,destruction of several lusty ,brewers  
,servants1 who formerly scorn'd what    
they then called ,flux ,ale1 to the     
preference of such corroding consuming  
,stale ,beers2 and therefore ,i have    
hereafter advised that such ,butt or    
keeping ,beers be ,tapp'd at nine or    
twelve ,months end at furthest1 and then
 an ,artificial ,lee will have a due    
time allowed it to do good and not harm4
   ,an ,excellent ,composition for      
feeding ,butts or keeping ,beers with4  
,take a ,quart of ,french ,brandy1 or as
 much of ,english1 that is free from any
 burnt ,tang1 or other ill taste1 and is
 full ,proof1 to this put as much ,wheat
 or ,flower as will knead it into a     
,dough1 put it in long pieces into the  
,bung ,hole1 as soon as the ,beer has   
done working1 or afterwards1 and let it 
gently fall piece by piece to the bottom

 of the ,butt1 this will maintain the   
,drink in a mellow freshness1 keep      
staleness off for some time1 and cause  
it to be the stronger as it grows ,aged4
   ,,another4   ,take one ,pound of     
,treacle or ,honey1 one ,pound of the   
,powder of dryed ,oyster-shells or fat  
,chalk1 mix them well and put it into a 
,butt1 as soon as it has done working or
 some time after1 and ,bung it well1    
this will both fine and preserve the    
,beer in a soft1 smooth ,condition for a
 great while4   ,,another4   ,take a    
,peck of ,egg-shells and dry them in an 
,oven1 break and mix them with two      
,pound of fat ,chalk1 and mix them with 
water wherein four ,pounds of coarse    
,sugar has been boiled1 and put it into 
the ,butt as aforesaid4   ,to fine and  
preserve ,beers and ,ales by boiling an 
,ingredient in the ,wort4   ,this most  
valuable way ,i frequently follow both  
for ,ale1 ,butt-beer and ,small ,beer1  
and that is1 in each ,barrel ,copper of 
,wort1 ,i put in a ,pottle1 or two      

,quarts of whole ,wheat as soon as ,i   
can1 that it may soak before it boils1  
then ,i strain it thro' a ,sieve1 when  
,i put the ,wort in cooling ,tubs1 and  
if it is thought fit the same ,wheat may
 be boiled in a second ,copper3 ,thus   
there will be extracted a gluey         
,consistence1 which being incorporated  
with the ,wort by boiling1 gives it a   
more thick and ponderous ,body1 and when
 in the ,cask1 soon makes a ,sediment or
 ,lee1 as the ,wort is more or less     
loaded with the weighty ,particles of   
this fizy ,body2 but if such ,wheat was 
first parched or baked in an ,oven1 it  
would do better1 as being rather too raw
 as it comes from the ,ear4   ,another  
,way4   ,a ,woman1 who lived at         
,leighton ,buzzard in ,bedfordshire1 and
 had the best ,ale in the ,town1 once   
told a ,gentleman1 she had ,drink just  
done working in the ,barrel1 and before 
it was ,bung'd would wager it was fine  
enough to ,drink out of a ,glass1 in    
which it should maintain a little while 

a high ,froth2 and it was true1 for the 
,ivory shavings that she boiled in her  
,wort1 was the ,cause of it1 which an   
,acquaintance of mine accidentally had a
 ,view of as they lay spread over the   
,wort in the ,copper2 so will ,hartshorn
 shavings do the same and better1 both  
of them being great finers and          
preservers of malt ,liquors against     
staleness and sourness1 and are         
certainly of a very alcalous ,nature4   
,or if they are put into a ,cask when   
you ,bung it down1 it will be of service
 for that purpose2 but these are dear in
 ,comparison of the whole ,wheat1 which 
will in a great measure supply their    
,place1 and after it is used1 may be    
given to a poor ,body1 or to the ,hog4  
,to stop the ,fret in ,malt ,liquors4   
,take a ,quart of ,black ,cherry        
,brandy1 and pour it in at the          
,bung-hole of the ,hogshead and stop it 
close4   ,to recover deadish ,beer4     
,when strong ,drink grows flat1 by the  
loss of its ,spirits1 take four or five 

,gallons out of a ,hogshead1 and boil it
 with five ,pound of ,honey1 skim it1   
and when cold1 put it to the rest1 and  
stop it up close3 ,this will make it    
pleasant1 quick and strong4    ,to make 
stale ,beer drink new4   ,take the ,herb
 ,horehound stamp it and strain it1 then
 put a ,spoonful of the juice 7which is 
an extream good ,pectoral7 to a         
pitcher-full of ,beer1 let it stand     
covered about two ,hours and drink it4  
,to fine ,malt ,liquors4   ,take a pint 
of water1 half an ,ounce of unslack'd   
,lime1 mix them well together1 let it   
stand three ,hours and the ,lime will   
settle to the ,bottom1 and the water be 
as clear as ,glass1 pour the water from 
the ,sediment1 and put it into your ,ale
 or ,beer1 mix it with half an ,ounce of
 ,ising-glass first cut small and       
boiled1 and in five ,hours time or less 
the ,beer in the ,barrel will settle and
 clear4  ,there are several other       
,compositions that may be used for this 
purpose1 but none that ,i ever heard of 

will answer like those most ,excellent  
,balls that ,mr4 ,ellis of ,little      
,gaddesden in ,hertfordshire has found  
out by his own ,experience to be very   
great ,refiners1 ,preservers and        
,relishers of ,malt ,liquors and        
,cyders1 and will also recover damag'd  
,drinks1 as ,i have mentioned in my     
,second ,book1 where ,i have given a    
further ,account of some other things   
that will fine1 colour and improve ,malt
 ,drinks3 ,the ,balls are sold at       
missing text     ,,chap4 ,,xv4   ,of    
several pernicious ,ingredients put into
 ,malt ,liquors to encrease their       
,strength4   ,malt ,liquors1 as well as 
several others1 have long lain under the
 disreputation of being adulterated and 
greatly abused by avaricious and        
ill-principled ,people1 to augment their
 ,profits at the ,expence of the        
precious ,health of human ,bodies1      
which1 tho' the greatest ,jewel in      
,life1 is said to be too often lost by  
the ,deceit of the ,brewer1 and the     

,intemperance of the ,drinker3 ,this    
undoubtedly was one1 and ,i believe the 
greatest1 of the ,lord ,bacon's ,reasons
 for saying1 he thought not one         
,englishman in a thousand died a natural
 ,death4 ,nor is it indeed to be much   
wondered at1 when1 according to ,report1
 several of the ,publicans make it their
 ,business to study and practise this   
,art1 witness what ,i am afraid is too  
true1 that some have made use of the    
,coculus ,india ,berry for making ,drink
 heady1 and saving the ,expence of      
,malt2 but as this is a violent ,potion 
by its narcotick stupifying ,quality1 if
 taken in too large a degree1 ,i hope   
this will be rather a prevention of its 
use than an invitation1 it being so much
 of the nature of the deadly            
,nightshade1 that it bears the same     
,character2 and ,i am sure the latter is
 bad enough2 for one of my ,neighbour's 
,brothers was killed by eating its      
,berries that grow in some of our       
,hedges1 and so neatly resembles the    

black ,cherry1 that the ,boy took the   
wrong for the right4  ,there is another 
sinister ,practice said to be frequently
 used by ill ,persons to supply the full
 quantity of ,malt1 and that is         
,coriander ,seeds3 ,this also is of a   
heady nature boiled in the ,wort1 one   
,pound of which will answer to a ,bushel
 of ,malt1 as was ingenuously confess'd 
to me by a ,gardener1 who own'd he sold 
a great deal of it to ,alehouse ,brewers
 7for ,i don't suppose the great ,brewer
 would be concern'd in any such ,affair7
 for that purpose1 purpose1 at          
,ten-pence per ,pound2 but how          
wretchedly ignorant are those that make 
use of it1 not knowing the way first to 
cure and prepare it for this and other  
mixtures1 without which it is a         
dangerous thing1 and will cause         
,sickness in the ,drinkers of it4       
,others are said to make use of         
,lime-stones to fine and preserve the   
,drink2 but to come off the fairest in  
such foul ,artifices1 it has been too   

much a general ,practice to beat the    
,yeast so long into the ,ale1 that      
without doubt it has done great         
,prejudice to the ,healths of many      
others besides the ,person ,i have writ 
of in the ,preface of my ,second ,book4 
,for the sake then of ,seller and       
,buyer1 ,i have here offered several    
valuable ,receipts for fining1          
preserving and mellowing ,beers and     
,ales1 in such a true healthful and     
beneficial manner1 that from henceforth 
after the ,perusal of this ,book1 and   
the knowledge of their worth are fully  
known1 no ,person1 ,i hope1 will be so  
sordidly obstinate as to have any thing 
to do with such unwholsome ,ingredients2
 because these are not only of the      
cheapest sort1 but will answer their    
,end and ,purpose2 and the rather1 since
 ,malts are now only twenty ,shillings  
per ,quarter1 and like to hold a low    
,price for ,reasons that ,i could here  
assign4  ,i own1 ,i formerly thought    
they were too valuable to expose to the 

,publick by reason of their ,cheapness  
and great ,virtues1 as being most of    
them wholsomer than the ,malt itself1   
which is but a corrupted ,grain4 ,but1  
as ,i hope they will do considerable    
,service in the ,world towards having   
clear salubrious and pleasant ,malt     
,liquors in most private ,families and  
,alehouses1 ,i have my ,satisfaction4   
,,chap4 ,,xvi4   ,of the ,cellar or     
,repository for keeping ,beers and      
,ales4   ,it's certain by long          
,experience1 that the ,weather or ,air  
has not only a ,power or ,influence in  
,brewings2 but also after the ,drink is 
in the ,barrel1 ,hogshead or ,butt1 in  
,cellars or other ,places1 which is     
often the cause of forwarding or        
retarding the fineness of ,malt         
,liquors2 for if we brew in cold        
,weather1 and the ,drink is to stand in 
a ,cellar of ,clay1 or where ,springs   
rise1 or ,waters lye or pass through1   
such a ,place by consequence will check 
the due working of the ,drink1 chill1   

flat1 deaden and hinder it from becoming
 fine4 ,so likewise if ,beer or ,ale is 
brewed in hot ,weather and put into     
,chalky1 ,gravelly or ,sandy ,cellars1  
and especially if the ,windows open to  
the ,south1 ,south-,east1 or            
,south-,west1 then it is very likely it 
will not keep long1 but be muddy and    
stale3 ,therefore1 to keep ,beer in such
 a ,cellar1 it should be brewed in      
,october1 that the ,drink may have time 
to cure itself before the hot ,weather  
comes on2 but in wettish or damp        
,cellars1 'tis best to ,brew in ,march1 
that the ,drink may have time to fine   
and settle before the ,winter ,weather  
is advanced4 ,now such ,cellar          
,extremities should1 if it could be     
done1 be brought into a temperate       
,state1 for which purpose some have been
 so curious as to have double or treble 
,doors to their ,cellar to keep the ,air
 out1 and then carefully shut the       
outward1 before they enter the inward   
one1 whereby it will be more secure from

 aerial ,alterations2 for in ,cellars   
and ,places1 that are most exposed to   
such ,seasons1 ,malt ,liquors are       
frequently disturb'd and made unfit for 
a nice ,drinker2 therefore if a ,cellar 
is kept dry and these ,doors to it1 it  
is reckoned warm in ,winter and cool in 
,summer1 but the best of ,cellars are   
thought to be those in ,chalks1 ,gravels
 or ,sands1 and particularly in ,chalks1
 which are of a drying quality more than
 any other1 and consequently dissipates 
,damps the most of all ,earths1 which   
makes it contribute much to the good    
keeping of the ,drink2 for all damp     
,cellars are prejudicial to the         
,preservation of ,beers and ,ales1 and  
sooner bring on the rotting of the      
,casks and ,hoops than the dry ones2    
,insomuch that in a chalky ,cellar near 
me1 their ,ashen broad ,hoops have      
lasted above thirty ,years4 ,besides1 in
 such inclosed ,cellars and temperate   
,air1 the ,beers and ,ales ripen more   
kindly1 are better digested and softned1

 and drink smoother3 ,but when the ,air 
is in a disproportion by the ,cellars   
letting in ,heats and ,colds1 the ,drink
 will grow ,stale and be disturbed1     
sooner than when the ,air is kept out4  
,from hence it is1 that in some ,places 
their ,malt ,liquors are exceeding good1
 because they brew with ,pale or ,amber 
,malts1 ,chalky ,water1 and keep their  
,drinks in close ,vaults or proper dry  
,cellars1 which is of such ,importance1 
that notwithstanding any ,malt ,liquor  
may be truly brewed1 yet it may be      
spoiled in a bad ,cellar that may cause 
such alternate ,fermentations as to make
 it thick and sour1 tho' it sometimes   
happens that after such ,changes it     
fines itself again2 and to prevent these
 ,commotions of the ,beer1 some brew    
their pale ,malt in ,march and their    
brown in ,october1 for that the pale    
,malt1 having not so many fiery         
,particles in it as the brown1 stands   
more in need of the ,summer's ,weather  
to ripen it1 while the brown sort being 

more hard and dry is better able to     
defend itself against the ,winter ,colds
 that will help to smooth its harsh     
,particles2 yet when they happen to be  
too violent1 ,horse-dung should be laid 
to the ,windows as a ,fortification     
against them2 but if there were no      
,lights at all to a ,cellar1 it would be
 better4  ,some are of ,opinion1 that   
,october is the best of all other       
,months to brew any sort of ,malt in1 by
 reason there are so many cold ,months  
directly follow1 that will digest the   
,drink and make it much excel that      
,brewed in ,march because such ,beer    
will not want that ,care and ,watching1 
as that brewed in ,march absolutely     
requires1 by often taking out and       
putting in the ,vent-peg on ,change of  
,weather2 and if it is always left out1 
then it deadens and palls the ,drink2   
yet if due ,care is not taken in this   
respect1 a ,thunder or ,stormy ,night   
may marr all1 by making the ,drink      
ferment and burst the ,cask2 for which  

,reason1 as ,iron ,hoops are most in    
,fashion at this time1 they are         
certainly the greatest ,security to the 
safety of the ,drink thus exposed2 and  
next to them is the ,chesnut ,hoop2 both
 which will endure a shorter or longer  
time as the ,cellar is more or less dry1
 and the ,management attending them4    
,the ,iron ,hoop generally begins to    
rust first at the ,edges1 and therefore 
should be rubbed off when opportunity   
offers1 and be both kept from wet as    
much as possible2 for 'tis ,rust that   
eats the ,iron ,hoop in two sometimes in
 ten or twelve ,years1 when the ,ashen  
and ,chesnut in dry ,cellars have lasted
 three times as long4     ,,chap4       
,,xvii4   ,of ,cleaning and ,sweetening 
of ,casks4   ,in ,case your ,cask is a  
,butt1 then with cold ,water first rince
 out the ,lees clean1 and have ready1   
boiling or very hot ,water1 which put   
in1 and with a long ,stale and a little 
,birch fastened to its ,end1 scrub the  
,bottom as well as you can4 ,at the same

 time let there be provided another     
shorter ,broom of about a ,foot and a   
half long1 that with one ,hand may be so
 imployed in the upper and other ,parts 
as to clean the ,cask well3 ,so in a    
,hogshead or other smaller ,vessel1 the 
one-handed short ,broom may be used with
 ,water1 or with ,water1 ,sand or       
,ashes1 and be effectually cleaned2 the 
outside of the ,cask about the          
,bung-hole should be well washed1 lest  
the ,yeast1 as it works over1 carries   
some of its ,filth with it4  ,but to    
sweeten a ,barrel1 ,kilderkin1 ,firkin  
or ,pin in the great ,brewhouses1 they  
put them over the ,copper ,hole for a   
,night together1 that the ,steam of the 
boiling ,water or ,wort may penetrate   
into the ,wood2 this ,way is such a     
furious ,searcher1 that unless the ,cask
 is new hooped just before1 it will be  
apt to fall in pieces4   ,another ,way4 
,take a ,pottle1 or more1 of ,stone     
,lime1 and put it into the ,cask2 on    
this pour some ,water and stop it up    

directly1 shaking it well about4        
,another ,way4   ,take a long ,linnen   
,rag and dip it in melted ,brimstone1   
light it at the end1 and let it hang    
pendant with the upper part of the ,rag 
fastened to the wooden ,bung2 this is a 
most quick sure ,way1 and will not only 
sweeten1 but help to fine the ,drink4   
,another4   ,or to make your ,cask more 
pleasant1 you may use the ,vintners ,way
 thus3 ,take four ,ounces of ,stone     
,brimstone1 one ,ounce of burnt ,alum1  
and two ,ounces of ,brandy2 melt all    
these in an ,earthen ,pan over hot      
,coals1 and dip therein a piece of new  
,canvas1 and instantly sprinkle thereon 
the ,powders of ,nutmegs1 ,cloves1      
,coriander and ,anise-seeds3 ,this      
,canvas set on fire1 and let it burn    
hanging in the ,cask fastened at the end
 with the wooden ,bung1 so that no      
,smoke comes out4    ,for a ,musty      
,cask4   ,boil some ,pepper in water and
 fill the ,cask with it scalding hot4   
,for a very stinking ,vessel4   ,the    

last ,remedy is the ,coopers taking out 
one of the ,heads of the ,cask to scrape
 the inside1 or new-shave the ,staves1  
and is the surest way of all others1 if 
it is fired afterwards within-side a    
small matter1 as the ,cooper knows how4 
,these several ,methods may be made use 
of at ,discretion1 and will be of great 
,service where they are wanted4 ,the    
sooner also a ,remedy is applied1 the   
better2 else the ,taint commonly        
encreases1 as many have to their        
prejudice proved1 who have made use of  
such ,casks1 in hopes the next ,beer    
will overcome it2 but when once a ,cask 
is infected1 it will be a long while1 if
 ever1 before it becomes sweet1 if no   
,art is used4 ,many therefore of the    
careful sort1 in case they han't a      
,convenience to fill their ,vessel as   
soon as it is empty1 will stop it close1
 to prevent the ,air and preserve the   
,lees sound1 which will greatly tend to 
the keeping of the ,cask pure and sweet 
against the next ,occasion4   ,to       

prepare a new ,vessel to keep ,malt     
,liquors in4  ,a new ,vessel is most    
improperly used by some ignorant ,people
 for strong ,drink after only once or   
twice scalding with ,water1 which is so 
wrong1 that such ,beer or ,ale will not 
fail of tasting thereof for half1 if not
 a whole ,year afterwards2 such is the  
,tang of the ,oak and its ,bark1 as may 
be observed from the strong ,scents of  
,tan-,yards1 which the ,bark is one     
cause of4 ,to prevent then this         
,inconvenience1 when your ,brewing is   
over put up some ,water scalding hot1   
and let it run throu' the ,grains1 then 
boil it and fill up the ,cask1 stop it  
well and let it stand till it is cold1  
do this twice1 then take the ,grounds of
 strong ,drink and boil in it green     
,wallnut ,leaves and new ,hay or ,wheat 
,straw1 and put all into the ,cask1 that
 it be full and stop it close4 ,after   
this1 use it for small ,beer half a     
,year together1 and then it will be     
thoroughly sweet and fit for strong     

,drinks2 or    ,another ,way4   ,take a 
new ,cask and dig a ,hole in the        
,ground1 in which it may lye half depth 
with the ,bung downwards2 let it remain 
a ,week1 and it will greatly help this  
or any stinking musty ,cask4 ,but       
besides these1 ,i have writ of two other
 excellent ,ways to sweeten musty or    
stinking ,casks1 in my ,second ,book of 
,brewing4   ,wine ,casks4   ,these1 in  
my ,opinion1 are the cheapest of all    
others to furnish a ,person readily     
with1 as being many of them good ,casks 
for ,malt ,liquors1 because the ,sack   
and ,white-,wine sorts are already      
season'd to ,hand1 and will greatly     
improve ,beers and ,ales that are put in
 them3 ,but beware of the ,rhenish ,wine
 ,cask for strong ,drinks2 for its ,wood
 is so tinctured with this sharp ,wine1 
that it will hardly ever be free of it1 
and therefore such ,cask is best used   
for ,small ,beer3 ,the ,claret ,cask    
will a great deal sooner be brought into
 a serviceable ,state for holding strong

 ,drink1 if it is two or three times    
scalded with ,grounds of ,barrels1 and  
afterwards used for small ,beer for some
 time4 ,i have bought a ,butt or ,pipe  
for eight ,shillings in ,london with    
some ,iron ,hoops on it1 a good         
,hogshead for the same1 and the half    
,hogshead for five ,shillings1 the      
,carriage for a ,butt by the ,waggon    
thirty ,miles is two ,shillings and     
,sixpence1 and the ,hogshead            
,eighteen-pence3 ,but1 to cure a ,claret
 ,cask of its ,colour and ,taste1 put a 
,peck of ,stone-,lime into a ,hogshead1 
and pour upon it three ,pails of ,water2
 bung immediately with a ,wood-or ,cork 
,bung1 and shake it well about a quarter
 of an ,hour1 and let it stand a ,day   
and ,night and it will bring off the red
 ,colour1 and alter the ,taste of the   
,cask very much4 ,but of three several  
other excellent ,methods for curing     
musty1 stinking1 new and other tainted  
,casks1 ,i have writ of in my ,account  
of ,casks in my ,second ,book4          

,,chap4 ,,xviii4   ,of ,bunging ,casks  
and ,carrying of ,malt ,liquors to some 
distance4   ,i am sure this is of no    
small ,consequence1 however it may be   
esteemed as a light matter by some2 for 
if this is not duly perform'd1 all our  
,charge1 ,labour and ,care will be lost2
 and therefore here ,i shall dissent    
from my ,london ,fashion1 where ,i      
bung'd up my ,ale with ,pots of ,clay   
only1 or with ,clay mix'd with ,bay     
,salt1 which is the better of the two1  
because this ,salt will keep the ,clay  
moist longer than in its ,original      
,state2 and the ,butt ,beers and fine   
,ales were ,bung'd with ,cork drove in  
with a piece of ,hop-,sack or ,rag1     
which ,i think are all insipid1 and the 
occasion of spoiling great ,quantities  
of ,drink1 especially the small ,beers2 
for when the ,clay is dry1 which is soon
 in ,summer1 there cannot be a regular  
,vent thro' it1 and then the ,drink from
 that time flattens and stales to the   
great loss in a ,year to some ,owners1  

and the ,benefit of the ,brewer2 for    
then a fresh ,cask must be ,tapp'd to   
supply it1 and the remaining part of the
 other throw'd away4 ,now1 to prevent   
this great ,inconvenience1 my           
,bung-holes are not quite of the largest
 size of all1 and yet big enough for the
 common wooden ,iron ,hoop'd ,funnel    
used in some ,brew-houses3 ,in this ,i  
put in a turned piece of ,ash or ,sallow
 three ,inches broad at ,top1 and two   
,inches and a half long1 first putting  
in a double piece of dry brown ,paper1  
that is so broad that an ,inch or more  
may be out of it1 after the wooden ,bung
 is drove down with a ,hammer pretty    
tight2 this ,paper must be furl'd or    
twisted round the ,bung1 and another    
loose piece upon and around that1 with a
 little ,yeast1 and a small ,peg put    
into the ,bung1 which is to be raised at
 ,discretion when the ,beer is drawing1 
or at other times to give it ,vent if   
there should be occasion3 ,others will  
put some ,coal or ,wood ,ashes wetted   

round this ,bung1 which will bind very  
hard1 and prevent any ,air getting into 
or out of the ,cask2 but this in time is
 apt to rot1 and wear the ,bung-hole by 
the ,salt or ,sulphur in the ,ashes1 and
 employing a ,knife to scrape it        
afterwards4 ,yet1 for keeping ,beers1   
it's the best ,security of all other    
ways whatsoever4  ,there is also a late 
,invention practised by a common ,brewer
 in the ,country that ,i am acquainted  
with1 for the safe ,carriage of ,drink  
on ,drays1 to some distance without     
losing any of it1 and that is in the    
,top ,center of one of these ,bungs1 he 
puts in a wooden ,funnel1 whose ,spout  
is about four ,inches long1 and less    
than half an ,inch ,diameter at ,bottom2
 this is turned at ,top into a concave  
,fashion like a hollow round ,bowl1 that
 will hold about a ,pint1 which is a    
constant ,vent to the ,cask1 and yet    
hinders the ,liquor from ascending no   
faster than the ,bowl can receive1 and  
return it again into the ,barrel3 ,i may

 say further1 he has brought a ,barrel  
two ,miles1 and it was then full1 when  
it arrived at his ,customers1 because   
the ,pint that was put into the ,funnel1
 at setting out1 was not at all lost    
when he took it off the ,dray2 this may 
be also made of ,tin2 and will serve    
from the ,butt to the small ,cask4  ,in 
the ,butt there is a ,cork-hole made    
about two ,inches below the upper ,head1
 and close under that a piece of        
,leather is nailed ,spout-fashion1 that 
jetts three ,inches out1 from which the 
,yeast works and falls into a ,tub1 and 
when the working is over the ,cork is   
put closely in1 for the ,bung in the    
,head of the upright ,cask is put in as 
soon as it is filled up with new ,drink3
 ,now when such a ,cask is to be        
broach'd and a quick ,draught is to     
follow1 then it may be tapp'd at        
,bottom2 but if otherwise1 the ,brass   
,cock ought to be first put in at the   
middle1 and before the ,drink sinks to  
that it should be ,tapp'd at ,bottom to 

prevent the breaking of the ,head of    
,yeast1 and its growing stale1 flat and 
sour4  ,in some ,places in the ,country 
when they brew ,ale or ,beer to send to 
,london at a great ,distance1 they let  
it be a ,year old before they ,tap it1  
so that then it is perfectly fine2 this 
they put into small ,casks that have a  
,bung-hole only fit for a large ,cork1  
and then they immediately put in a ,role
 of ,bean-flour first kneaded with      
,water or ,drink1 and baked in an ,oven1
 which is all secured by pitching in the
 ,cork1 and so sent in the ,waggon2 the 
,bean-flour feeding and preserving the  
,body of the ,drink all the way1 without
 fretting or causing it to burst the    
,cask for want of ,vent1 and when       
,tapp'd will also make the ,drink very  
brisk1 because the ,flour is in such a  
hard ,consistence1 that it won't        
dissolve in that time2 but if a little  
does mix with the ,ale or ,beer1 its    
heavy ,parts will sooner fine than      
thicken the ,drink and keep it mellow   

and lively to the last1 if ,air is kept 
out of the ,barrel4     ,,chap4  ,,xix4 
,of the ,strength and ,age of ,malt     
,liquors4   ,whether they be ,ales or   
strong ,beers1 it is certain that the   
midling sort is allowed by ,physicians  
to be the most agreeable of any1        
especially to those of a sedentary      
,life1 or those that are not occupied in
 such ,business as promotes             
,perspiration enough to throw out and   
break the ,viscidities of the stronger  
sorts2 on which account the laborious   
,man has the advantage1 whose ,diet     
being poor and ,body robust1 the        
strength of such ,liquors gives a       
,supply and better digests into         
,nourishment3 ,but for the unactive ,man
 a ,hogshead of ,ale which is made from 
six ,bushels of ,malt is sufficient for 
a ,diluter of their ,food1 and will     
better assist their ,constitution than  
the more strong sort1 that would in such
 produce ,obstructions and ill ,humours2
 and therefore that ,quantity for ,ale1 

and ten ,bushels for a ,hogshead of     
strong ,beer that should not be ,tapp'd 
under nine ,months1 is the most         
healthful4 ,and this ,i have experienc'd
 by enjoying such an ,amber ,liquor that
 has been truly brewed from good ,malt1 
as to be of a ,vinous ,nature1 that     
would permit of a hearty ,dose over     
,night1 and yet the next ,morning leave 
a ,person light1 brisk and unconcern'd4 
,this then is the true ,nostrum of      
,brewing1 and ought to be studied and   
endeavoured for by all those that can   
afford to follow the foregoing ,rules1  
and then it will supply in a great      
measure those chargeable 7and often     
adulterated tartarous arthritick7       
,wines4 ,so likewise for small ,beer1   
especially in a ,farmer's ,family where 
it is not of a ,body enough1 the        
,drinkers will be feeble in hot ,weather
 and not be able to perform their ,work1
 and will also bring on ,distempers1    
besides the loss of time1 and a great   
waste of such ,beer that is generally   

much thrown away2 because ,drink is     
certainly a ,nourisher of the ,body1 as 
well as ,meats1 and the more substantial
 they both are1 the better will the     
,labourer go through his ,work1         
especially at ,harvest2 and in large    
,families the ,doctor's ,bills have     
proved the ,evil of this bad ,oeconomy1 
and far surmounted the ,charge of that  
,malt that would have kept the ,servants
 in good ,health1 and preserved the     
,beer from such ,waste as the smaller   
sort is liable to4  ',tis therefore that
 some prudent ,farmers will brew their  
,ale and small ,beer in ,march1 by      
allowing of five or six ,bushels of     
,malt1 and two ,pounds of ,hops to the  
,hogshead of ,ale1 and a quarter of     
,malt and three ,pounds of ,hops to five
 ,barrels of small ,beer4 ,others there 
are1 that will brew their ,ale or strong
 ,beer in ,october1 and their small     
,beer a ,month before it is wanted4     
,others will brew their ,ale and small  
,beer in ,april1 ,may and ,june2 but    

this according to humour1 and therefore 
,i have hinted of the several ,seasons  
for ,brewing these ,liquors3 ,however in
 my ,opinion1 whether it be strong or   
small ,drinks1 they should be clear1    
smooth and not too small1 if they are   
design'd for ,profit and ,health2 for if
 they are otherwise1 it will be a sad   
,evil to ,harvest ,men1 because then    
they stand most in need of the greatest 
,balsamicks3 ,to this end some of the   
softning ,ingredients mentioned in the  
foregoing ,receipts should be made use  
of to feed it accordingly1 if these     
,drinks are brewed forward4 ,and that   
this particular important ,article in   
the ,brewing ,oeconomy may be better    
understood1 ,i shall here recite ,dr4   
,quincy's ,opinion of ,malt ,liquors1   
viz4 ,the ,age of ,malt ,drinks makes   
them more or less wholsome1 and seems to
 do somewhat the same as ,hops2 for     
those ,liquors which are longest kept1  
are certainly the least viscid2 ,age by 
degrees breaking the viscid ,parts1 and 

rendering them smaller1 makes them finer
 for ,secretion2 but this is always to  
be determined by their ,strength1       
because in ,proportion to that will they
 sooner or later come to their full     
,perfection and likewise their ,decay1  
until the finer ,spirits quite make     
their ,escape1 and the remainder becomes
 vapid and sour4 ,by what therefore has 
been already said1 it will appear that  
the older ,drinks are the more          
healthful1 so they be kept up to this   
,standard1 but not beyond it4 ,some     
therefore are of ,opinion1 that strong  
,beer brewed in ,october should be      
,tapp'd at ,midsummer1 and that brewed  
in ,march at ,christmas1 as being most  
agreeable to the ,seasons of the ,year  
that follow such ,brewings3 ,for then   
they will both have part of a ,summer   
and ,winter to ripen and digest their   
several ,bodies2 and 'tis my humble     
,opinion1 that where the ,strength of   
the ,beer1 the ,quantity of ,hops1 the  
boiling ,fermentation and the ,cask are 

all rightly managed1 there ,drink may be
 most excellent1 and better at nine     
,months ,age1 than at nine ,years1 for  
,health and ,pleasure of ,body4 ,but to 
be truly certain of the right ,time1    
there should be first an ,examination   
made by ,pegging the ,vessel to prove if
 such ,drink is fine1 the ,hop          
sufficiently rotted1 and it be mellow   
and well tasted4     ,,chap4  ,,xx4     
,of the ,pleasure and ,profit of        
,private ,brewing1 and the ,charge of   
buying ,malt ,liquors4   ,here ,i am to 
treat of the main ,article of shewing   
the difference between brewing our own  
,ales and ,beers1 and buying them1 which
 ,i doubt not will appear so plain and  
evident1 as to convince any ,reader1    
that many ,persons may save well towards
 half in half1 and have their ,beer and 
,ale strong1 fine and aged at their own 
,discretion3 ,a satisfaction that is of 
no small weight1 and the rather since ,i
 have now made known a ,method of       
,brewing a ,quantity of ,malt with a    

little ,copper and a few ,tubs1 a       
,secret that has long wanted            
,publication2 for now a ,person may     
,brew in a little ,room1 and that very  
safely by keeping his ,wort from        
,foxing1 as ,i have already explained1  
which by many has been thought          
impossible heretofore2 and this         
,direction is the more ,valuable as     
there are many ,thousands who live in   
,cities and ,towns1 that have no more   
than a few ,yards ,square of ,room to   
perform a private ,brewing in4 ,and as  
for the trouble1 it is easy to account  
for by those who have time enough on    
their ,hands1 and would do nothing else 
if they had not done this3 ,or if a ,man
 is paid half a ,crown a ,day for a     
,quantity accordingly3 ,or if a ,servant
 can do this besides his other ,work for
 the same ,wages and ,charge1 ,i believe
 the following account will make it     
appear it is over-ballanc'd             
considerably1 by what such a ,person may
 save in this undertaking1 besides the  

,pleasure of thoroughly knowing the     
several ,ingredients and ,cleanliness of
 the ,brewer and ,utensils4 ,in several 
of the ,northern ,counties of ,england1 
where they have good ,barley1           
,coak-dryed ,malt1 and the ,drink brewed
 at ,home1 there are seldom any bad     
,ales or ,beers1 because they have the  
,knowledge in ,brewing so well1 that    
there are hardly any common ,brewers    
amongst them3 ,in the ,west indeed there
 are some few1 but in the ,south and    
,east ,parts there are many2 and now    
follows the ,account1 that ,i have      
,stated according to my own general     
,practice1 viz4  ,a ,calculation of the 
,charge and ,profit of ,brewing six     
,bushels of ,malt for a private ,family4
                                        
4   s4  d4    ,six ,bushels of ,malt at 
#bs4 #h;d4       per ,bushel1 ,barley   
being this 7       ,year #agcc4 sold for
 #ads4 per  7     #j   #af   #j         
,quarter by the ,farmer           7     
,hops one ,pound                        

#j    #a   #f     ,yeast a ,quart       
#j    #j   #d     ,coals one ,bushel1 or
 if ,wood or ,furze    #j    #a   #j    
,a ,man's ,wages a ,day                 
#j    #b   #f                           
------------                            
,total   #a    #a   #d  ,of these six   
,bushels of ,malt ,i make one ,hogshead 
of ,ale and another of ,small ,beer3    
,but if ,i was to buy them of some      
common ,brewers1 the ,charge will be as 
follows1 viz4                           
s4   d4     ,one ,hogshead of ,ale      
containing #dh   7       ,gallons1 at #f
 d4 per ,gallon is 7    #a    #d    #j  
,one ,hogshead of ,small ,beer          
7    containing #ed ,gallons1 at #b d4  
7    #j  #i  #j  per ,gallon is         
7    #j    #i    #j                     
44                                      
#a   #ac    #j                          
44                                      
,total ,saved  #j   #aa    #h  ,by the  
above ,account it plainly appears1 that 
#aa s4 and #h d4 is clearly gained in   

,brewing of six ,bushels of ,malt at our
 own ,house for a private ,family1 and  
yet ,i make the ,charge fuller by #b s4 
and #f d4 then it will happen with many1
 whose ,conveniency by ,servants1 c4 may
 intirely take it off2 besides the six  
,bushels of ,grains that are currently  
sold for ,three-pence the ,bushel1 which
 will make the ,eleven and ,eight-pence 
more by four ,shillings1 without        
reckoning any thing for yeast1 that in  
the very cheapest time sells here for   
,four-pence the ,quart1 and many times  
there happens three ,quarts from so much
 ,drink2 so that there may possibly be  
gained in all sixteen ,shillings and    
,eight-pence3 ,a fine ,sum indeed in so 
small a ,quantity of ,malt4 ,but here by
 course will arise a ,question1 whether 
this ,ale is as good as that bought of  
some of the common ,brewers at          
,six-pence a ,gallon2 ,i can't say all  
is2 however ,i can aver this1 that the  
,ale ,i brew in the ,country from six   
,bushels of ,malt for my ,family1 ,i    

think is generally full as good1 if not 
better than any ,i ever sold at that    
,price in my ,london ,brewhouse3 ,and if
 ,i should say1 that where the ,malt1   
,water and ,hops are right good1 and the
 ,brewer's ,skill answerable to them1   
there might be a ,hogshead of as good   
,ale and another of small ,beer made    
from five ,bushels as ,i desire to use  
for my ,family1 or for ,harvest ,men2   
,it is no more than ,i have many times  
experienced1 and 'tis the common length 
,i made for that ,purpose4 ,and whoever 
makes use of true ,pale and ,amber      
,malts1 and pursues the ,directions of  
this ,book1 ,i doubt not but will have  
their ,expectation fully answered in    
this last ,quantity1 and so save the    
great ,expence of ,excise that the      
common ,brewers ,drink is always clogg'd
 with1 which is blotted text than five  
,shillings for ,ale and ,eighteen-pence 
per ,barrel for ,small ,beer4           
,,chap4 ,,xxi4   ,a ,philosophical      
,account for ,brewing strong ,october   

,beer4 ,by an ,ingenious ,hand4   ,in   
,brewing1 your ,malt ought to be sound  
and good1 and after its making to lye   
two or more ,months in the ,heap1 to    
come to such a temper1 that the ,kernel 
may readily melt in the washing4  ,the  
well dressing your ,malt1 ought to be   
one chief ,care2 for unless it be freed 
from the ,tails and ,dust1 your ,drink  
will not be fine and mellow as when it  
is clean dressed4  ,the grinding also   
must be considered according to the high
 or low drying of the ,malt2 for if high
 dryed1 then a gross grinding is best1  
otherwise a smaller may be done2 for the
 ,care in grinding consists herein1 lest
 too much of the ,husk being ground     
small should mix with the ,liquor1 which
 makes a gross ,feces1 and consequently 
your ,drink will have too fierce a      
,fermentation1 and by that means make it
 ,acid1 or that we call ,stale4  ,when  
your ,malt is ground1 let it stand in   
,sacks twenty-four ,hours at least1 to  
the end that the ,heat in grinding may  

be allayed1 and 'tis conceived by its so
 standing that the ,kernel will dissolve
 the better4  ,the measure and quantity 
we allow of ,hops and ,malt1 is five    
,quarter of ,malt to three ,hogsheads of
 ,beer1 and eighteen ,pounds of ,hops at
 least to that ,quantity of ,malt1 and  
if ,malt be pale dryed1 then add three  
or four ,pounds of ,hops more4  ,the    
,choice of ,liquor for ,brewing is of   
considerable advantage in making good   
,drink1 the softest and cleanest water  
is to be prererr'd1 your harsh water is 
not to be made use of4  ,you are to boil
 your first ,liquor1 adding a ,handful  
or two of ,hops to it1 then before you  
strike it over to your ,goods or ,malt1 
cool in as much ,liquor1 as will bring  
it to a temper not to scald the ,malt1  
for it is a fault not to take the       
,liquor as high as possible but not to  
scald4 ,the next ,liquors do the same4  
,and indeed all your ,liquors ought to  
be taken as high as may be1 that is not 
to scald4  ,when you let your ,wort from

 your ,malt into the ,underback1 put to 
it a ,handful or two of ,hops1 'twill   
preserve it from that accident which    
,brewers call ,blinking or ,foxing4  ,in
 boiling your ,worts1 the first ,wort   
boil high or quick2 for the quicker the 
first ,wort is boiled1 the better it is4
  ,the second boil more than the first1 
and the third or last more than the     
second4  ,in cooling lay your ,worts    
thin1 and let each be well cooled1 and  
,care must be taken in letting them down
 into the ,tun1 that you do it          
leisurely1 to the end that as little of 
the ,feces or ,sediment which causes the
 ,fermentation to be fierce or mild1 for
 ,note1 there is in all fermented       
,liquors1 ,salt and ,sulphur1 and to    
keep these two ,bodies in a due         
,proportion1 that the ,salt does not    
exalt itself above the ,sulphur1        
consists a great part of the ,art in    
,brewing4  ,when your ,wort is first let
 into your ,tun1 put but a little ,yeast
 to it1 and let it work by degrees      

quietly1 and if you find it works but   
moderate1 whip in the ,yeast two or     
three times or more1 till you find your 
,drink well fermented1 for without a    
full opening of the ,body by            
fermentation1 it will not be perfect    
fine1 nor will it drink clean and light4
  ,when you cleanse1 do it by a ,cock   
from your ,tun1 placed six ,inches from 
the ,bottom1 to the end that most of the
 ,sediment may be left behind1 which may
 be thrown on your ,malt to mend your   
,small ,beer4  ,when your ,drink is     
,tunn'd1 fill your ,vessel full1 let it 
work at the ,bung-hole1 and have a      
reserve in a small ,cask to fill it up1 
and don't put any of the ,drink which   
will be under the ,yeast after it is    
work'd over into your ,vessels1 but put 
it by itself in another ,cask1 for it   
will not be so good as your other in the
 ,cask4  ,this done1 you must wait for  
the finishing of the fermentation1 then 
stop it close1 and let it stand till the
 ,spring1 for ,brewing ought to be done 

in the ,month of ,october1 that it may  
have time to settle and digest all the  
,winter ,season4  ,in the ,spring you   
must unstop your ,vent-hole and thereby 
see whether your ,drink doth ferment or 
not1 for as soon as the warm ,weather   
comes1 your ,drink will have another    
fermentation1 which when it is over1 let
 it be again well stopped and stand till
 ,september or longer1 and then ,peg it2
 and if you find it pretty fine1 the    
,hop well rotted and of a good pleasant 
taste for drinking4  ,then and not      
before draw out a ,gallon of it1 put to 
it two ,ounces of ,ising-glass cut small
 and well beaten to melt1 stirring it   
often and whip it with a ,wisk till the 
,ising-glass be melted1 then strain it  
and put it into your ,vessel1 stirring  
it well together1 stop the ,bung        
slightly1 for this will cause a new and 
small fermentation1 when that is over   
stop it close1 leaving only a ,vent-hole
 a little stopp'd1 let it stand1 and in 
ten ,days or a little more1 it will be  

transparently fine1 and you may drink of
 it out of the ,vessel till two parts in
 three be drawn1 then ,bottle the rest1 
which will in a little time come to     
drink very well4 ,if your ,drink in     
,september be well condition'd for      
taste1 but not fine1 and you desire to  
drink it presently1 rack it before you  
put your ,ising-glass to it1 and then it
 will fine the better and drink the     
cleaner4  ,to make ,drink fine quickly1 
,i have been told that by separating the
 ,liquor from the ,feces1 when the ,wort
 is let out of the ,tun into the        
,underback1 which may be done in this   
manner1 when you let your ,wort into    
your ,underback out of your ,tun1 catch 
the ,wort in some ,tub so long1 and so  
often as you find it run foul1 put that 
so catched on the ,malt again1 and do so
 till the ,wort run clear into the      
,underback4 ,this is to me a very good  
way 7where it may be done7 for 'tis the 
,feces which causes the fierce and      
violent fermentation1 and to hinder that

 in some measure is the way to have fine
 ,drink3 ,note that the finer you make  
your ,wort1 the sooner your ,drink will 
be fine1 for ,i have heard that some    
,curious in ,brewing have caused        
,flannels to be so placed1 that all the 
,wort may run thro' one or more of them 
into the ,tun before working1 by which  
means the ,drink was made very fine and 
well tasted4    ,observations on the    
foregoing ,account4   ,this ,excellent  
,philosophical ,account of ,brewing     
,october ,beer1 has hitherto remained in
 private ,hands as a very great ,secret1
 and was given to a ,friend of mine by  
the ,author himself1 to whom the ,world 
is much obliged1 altho' it comes by me2 
,in justice therefore to this ingenious 
,person1 ,i would here mention his      
,name1 had ,i leave for so doing2 but at
 present this ,intimation must suffice4 
,however1 ,i shall here take notice1    
that his ,caution against using tailed  
or dusty ,malt1 which is too commonly   
sold1 is truly worthy of ,observation2  

for these are so far from producing more
 ,ale or ,beer1 that they absorb and    
drink part of it up4  ,in ,grinding     
,malts he notifies well to prevent a    
foul ,drink4  ,the quantity he allows is
 something above thirteen ,bushels to   
the ,hogshead which is very sufficient2 
but this as every body pleases4  ,the   
,choice of ,liquors or ,waters for      
,brewing1 he says1 is of considerable   
advantage2 and so must every body else  
that knows their ,natures and loves     
,health1 and pleasant ,drink3 ,for this 
purpose1 in my ,opinion1 the ,air and   
,soil is to be regarded where the       
,brewing is performed2 since the ,air   
affects all things it can come at1      
whether ,animal1 ,vegetable or ,mineral1
 as may be proved from many ,instances3 
,in the ,marshes of ,kent and ,essex1   
the ,air there is generally so          
infectious by means of those low vaesy  
boggy ,grounds1 that seldom a ,person   
escapes an ,ague one time or other1     
whether ,natives or ,aliens1 and is     

often fatally known to some of the      
,londoners and others who merrily and   
nimbly travel down to the ,isles of     
,grain and ,sheppy for a valuable       
,harvest1 but in a ,month's time they   
generally return thro' the ,village of  
,soorne with another ,mien4 ,there is   
also a little ,moor in ,hertfordshire1  
thro' which a ,water runs that          
frequently gives the ,passant ,horses   
that drink of it1 the ,colick or        
,gripes1 by means of the aluminous sharp
 ,particles of its ,earth2 ,its ,air is 
also so bad1 as has obliged several to  
remove from its ,situation for their    
,healths3 ,the ,dominion of the ,air is 
likewise so powerful over ,vegetables1  
that what will grow in one ,place won't 
in another1 as is plain from the ,beech 
and ,black ,cherry ,tree1 that refuse   
the ,vale of ,ailesbury tho' on some    
,hills there1 yet will thrive in the    
,chiltern or ,hilly ,country3 ,so the   
,limes and other ,trees about ,london   
are all generally black-barked1 while   

those in the ,country are most of them  
of a ,silver white4 ,water is also so   
far under the ,influence of the ,air and
 ,soil1 as makes many excellent for     
,brewing when others are as bad4 ,in    
,rivers1 that run thro' boggy ,places1  
the ,sullage or ,washings of such ,soils
 are generally unwholsome as the nature 
of such ,ground is2 and so the ,water   
becomes infected by that and the        
,effluvia or ,vapour that accompanies   
such ,water3 ,so ,ponds are surely good 
or bad1 as they are under too much      
,cover or supply'd by nasty ,drains1 or 
as they stand situated or exposed to    
good and bad ,airs4 ,thus the           
,well-waters by consequence share in the
 good or bad ,effects of such ,soils    
that they run thorough1 and the very    
,surface of the ,earth by which such    
,waters are strained1 is surely endowed 
with the quality of the ,air in which it
 lies2 which brings me to my intended   
purpose1 to prove that ,water drawn out 
of a ,chalky1 or ,fire-stone ,well1     

which is situated under a dry sweet     
loamy ,soil1 in a fine pure ,air1 and   
that is perfectly soft1 must excel most 
if not all other ,well-waters for the   
purpose in ,brewing4 ,the ,worts also   
that are rooted in such an ,air1 in     
course partakes of its nitrous          
,benefits1 as being much exposed thereto
 in the high ,backs or ,coolers that    
contain them4 ,in my own ,grounds ,i    
have ,chalks under ,clays and ,loams2   
but as the latter is better than the    
former1 so the ,water proves more soft  
and wholsome under one than the other4  
,hence then may be observed the contrary
 ,quality of those harsh curdling       
,well-waters that many drink of in their
 ,malt ,liquors1 without considering    
their ill ,effects1 which are justly    
condemn'd by this able ,author as unfit 
to be made use of in ,brewing ,october  
,beer4  ,the boiling a few ,hops in the 
first ,water is good1 but they must be  
strained thro' a ,sieve before the      
,water is put into the ,malt2 and to    

check its ,heat with cold ,liquor1 or to
 let it stand to cool some time1 is a   
right ,method1 lest it scalds and locks 
up the ,pores of the ,malt1 which would 
then yield a thick ,wort to the end of  
the ,brewing and never be good ,drink4  
,his putting ,hops into the ,underback1 
is an excellent ,contrivance to prevent 
foxing1 as ,i have already hinted4  ,the
 quick boiling of the ,wort is of no    
less ,service1 and that the smaller     
,wort should be boiled longer than the  
strong is good ,judgment1 because the   
stronger the ,wort1 the sooner the      
,spirits flie away and the waste of more
 ,consequence2 besides if the first     
,wort was to be boiled too long1 it     
would obtain so thick a ,body1 as to    
prevent in great measure its fining     
hereafter after so soon in the ,barrel2 
while the smaller sort will evaporate   
its more watry ,parts1 and thereby be   
brought into a thicker ,confidence1     
which is perfectly necessary in thin    
,worts2 and in this ,article lies so    

much the ,skill of the ,brewer1 that    
some will make a longer ,length than    
ordinary from the ,goods for ,small     
,beer1 to shorten it afterwards in the  
,copper by ,length of boiling1 and this 
way of consuming it is the more natural1
 because the remaining part will be     
better ,cured4  ,the laying ,worts thin 
is a most necessary ,precaution2 for    
this is one way to prevent their running
 into ,cohesions and ,foxing1 the want  
of which ,knowledge and ,care has       
undoubtedly been the occasion of great  
,losses in ,brewing2 for when ,worts are
 tainted in any considerable degree1    
they will be ropy in time and unfit for 
the human ,body1 as being unwholsome as 
well as unpleasant4 ,so likewise is his 
,item of great ,importance1 when he     
advises to draw the ,worts off fine out 
of the ,backs or ,coolers1 and leave the
 ,feces or ,sediments behind1 by reason1
 as he says1 they are the cause of those
 two detested ,qualities in ,malt       
,liquors1 staleness and foulness1 two   

,properties that ought to imploy the    
greatest ,care in ,brewers to prevent2  
for 'tis certain these ,sediments are a 
,composition of the very worst part of  
the ,malt1 ,hops and ,yeast1 and1 while 
they are in the ,barrel1 will so        
tincture and impregnate the ,drink with 
their insanous and unpleasant nature1   
that its ,drinkers will be sure to      
participate thereof more or less as they
 have lain together a longer or a       
shorter time4 ,to have then a ,malt     
,drink balsamick and mild1 the ,worts   
cannot be run off too fine from the     
,coolers1 nor well fermented too slow1  
that there may be a ,medium kept1 in    
both the ,salt and ,sulphur that all    
fermented ,malt ,drinks abound with1 and
 herein1 as he says1 lies a great part  
of the ,art of ,brewing4  ,he says truly
 well1 that a little ,yeast at first    
should be put to the ,wort1 that it may 
quietly work by degrees1 and not be     
violently forc'd into a high            
,fermentation2 for then by course the   

,salt and ,sulphur will be too violently
 agitated into such an ,excess and      
,disagreement of ,parts1 that will break
 their ,unity into irregular            
,commotions1 and cause the ,drink to be 
soon stale and harsh4 ,but if it should 
be too backward and work too moderate1  
then whipping the ,yeast two or three   
times into it will be of some service to
 open the ,body of the ,beer1 for as he 
observes1 if ,drink has not a due       
fermentation1 it will not be fine1      
clean1 nor light4  ,his advice to draw  
the ,drink out of the ,tun by a ,cock at
 such a distance from the bottom is     
right2 because that room will best keep 
the ,feces from being disturb'd as the  
,drink is drawing off1 and leaving them 
behind2 but for putting them afterwards 
over the ,malt for ,small ,beer1 ,i     
don't hold it consonant with good       
,brewing1 by reason in this ,sediment   
there are many ,particles of the ,yeast1
 that consequently will cause a small   
,fermentation in the ,liquor and ,malt1 

and be a means to spoil rather than make
 good ,small ,beer4  ,what he says of   
filling up the ,cask with a reserve of  
the same ,drink1 and not with that which
 has once worked out1 is past dispute   
just and right4  ,and so is what he says
 of stopping up the ,vessel close after 
the ,fermentation is over2 but that it  
is best to ,brew all strong ,beer in    
,october1 ,i must here take leave to    
dissent from the ,tenet1 because there  
is room for several ,objections in      
relation to the sort of ,malt and       
,cellar1 which as ,i have before        
explained1 shall say the less here4  ,as
 he observes ,care should be taken in   
the ,spring to unstop the ,vent1 lest   
the warm ,weather cause such a          
,fermentation as may burst the ,cask1   
and also in ,september1 that it be first
 try'd by ,pegging if the ,drink is     
fine1 well tasted and the ,hop rotted2  
and then if his ,way is liked best1     
bring the rest into a transparent       
,fineness2 for ,clearness in ,malt      

,liquors1 as ,i said before1 and here   
repeat it again1 is a most agreeable    
,quality that every ,man ought to enjoy 
for his ,health and ,pleasure1 and      
therefore he advises for dispatch in    
this ,affair1 and to have the ,drink    
very fine1 to rack it off before the    
,ising-glass is put in2 but ,i can't be 
a ,votary for this ,practice1 as        
believing the ,drink must lose a great  
deal of its ,spirits by such shifting2  
yet ,i must chime in with his ,notion of
 putting the ,wort so often over the    
,malt till it comes off fine as ,i have 
already taught1 which is a ,method that 
has been used many ,years in the ,north 
of ,england1 where they are so curious  
as to let the ,wort lie some time in the
 ,underback to draw it off from the     
,feces there2 nor are they less careful 
to run it fine out of the ,cooler into  
the ,tun1 and from that into the ,cask2 
in all which three several ,places the  
,wort and ,drink may be had clear and   
fine1 and then there will be no more    

,sediments than is just necessary to    
assist and seed the ,beer1 and          
preserving its ,spirits in a due        
,temper4 ,but if ,persons have ,time and
 ,conveniency1 and their ,inclination   
leads them to1 obtain their ,drink in   
the utmost ,fineness1 it is an          
extraordinary good way to use           
,hippocrates ,sleeve or ,flannel ,bag1  
which ,i did in my great ,brew-house at 
,london for straining off the ,feces    
that were left in the ,backs4 ,as to the
 ,quantity of ,malt for ,brewing a      
,hogshead of ,october ,beer1 ,i am of   
,opinion thirteen ,bushels are right1   
and so are ten1 fifteen and twenty1     
according as ,people approve of2 for    
near ,litchfield1 ,i know some have     
brewed a ,hogshead of ,october ,beer    
from sixteen ,bushels of ,barley ,malt1 
one of ,wheat1 one of ,beans1 one of    
,pease and one of ,oat ,malt1 besides   
hanging a ,bag of ,flower taken out of  
the last four ,malts in the ,hogshead   
for the ,drink to feed on1 nor can a    

certain ,time ,be limited and adjusted  
for the ,tapping of any ,drink          
7notwithstanding what has been affirmed 
to the contrary7 because some ,hops will
 not be rotted so soon as others1 and   
some ,drinks will not fine so soon as   
others2 as is evident in the ,pale ,malt
 ,drinks1 that will seldom or never     
break so soon in the ,copper as the     
,brown sort1 nor will they be so soon   
ripe and fit to ,tap as the high dryed  
,malt ,drink will4 ,therefore what this 
,gentleman says of trying ,drink by     
first ,pegging it before it is ,tapp'd1 
in my ,opinion is more just and right   
than relying on a limited time for      
,broaching such ,beer4