Zift i. 1. Hill IGibrary Nnrtb (Earoltna ^tatp (Tnllpgf TP569 L66 ^^t' *"i[j y^. ->» #^y 4 ' J 3^ Iff „, jr s^^f^ //^" ^^^!l«f^- f^^ *^ F. 1 This book must not be ^0 taken from the Library j }^ building. .^i*Lir^i8$3 OCT 2 3 iP57 JUL S ^^ IPF? i APR 9 ly JUN 1 1 1964 18 &T 1>U8 S^ NOV 23 t) . MAR 1 9 195! I 71 MAY 25 196(1 -! - 9 NOV 1 C li 56 r^. Digitized by tine Internet Arcinive in 2010 witii funding from NCSU Libraries littp://www.arcliive.org/details/londoncountrybreOOIond /S-: \ I r-^cs^i THE London and Country B R E W E CONTAINING The Whole Art of Brewing all Sorts O F M A L T-L I au O R S, As pradifed both in Town and Country:, ac- cording to Observations made by the Author in Four Years Travels through the feveral Coun- ties in England, ALSO, The Method of preferving Liquors in the Cask, and Directions to be obferved in Bottling ihem. In Three Parts. To which is added, A SUPPLEMENT. By a Perfon formerly concerned in a Public Brew- house in London. The Fifth Edition. LONDON: AS Astley, at the •ch-Yard. MDCCXI [Price Four Shillings Stitched, Five Shillings Bound.] Printed for Thomas Astley, at the 7?o/f in St. ?a}A\ Church-Yard. MDCCXLIV. THE London ^W Country BREWER. Containing an Account, I. of the Nature of the Bar- rEY-CoRN, -And of the piT>i>tT SOILS arid Manures for the Improvement thereof. II. Of making GOOD MALTS. III. To kiiow GOOD firom BAD Malts. IV. Of the Use of the Pale, AM BER,aixlBROWK Malts. V. Of the Natvre of fe\eraJ WATERS, .uid iheir Use ia Brewing. VI. Of Grinding Malts. VII. Of BREWING in gencnJ. VIII. OftheLONDONMETHOD of brewing StOVT, BUTT- Beer, Pale, aiid Brown ALES. IX. Of tl.e Country or Pri- vate VAY of Brewing. X. Of the Nature aiidUsE of the Hop. XI. Of Boiling Malt-Li- Q.UORS, and to Brew a Qiuaii- tity of Driiix i:i a little Room, and with a few Tubs. XII. Of Foxing orTAiNTiKG of Malt-Li Q.UORS ; their Prevention and Cure. To ^vhich is adJeti, A Philosophical Account of Brewiog October Beer. XIII. Of Fermenting ud Working of Beers smI Ales, mx] the raiwholeibme Practice of Beating ia the Yeast, detefled. XIV. Of Ibveral ARTIFICIAI. Lees tbrFEEni kg, Fining, Preserving, and Relish- ing Malt-Licivors. XV.Of ftveralPERKiciovsIX- GREDIENTS pminroMALT- LiCLUORS to iaicxcifi: thdr STRENGTH, XVI. Of the CELLAR or Vault for keepiiig Beers and ALES. XVII. Of SWEETENING SjA Cleaning Casks. XVIII. Of BUNGING Casks and Carrying them to fonie Distance. XIX.Oi'rbeAG E and STREN G TH of MALT-LIQ.UORS. XX. Of the PROFIT and PLEA. SURE of Private brew- IN6, and the Charge of BUYING Malt-Liquors, ftrong By aPerfon formerly concerned in a CommonBrewhoufeat Lon- don, but for Twenty Years pall has refided in ihe Country. Part I. The Fifth Edition, Correfted. LONDON: Printed for T. ASTLEY, at the Ro/e m St. Paul's Church- Yau-d. 1744. [Price Oac Shilliiig.3 THE PREFACE. HE many Inhabitants of Cities and Tozims^ as well as Travellers^ that have for a long Time fuffered great Prejudices from un- li^^^^^l wholfome and unpleafant Beers and Ales^ hy the Badnefs of Malts, Under-boiling the Worts, Mix- ing injurious Ingredients, the Unjkilfubiefs of the Brew- er, and the great Expetice that Families have been at, in buying them clogged with a heavy Excife, has moved me to undertake the Writing of this Treat ife on Brewing -, wherein I have endeavour* d to fet, in a true Light, the many Advantages of Body and Purfe that 'may arife from a due Knowledge and Management in Brewing Malt- JJciuors, which are of the greatefi Importance, as they are in a confiderable Degree our Nourifhment, and the iornmon Diluters of our Food ; fo that on their Goodnefs depends very much the Health and Longevity of the Body. This bad (Economy, in Brewing, has brought our Malt-Liquors into Juch Difrepute, that 'many have been conjirained, either to be at an Expence for better Drinks than their Pockets could afford, or to take up with Toaji and Water, to avoid the too jujlly apprehended ill Confe- quences of drinking fuch Ales and Beers. Wherefore I have given an Account of, brewing Beers and Ales after feveral Methods ; and alfo frveral curious Receipts for feeding, fining, and preferving Malt-Li- •^ors, that are moft ef them wholefomer than the Malt it- felf, and fo cheap, that none can obje^ againjl the Charge ; which I thought was the ready Way tofupplant the Ufe of 2 thofe The PREFACE. thofe univholefome Ingredients, that have been made to§ free with by fome ill principled People, meerly f&r their O'xn Profit, though at the Expence of the Drinker's Health. I hope Iharje adjufied that long "joanted Method of giv' ing a due Standard both to the Hop and Wert, ivhich ne- ver was (as J know of) rightly afcertained in Print be- fore ; tho* the Want of it, I am perfuaded, has been part- ly the Occafion of the Scarcity of good Drinks, as is at this ^ime vr,y evident in ',/ioJl Places of the Nation. I have here alfo divulged the Nojlrum of the Artifl Brewer, that he has fo long valued himfelf upon, in making a right Judgment when the Worts are boiled to a true Crifis j a Matter cf confidcrable ConCequence, becaufe all ftrong Worts raay be boiled too much, or too little, to the great Lofs cf the Owmer ; and without this Knowledge a Brew- er muj} go on by Guefs ; which is a Hazard that every one ought to be free from that can \ and therefore, I have endeavoured to explode the old Hour-glafs Way cf BrrjJ- ing, by Reafon of the feveral Uncertainties that attend fuch Methods, and the Hazard of fpnling both Malt and Drink \ for, in fkort, where a Brewing is perform-' ed by Ladings over of fcalding Water, there is no Occa- fion for the Watch or Hour-glafs to boil the Wort by^ which is bej} known by the Eye, as I have, both in this, and my Second Bock, made appear. I have here cbfdrved that neceffary Caution, which is perfe^ly requifJe, in the Choice of good, and the Manage- tnent cf bad Waters ; a Matter of high Importance, as the Ufe of this Vehicle is unavoidable in Brewing, and there-- fore requires a firi^l Infpe^ion into its Nature ; and this I have been the more particular in, becaufe I am fcnfi- ble cf the great Quantities of unwholefome Waters, ufed vot only by Neceffity, but by a miftaken Choice. So alfo, I have confuted the old received Opinion^ lately piwlifbed by an eminent Hand, that lon^ Mafh- ings are the beji Methods in Brewing ; an Error cf dangerous Ccnfeqiiencc to all thofe who brew by Ladings 0V£r cf the hot Water en the Malt. rk4 The P R E F A C E. ^e great Difficulty, and what has hitherto proved ait Impediment and Difcouragement to many from Brewing their own Brinks, I think, I have in fome Measure re- moved, and made it plainly appear, how a ^antity of Malt-Liquor may he brewed in a little Room, and in the hotteji Weather, without the leaji Damage by Fox- ing or other 'Taint. The Benefit of Br^^hg int'cre Guile fnmll Beer from frefh Malt, and the ill Effects of that made from Goods after firong Beer or Ale, I have here expofed ; for the Sake of the Health and Pleafure of thofe that may eaji- ly prove their Advantage^ by drinking of the former, and refufing the latter. By the Time the following Treatife is read over, and thoroughly confidered, I doubt not, but an ordinary Capa- city will he in fome Degree a better Judge of good and bad Malt- Liquors as a Drinker, and have fuch a Know- ledge in Brewing, that formerly he was a Stranger to j and therefore I am in great Hopes, thefe my Efforts will be one principal Caufe of the reforming our Malt- Liquors in mofi Places •, and that more Private Fami" lies, than ever, will come into the delightful and profita- ble Pra^fice of Brewing their own Drinks, and, there- by, not only fave almofi half in half of Expence, but en- joy fuch as has paffed thro* its regular DigefiionSy and is truly pleafant, fine, firong, and healthful. I quejlion not, but this Book will meet with fome Scep- tics, who are either prejudiced againji the Introdu^ion cf new Improvements, or that their Intereft will be hereby tclipfedin Time ; to fuch, I fay, I do not write, becaufe I have little Hopes to reform a wrong PraBice in them by Reafon and Argument. But thofe, who are above Preju- dice, may eaftly judge of the great Benefits that will accrus by the following Methods, wherein I have amply fet forth^ how to Brew without boili}\g Water or Wort, and feveral fther Ways^ tlp^f wiU (fi of fon/tdsrabk Sirvkf to tkf Wgrll BOOKS ofHu?BANDPvY, Gardening, c^r. Sold by T. Astley, at xhcRofi in Sc. PauPs Church- Yard. THE PRACTICAL FARMER: Or, Hertford- 5H1RE HVSBANDMAS. Ccu:rai:u.:^ iTiXijj r?\v In.pro\ emrcis in Hulbindry. i. Of mfliorariiig the duicrem Sci'^, a:ij aJl other Praixrhes of Piir3«rs rclaiiig to a FarBB. i. Of the Kiture of the fe%-eni.l Sorrs of Wheir, ar.d the Soil proper Jbr Ciieh. 5. Of th? greit Improvement of Barlej, by brirajig the Seal, after aa ia« tire new Method, aiid without Lxpeuce. 4. Of increaiiag Crops of Teafe aiid Beins by Horft-hongtung. y. Of the Trefoil, Cover, Lu- cern, and other foreign Gr^iTes. 6. A new Method to imrrcR-e Land »r a finall ExpeiJce, with Luiiit Chy. 'j. Of tee Miiugetnait of Cows, Mu": Sheep, Suckling of Calve?, Lambs, iJc. wirh Me-*r.s to prevear, and Remedies to cure Rontnr.efs i:i Sheep. 8. How to /.eep Pidgeccs ^d Tame RiLbits to AcU-aurage. 9. A new Mcr!:cd of p!ai:iii:g and itr- frovin.o Fnut-treej iii pJrnghed Fields. The Fnnrrh Edition, in Two Pins, by WILLIAM LLLI5, of Littlf Gaddefdai^ in Htrtfartl/birt. A COMPEVniors METHODofr^fmg the T/ahanErxxxi^Sfcnr/i Caa^oon, Celeriac, Finochi, ai;d othrr foreign Kitchen Vegerabler; afib aii Accru: t of fij« Luctrt, Rye-grafs, St. Foyjie, Trefoil, Cjotct, Konfuch, aud ether Gmfj-Sttds. With the Mtihod of LiJ-ning Clav (.IS communicated to the Auihrr \y the late Lord Catbcon) a:id two Co' ;r- ].::^5 "ffcribing the Kilns. The Sir«h EUricn. To which is r; ' - , -\ L/-::.rnition on the CjThifiis of the Autien*, aPiaor >vhich liiny it fuLCtiifnlJy nude U;'e of for the Impro\em?nt of the nxsrt ity ijiii ijarren Lii'.d : Ah'.-> an Acrciii:t of tiic great P. cnti which arife ixom "rowi::g the Lucem ,jkl l;iir:;i:-:§ cf CLty. By Stepken SwiTZEk. The landlord's COMPANION: r — ard >IcitnJ tr> rziie the Valr:; cf Land. CcHmL-ing, i. Co:. . ; cxn rhe Re-a^rrJ Ir>«fs ar.i N;ccf3:ry o* " :; tfce Fxrn-.: 5 I..:tref: ; j^nirriculirl}' the Corr-T'"--"''. -. C . . » Oii th^ Cai-rk-Tnd*, T-.' 'J. :re Mcthcids cf - ^..nrs. 5. on < i.tr Methods of re!.. . ;'. W::.^: , -j'ts p?i ilic l.atiC-TaX, V aj, . iui:rii>i&'i^ JJy WILLIAM ALLEK, : . _ ; J i^. B. The ainu Ftrr^huls ari all prlnicdin O^trvty tued mty bt bad biiixd tigcrher. The TRUE A M A 2 O N S r Or, MONARCHY of BtitS. PriMg ar.tv>r Dii'c^veiy and Impi-ivimea ofthoJc wcuIfxmlCrzitr.rfi-. I >i£PKWAR.X3EX, cf C^njii^i^ Phyilciaa. TJJe Se\ uiUi j^diapn, i Printed. Price i /. 6/. The PRACTICAL FARRIER: Being a very cuijbusGql. ].::.-;: cf wcll-experieiicad Receipts for the Cure of mofl ccmmon Dif- tt : . rrs incident to Horfes, Oxen, Cov.s, Calves, Sheep, Lambs, Kogs, aid LVjis: Alf? an Accrunt of ]V!olrs, and the diffcrcm i&^TXs>^ of deftrcyi:?^ ihtm. The Ihiid Ldiiion. Price i /. [I ] CHAP. I. Of the 'Mature of the Barley-Corn, and of the proper Soils and Manures for the Improveme?it thereof, HIS Grain is well known to excel all b- thers for making of Malts that produce thofe fine Britijh Liquors, Beer and Ale, which no other Nation can equal •, but as -this Excellency cannot be obtained unlefs the feveral Ingredients are in a perfeft State and Or- der, and thefe alfo attended with a right Judgment j I fhall treat on their feveral Particulars, and firft of Soils. This Grain I annually fow in my Fields on different Soils, whereby I have brought to my Knowledge feve- ral Differences arifmg therefrom. On our red Clays, this Grain generally comes off reddifli at both Ends, and fometimes all over, with a thick Skin and tough Na- ture, fomewhat like the Soil it grows in, and therefore Rot fo valuable as that of contrary Qualities ; nor are the black, bluilh, marly Clays of the Vale much better, but Loams are, and Gravels better than them, as all the Chalks are better than Gravels ; on thefe two lad Soils the Barley acquires a whitilh Body, a thin Skin, a fhort plump Kernel, and a fweet Flour, which occafions thofe fine, pale, and amber Malts made at Dunjiabky Tring, and Dagnal, from the Barley that comes off the white and gravelly Grounds about thofe Places ; for ic is certain, there is as much Difference in Barley as in Wheat or other Grain, from the Soil it comes off, as appears by the excellent Wheats that grow in the marly vale Earths, Peafe in Sands, and Barley in Gravels and Chalks, i^c. For our Mother Earth, as it is de- ftinated to the Service of Man in the Produdion of B Vegeti- D. H. HILL LIBRARY - 2 The Mature of the Barley-Corn, Vegetables, is compoled of various Sorts of Soils for different Seeds to grow therein. And fince Providence has been pleafed to allow Man this great Privilege for the Impioymcnt of his Skill and Labour to improve the lame to his Advantage ; it certainly behoves us to acquaint ourfelvcs with its fcveral Natures, and how to adapt an agreeable Grain and Manure to their natural Soil, as being the very Foundation of enjoying good and bad Malts. This is obvious by parallel Dedudi- ons from Turneps fown on rank, clayey, loamy. Grounds, drefied with noxious Dungs that render them bitter, tough, and naufeous, while thofe that grow on Gravels, Sands, and chalky Loams, under the AlTift- ance of the Fold, or Soot, Lime, Afhes, Hornfnavings, ^c. are fweet, fhort, and pleafant. *Tis the fame aifo with Salads, Afparagus, Cabbages, Garden -beans, and all other culinary Ware, that come off thofe rich Grounds, glutted with the great Quantities of London^ and other rank Dungs, which are not near fo pure, fweet, and wholefome, as thofe produced from Virgin- mould, and other healthy Earths and Manures. There is likewife another Reafon that has brought a Difreputation on fome of the Chiltern Barley, and that is, the too often fowing of one and the fame Piece of Ground, whereby its fpirituous, nitrous, and fulphu- reous Qualities are exhaufted and worn out, by the con- ilant Attraftion of its bcft Juices for the Nutriment of the Grain : To llipply which, great Quantities of Dungs are often incorporated with fuch Earths, whereby they become impregnated with four, adulterated, unwhole- fome Qualities, that fo affeft the Barley that grows therein, as to render it incapable of making fuch pure and fweet Mults, as that which is fown in the open champaign Fields, whofc Earths are conftantly relied every third Year, called The Falloiju Seafon, in order to difcharge their crude, phlegmatic, and four Property, by the Icvcral Turnings that the Plough gives them part of a Winter, and one whole Summer, which expofes the rough, clotty, locfc Parts of the Ground, and by De- grees and of the proper Soils^ <5cc. 5 grees brings them into a Condition of making a Lodg- ment of thofe faline Benefits that arife from the Earths, and afterwards fall down, and redound fo much to the Benefit of all Vegetables that grow therein, as being the Eflence and Spring of Life to all Things that have root; and though they are firft exhaled by the Sun, in Vapour from the Earth, as the Spirit and Breath thereof, yet it is returned again in Snows, Hails, Dews, (^c. more than in Rains, by which the Surface of the Globe is faturated ; from whence it re-afcends in the Juices of Vegetables, and enters into all thofe Produdions as Food and Nourifhment, which the Creation fupplies. Here then may appear the Excellency of fteeping Seed-barley in a Liquor lately invented, that impreg- nates and loads it with Nitre and other Salts that are the neareft of all others to the true and original Spirits or Salt of the Earth, and therefore in a great Meafure fupplies the Want thereof, both in Inclofures and open Fields i for even in this laft it is fometimes very fcarce, and in but fmall Quantities, efpecially after a hot dry Summer and mild Winter, when little or no Snows have fell to cover the Earth, and keep this Spirit in 5 by which, and great Frofts, it is often much incrcafed, asd then fhews itfelf in the Warmth of Well Waters, that are often feen to wreak in the cold Seafons. Now lince all Vegetables, more or lefs, partake of thofe Qua- lities that the Soil and Manures abound with in which they grow, I therefore infer, that all Barley, fo imbibed, improves its Produdtions by the Afcenfion of thofe fa- line fpirituous Particles that are thus lodged in the Sttd. when put into the Ground, and are Part of the Nourifh- ment the After-Crop enjoys •, and for this Reafon I doubt not, but when Time has got the Afcendant of Prejudice, the whole Nation will come into the Practice of the invaluable Receipt, publifhed in The Pra5ficat Farmer^ Or, Hertford/hire Hufbandmany Page 25, not only for Barley, but other Grains. But notwithftanding Barley may grow on a light 3^oil with a proper Manure, and improve by the Li- B 2 quoj 4 T!j£ K/Jture of the Barley-Corn, ^r, quor of this Receipt, yet this Grain may be damaged or fpoiled by being mown too foon, which may afterwards be difcovered by its flirivelled and lean Body, that never will make right good Malt •, or if it is mown at a pro- per Time, and if it be houfed damp, or v,'etti(h, it v.-iil be apt to heat and mow-burn, and then it will never make fo good Malt, becaufe it will not fpire, nor come fo regularly on the Floor, as that which was inned dry. Again, I have known one Part of a Barley-Crop almoll green atHarvell, another Part ripe, and another Part between both, tho* it was all fown at once, occa- fioned by the feveral Situations of the Seed in the Ground, and the fucceeding Droughts. The Deepeft came up ftrong, and was ripe fooncft, the next Suc- ceeded ; but the Uppermoft, for want of Rain and Cover, fome of it grew not at all, and the reft was green at Harv^eft. Now thefe Irregularities are greatly prevented and cured by the Application of the Ingre- dients mentioned in the Receipt, which infufes fuch a Moifture into the Body of the Seed, as with the Help of a little Rain, and the many Dews, makes it fpire, take Root, and grow, when others are ruined for want of the Afilftance of fuch Steeping. Barley, like other Grain, will alfo degenerate, and become rank, lean, and fmall-bodied, if the fame Seed is Ibwn too often in the Soil ; 'tis therefore that the beft Farmers not only change the Seed every timie, but take due Care to have it off a contrary Soil that they low it into; this makes feveral in my Neighbourhood every Year buy their Barley-Seed in the Vale of Aslejhury^ that grev/ there on \^i\Ki black, clayey, marly Loams, to fow in Clialks, Gravels, 6rr. Others every fecond Year v.'iil go from hence to Lulham, and buy the Forward, or Rath-ripe Barley, that grows there on fandy Ground v I>orh which Methods are great Improvements of this Com ; and whether it be for Sowing, or Malting, the plump, weighty, and white Barley-Corn is in all Re- ipcftb much kinder than the kan flinty Sorts. C FI A P. Cf Mahmg MalU S CHAP. II. Of Making Malt. AS I have defcribed the Ground that returns the beft Barley, I now come to treat of making it into Malt •, to do which, the Barley is put into a leaden or tiled Ciftern, that holds five, ten, or more Quarters, that is covered with Water, four or fix Inches above the Barley, to allow for its Swell ; here it lies five or fix Tides, as the Malfter calls it, reckoning twelve Hours to the Tide, according as the Barley is in Body or in Drynefs ; for that which comes off Clay, or has been wafhcd and damaged by Rains, requires l^^i Time than the dryer Grain that was inned well, and grew on Gra- vels or Chalks ; the fmooth plump Corn imbibing the Water more kindly, when the lean and fteely Barley will not fo naturally ; but to know when it is enough, is to take a Corn, end- ways, between the Fingers, and gently crufh it, and if it is in all Parts mellow, and the Huflv opens, or Harts a little from the Body of the Corn, then it is enough : The Nicety of this is a material Point ; for if it is infufed too much, the Sweetnefs of the Malt will be greatly taken off", and yield the lefs Spirit, and fo v/ill caufe Deadnefs and Sournefs in Ale or Beer in a fiiort Time, for the Goodnefs of the Malt contributes much to the Prefervation of all Ales and Beers. Then the Water mult be drained from it very well, and it will come equal and better on the Floor, which may be done in twelve or fixteen Hours in temperate Weather, but in cold near thirty. From the Ciltern, it is put into a fquarc Hutch or Couch, where ic mult lie thirty Hours, for the Officer to take his Gage, who allows four Bufh- els in the Score for the Swell in this, or the Ciilern ; then it mufl be worked Night and Day in one or two Heaps, as the Weather is cold or hot, and turned every four, fix, or eight Hours, the outward Part inwards, and the Bottom upwards, always keeping a clear Floor, that the Corn that lies next to it be not chilled ; and B 3 ;»s 6 Of Making Malt. as foon as it begins to come or fpire, then turn it every three, four, or five Hours, as was done before, according to the Temper of the Air, which greatly governs this Ma' agement, and as it comes or works more, fo muft the Heap be fpreaded and thinned larger to cool it. Thus it may lie and be wotked on the Floor in feveral Parallels, two or three Feet thick, ten or more Feet broad, and fourteen or more in Length, to chip or fpire, but not too much nor too fad ; and when it is come enough, it is to be turned twelve or fixteen Times in twenty- four Hours, if the S^afon is warm, as in Alarcb, April, or May \ and when it is fixed, and the Root be- gins to be dead, then it muft be thickened again, and carefully kept often turned and worked, that the Grow- ing of the Root may not revive, and this is better done with t'-e Shoes off than on -, and here the Workman's Art and Diligence in particular is tried, in keeping the Floor clear, and turning the Malt often, that it neither moulds nor aker-fpires, that is, that the Blade does not grow out at the oppofite End of the Root •, for, if it does, the Flower and Strergth of the Malt is gone, and nothing left behind but the Aker-fpire, Hufk, and Tail : Now when it is at this Degree, and fit for the Kiln, it is often praclifed to put it into a Heap, and let it lie twelve Hours before it is turned, to heat and mellow, which will much improve the Malt if it is done with Moderation, and after that Time it muft be turned every fix Hours during twerty-four ; but if it is overheat- d, it will become like Greafe and be fpoil- cd, or at leaft caufe the Drink to be unwholfome : "When this Operation is over, it then muft be put on the Kiln, to dry four, fix, or twelve Hours, according to the Nature of the Malt, for the pale Sort requires more Leifure, and Icfs Fire than the amber or brown Sorts : Three Inches thick was formerly thought a fufficient D:pth for the Malt to lie on the Hair-cloth, but now fix is often allowed it to a Fault ; fourteen or fixt'jen Feet fquare will dry about two Quarters, if the Mait lies four Inches thick, and here it Ihould be turn- Of Brying of Malr. 7 ed every two, three, or four Hours, keeping the Hair- cloth clear : The Time of preparing it from the Ciftern to the Kiln is uncertain, according to the Seafon of the Year ; in moderate Weather, three Weeks are often fufficient. If the Excifeman takes his Gage on the Floor, he allows ten in the Score, but he fometimes gages in Ciftern, Couch, Floor, and Kiln, and where he can make moft, there he fixes his Charge : When the Malt is dried, it muft not cool on the Kiln, but be di- redly thrown off, not into a Heap, but fpreaded wide in an airy Place, *till it is thoroughly cool, then put it into a Heap, or otherwife difpoie of it. There are feveral Methods ufed in drying of Males, as the Iron Plate-frame, the Tile-frame, that are both full of little Holes ; The Brafs-wired and Iron-wired Frame, and the Hair-cloth ; the Iron and Tiled ones were chiefly invented for drying ot brown Malts, and faving of Fuel ; for thefe, when they come to be tho- rough hot, will make the Corns crack and jump by the Fiercenefs of their Heat, fo that they will be roafted or fcorched in a little Time, and after they are off the Kiln, to plump the Body of the Corn, and make it take the Eye, fome will fprinkle Water over it, that it may meet with the better Market : But if fuch Malt is not ufed quickly, it will flacken and lole its Spirits to a great Degree, and, perhaps, in half a Year or n^^s, may be taken by the Whools and fpoiled : Such haf^y Dry- ings, or Scorchings, are alfo apt to bitter the Malt, by burning its Skin, and therefore thefe Kilr.s are not fo much ufed now as formerly : The Wire- frames indeed are fomething better, yet they are apt to fcorch the outward Part of the Corn, that cannot be got cfT fo foon as the Hair-cloth admits of, for thefe muft be fwept, when the other is only turned at once ; lijw- ever, thefe laft three Ways are now in much Requefl for drying pale and amber Malts, becaufe Lheir Fire may be kept with more Leifurc, and the Malt more gradually and truer dried, but by many the Hair-cloth is reckoned the beft of all. B 4 Malt» 8 0/ Dr/wg of Malt. Malts are dried with feveral Sorts of Fuel j as tKe Coak, Welch-coal, Straw, Wood, and Fern, ^c. But the Coak is reckoned by moft to exceed all others for making Drink of the fincft Flavour and pale Colour, be- caufe ir f^nls no Smoak forth to hurt the Malt with any offenfive Tang, iliac Wood, Fern, and Straw are apt to do in a lefier or greater Degree i but there is a DifFe- rence cvrn in what is called Coak, the right Sort being large Pit-coal charked or burnt in fome Meaiure to a, Cinder, 'till all the Sulphur isconfumed and evaporated away, which is called Coak, and this, when it is truly made, is the beft of all other Fuels -, but if there is but one Cinder as big as an Egg, that is not thoroughly cured, the Smoak of this one is capable of doing a little D-mage, and this happens too often by the Negligence or Avarice of the Coak-maker : There is another Sort, by fome wrongly called Coak, and rightly named Culm or Welch-coal, fromSivdnzey m PernbrokeJJjire^ht'in^o^ a hard ftony Subftance, in fmall Bits, refcmbling a fhin- ing Coal, and will burn without Smoak, and by its ful- phureous Effluvia caft a moft excellent Whitenefs on all the outward Parts of the grainy Body : In Devonjbire I have feen their Marble or grey Fire-ftone burnt into Lime with the ftrong Fire that this Culm makes, and both this and the chark*d Pit-coal afford a moft fweet, moderate, and certain Fire to all Malt that is dried by it. Straw is t}\t next fweetcfl Fuel, but Wood and Fern worft of ail. Some I have known put a Peck or more of Peafe, and malt them with five Quarters of Barley, and they will greatly mellow the Drink, and fo will Beans; but they won't come fb foon, nor ir.ix fo conveniently with the Malt, as the Pea will. \ K! that is truly made, will not be hard and fleely, but of fo mellow a Nature, that, if forced againft a dry Board, will mark, and cafl a white Colour almoft like Chalk, Fourthly y Malt that is not rightly made will be Part o^ it of a hard Barley Nature, and weigh heavier than that which is true Malt. CHAP. IV. Of the 'Nature and life of Pale, Amber, and Brown Malts. TH E pale Malt is the floweft and flackeft dried of any, and where it has had a leifure Fire, a fuf- ficient Time allowed it on the Kiln, and a due Care taken of it, the Flour of the Grain will remain in its full Quantity, and thereby produce a greater Length of Wort, than the brown high dried Malt, for which Rea- fon it is fold for one or two Shillings ^^r Quarter more than tiiat : This pale Malt is alfo the molt nutritious Sort to the Body of all others, as being in this State the mod fimple and neareft to its original Barley-corn, that will retain an alcaious and balfamic Quality much longer thaa i:: Of ths Nature and Ufe of Pale, than the brown Sort ; the tender Di/ing of tl .is Malt bringing itL Body into fo fott a Texture oi .arts, that nioft of the great B . wcrs brew it with Spiring and Well- waters, whofe hard and binding Properties they think a- gree bed with thisloofc-bodied Male, either in Ai^sor Beers, and which will alfo difpenfe with hotter Waters in brewing of it, than the brown Malt can. The amber-coloured Malt is that which is drijd in' a me. Hum D^'gree, between the Pale and the Brown, and is very much in Ufe, as being free of either Ex- tream. Its Colour is p^.eafant, its Tafte agreeable, and its Nature vvholcfome, which makes it be preferred by many as the bed of Malts ; this by fome is brew^rd ei- ther with hard or foft Waters, or a Mixture of both. The brown Malt is the fooneft and higheil dried of any, even till it is fo hard, that it is diOicult to bite fome of its Corns afunder, and is often fo crufted or burnt, that the farinous Part lofes a great deal of its elTcntial Salts and vital Property, which frequently deceives its ignorant Brewer, that hopes to draw as much Drink from a Quarter of this, as he does from Pale or Amber Sorts : This Malt, by fome, is thought to occafion the Gravel and Scone, befides what is commonly ca'led the Heart-burn ♦, and is by itsfteely Nature lefs nourifhing than the Pale or Amber-malts, being very much im- pregnated with the fiery fumiferous Particles of the Kiln, and therefore its Drink fooner becomes fharpand acid than that made from the Pale or Amber Sorts, if they are all fairly brewed: For thisReafon the London Brewers mortiy ufe the Thames or Ntr^ River Waters to brew this Malt with, for the Sake of its foft Nature, whereby it agrees with the harfli Qiialities of it better than any of the Well or other hard Sorts, and makes a lufcious Ale fi)r a litlle While, and a But-beer that will keep very well nve or fix Months, but after that Time it generally grows ftale, notwithftanding there be ten or twelve Bufhels allowed to the Hoglhead, and it be hopped accordingly. Palc Arnber, /7W Brown Malts. 13 Pale and Amber Malts dried with Coak or Culm, obtain a more clean, bright, pale Colour, than if dried with any other Fucl^ becaufc there is not Smoak to darken and fully their Skins or Hufks, and give them an ill Relifh, that thofe Malts little or more have, which are dried with Straw, Wcod, or Fern, ^c. The Coak or IVelch Coal alfo makes more true and compleat Malt, as I have before hinted, than any other Fuel, becaule its Fire gives both a gentle and certain Heat, whereby the Corns are in all their Parts gradually dried, and therefore of late thefe Malts have gained fuch a Repu- tation that great Quantities have been confumed in moft • Parts of the Nation for their wholefome Natures and fweet fine Tafle : Thefe make fuch fine Ales and Butt- beers, as has tempted feveral of our Malfters in my Neighbourhood to burn Coak or Culm at a great Ex- pence of Carriage thirty Miles from London, Next to the Coak-dried Malt, the Straw-dried is the fweeteft and beft tailed : This, I muft own, is fome- times well malted, where the Barley, Wheat, Straw, Conveniences, and the Maker's Skill are good ; but as the Fire of the Straw is not fo regular as the Coak, the Malt is attended with more Uncertainty in its Making, bccaufe it is difficult to keep it to a moderate and equal Heat, and alfo expofes the Malt in fome Degree to the Tafte of the Smoak. Brown Malts are dried with Straw, Wood, and Fern, l^c, the Straw-dried is far the beft, but the Wood-fort has a moft unnatural Tafte, that few can bear with, but the Neceffitous, and thofe that are accuftomed to it$ ftrong fmoaky Tang ; yet it is much ufed in fome of the Weftern Parts of England^ and many thoufand Quarters of this Malt have been formerly ufed in Lon- don for brewing the Butt-keeping Beers with, and that becaufe it fold for two Shillings fer Quarter cheaper than the Straw-dried Malt ; nor was this Quality of the Wood-dried Malt much regarded by lome of its Brewers, for that its ill Tafte is loft in nine or twelve Months, by the Age of the Beer, and the Strength of the 14 0/ the Fature of fever al Waters, the great Quantity of Hops that were ufed in its Pre- fervation. The Fern-dried Malt is alfo attended with a rank difagreeable Taile from the Smoak of this Vegetable,: with which many Quarters of Malt are dried, as appears^ by the great Quantities annually cut by Malfters on our Commons, for the two prevalent Reafons, Cheapnela^ and Plenty. At Bridpori in Dorfeijhire, I knew an Ian-keeper ufe . half Pale and half Brown Malt for brewing his Butt-: beers, that proved to my Palate the beft I ever drank- on the Road, which I think may be accounted for, in that the Pale being the flackeft, and the Brown the har- . deft dried, muft produce a mellow good Drink, by the. Help of a requifue Age, that will reduce thofe Ex- ireams to a proper Quality. C H A P. V. Of the Nature of fever al Waters, /in J their Ufe in Brewing. Andfirfi ^Well-waters, WATER, next to Malt, is what by Courfe comes here under Confideration, as a Matter of great Importance in brewing of wholefome fine Malt-liquors, and is of fuch Confequence, that it concerns every one. toknow the Natureof the Water he brews with, becaufc it is the Vehicle by which the nutritious and pleafant Particles of the Malt and Hop are conveyed into our Bodies, and there become a Diluter of our Food : Now the more fimple and freer every Water is from foreign Particles, the better it will anfwer thofe Ends and Pur- pofes -, for, a«; Dr. Mead obferves, fome Waters are fo loaded with ftony Corpufcles, that even the Pipes thro', which they are drried, in Time, are incrufted and flop- ped up by them, and are ot that petrifying Nature as to breed tiie Stone in the Bladder, which many of the Pa- rijians have been Inftances of, by ufing this Sort of Wa- ter out of the River Seine. And of this Nature is an- other 4ind their XJfe in Brewing. 15 other at Rozvel in Northamptonjhire^ which in no great Dillance of Time fo clogs the Wheel of an overfhoc Mill there, that they are forced with convenient Inftru- ments to cut Way for its Motion ; and what makes it (till more evident, is the Sight of thofe incrufted Sides of the Tea-kettles, that the hard Well-waters are the Occafion of, by being often boiled in them : And it is farther related by the fameDoftor, that a Gentlewoman afflidted with frequent Returns of violent Colic-pains was cured by the Advice o'iVanHelmont^ only by leav- ing off drinking Beer brewed with Well-water : It is true, fuch a Fluid has a greater Force and Aptnefs to ex- tr but unwholefome to the Body of Man ; for, as it isoftcn drank thick and voided thin, thtF^ces or grofs Part muft, in my Opinion,, remain behind in Tome Degree. Now what the Effefls of that may be, I mufl own, I am not Piiyfician enough to explain, but fhrewdly fufpejft it may be the Caufe of Stones, Colics, Obftrudions, and feveral other chronical Dillempers ; for if we confider that the Sediments of Malt-liquors are thcRefufe of corrupted Grain, loaded with the igne- ous acid Particles of the Malt, and then again with the corrofive Particles of the Yealt, it mufl confcquently be very pernicious to the human Body, which certainly fuf- fers much from the animal Salts of the great Quantities of Flelh that we eat, more than People of any other Na- tion whatfbever ; and therefore fliould be more than or- dinarily cautious not to add the fcorbutic mucilaginous Qualities of fuch grofs unwholefome Particles, that eve- ry one makes a Lodgment of in their Bodies, as the Li- quors they drink are more or lefs thick ; for, in plaia Truth, no Malt-liquor can be good unlefs it is fine. The late curious S imon Harcouri, Efqj of Fenly, thought the true Art of Brewing of fuch Importance, that it is faid to have coft him near twenty Pounds to have an old Days-man taught it by sLfFelch Brewer, and fure it was, this very Man exceeded all others in thefe Parts after- wards in the Brewing of that which he called his O^ober Beer. So likewife m London they lay fuch Strcfs on this Art, that many have thought it worth their While to give feveral hundred Guineas with an Apprentice : This Cunfideration alfo made an Ambaflador give an extraor- dinary Encouragement to one of my Acquaintance to go over with him, that was a great Mafter of this Sci- ence. But notwith (landing all that can be faid, that re- lates to this Subjed, there are fo many Incidents attend- """ ing Of Brewing in generaL 2 1 ing Malt-liquors, that it has puzzled ieveral expert Men to account for their Difference, tho' brewed by the lame Brewer, with the fame Malt, Hops, and Water, and in the fame Month and Town, and tapped at the fame Time : The Beer of one being fine, ftrong, and well tailed, while the others have not had any worth drink- ing ; now this rnay be owing to the different Weather in the fame Month, that might caule an Alteration in the Working of the Liquors, or that the Cellar may not be fo convenient, or that the Water was more difturbed by Winds or Rains, ^c. But it has been obfervcd, that, where a Gentleman has employ *d one Brewer con ftantly, and ufes the fame Sort of Ingredients, and theBeer iskept in dry Vaults and Cellars that have two or three Doors, the Drink has been generally good. And where fuch Malt-liquors are kept in Butts, moreTime is required to ripen, meliorate, and fine them,than thofekept inHogf- heads, becaufe the greater Quantity muft have the lon- ger Time •, fo alfo a greater Quantity will preferve itfelf better than a lefler one, and on this Account the Butt and Hogfhead arc the two beft fized Calks of all others ; but all under a Hogfhead hold rather too fmall a Quan- tity to keep their Bodies. The Butt is certainly a moft noble Calk for this Ufe, as being generally fet upright, whereby it maintains a large Cover of Yeall, that great- ly contributes to the keeping in the Spirit of the Beer, admits of a moft convenient Broaching in the Middle and its lower Part, and, by its broad level Bottom, gives a better Lodgment to the fining and preferving Ingre- dients, tlian any other Cafk whatfoever that lies in the long Crofs-form. Hence it partly is, that the common Butt-beer is at this Time in greater Reputation than ever in London, and the Home-brewed Drinks out of Credit; becaufe the firft is better cured in its Brewing, in its Quantity, in its Calk, and in its Age ; when the latter has been loaded with the pernicious Particles of great Quantities of Yeall, ot a Ihort Age, and kept in fmall Calks, that confines its Owner, only to Winter Brewing and Sale, as not being capable of fuftainingthe Heat of C 3 the 1 2 Tbd London Way cf Brewing. the Weather, for that the Acidity of the Yeafl brings on a fuddcn Hardnefs and Stalcnefsof the Ale, which to prcferve in its mild aley Tafte, will not admit of any great Quantity of Hops i and this is partly the Reafon, that the Handful of Salt, which the tlymouth Brewers put into their Hogfliead, hinders their Ale from keep- ing, as I Ihall hereafter take Notice of. CHAP. VIII. The London Way of Brewing. IN a great Brew-houfe that I was concerned in, they wetted or u fed a confiderable Quantity of Malt ia pie Week in brewing Stout-beer, common Butt-beer, A'^j and Small-beer i for which Purpofc they have Ri^ ver and Well-waters, which they take in feveral De- grees of Heat, as the Malt, Goods, and Grain are in a Condition to receive them •, and, according to the Prac-» tice there, I fhall relate the followingParticulars, v/z. Fcr Stout Butt-beer. This is the flrongeft Butt-beer that is brewed from brown Malt, and often fold for forty Shillings the Bar- rel, or fix Pounds the Butt out of the wholefale Cellars : The Liquor (for it is Six-pence Forfeit in the London Brew-houfe if the Word PFater is named) in the Cop- per defigned for the firft Mafh, has a two-bufhcl B.ifker, or more, of the mod hully Malt thrown over it, to co- ver its Top, and forwards its Boiling •, thismuft be made very hot, almoft ready to boil, yet not fo as to blifl"er, for then it will be in too high a Heat •, but, as an Indica-: tion of this, the foul Part of the Liquor will afcend, and the Malt fwell up, and then it muft be parted, lookecj into, and felt with the Finger or Back of the Hand, and if the Liquor is clear and can but be juft endured, it 15 then enough, and the Stoker mufl damp his Fire as foon as poffible, by throwing in a good Parcel of frefh CoaJs, and fhutting his iron Vent-doors, if there are any ; im- mediately on this, they let as raucJi cold Liquor or Wa- ter The London Way of Brewing. 2g ter rnn into che Copper as will make it all of a Heat, fomewhat more than Blood-warm ; this they pump over, or \&t it pafs by a Cock, into an upright wooden fquare Spout or Trunk, and it directly riles thro* the Holes of a falfe Bottom into the Malt, which is worked by feve- ral Men with Oars for about half an Hour, and is called the firft and ftifF Mafh : While this is doing, there is more Liquor heating in the Copper, that mull not be let into the Mafh-tun till it is very Iharp, almofl ready to boil i with this they mafh again, then cover it with feveral Balkets of Malt, and let it ftand an Hour before it runs into the Under-back, which, when boiled an Hour and a half with a good Quantity of Hops, makes ^his Stout. The next is mafhed with a cooler Liquor, then a fliarper, and the next Blood-warm or quite cold ; by whichalternateDegreesof Heat, a Quantity of fmall Beer is made after the Stout. For bre^'ing Jirong brown Ale called Stitch. This is moft of it the firft Running of the Malt, but yet of a longer Length than is drawn for the Stout ; it has but few Hops boiled in it, and is fold for eight Pence fer Gallon at the Brew-houfe out of the Tun, and is ge^ nerally made to amend the common brown Ale with, on particular Occafions. This Ale, I remember, was made Ufe of by Mr. Medlicot^ in the Beginning of a Confumption, and I heard him fay, it did him very great Service, for he lived many Years afterwards. For brewing common brown Ale and Sit or ting-beer. They take the Liquors from the brown Ale as for the Stout, but draw a greater Quantity from the Malt, than for Stout or Stitch, and after the ftiff and fecond Mafh they cap the Goods with frefh Malt, to keepin the Spirit and boil it an Hour \ after this fmall Beer is made of the fame Goods. Thus alfo, the common brown flarting Butt-beer is brewed, only boiled with more Hops an Hour and a half, and worked cooler and longer than the brown Ale, and a Ihorter Length drawn ^vci -the Malt, But it is often practifed after the brown C 4 Ale, 24 Tb^ London Waj of Brewing. Ale, and where a Quantity oifma 11 Beer is wanted, or it is to be brewed better than ordinary, to piic lb much iVclh Malt on the Goods as will anfwer that Purpofe. Fcr Brezving Pale and Amber AUs and Beers. As the brown Malts are brewed with River, thefe arc brewed with Well or Spring-liquors. The Liquors arc by fome taken (harper for pale than brown Malts, and, after the hrft fcalding Liquor is put over, fome lower the reft by Degrees, to the lafi:, which is quite cold, for their fmall Beer ; fo alfo for Butt-beers, there is no other Dif- ference than the Addition of more Hop?, and Boilir.g, and the Method of Working. But the Reafons for brew- ing pale Malts with Spring, or hard Well- waters, I have mentioned in my SeccrJ, Beck of Bre^iing. Fcr hre^ng intire Guile fmcJl Beer. On the firft Liquor they throw fome huljy Malt, to (hew the Break of it, and when it is very (harp, they let in fome cold Liquor, and run it into the Tun milk- warm J this is mafhed with thirty or forty Pulls of the Oar, and let (land till the fecond Liquor is ready, which muft be almoft fcalding hot to the Back of the Hand ; then run it by the Cock into the Tun, mifh it up, and let it (land an Hour before it is fpent off into the Under-back : Thefe two Pieces of Liquor will make one Copper of the firft Wort, without putting any frefh Malt on the Goods j the next Liquor to be Blood- warm, the next (harp, and the next cool or cold •, for the general Way in great Brew-houfes is, to let a cool Li- quor precede a fharp one -, becaufe it gradually opens the Pores of the Malt and Goods, and prepares the Way for the hotter Liquor that is to follow. The fez'tral Lengths cr Quantities of Drinks that have been made from Malt, and their fevcral Prices^ as they have been fold at a common Brrx^houfe, For Stout-beer, is commonly drawn one Barrel off a Quarter of Malt, and fold for thirty Shillings /er Bar- rel The Country or Private Wny ^j/' Brewing. 25 rel from the Tun. For Snitch or ilrong brown Ale, one Barrel and a Firkin, at one and twenty Shillings and four Pence per Barrel from the Tun. For com- mon brown Ale, one Barrel and a half, or more, at fix- teen Shillings per Barrel, that holds thirty-two Gal- lons from the Tun. For intire fmall Beer, five or fix Barrels off a Quarter, at feven or eight Shillings per Barrel from the Tun. For pale and amber Ale, one Barrel and a Firkin, at one Shilling per Gallon from the Tun. C H A P. IX. The Country or Private Way of Brewing. SEVERAL Countries have their feveral Methods of Brewing, as it is pracflifed in Wales^ Dorchejiery Nottingham, Oundle, and many other Places -, but avoid- ing Particulars, I fliall here recommend that which I think is moil ferviceable both in Country, and London private Families. And firfl, I fhall obferve, that the great Brewer has fome Advantages in Brewing more than the fmall one, and yet the Latter has fome Conve- niencies which the Former can't enjoy -, for 'tis certain, that the great Brewer can make more Drink, and draw a greater Length in Proportion to his Malt, than a Per- fon can from a lefTer Quantity, becaufe, the greater the Body, the more is its united Power in Receiving and Difcharging, and he can brew with lefs Charge and Trouble, by means of his more convenient Utenfils. But then the private Brewer is not without his B^*nefits ; for he can have his Malt ground at Pleafure, his Tubs and moveable Coolers fweeter and better cleaned than the great fixed Tuns and Backs ; he can fkim off his top Yeafl, and leave his bottom Lees behind, which is what the great Brewer can't fo well do ; he can at Difcretion make Additions of cold Wort to his too forward Ales and Beers, which the great Brewer can't fo eafily do ; he can brew how and when he pleafes, which the great Ones 76 TJ:d Coinitry or Private Way of Brewing. Ones are in fome Meafure hindered from. But to corne nearer the Matter, I will fuppofe a private Family to brew five Bufhels of Malt, whofe Copper holds brim- full thirty-fix Gallons or a Barrel : On this Water we put half a Peck of Bran or Malt, when it is fomething hot, which will much forward it, by keeping in the Sream or Spirit of the Water ; and when it beg'ns to boil, if the Water is foul, ikim off the Bran or Malt, and give it to the Hog", or elfc lade both the Water and that into the Malb-vat, where it is to remain 'tiil the Siean^ is near fpent, and you can fee your Face in ir, which will be in about a Quarter of an Hour in cold "W'eather ; then let all but half a Bjfiiel of the Malt run very leifurcly into it, ftirring it all the ^vhile with an Ov or Paddle, that it may nor ball, and when the Malt is all but jufl: mixed with Water, it is enough^ \\'hich I am fenfible is different from the old Way, and the general prefent Prafbice ; but I fhall here clear that Point. For, by not fl:irring or mafhing the Malt into a pudding Confidence or thin Mifh, the Bjdy of it lies in a more loofe Condition, that will eafier and fooner admit of a quicker and more true Paffage of the After- ladings of the feveral B^^wls or Jets of hot Water, which muft nin through it before the Brewing is ended ; hj which free Percolation, the Water has ready Accefs to all the Parts of the broken Malt, fo that the Brewer is capacitated to brew quicker or flower, and to make more Ale or fmall Beer : If more Ale, then hot boiling Wa- ter mufl be laded over fo flow, that one BdwI muft run almoft off before another is put over, which will occa- fion the whole Brewing to laft about fixtcen Hours, cfpecially if ihtOimMe Way is followed, of fpending it out of the Tap as fmall as a Straw, and as fine as Sack, and then it will be quickly lb in the Barrel : Or if \ck or weaker Ale is to be made, and good fmall Beer, then the fecond Copper of boiling Water may be put over ex- peditioufly, and drawn out with a large and faft Stream. After the firfl Stirring of the Malt is done, then put over the Referve of half a Bufhel of frelh Malt to the four The Country or Private Way of Brewing. 2 7 FbiirBufhels and half that arc ah-eady in the Tub, which rnuft be fpread all over it, and alfo cover the Tub with feme Sacks or other Cloths to keep in the Steam or Spirit of the Malt ; then let it ftand for two or three Hours, at the End of which, put over now and then a Bowl of the boiling Water in the Copper, as is before directed, and fo continue to do till as much is run off as will almoft fill the Copper : then in a Canvas or other loofe woven Cloth, put in half a Pound of Hops, and boil them half an Hour, when they mufl be taken out, 4nd as many frefli ones put in their Room as are judg- ed proper to boil half an Hour more, if for Ale : But if for keeping Beer, half a Pound of frefh ones fhould be but in, every half Hour, and boil an Hour and a half brifkly : Now, while the firft Copper of Wort is boiling, there fhould be fcalding Water leilurely put over the Goods, Bowl by Bowl, and run o?i\ that the Copper may be filled again immediately after the Firft is out, and boiled an Hour, with near the fame Quantity of frefh Hops, and in the fame Manner as thole in the firfl Copper of Ale-wort were. The reft for fmall Beer may be all cold Water put over the Grains at once, or ^t twice, and boiled an Hour each Copper, with the Hops that have been boiled before. But here I mufl ob- ferve, that fometimesi have not an Opportunity to get hot Water for making all my fecond Copper of Wort, which obliges me then to make ufe of cold to fupply what was wanting. Out of five Biifhcls of Malt, I ge- nerally make a Hogfliead of Ale, with the two firft Coppers of Wort, and a Hogfhead of fmall Beer with the other two ; but this more or Icfs, as it picafes me, always taking care to let each Copper of Wort be flrained ofi^ thro' a Sieve, and cool in four or five Tubs to prevent its Foxing. Thus I have brewed marry Hogf- ,hea.ds of middling Ale, that, when the Malt is good, has proved flrong enough for myfelf, and fatisfacflory to my Friends : But for flrong keeping B>-^cr, the firfl Copper of Wort may be wholly put to that Ufe, and all th? refl fmall Beer : Or, when the firil Copper of Wort 2 8 The Countrj or Private Way ^Brewing. Wort is intirely made ufe of for ftrong Beer, the Goods may be helped with more frefh Malt, according to the London Fafliion, and Water lukewarm put over at firft with the Bowl, but foon after fharp or boiling Water, which may make a Copper of good Ale, and fmall Beer after that. In fome Parts of the North, they take one or more Cinders red hot, and throw fome Salt on them to overcome the Sulphur of the Coal, and then directly thruft it into the frefh Malt or Goods, where it lies till all the Water is laded over, and the Brewing done, for there are only one or two Mafhings or Stirrings at moll neceflary in a Brewing : Others, that brew with Wood, will quench one or more Brands Ends of Afh in a Cop- per of Wort, to mellow the Drink, as a burnt Toaft of Bread does a Pot of Beer ; but it is to be obferved, that this muft not be done with Oak, Fir, or any other ftrong fcentedWood, lell it does more harm than good. Another Way. When fmall Beer is not wanted, and another Brew- ing is foon to fucceed the Former, then may the lafl: fmall Beer Wort, that has no Hops boiled in it, re- main in the Copper all Night, which will prevent its Foxing, and be ready to boil inftead of fo much Water to put over the next frefh Malt : This will greatly con- tribute to the ilrengthening, bettering, and colouring of the next Wort, and is commonly ufed in this Man- ner, when Stout or O^o^^r Beer is to be made, not that it is kfs ferviceable if it was for Ale, or intire Guile fmall Beer -, but left it fhould tafte of the Copper, by remaining all Night in it, it may be difperfed into Tubs, and kept a Week or more together, if fome frefh cold Water is daily added to it ; and may be brewed as I have mentioned, taking particular Care in this, as well as the former Ways, to return two, three, or more Hand-bowls of Wort into the Mafh-tub, that firfl of all nins off, till it comes abfolutely fine and clear, and then it may fpcnd away, or run off for good ; Others will rcferve this fmall Beer Wort unboiled in Tubs, and The Country or Private Way (^^ Brew ing. 2 9 and keep it there a Week in Winter, or two or three Days in Summer, according to Conveniency, by put- ting frelh Water every Day to it, and ufe it inftead of Water for the firft Malh, alledging it is better fo than, boiled, becaufe by that it is thickned, and the Wort is made to run foul ; this may be a Benefit to a Vidual- Jer that brews to fell again, and cannot vent his fmall Beer •, becaufe, for fucli fmall raw Wort that is mix*d with any Water, there is no Excife to be paid. For Brezvhig hit ire Guile fvi all Beer. There can be no Way better for making good fmall Beer, than by brewing it from frelh Malt, becaufe in Malt as well in Hops, and fo in all other Vegetables, there is a fpirituous and earthy Part, as I fhall further enlarge on in writing of the Hop •, therefore all Drink brewed from Goods or Grains, after the firft or fecond Worts are run ofi\, is not fo good and wholefome, as that intirely brewed from frefh Malt, nor could any Thing but NecefHty caufe me to make ufe of fuch Li- quor; yet how many Thoufands are there in this Na- tion, that know nothing of the Matter, tho* it is of no fmall Importance, and ought to be regarded by all thofe that value their Health and Tafte. And here I advertife every one who reads or hears this, and is ca- pable of being his own Friend, fo far to mind this Itetn, and prefer that fmall Beer which is made intirely from frefh Malt, before any other that is brewed after ftrong Beer or Ale. Now to brew fuch Guile fmall Beer, af- ter the boiling Water has ftood in the Tub till it is clear, put in the Malt leifurely, and mafh it, that it does not ball or clot ; then throw over fome frefh Malt on the Top, and Cloths over that, and let it ftand two Hours before it is drawn oflT; the next Water may be between hot and cold, the next boiling hot, and the next cold -, or, if Conveniency allows not, there may be once fcalding Water, and all the reft cold inftead of the laft three. Thus I brew my intire Guile fmall Beer, by putting the firft and laft Worts together, allowing 2 half. po Toe Country or Private U'/tj «?/ Brewing. half, era Pound of Hops to aHogfhcad, -and boiling it one Hour ; but, if the Hops were fhifrcd twice in that Time, the Drink would plainly difcover the Bene- fit. Sometimes, when I have been in hafte for fmall Beer, I have put half a Bufiiel of Malt, and a few Hops into my Barrel -Copper, and boiled a Kettle Gallop, as fome call it, an Hour, and made me a prefcnc Drink, till I had more Leifure to brew better. A particular JVay of Brrju'uig Jircng October Beer. There was a Man in this Country that brewed for fi Gentleman conftantly, after a very prccife Method ; and that was, as foon as he had put over all his firft Copper of Water, and mafhed it fome Time, he w^oiild direclly let tlie Cock run a fmail Stream, and prefently put fome frefh Malt on the Former, and mafh on, while the Cock was fpending, which he would put again over the Malt, as often as his Pail or Hand-bowl was full, and this for an Hour or two together , then he would let it Rin off intireJy, and put it over at once, to ruh off again as Imall as a Straw. This was for his ORoher Beer : Then he would put fcalding Water over the Goods at once, but not irolh, and cap tJiem with more frefh Malt, that ftood an Hour undiffurbed before he would draw it off for Ale ; the rell was hot Water put over the Goods, and mafh*d at twice for fmaJi Beer : And it was obferved, that his C^cber Beer was the moft fa- mous in the Country, but liis Grains good for little, for that he had by this Method wafhed out all or moft of their Goodnef<<-, this Man was a long While in Brewing, and once hisB.cr did not work in the Barrel fc/ a Month in a very hard Froft, yet, when the Weather broke, it re- covered and f;frmen ted well, and afterwards proved very good Drink, but he feldom worked his Beer kfs than a Week in the Vat, and never rapped it under three Years. This Way, indeed, is attended with extraordinary Labour and Time, by the Brewer's running off the" Wort almofl continually, and often returning the fame again int.; thcMalh-vat j but thsn it continually gives 2 him The Cowitty or private Way /?/" Brewing. 3 1 him an Opportunity of extrading and wafliing out tho Goodnefs of the Malt, more than any of the common Methods, by which he is capacitated to make hisO^i?- her or March Beer as llrong as he pleafes. The Fan^,e of Penly O^ioher Beer is at this Time well known, not only throughout Her.^furifjhire^ but ieveral other remote Places, and truly not without Dcfert j for in all my Travels I never met with any that excelled it, for a clear amber Colour, a hneRelifh, and a light warmDigefti- on. But v/hat excelled all, was the Generofity ot its Donofj who for Hofpitality in his Viands, and this O^ober B^er, has left but few of his Fellows. I re- member his uftial ExprelTion to be, You are welcome to a good Batch of my October ; and true it was, that he prov'd his Words by his Deeds, for not only the Rich but even the poor Man's Heart was generally made glad, even in Advance, whenever they had any Buiinefs at Poily ; as expeding a Refrefliment of this Cordial Liquor, that often was accompanied with a good Breakfaft or Din- ner befides : Which reminds me of a poor Man I met on the Road, who afked me the Way to fuch a great Houie ? On telling him, he replied : Ah ! Sir, I am almoll: undone, by lofing this Horfe that cod me above fcven Pounds ; and now I am carrying him to the Hounds, they tell me I fhall not have a Cup of fmall Beer given me when I come there. Of Brewing Molojfes Beer. MoLOssES or Treacle has certainly been formerly made too muchUfe of in the brewing of Stout-beer, com- mon Batt-beers, brown Ales, and fmallB2er,when Malts have been dear : But it is now prohibited under the Pe- nalty of fifty Pounds for every ten Pounds Weight found in any common Brewhoufe ; and as Malts are new a-^ bout twenty Shi llings^^r Quarter, and like to be fo by the BlefTingof God, and the Afliftance of that invalua- ble excellent Liquor for fteeping Seed-barley in, publi(h- cd in a late Bock intituled 'The Pra5licdl Farmer, Page 25. there is no great Danger of that Impontion being rife 52 Tbe Cowtlry or Private Way ^ Brewing. rife again,which in my Opinion was very unwholefome ; becaufethcErewer was obliged to put iuch a largeQaan- tity of Treacle into his Water or fmall Wort to make it ftrong Beer or Ale, as, ver\' probable, raifed a Sweat- ing in fome Degree in the Body of the Drinker : Tho' in fmall Beer a lefTer Quantity will ferve -, and therefore I have known fome to brew it in that for their Health's Sake, becaufe this does not breed the Scurvy like Malt- liquors, and at the fame time will keep open the Pipes and Pafiages of the Lungs and Stomach, for which Purpofe they put in nine Pounds Weight into a Barrel- copper of cold Water, firft mixing it well, and boiling it brifkly, with a Quarter of a Pound of Hops or more, one Hour, fo that it may come off twenty-feven Gallons. yf Method pra^ifed h a Vi^ualUr^ for Bre'xing of Ale cr October Beer, from Nottingham. His Copper holds twenty-fourGallons, and theMafh- Tub has Room enough for four and more Bufhels of Malt. The firft full Copperof boiling Water he puts into the Mafn-uib, there to lie a Quarter of an Hour, till tnt Steam is fo far fpent, that he can fee his Face in it ; or, as foon as the hotWater is put in, throws a Pail or two of cold Water into it, which will bring it at once into a Temper •, then he lets three Bufhels of Malt be run leilurely into it, and Itirred or mafhed all theWhile, but as little as can be, or no more than juft to keep the Malt from clotting or balling •, when that is done, he puts one Bufhel of dry Malt at the Top, to keep in the Vapour or Spirit, and folets it fland covered two Hours, or till the next Copper full of Water is boiled hot,which he lades over the Malt or Goods three Hand -bowls full at a Time, that are to run off at the Cock or Tap by a very fnmii Stream before more is put on, which again muft be returned into the Mafh-tub till it comes off ex- ceeding fine i for, unlefs the Wort is clear when it goes into the Copper, there are little Hopes it will be lb in the Barrel •, which leifure Way obliges him to be fixtecn Hours in brewing thefe four Bufhels of Malt. Now The Country or Private JFay c/ Brewing. 55 Now between the Ladings over he puts cold Water in- to the Copper to be boiling hot, while the other is run- ning off; by this Means his Copper is kept up near full, and the Cock fpending to the End of brewing his Ale or fmall B^er, of which only twenty-one Gallons muft be faved of the firfb Wort that is rcferved in a Tub, where- in four Ounces of Hops are put, and then it is to be fee by. For the fecond Wort I will fuppofe there are twen- ty Gallons of Water in the Copper boiling hot, that muft be all laded over in the fame Manner as the former was, but no cold Water need here be mixed ; when half of this is run out into a Tub, it muft be directly put into the Copper with half of the firft Wort, ftrained thro* the Brewing-fieve as it lies on a fmall loofe wooden Frame over the Copper, to keep back thofe Hops that were firft put in to preferve it, which is to make the firft Copper twenty-one Gallons ; then upon its begin- ning to boil he puts in a Pound of Hops in one or two Canvas or other coarfe Linnen Bags, fomewhat larger than will juft contain the Hops, that an Allowance may be given jfor their Swell ; this he boils away very brifk- ly for half an Hour, when he takes the Hops out and continues boiling the Wort by itfelf till it breaks into Particles a little ragged, and then it is enough, and muft be difperfed into the Cooling-tubs very thin : Then put the Remainder of the firft and fecond Wort toge- ther and boil that, the fame Time, in the fame Manner, and with the fame Qiiantity of frefh Hops, as the firft was. The reft of the Third or fmall Beer Wort will be about fifteen or twenty Gallons more or lefs, which he mixes diredlly with fome cold Water to keep it free of Excife, and puts it into the Copper as the firft Liquor to begin a fecond Brewing of Ale with another four Bufhels of Malt as he did before, and lo on for feveral Days together if neceffary ; but at laft there may be fome fmall Beer made, tho* fome will make none, becaufe the Goods or Grains will go the farther in feeding of Hogs. D Cbfervations 94 Tt:e Ojiinlyy or Private Wjy s obliged to be laid thick to cool, then the Security of feme frefh Hops (and not them already boiled or foak- ed) may be put into it, which may be got out again by ktting the Dink run thro' the Cullender, and after that a Hair-fiev:, to keep the Seeds of the Hop back as tlie Drink goes into the Barrel : But this Way of |- 'T ■ . the Cooling- rubs is only meant where : , ^ _ Ncccfllty, and Tubs and Room enough cannot be h^d to lay the Wort thin. Bv this Method of Brewing, Ale may be made as ftrong or as fmall as is thought fir, and io m.ay the fmall Beer rhnt comes after, and is fo agreeable, that this Brewer TJoe V^ture and Ufe of ths Hop. 5 5 Brewer makes his Ale and ftrong keeping 05foher Beer, all one and the lame Way, only with this DilTcrence, rhat the latter is ftrongcr and more hopped than the former. Where little or no fmall Beer is wanted, there may little or none be brewed, according to this Man- ner of Working •, which is no fiTiall Conveniency to a little Family that ufes more ftrong than fmall, nor is there any Lofs by leaving the Grains in fome Heart, where Horfcs, Cows, Hogs, or Rabbits are kept. I AM very fenfible that the vulgar Error, for many Years, has been a Standard Sign to the Ignorant, of boiling flrong Worts only till they break or curdle m the Copper, which fometimes will be in three Quarters of an iHour, or in an Hour or more, according to the Nature of the Malt and Water; but from thefe, in fome Meafure, I diffent, and alfo from thofe that boil it two or three Hours, for it is certain the longer Worts boil, the thicker they are made, becaufe the watry or thin Parts evaporate firft away ; and the thicker any D. ink is boiled, the longer it requires to lie in the Bar- rel to have its Particles broke, which Age muft be then the fole Caufe of; and therefore I have fixed the Time and Sign to know when the Wort is truly enough, and that in fuch a Manner, that an ordinary Capacity may be a true Judge of, which hereafter will prevent prodi- gious Lofies in the Wafte of flrong Worts that have of- ten been boiled away to greater Lofs than P/oht. I HAVE here alfo made known, I think, the true Me- thod of managing the Hop in the Copper, which has long wanted Adjufting, to prevent the great Damage that longer Boilings of them have been the fole Occa- fion of, to the Spoiling of moH: of our Malt-drinks brew- ed in this Nation. ^ CHAP. X. The "Nature and Ufe of the Hop. THIS Vegetable has fuffered its Degradation, and raifed its Reputation the moil of any other. It f.)r:neriy being thought an unwholefome Ingredient, and D 2 tiU 56 77jf? Ktiturg and Ufe of the Hop. till of late a g^eat Breeder of the Stone in the Bladder ; but now that fallacious Notion is obviated by Dr. Qi4incy and others, who have proved that Malt-drink, much tinftured by the Hop, is lefs prone to do that Mifchief, than Ale that has fewer boiled in it. Indeed, when the Hop, in a dear Time, is adulterated with Water, in which Aloes, &c. have been infufed, as was prac- tifed, it is faid, about eight Years ago, to make the old ones recover their Bitternefs and fccm new, then they are to be looked on as unwholfome ; but the pure new Hop is fureiy of a healthful Nature, compofcd of a fpirituous floury Part, and a phlegmatic terrene Part •, and with the bcft cf the Hops I can either make or mar the Brewing ; for, if the Hops are boiled in ftrong or imall Worts beyond their fine and pure "Nature, the Liquor fufTers, and will be tanged with a noxious Tafte both ungrateful and unwholfome to the Stomach j and, if boiled to a very great Excefs, they will be apt to caufe Reachirgs and diflurb a weak Conflitution. It is for thel'e Rcafons that I advife the boiling two Par- cels of frefh Hops in each Copper of Ale-wort ; and, it there were three for keeping Beer, it would be fo much the better for the Taftc, Health of Body, and longer Prcfervation of the Beer in a found fmooth Condition. And, according to this, one of my Neighbours m.ade a Bag, like a Pillow-bear, of the ordinary fix-penny yard Cloth, and boiled his Hops in it halt an Hour •, then he took them our, and put in another Bag of the like Qiiantity of frelh Hops, and boiled them half an Hoiu" more, by which Means he had an Opportunity of boil- ing both Wort and Hop? their due Time, favcd himfeif the Trouble of (draining them thro' a Sieve, and fecured the Seeds of the Hops at the lame Time from mixing with the Drink ; afterwards he boiled the fame Bags in his finall B-^er, nil he got the Goodnefs of it out ; but obfervc that the Bags be made bigger than what would juft contain the Hops, othenvife it will be diffi- cult to boil cut their Goodntfs. It is true, that here is a Charge increafcd by the Confumption of a greater I Qiiantity TJje Fature and ITfe of the Hop. 57 Qjantity of Hops than iifual, but then how greatly wiJl tliL/ anfwer the defired End of enjoying nne-palated whoJcfome Drink, that in a cheap Time will not amount to much, if bought at the bed Hand ; and, if we con- -lidcr their After-Ufe and Benefit in fmall B^er, there is not any Lofs at all in their Quantity : But, where it can be afforded, the very fmall Bjer would be much im- proved if frcfli Hops were alfo fhifted in the boiling of this as well as the if ronger Worts, and then it would be neighbourly Charity to give them away to the poor- er Sort. Hence may appc^ar the Hardfhip that ma- ny are under of being neceffitated to drink of thofe Brewers Malt-liquors, who, out of Avarice, boil their Hops to the laft, that they may not lofe any of their Qjinteffence : Nay, I have known fome of the little Victualling Brewers fo flupenduoudy ignorant, that they have thought they acled the good Hulband, wnen they have fqueczed the Hops after they have been boiled to the lad in fmall B^er, to get out all their Goodnefs as they vainly imagined i which is fo reverfe to good Ma- nagement, that, in my opinion, they had much better put fome Sort of Earth into the Drink, and it would prove more pleafant and wholefome. And why the fmall B.er fhould be in this Manner (as J may juftly call it) IpoiLd, for Want of the trifling Charge of a few frefh. Hops, I am a little furprifed at, fmce it is the moft general Liquor of Families, and therefore as great Care is due to it as any in its Brewing, to enjoy it in a pure and wholefome Order. After, the Wort is cooled and put into the Work- ing-Vat or Tub, fome have thrown frcfli Hops into it, and worked them with the Yead, at the fame Time re- fervir.g a f/.v Gallons of raw Wort to wafh the Yead thro' a Sieve to keep back the Hop. This is a good Way where Hops enough have not been fufficiently boiled in the Wort, or to pref:;rve it in the Coolers wivere it is laid thick, otiierwifc I think it needlefs. When Hops have been dear, many have ufed the S.*eds of Wormwood, that they buy in the London D 3 Seed- 38 Toe Tsatnre and Ufd of the Hop. Secd-fhops, inRcad of them : Others Bciucus or wild Carrot-feed, that gicws in our common Fields, which many of the poor People in this Country gather and dry ia their Houfes againll their wanting of tliem : Othei^ that wholvlbme Herb Horehowid^ which, indeed, is a fine Bitter, and grows on feveral of cur Commons. But, before I conclude this Article, I fhall take Notice cf a Country Bite, as I have already done of a LaucH one ; and that is, of an arch. Fellow that went about to brew for People, and took his Opportunity to fave ail the ul<;d Hops that were to be thrown away -, thefe he wafhed clean, then would dry them in the Sun, or by the Fire, and fprinkle the Juice q{ Horcbcimd on tiiera, which would give them fuch a greenilli Colour and bit- terifli Taftc, that with the Help of a Screw-prefs he would fell them for new Hops. Hops in themklvcs are kr.own to be a fubtile grateful Bitter, whofe Particles are active and rigid, by which the vifcid ramcus Parts of the Mait are much divided, that Oiakes the Drink ealy ofDgtllicn in the Body.; they alfo keep it from running into fuch Cohefions as would make it ropy, valid, and lour, and therefore are not only of great Ufe in boiled, but in raw Worts to prefen'e them found tiJI they can be put into the Copper, and after- wards in the Tun while irvc Drink is working, as I have before hinted. Herb then I mufl orfcrve, that the worfer tartliy Paxt of the Hop is greatly the Caiife of that rough, harfh, unpleafant Tallc, which accompany both Aits and B.eis that have the Hops fo long boiled in them, as to tinclurc their Worts with their mifchievous tf- fedts i for, notwithftanding the Male be ever fo good, the Hops, if boiled too long in them, will be To predomi- nant as to caufc a nafty bad Tai^e -, and therefore I am in Hopes our Malt-liquors in general will be in great Per- ^(ftion, when Hops are made Ufe of according to my Directions, and alfo that more Grounds will be planted with this moft Icrviceable Vegetable than ever, that their D-arncfs may ngt be a Difccuragement to this ex- cdleQt Practice. f oR Of Boiling Malt' Liquors, 5 9 For I know an Alchoufe-kceper and Brewer, who, to lave rhe Expence of Hoj^s that were then two Shil- lings per Pound, iifed but a Quarter inftead of a Pound, the rcit he fupphed with Daucus Seeds -, but to be more particular, in a Mug of this Perfon*s Ale I difcovered three fevcral Impofitions. Firfi^ He underboiled his Wort to fave his Confumption. 6'^<:ofe, for then they will break fooner, and wafre lefs than if they are kept fimmering, and will likewife work more kindly in the Tun, drink fmoother, and keep longer. Now all Malt W^orts may be fpoiled by too little or too much Boiling •, if too little, then the Drink will always tafte raw, mawkifh, and be unwholcfome in the Stomach, where, inftead of helping to dilute and di- geft our Food, it will caufe Obftructions, Cholics, Head-achs, and other Misfortunes : Befides, all fuch under-boiled Drinks are certainly ex{X)fed to Stalenefs and Sournefs, much fooner than thofe that have had their full Time in the Copper. And, if thty are boiled too Jong, they will t.Hen thicken (for one may boil a Wort to a Salve j and not come out of the Copper fine and in a right Condition, which will caufe it never to be right clear in the Barrel ; an 7/^;; fufficiert to fhew the Midake of all thofe that think to excel in Malt-Li- quors, by boiling them two or three Hours, to the great Confufion of the Wort, and doing m.ore Harm than G'3od to the Dri.nk. But Of Bo'iUng Midt-Liquors, 41 But to be more particular in thole two Extreams, it is my Opinion, as I have faid before, that no Ale Worts, boiled lefs than an Hour, can be good, becaufe in an Hour's Time they cannot acquire a Thicknefs of Body any Ways detrimental to them, and, in lefs than an Hour, the ramous vifcid Parts of the Ale cannot be llifficiently broke and divided, fo as to prevent its run- ning into Cohefions, Ropinefs, and Sournefs, becaufe in Ales there are not Hops enough allowed to do this, which good Boiling mult in a great Meafure fupply, or elie fuch Drink, I am fure, can never be agreeable to the Body of Man ; for then its cohefive Parts, being not thoroughly broke and comminuted by Time and Boiling, remain in a hard Texture of Parts, which con- fequcntly obliges the Stomach to work more than ordi- nary to cigeft and fecrete fuch parboiled Liquor, that Time and Fire fliould have cured before : Is not this apparent in half-boiled Meats, or under-baked Bread, that often caufes the Stomach a great Fatigue to digeft, efpecially in thole of a fedentary Life ? And, if that fuf- fers, it is certain the whole Body muft fhare in it : How ignorant then are thofe People, who, in tippling of fuch Liquor, can praife it for excellent good Ale, as I have been an Eye-witnefs of, and only becaufe its Tafte is fweetifh (which is the Nature of fuch raw Drinks) as believing it to be the pure Effecl of the genuine Malt, not perceiving the Landlord's Avarice and Cunning to fave the Conlumption of his Wort by Shortnefs of Boil- ing, though to the great Prejudice of the Drinker's Health i and becaufe a Liquid does not afford fuch a plain ocular D-monflration, as Meat and Bread does, thefe deluded People are taken into an Approbation of, indeed, an Ignis fatuiis^ or what is not. To come then to the Crifts of the Matter, both Time and the Curdling or Breaking of the Wort fhould be confulted j for if a Perfon was to boil the Wort an Hour, and then take it out of the Copper, before it was rightly broke, it would be wrong Management, and the Drink would not be fine and wholefome ; and if 42 Of Boiling Mak-L'tquor:. if it fliould boil an Hour and a half, cr two Honrs, without regarding when its Particles are in a right Or- der, then it may be too thick, fo that due Care miift be had to the two Extreams, to obtain it in its du;! Or- der •, therefore, in OcJober and keeping B^ers, an Hour and a Quarter's good Boiling is commonly fufficicnt to iiav€ a thorough cured Drink, for generally in that Time it will break and boil enough, becaufe in this there is a double Security by Length of Boiling, and a Quantity of Hops fhifted •, but in the new Way there is only a fingi' one, and that is by a double or treble Allowance of f-efh Hops boiled only half an Hour in the Wort ; and far this Praflicc a Reafon is alTign- ed, that the Hops, being endowed with difcutient aper- tive Qualities, will, by them and their great Quantity, iupply the Dffeft of underboiling the Wort ; and that a farther Conveniency is here enjoyed by having only the fine, wholefome, ftrong, floury, fpirituous Parts of the Hop in t\\Q Drink, exclufive of the phleg- matic, nafty, earthy Parts which would be extracted, if the Hops were to be boiled above half an Hour •, and therefore there are many now that are fo attached to this new Method, thrt they won't brew Ale or O^chn Bcrer any other Way, vouching it to be a true Tenet, that, if Flops are boded above thirty Minute?, the Wort wfll have fome or more of their worfer Quality, The Allowance of Hops, for Ale or B.-er, cannot be exaclly adjufled without coming to Particular?, becaufe the Proportion fhould be according to the Nature and Quality of the Malt, the Seafon of the Year it is brew- ed in, and the Length of Time it is to be kept. For flrong brown Ale brev/ed in any of the Winter Months, and boiled an Hour, one Pound is but barely' fufficient for a Hogfhead, if it be tapped in three Week§ or a Month. If for pale Ale bfewei^ at that Time, and for that Age, one Pound and a Quarter of Hops; bur, if rlidc Ales are brewed in any of the Summer Months, iSfSk. ihould be more Hops allowed. For Of Foxing or Tdinthir Malt-Liquors, 43 For Oifober or March brown Beer, a Hogfhead made fvoni eleven BuHiels ot M:ilt, boiled an Hour and a Qiiarter to be kept nine Months, three Pounds and a hall ought to be boiled in luch Drink at the leaft. For OUoh'Lr or March pale B:er, made from four- teen Bufhel-s boiled an Hour and a Quarter, and kept tw^^lve Months, fix Pounds ought to be allowed to a HoGjfnead of fuch Drink, and more if the Hops are fliifced in two Bags, and lefs Time given the "Wort to boil. Now thofe that are of Opinion, that their Beers and Ales ire greatly improved by boiling the Hops only half an Hour in the Wort, I Join in Sentiment with them, as being very fure, by repeated Experience, it is fo i but I muft here take Leave to dillen-t from thofe that think that half an Hour's boiling the Wort is full enough for making right found and well relifhed Malt Drinks : However, of this I have amply and more par- ticularly wrote in my Second Book cf Breuuing, in Chapter JV. where I have plainly publifhed the true Sign or Criterion to know when the Wort is boiled juft encL'gh. CHAP. XII- Of Foxing or Tainting Malt- Liquors, FOXING is a Misfortune, or rather a Difeafe m Malt Drink?, occaficned by divers Means," as the Nailicefs of the Utenfils, putting the Worts too thick together in the Backs or Coolers, B.ewing too often and foon one afcer another, and fometimes by bad Malts and Waters, and i)\Q Liquois taken in WiOng Heats, being of fuch pernicious Confequence to the great Brewer in paiticular, that he fometimes cannot reco- ver and bring his Matters into a right Order again un- der a Week or two, and is fo hateful to him in its very Name, tliat it is a general Law among them to make zXl S-r'.Mnts tliat name the Word /i?,v or Foxing in the Brew- 44 Of Foxing or Tiiinting Malt-Liquors, Brew-houfe to pay Six-pence, which obliges them to call it Reynard'^ for, when once the Drink is tainted, it may be fmek at fume Diftance fomewhat Jike a Fox : It chiefly happens in hot Weather, and caufes the Beer and Ale fo tainted to acquire a fulfome fickiih Tafte, that will, if it is received in a great Degree, become ropy like Treacle, and in fome fliort Time turn four. This I have known lb to furprife my fraall Beer Cuf- tomers, that they have afked the Drayman what was the Matter : He, to a6t in his Mafter*s Intercft, tells them a Lye, and fays, it is the Goodnefs of the Malt that caufcfs that fweetifh mawkifh Tafte, and then would brag at Home how cleverly he came of. I have had it alfo in the Countr)' more than once, and that by the IdJenefs and Ignorance of my Servant, who, when a Tub has been rinfed out only with fair Water, has fet it by for a clean one ; but this will not do with a careful Ma- tter, for I oblige him to clean the Tub with a Hand- brulb, Alhes, or Sand, every Brewing, and fo that I cannot fcrape any Dirt up under my Nail. However, as the Cure of this Difcafe has baffled the Efforts of many, I have been tempted to endeavour the finding out a Remedy for the great Malignity, and Ihall deli- ver the beft I know on this Score. And here I fhall mention the great Value of the Hop in preventing and curing the Fox in Malt-Liquors. When the Wort is run into the Tub out of the Ma(h- ing-vat, it is a very good Way to throw fome Hops dire6lly into it before it is put into the Copper, and tliey will fccure it againft Sournefs and Ropinefs, that are the two Etfecfts of foxed W^orts or Drinks, and are of luch Power in this Refped, that raw Worts may be kept fome Time, even in hot Weather, before they are boiled, and which is necefTary where there is a large Quantity of Malt ufed to a litde Copper ; but it is cer- tain that the ftronger Worts will keep longer with Hops than the fmaller Sorts : So likcwjfe if a Perfon has fewer Tubs than are v.'anting, and he is apprc^jip- fiv£ his Wor:s will be foxed by too tliick lying in tfce Cooleri Of Fermenting and Working of Beers, 5cc. 45 Coolers or working Tubs, then it will be a fafe Way to put fome frefh Hops into fuch Tubs, and work them with the Yeaft, as I have before hinted ; or, in cafe the D''ink is already foxed in the Fat or Tun, new Hops Ihould be put in and work'd with it, and they will greatly fetch it again into a right Order -, but then fuch Drink fhould be carefully taken clear off from its grofs nafly Lee, which, being moftly tainted, would other- wife lie in the Barrel, corrupt, and make it worfe. Some will fift quick Lime into foxed Drinks while they are working in the Tun or Vat, that its Fire and Salt may break the Cohefions of the Beer or Ale, and burn away the Stench that the CcFiUption would always caufe ; but then fuch Drink fhould by a Peg at the Bottom of the Vat be drawn off as fine as polTible, and the Dregs left behind. There are many that do not conceive how their Drinks become foxed and tainted for feveral Brewings together -, but I have, in Chap. VI. in my Second Book, made it appear, that the Taint is chiefly retained and lodged in the upright wooden Pins that faflen the Planks to the Joifts, and that fcalding Lee is a very efficacious Liquor to extirpate it out of the Utenfils in a little Time, if rightly applied ; and another molt powerful Ingredient that is now ufed by the greateft Artifts for curino; of the fame. CHAP. Xllf. Of Fermenting and Working of Beers and Jles, and the pernicious Praftice of beating in the Teajl deteSed. THIS Subjcd, in my Opinion, has long wanted a fatyrical Pen, to fhew the ill Effefts of this un- wholefome Method, which I fuppofe has been much difcourag'd and hinderM hitherto, from the general Ufe it has been under many Years, efpecially by the North- ern Brewers, who, tho' mucli tam'd for their Know- ledge 4^ Of Fermenting and TForhin^ ledge in this Art, and havi induced many othen by their E?camp!e, in the Southern, and other Parrs topur- fue their Method ; yet I lTia!l endeavour to prove them culpable of Male-practice, that b?at in the Ycafr, as feme of them have done a Week together ; and that Cuftom ought not to authorife an ill Praflice. 7\vy?, I fhall obferve, that Yeafl: is a very ftrong Acid, that abounds with fubtile fpirituous Qualities, whofe Parti- cles, being wrapped up in thofe cnat are vifcid, are, by a Mixture with them in the Wort, brought into an in- tefbine Motion, occafioned by Particles of different Gra- vities ; f'jr, as the fpirituous Parts of the Wort will be continually ftrivjng to get up to the Surface, the glu- tinous adhcfive ones of the Yeail will be as con^ant in retarding their Afcent, and fo prevent their Efcape i by whicii the fpirituous Particles are fct loofe and tree from their vifcid Confinement?, as may appear by the Froth on the Top •, and to this End a moderate Warmth haftens the Operation, as itafiifts in opening the Vifci- dities in which Ibme fpirituous Parts may he entangled, and unbends the Spring of the included Air : The vif- cid Parts v.'hich are raifed to the Top, not only on Ac- count of their own Ligiunc-f?, but by the continual Ef- forts and Occurfions of the Spirits to get uppermoil, Ihew when the Ferment is at th^ hig'iefl, and prevent the finer Spirits making their Efcape ; but, if this intef- tine Opei-ation is permitted to continue too long, a great deal will gtt away, and the remaining grow flat and vapid, as D ■. f^i'-ry well obfen-e?. Now the* a fmall Quantity of Yeail is neceflary to break the Band of Cor) uprion in the Wor;, yet it is in itfelf of a poJfonoi.!5 Nature, as many other Acids are j for if aPlaifber of thick Yea^ be applied to the Wrifl, ar. fnme have done for an A";ue, it will there raifc little Pullles or B!iflers, in feme D.^gree, like tliat venomous Ingredient Car.' hart deSy wtich is one of the Shop Poi- ibm. Kerc then, I fhall cbfcrve, that I have " fevcral beat the Ycail into the Wort fcr a W- -, - more, together, to imp: rvc i: j or, in plainer Terms to of Beers and Aks^ Sic, 47 to load the Wort with its weighty and flrong fpiritu- ous Particles ; and that for two Reafons ; Firji, Be- caufe it will make the Liquor fo heady, that five Bufli- els of Malt may be equal in Strength to fix, and that by the llupifying narcotic Qualities of the Ycaftj which mercenary Subtlety and impofition has fo pre- vailed, to my Knowledge, with the Vulgar and Igno- rant, that it has cauf^d many of them to return the next Day to the fame Ale-houfe, as believing they had ftronger and better Drink than others : Bur, alas, how are fuch deceived, that know no other tnan that it is the pure Product of the Malt, when at the lame Time they are driving Nail* into their Coffinf, by impr-^gna- ting their Blood with the corrupt Q^ialicies of : \i;-. poi- fonous Acid, as many of its Drinkers have ptoved, by fuff-iring violent H^ad-arhs, Lofs of App-[.t?, and o- ther Inconveniencies the Day f.d!owing, and fomctimes longer, after a D^'bauch of fuch Liquor -, who would not, perhaps f<^'-' ^ gieat Reward, fwallow a Spoon- ful of thick Yeaft c-y itfvdf, and yet, without mv Con- cern, may receive, for ^.ught they know, f^veial dif- folved in the Vehicle of Ale, and then the corrofive Corpufcles of the Yead, being mixed with the Ale, can- not tail (when forfiken in the Canals of the Bjdy of their Vehicle) to do the fimc M.fchief as they would if taken by themfelvcs undiluted, only with this Ditfe- rence, tiiat they may in this P'orm be carried fometimes further in the anim.al Frame, and fo difcover their Ma- lignity in fome of the inmoft RecelTes thereof, which alfo is the very Cafe of malignant Waters, as a moft learned Doctor obferves. idly. They alledge for beating the Yeafl into Wort, that it gives it a fine Tang or Relifh, or, as they call it at London, it makes the Ale bite of the Yeaft s buc this Flourifli, indeed, is for no other Reafon than to further its Sale •, and tho' it may be agreeable to fome Bigots, to me it proves a Difcovery of the Tnfedion, by its naufeous Talte ; however, m.y Surprize is leflfened, when I remember the Phmcuth People, who are quite 1 * the 48 Of Ft^rmenting and IFork'mg the Reverfe of them at Dover and Chatham ; for the firH: are fo attached to their white thick Ale, thiit many have undone themfelvcs by drinking it ; nor is their Humour much different as to the common Brewers brown Ale, who, when the Cuflomer wants a Hogfhead, they put in immediately a Handful of Salt, and another of Flour, and fo bring it up •, this is no fooner on the Stilling but often tapped, that it may carry a Froth on the Top of the Pot, otherwife they defpife it : The Salt common- ly anfwered its End of caufing the Tiplers to become drier by the great Quantities they drank, that it farther excited by the biting, pleafant, ftimulating Quality the Salt ftrikes the Palate with. The Flour alfo iias its fe- ducing Share, by pleafmg the Eye and Mouth with its mantling Froth, fo that the Sailors, that are often here in great Numbers, ufed to confume many Hogfneads of this common Ale with much Delight, as thinking it was intirely the pure Product of the Malt. Their white Ale is a clear Wort made from pale Malt, and fermented with what they call Ripenings which is a Compofition, they fay, of the Flour of Malt, Ycaft, and Whites of Eggs, a Nojlrum made and fold only by two or three in thofe Parts, but the Wort is brewed and the Ale vended by many of the Public- ans, which is drank while it is fermenting in earthen Steens, in fuch a thick Manner as refemblcs buttered Ale, and fold for Two-pence Half-penny the full Quart. It is often prefcribed by Phyficians to be drank oy Wet- nurfes for the Increafc of their Milk, and alfo as a pre- valent Medicine for the Cholic and Gravel. But the Dover and Chatham People will not drink their Butt- beer, unlefs it is aged, fine, and ftrong. Of working and fermenting London Stout Beer and Ale. In my Brewhoufe at London^ the Ycaft at once was put into the Tun to work the Stout-beer and Ale with, as not having the Conveniency of doing othci wife, by Reafon the After-worts of fmall B>.^er come into the fame Backs or Coolers where the ftrong Worts had juft been ; of Beers an J Aks^ ^c. 49 been; by this Mean.*;, and che Shortneis of Time we have to ferment our ftrong Drinks, \vc cannot make Re- fervcs of cold Worts to mix with and check the too tor- ward Working of thofe Liquor?, for there we brewed three Times a Week throughout the Year, as mod of the great ones do in London^ and fom.e others five Times, The ftrong Beer brewed tor Keeping is fuffered to be Blood-wdrm in the Winter, when the Yeaft is put into it, that it may gradually work two Nights and a Day at leaft, for this will not admit of fuch a hafby Operation as the common brown Ale will, becaufe, if it is worked too warm and hatl^^ fuch B?er will not keep near fo long as that fermented cooler. The brown Ale has, indeed, its Yeaft put into it in the Evening very warm, becaufe they carry it away the very next Morning early to their Cuftomers, who commonly draw it out in lefs than a Week's Time. The Pale or Amber Ales are often kept near it, not quite a Week under Fermentation, for the better incorporating the Yeaft with the Wort, by beat- ing it in feveral TimQS for the foregoing Reafons. Of Working and Fermenting Brinks brewed by private Families. I MEAN fuch who brew only for their own Ufe, whe- ther it be a private Family or a Vidualler. In this Cafe be it for Stout Beers, or for any of the Ale?, the Way that is ufed in Northampton/hire^' and by good Brewers elfewhere, is, to put fome Yeaft into a fmall Quantity of warm Wort in a Hand-bowl, which for a little While fwims on the Top, where it works out, and leifurely mixes with the Wort, that is firft quite cold in Summer, and almoft fo in Winter; for, the cooler it is worked, the longer it will keep, too much Heat agi- tating the fpirituous Particles into too quick a Mo- tion, whereby they fpend themfelves too faft, or fly away too foon, and then the Drink will certainly work into a bliftered Head that is never natural ; but when it ferments, by moderate Degrees, into u fine, white curled Head, its Operation is then truly genuine, and E plai^ily 5o Of Fermentinz^ and Working plainly flicw?; the right Management of the Brewer. To one Hogfhead of Beer, that is to be kept nine Months, I put a Quart of thick Ycaft, and ferment it as cool as it will admit of, two Days together, in 0£io- her or March^ and, if I find it works too faft, I check it at Leifure by fcirring in fome raw Wort with a H.ind- bowl : So likewife, in onr Country Ales, we take the very fame Method, bccaufe of having them kept fome Time ; and this is fo nicely obfcrved by feveral, that { have fcen them do the very fame by their fmall Beer Wort J now, by thcfe feveral Additions of raw Wort ^ there are as often new Commotions raifed in the Beer or Ale, which cannot but contribute to the RarefacTtion and Comminution of the W^hole ; but whether it is by thefe joining Principles of the Wort and Yeaft, that the Drink is rendered fmoother, or that the fpirituous Parts arc more entangled, and kept from making their Efcape, I can't determine ; yet fure it is, that fuch fmall Liquors generally fparkle and knit out of the Barrel, as o- thers out ofa Bottle, and is as pleafant Ale as ever I drank. Othei-s again, for Butt or Stout-beer, will, when they find it works up towards a thick Yeafl:, mix it once, and beat it again with the Pland-bowl or Jctt ; and, when it has worked up a fecond Time in fuch Manner, they put it into the Veifel with the Ycatl on the Top, and t\\t Sediments at the Bottom, taking particular Care to have fome more in a Tub near the Ca(k, to fill it up as it works over, and, when it has done Working, leave it with a thick H-jad of Yeall on to prcferve it. But, for Ale that is not to be kept very long, they hop it accordingly, and beat the Yeaft in every four or five Hours, for two Days fucceflively, in the warm Weather, and four in the Winter, till the Ycaft begins to work hea\'y, and llicks to the heavy Part of the Bowl, if- turned down on the fame ; then they take aJl the Ycaft off at the Top, and leave all the Da-gs behind, putting only up the clear Diink -, and, when it is a little worked in the Barrel, it will be hne in a few Days, and ready for drinking. But this lall Way of beating in the Yeaft of Beers and Ales ^ &c. 51 Ycaft too long, I think, I have fufficiently detefted, and hope, as it is now dechning, it will never revive again i and, for which Reafon, I have in my Second Book en- couraged all light Fcrmentationss as the moil natural for the Malt-liquors and the human Body. Of Forwarding and Retarding the Fermentation of MaU-JJiqiiors. In Cafe Beerdr Ale is backward in Working, it is ofrcn praflifed, to call: fome Flour out of the Dulling- box, or with the Hand over the Top of the Drink, which will become a Sort of Cruft or Cover to help to keep the Cold out : Others will put in one or two Ounces of powdered Ginger, which will fo heat the Wort as to bring it forward : Others will take a GalloI^^ Stone Bottle and fill it with boiling Water, which, being well corked, is put into the Working-tub, where it will communicate a gradual Heat for fome Time, and for- ward the Fermentation : Others will refervc fome. raw Wort, which they heat and mix with the reft ; but then due Care muft be taken, that the Pot in which it is heated has no Manner of Greafe about it, left it im- pedes, inftead of promoting the Working; and, for this Reafon, fome nice Brewers v/ill not fuffer a Candle too Bcar the Wort, left it drop into it. But, for retarding and keeping back any Drink that is too much heated in working, the cold raw Wort, as I have faid before, is the moft proper of any Thing to check it with, tho* I have known fome to put one or more Pewter Diflies into it for that Purpofe •, or, it may be broke into fe- veral other Tubs, where, by its ftiallow Lying, it will be taken off its Fuiy. Others again, to make Drink work, that is backward, will take the Whites of two Eggs, and beat them up with half a Quartern of good Brandy, and put it either into the Working- vat, or in- to the Cafk, and it will quickly bring it forward, if a warm Cloth is put over the Bung. Others will tic up Bran in a coarfe thin Cloth, and put it into the Vat, where, by its fpongy and floury NaCUfe, and clofc Bulk, E2 it 52 Anijittal Lfe for Storit h will abforb a (>]antity of the Drink, and breed a Heat to forward its Working. I KNOW an Inn-keeper, of a great Town in Bucks, that is lb curious as to take off all the Top-yeaft firft, and then, by a Peg near the Bottom of his Working-tub, he draws off the Beer or Aie, fo that the Dregs are by tliis Means kft behind. This, I muft own, is very right, in Ales that are to be drank loon •, but in Beer?, that are to lie nine or twelve Months in a Butt or other Cafk, there certainly will be wanted fome F^^eces or Se- diments for the B?er to feed on, elfe it muft confequently grow hur.gry, fliarp, and eager ; and therefore, if its own Top or Bottom are not put into a Cafk with the Beer, fome other Artificial Compofition, or Lee, fhould fup- ply its Place, that is wholefomer, and will better feed with fiich Drink, than its own natural Settlement ; and, therel^ore, I have here inlcrted feveral curious Receipts for aniwcring this general End. CHAP. XIV. Of an Artifc'uil Lee for Stout or Stale Beer t$ feed on. THIS Article, as it is of very great Importance in the curing of our Malt-Liquors, requires a particular Regard to this lafl Management of them, be- caufe, in my Opinion, the general Misfortune of the Burt or Keeping-beers drinking fo hard and har{h, is partly owing to the nafty foul Forces that lie at the Bottom of the C:3fk, compounded of the Sediments of Malt, Hop*;, and Yeaff, that are all clogged with grof? rigid Salts, which, by their long lying in the Butt or other Veffel, fo tinftures the Beer, as to make it par- take of all their raw Natures : For, as is the Feed, fuch is the Body ; as may be perceived by Eels taken nut of dirty Bottom?, that are fure to have a muddy Tafte, when the Silver Sort, that are catched in gravel- ly or fandy clear Rivers, cat fweet and line : Nor can this cr St die Beer to feed on, 53 this ill Property be a little, in thofe Starting (as they call in in London) new thick Brers, that were carried direftly from my Brew-houf", and, by a Leather Pipe or Spout, conveyed mto the Butts as they Hood in the Cellar, which I fhall farther demonftrate by the Ex- ample of whole Wheat, that is, by many, put into fuch Beer to feed and preferve it, as being reckoned a fubftantial Alcali ; however, it has been proved, that fuch Wheat in about three Years Time has eat into the very Wood of the Calk, and there Honey-combed it, by making little hollow Cavities in the Staves. Others there are, that will hang a Bag of Wheat in the Veflc], that it may not touch the Bottom ; but, in both Cafes, the Wheat is difcovered to abforb and collect the fa- line acid Qualities of the Bjer, Yeaft, and Hop, by which it is miprcgnated with their fharp Qijahties \ as a Toafb of Bread is put into Punch or Brer, whofe al- calous hollow Nature will arrracfl and make a Lods- ment of the acid ftrong Particles in either, as is proved by eating the inebriating Toafl ; and therefore the Frenchman fays, the Englijh are right in putting a Toad into the Liquor, but are Fools for eating it : Hence ic is, that fuch whole Wheat is loaded with the Qualities of the unwholefome Settlements or Grounds of tae Beer, and becomes of fuch a corroding Nature, as to do this Mifchief; and, for that Reafon, Ibme in i\\q: Ncrtb will hang a Bug of the Flour of malted Oats, Wheat, Peafe, and Brans, in the VefTels of Beer, as being a lighter and mellower Body than the whole Wheat or its Flour, and more natural to the Liquor : But whe-i ther it be raw Wheat or malted, it is fuppofed, after this Receptacle has emitted its alcalous Properties to the Beer, and taken in all it can of the acid QLialities ttiereof, that fuch Beer v/ill by Length of Age prey up- on that again, and lb communicate ics pernicious Ef- fedls to the Body of Man, as Experience feems to jiiftify, by the many fad Examples that I have feen in the Deflrudlion of feveral lufty Brewers SerA'ants, who lormerly fcorned what tiiey then called Flio: Ale, tp E 3 the 54 Artificial Lee for Stout the Preffrence of fuch corroding conuimingdale Beers; and therefore I have hereafter advifed, that fuch Butt or Keeping-beers be tapped at nine or twelve Months End at farthcft, and then an artificial Lee will have a due Time allowed it, to do Good and not Harm. An excellent Compofition for feeding Butt or Keeping' Beers with. Take a Qnart of French Brandy, or as much of Engliflj^y tiiat IS free from any burnt Tang, or other ill Taile, and is full Proof 5 to this put as much Wheat or B:an-fiour as will knead it into Uough, put it in long Pieces into the Bung-Iiole, as foon as the Beer lias done Working, or afterwards, and let it gently fall Piece by Piece to the Bottom of the Butt ; this will maintain the Drink in a mellow Frefhnefs, keep Srale- nefs off for fome Time, and caufe it to be the itronger as it grows aged. A N r II E R. Take one Pound of Treacle, or Honey, one Pound of the Powder of dried Oyfcer-lhell?, or fat Chalk, mix them well, and put it into a Butt, as foon as it has done Working, or fome Time after, and bung it well ; this will both fine and preferve the Beer in a foft, fmooth Condition for a great While. ANOTHER. Take a Peck of Egg-fhclls, and dry them in an Oven, break and mix them with two Pounds of fat Chalk, and mix them with Water, wherein four Pounds of coarfe Sup;ar have been boiled, and put it into the Butt as aforefaid. To fine and preferve Beers and Ales, hy boiling an Ingre^ dient in the IVort. This moft valuable Way I frequently follow, both For Ale, Butt-beer, and fmall Beer -, and that is, in each Barrel Copper of Wort, I put in a Pottle, or two Quarts ^nJ Stale Beer to feed on, 5 5 <^uarts of whole Wheat as foon as I can, that it may foak before it boils, then I drain it thro' a Sieve ; when I put the Wort in Coohng-tub.s, and, if it is thought fit, the fame Wheat may be boiled in a fecond Copper : Thus there w 11 be extrailed a gluey Confiftence, which, being incorporated with the Wort by boiling, gives it a more thick and ponderous Body, and, when in the Cafk, foon makes a Sediment or I^e, as the Wort is more or lefs loaded with the weighty Particles of this fizy Body, but if fuch Wheat was firft parched, or baked in an Oven, it would do better, as being rather too raw as it comes from the Ear. Another Way. A WoMANT, who lived at Leighton Buzzard in Bed- fordJJjire^ and had the beft Ale in the Town, once told a Gentleman, fhe had Drink juil done V/orking in the Barrel, and before it was bunged would wager it was fine enough to drink out of a Glafs, in which it fhould maintain a little While a high Froth j and it was true, for the Ivory -fhavings, that fhe boiled in t!ie Wort, v/ere the Caufe of it, which an Acquaintance of mine acci- dentally had a View of, as they lay fpread over the Wort in the Copper j fo will Hartlhom-fliavings do the fame and better, both of them being great Finers and Prefervers of Malt-liquors againft Stalenefs and Sour- nefs, and are certainly of a very alcalous Nature. Or, if they are put into a Cafk when you bung ir down, it will be of Ser^nce for that Purpofe ; but thcfe are dear in Comparifon of the whole Wheat, which will in a great Meafure fupply their Place, and after it is ufed may be given to a poor Body, or to the Hog. To Jlop the Fret m AUlt-Liquors. Take a Quart of black Cherry-brandy, and pour ic in at the Bung-hole of the Hogfhcad, and ftopt it clofe. To recover deadijh Beer. When flrong Drink grows flat, by the Lofs of its Spirits, take four or five Gallons out of a Hogfhead, and E 4 boxl 56 Of pern'ic'mis hgredients put into Malt-Liquors boil it with five PoLinds of Honey, fl«:im it, and, when cold, put it to the rcP:, and Hop it up clofe : This will make it plcafant, quick, and ftrong. To make Jlale Beer drink 7tew. Take the Herb Horehound, {lamp it and ftrain it, then put a Spoonful of the Juice (which is an extreme good Pectoral) to a Pitcher full of Beer, let it Hand co- vered about two Hours and drink it. To fine Malt-Liquors. Take a Pint of Water, half an Ounce of unflacked Lime, mix them well together ; let it (land three Hours, and the Lime will fettle to the Bottom, and the Water be as clear as Glafs-, pour the Water from the Scdi- iTient, and put it into your Ale or Beer \ mix it with half an Ounce of lung-glafs, firft cut fmall and boiled, and in f ve Hours Time, or lefs, the Beer in the Barrel will iettle and clear. There are fevcr;jl other Compofuions that may be ufed for this Purpofc, but none, that I ever hi\ird of, will aniwer like thole moft excellent Balls that Mr. Ellis, of Little Gaddefdcn in HerlfordJI.nre^ has found out by his own Experience to be very great Refiners, Prc- fervcr?, and Rclilhers of Malt- Liquors and Cyders ; and willalfo recover damaged Prinks, as I have mentioned in my Second Look., where I have given a farther Ac- count of fome other Things thnt will fine, colour, and improve Malt-drink'?. See the Receipt for the Balls in the Supplement^ Chap. VI. C H A P. XV. Of fever al perriicious Ingredients put into Malt-Li- quors To increafc their Strength, MALT-Liquors, as well as feveral others, have long lain tinuer the pifreputation of being adul- terated ami greatly abufcd by avaricious and ill-prin- pipie4 jPeopIe, to augment their Profits at the Expence of to increafe their Strength, 57 oF the precious Health of human Bodies, which, the* the greateft Jewel in Life, is faid to be too often loft by the Deceit of the Brewer, and the Intemperance of the Drinker : This undoubtedly was one, and I believe the greateft, of the Lord Bacon*s Reafons for faying, he thought not one EngUpjman in a Thoufand died a na- tural Death, Nor is it indeed to be much wondered at, when, according to Report, feveral of the Publicans make it their Bufinefs to ftudy and praftife this Art : Witnefs what I am afraid is too true, that fome have made Ufe of the Coculus India Berry for making Drink heady, and faving the Expence of Malt •, but as this is a violent Poifon by its narcotic ftupifying Quality, if taken in too large a Degree, I hope this will be rather a Prevention of its Ufe than an Invitation, it being fo much of the Nature of the deadly Nightfliade, that it bears the fame Charader -, and I am fure the latter is bad enough ; for one of my Neighbour's Brothers was killed by eating its Berries that grow in fome of our J-J edges, which fo nearly rcfemble the black Cherry, that iht Bay took the Wrong for the Right. There is another finifter Practice faid to be frequent- ly ufed by ill Pcrfons to fupply the full Quantity of Malt, and that is Coriander Seeds : This alio is of a heady Nature boiled in the Wort, one Pound of which will anfwer to a Bulhel of Malt, as was ingenuoufly confefTed to me by a Gardenener, v/lio owned he fold a great deal of it 'to Alehoufe Brewers (for I do not fup- pofe the great Brewer would be concerned in any fuch Affair) for that Purpofe, at Ten-pence per Pound j but how wretchedly ignorant are thofe that make Ufe of it, not knowing the Way firft to cure and prepare it for this and other Mixtures, without which it is a dan- gerous Thing, and will caufe Sickncfs in the Drinkers of it. Others are faid to make Ule of Lime-ftones to fine and preferve the Drink ; But, to come oft' the fair- eft in fuch foul Artifices, it has been too much a gene- ral Praftice to beat the Yeaft fo long into the Ale, jhat without Doubt it h^^s dgnc great Prejudice to the Hcaidis 53 Of the Cellar or Repofrtory Healths of many others, befiJes the Perfon I have writ of in die Preface of my Second Book. For the Sake then of Seller and Buyer, I have h:;re offc^red feveral valuable Receipts for fining, preferving, and mellowing Beers and Ales, in fuch a true, healthful, and beneficial Manner, that from henceforth, after the Perufal of this Book, and the Knowledge of their Worth is fully known, no Perlbn, I hope, will be fo lordidly obltinate as to have any Thing to do with fjch unwholefome Ingredients ; becaufe thcfe are not only of the cheapelt Sort, but will anfwer their End and Purpofe ; and the rather, fince Malts are now only twenty Shillings pe^- Quarter, and like to hold a low Price for Rcafons that I could here aflign. I OWN', I fornierly thought they were too valuable to cxpofe to the Public, by Reafon of their Cheapnefs and great Vertues, as being moft of them wholefomer than the Malt itfelt, which is but a corrupted Grain : But, as I hope they will do confiderable Service in the AVorld towards having clear, falubrious, and pleafant Malt- Liquors in molt private Families and Alehoufes, I have niy Satisfaction. C H A P. X\7. Of the Cellar or Repofitory for Ktepbig Beers and Ales, IT is certain by long Experience, that the Weather or Air has not only a Power or Influence in Brew- ings, but alfo after the Drink is in the Barrel, Hogf- head, or Butt, in Cellars, or other Places, which is of- ten the Caulb ot forwarding or retarding the Finenefs of Malt-Liquors •, for if we brew in cold Weather, and the Drink is to fland in a Cellar of Clay, or where Springs rife, or Waters lie or pafs through, fuch 3 Place, by Confequence, will check the due Working of the Dnnk, chill, flat, deaden, and hinder it from be- coming fine. So likewife, if Beer or Ale is brewed in hot Weather and put into chalky, gravelly, or fandy Cellars, for Veeping Beers nmi Ales, $9 Cellars, and cfpccially if the Windows open to the South, South-E;iiV, or South- Wt^ll, then it is very like- ly it will not keep long, but be muddy and ftale : There- fore, to keep Beer in fuch a Cellar, it (hould be brew- ed in Oilober, that the Drink may have Time to cure itfelf before the hot Weather comes on ; but, in wet- tifh or damp Cellars, it is beft to brew in A'larcb, that the Drink may have Time to fine and fettle before the Winter Weather is advanced. Now fuch Cellar Ex- tremities fliould, if it could be done, be brought into a temperate State, for which Purpofe fome have been fo curious as to have double or treble Doors to their Cellar to keep the Air out, and then carefully fhut the outward, before they enter the inward one, whereby it v/ill be more fecure from aerial Alterations •, for in Cellars and Places, that arc moft expofed to fuch Sea- fons, Malt-Liquors are frequently diilurbed and made unfit for a nice Drinker -, therefore, if a Cellar is kept dry, and thefe Doors to it, it is reckoned warm in Win- ter and cool in Summer •, but the beft of Cellars are thought to be chofe in Chalks, Gravels, or Sands, and particularly in Chalks, which are ofa drying Qiiality more than any other, and conicqucntly diffipate Damps the mod of all Earths, which makes it contribute much to the good Keeping of the Drink, for all damp Cellars are prejudicial to the Prefervation of Beers and Ales, and fooner bring on the Rotting of the Cafl^is and Hoops than the dry ones ; infomuch that, in a chalky Cellar near me, their Afhen broad Hoops have lafted above thirty Years : Befides, in fuch inclofed Cellars and tem- •perate Air, the Beers and Ales ripen more kindly, are better digcftcd and fcftened, and drink fmoother : But, when the Air is in a Difproportion by the Cellars letting in Heats and Colds, the Drink will grow ftale and be difturbed, fooner than v/hen the Air is kept out : From hence it is, that in fome Places their Male-Liquors are exceeding good, becaufe they brew with Pale or Amber Malts, chalky Water, and keep their Drinks in clofe Vaults or proper dry Cellars, which is of fuch Impor- tance, ^O Of the Cellar or Repojitory^ <5Cc. tance, that notwithflanding ar.y Malt-Liquor may be truly brewed, yet it may bf ffjoiled in a bad Cellar, that may caufe llich alternate Fermentations as to make it thick and lour, tho* it fometimes happens that after fich Cr.anges it Hnes itfelf again ; and, to prevent thefe Commotions of the Beer, fome brew their pale Malt in March, and tiieir brown in October, for that the pale Malt, having not fo many fiery Particles in it as the brown, llands more in Need of the Summer's Weather to ripen it, while the brown Sort, being more hard and dry, is better able to defend itfelf againlt the Winter- Colds that will help to fmooth its harfh Particles ; yet, when they happen to be too violent, Horfe-dung fliould be laid to the Windows as a Fortification againft them ; but, if there were no Lights at all to a Cellar, it would be better. Some are of Opinion, that Ocloher is the beft of all other Months to brew any Sort of Malt in, by Rcafon there are fo many cold Months directly following, that will digeft the Drink and make it much excel that brewed in March, becauie fuch Beer will not want that Care and Watching, as that brewed in March abfolute- ly requires, by often taking out and putting in the Vent- peg on Change of Weather •, and, if it is always left out, then it deadens and palh the Drink i yet, if due Care is not taken in this RcfpLcl, a Thunder or flormy Night may marr all, by making the Dank ferment and burit the Cafk ; for which Rcafon, as Iron Hoops are mofi: in Fafhion at this Time, they arc certainly the greateft Security to the Safety of the Drink thus expofed •, and next to them is the Chefnut-hoop ; both which will en- dure a fhorter or longer Time, as the Cellar is more or Jefs dry, and the Management attending them : The Iron Hoop generally begins to ruft firft at the LJges, and therefore (hould be rubbed ofr' when Opportunity offers, and be both kept from Wet as much as poffible \ for it is Rud that eats the Iron Hoops in two fometimes in ten or twelve Years, when the Alhen ajid Chefnut m dry Cellars have lafted three Times as long. CPIAP. Of Cleaning and Sweetenhig of Cajls. 6l CHAP. XVII. Of Cleanhig and Sweetening of Cafks, IN Cafe yoiirCaflc is a Butt, then with cold Water firft rinfe out the Lees clean, and have ready boil- ing or very hot Water, which put in, and, with a long Stale and a little Birch faftcncd to its End, fcrub the Bottom as well as you can : At the fame Time let there be provided another fhorter Broom of about a Foot and a half long, that with one Hand may be fo employed in the upper and other Parts- as to clean the Cafk well : So in a Hogfhead, or other fmaller Veffel, the one- handed fhort Broom may be ufed with Vs^ater, or with Water, Sand, or Afhes, and be cffediually cleaned -, the Outfide of the Caflc about the Bung-hole (hould be well wadied, left the Yeaft, as it works over, carries fome of its Filth with it. But, to fwceten a Barrel, Kilderkin, Firkin, or Pin in the great Brewhoufes, they put them over the Cop- per-hole for a Night together, that the Steam of the boil- ing Water or Wort may penetrate into the Wood ; tliis Way is fuch a furious Searcher, thar, unlefs the Cafk is new hooped juft before, it will be apt to fall to Pieces. Another JVay. Take a Pottle, or more, of Stone Lime, and put it into the Cafk ; on this pour fome Water, and flop it up diredlly, fhaking it well about. Another Way. TakJ: a long linnen Rag and dip it in melted Brim- ftone, hght it at the End, and let it hang pendant with the upper Part of the Rag fattened to the Wooden Bung ; this is a moft quick and fure Way, and will not only fweeten, but help to fine the Drink. ANOTHER. ■ Or, to make your Cafk more picafant, youmayufe the Vintners Way thus : Take four Ounces of Stone Brimftone, 6i Of Cleajung and Sweet eninz^ ofCafks, Brimftone, one Ounce of burnt Allum,and two Ounces ot Brandy •, melt all thefe in an earthen Pan over hoc Coa'.F, and dip therein a Piece of new Canvas, and in- llantly fprinkle thereon the Powders of Nutmegs, Cloves, Coriander, and Anife-fceds : This Canvas im on Fire, and let it burn hanging in the Cafk faftened at the End with the wooden Bung, fo that no Smoke comes out. Fcr a mufiy Cajk. Boil fome Pepper in Water, and fill the Cafk with it fcalding hot. Tor a very Jii/iki/ig Veffd. The lafl Remedy is the Cooper's taking out one of the Heads ot the Cafk to fcrape the Infide or nev/ fhave the Staves, and is the furefl Way of all others, if it is fired afterwards within-fide a fmall Matter, as the Coo- per knows how. These feveral Methods may he made Ufe of at Dif- crction, and will be of great Service where they arc wanted. The fooner alfo a Remedy is apphed, the bet- ter J elfe the Taint commonly incrcafes, as many have to their Prejudice proved, who have made \ZiQ offuch Cafks, in Hopes the next Bc;ef will overcome it ; but, when once a Cafk is infected, it will be a long While, if ever, before it becomes fwect, if no Art is ufed. Many therefore of the careful Sort, in qtSq. they have not a Convenience to fill their VefTcl as foon as it is empty, will fbop it clofc to prevent the Air and preferve the Lees found, which will greatly tend to the keeping of the Cafk pure and fweet againft the next Occafion, 7*<7 prepare a ne-s) Vejfd to keep Malt-Liquors in. A NEW Vefil'l is mofl improperly ufed by lome igno- rant People for flrong Drink after only once or twice fcalding with Water, which is fo wrong, that fuch B-cr or Ale v/ill not fail of tailing thereof for half, if nor a whole Year afterwards ; fuch is the Tang of the Oak and its Eark, as may be obfcrvcd from the flrong I Scents i Of Cleaning a?iJ Sweetejt'ing of Cafks, 6^ Scents of Tan-yards, which the Bark is one Caufe of. To prevent then this Inconvenience, when your Brew- ing is over, put up fome Water fcalding hot, and let it run thro* the Grains •, then boil it and fill up the Ca(l<:, ftop it well and let it fland till it is cold, do this twice ; then take the Grounds of fbrong Drink and boil in it green Walnut- leaves and new Hay or Whcac-ftraw, and put all into the Cafl<:, that it be full, and ftop it clofe : After this, ufe it for fmall Beer half a Year to- gether, and then it will be thoroughly fweet and fit for Itrong Drinks j or. Another Way. Take a new Cafk and dig a Hole in the Ground, v^ which it may lie half Depth with the Bung downwards j, let it remain a Week, and it will greatly help this or any ftinking mufty Cafl<. But, befides thefe, I have writ of two other excellent Ways to fweeten mufty or ftink- ing Caflvs, in my Second Book ofBre'wing. IVine Cajiis. These, in my Opinion are the cheapeft of all others to furnifli a Perfon readily with, as being many of them good Cafks for Malt-Liquors, becaufe the Sack and White-wine Sorts are already feafoned to Hand, and will greatly improve Beers and Ales that are put in them : But beware of the Rhenifh Wine Caflcs for ftrong Drinks ; for its Wood is fo tin-fturcd with this Iharp Wine, that it will hardly ever be free of it, and there- fore fuch Cafk is beft ufed for fmall Beer ♦, The Claret Cafk will a great deal fooner be brought into a fervice- able State for holding ftrong Drink, if it is two or three Times fcalded with Grounds of Barrels, and afterwards ufed for fmall Beer for fome Time. I have bought a Butt or Pipe for eight Shillings in London with fome iron Hoops on it, a good Hogfliead for the fame, and the halfHogfhead for live Shillings -, the Carriage for a Butt by the Waggon thirty Miles is two Shillings and Six-pcncc, and the Hogdicad eighteen Pence : But, to cure 64 Of Bunging Cafu and Cdrr\h{^ cure a Clare t-caflc of its Colour and Tafle, put a Peck of Scone-lime into a Hogfhead, and pour upon it three Pails of Water ; bung immediately with a wood or cork Bung, and fhake it well about a Quarter of an Hour, and let it ftand a Day and Night, and it will bring off the red Colour, and alter the Tafte of the Caflc very much. But, of three feveral other excellent Methods for curing mully, ftinking, new, and other tainted Calks, I have writ, in my Account of Calks in my Second Book. CHAP. XVIII. 0/ Bunging Caffu and Carrying of Malt-Liquors to. forne Di/Iance. I A M fure this is of no fmall Confequence, however it may be effeemed as a light Matter by fome ; for, if this is not duly performed, all our Ch.irge, Labour, and Care will be loft ; and therefore here I fhall diflent from my London Fafhion, where I bunged up m.y Ale with Pots of Clay only, or v/ith Clay mixed with Bay- falt, Wshich is the better of the two, becaufe this Salt will keep the Clay moid longer than in its original Srate ; and the Butt-beers and fine Ales were bunged with Cork drove in with a Piece of Hop-fack or Rag, which, I think, are all infipid, and the Occafion of fpoil- ing great Quantities of Drink, efpccially the fmall Beers; for, when the Clay is dry, which is foon in Summer, there cannot be a regular Vent thro* it, and then the Drink from that Time flattens and dales to the great Lois in a Year to ffjtue Owners, and the Benefit of the Brewer; for then a frelh Caflc mull be tapped to fupply it, and the remaining Part of the other throwM away. Now, to prevent this great Inconvenience, my Bung-holes are not quite of the largeft Size of all, and ytt big enough for the common wooden iron hooped Funnel ufcd in fome Brcw-houfes: In this I put in a turned Piece of AOi or Sallow three Inches broad at Top, Male-Liquors to fome Biflanci*^ 6$ Top, and two Inches and a half long, firft putting in ^ double Piece of dry brown Paper, that is fo broad that an Inch or more may be out of it, after the wooden Bung is drove down with a Hammer pretty tight ; this Paper muft be furled or twifted round the Bung, and another loofe Piece upon and around that, with a little Yeall, and a fmall Peg put into the Bung, v/hich is to be raifed at Difcretion when the ^ttt is drawing, or at other Times to give it Vent, if there fhould be Occa- fion : Others will put fome Coal or Wood-afhes wet- ted round this Bung, which will bind Vf ry hard, and prevent any Air getting into or out of the Cifk : but this in Time is apt to rot and wear the Bung-hole by the Salt or Sulphur in the Afhes, and employing a Knife to fcrape it afterwards. Yet, for keeping B.^ers, it is the beft Security of all other Ways whatfosver. There is alfo a late Invention praftifed by a com- mon Brewer in the Countiy that I am acquainted with. For the fafe Carriage of Drink on Drays to fome Dif- tance, without lofing any of it j and that is, in the Top- center of one of thofe Bungs, he puts in a wooden Funnel, whofe Spout is about four Inches long, and lefs than half an Inch Diameter at Bottom j this is turned at Top into a concave Fafhion like a hollow round Bowl, that will hold about a Pint, which is a conflant Vent to the Cafk, and yet hinders the Liquor from afcending no failer than the Bowl can receive, and return it again into the Barrel : I may fay farther, he has brought a Barrel two Mdes, and it was then full, when it arrivM at his Cuflomer's, becaufe the Pint that was put into the Funnel, at Setting out, was not at all loft when he took it oflF the Dray ; this may be alfo made of Tin, and will ferve from the Butt to die fmall Caflc. In the Butt there is a Cork-hole made about t^vo In* ches below the upper Head, and clofe under that a Piece of Leather is nailed Spout-fafhion, that jetts three In- ches out^ from which the Yeaft -works and falls into a Tub 5 arid, when the Working is over, the Cork is put clofely in, for the Bung in t\\t Head of the upright Cafk F ia 66 Of the Strength and Age of Mak-Liqriors. • is put in as foon as it is filled up with new Drink : NO"^" when fuch a Cafk is to be broached, and a quick Draugju is to lollow, then it may be tapped at Botcom j bi^r, if othens'ifc, the brals Cock ought to be firfl put in at the . Middle, and before the Drink finks to that it fhould be tapped at Bottom, to prevent the breaking of the Head of Yeall, and its growing ftale, fiat, and four. I\- fome Places in the Country, when they brew Ale or BccY to fend to London at a grer.t Diftance, they \tt -It be a Year old before they tap it, fo that then it is perfectly fine j this they put into fmall Calks that have a Bung-hole only fit for a large Cork, and then they immediately put in a Roll of Bean-flour firft kneaded with Water or Drink, and baked in an Oven, which is all lecured by pitching in the Cork, and fo fent in the AVaggon ; the Bean-flour feeding and preferving the ^Body of the Drink all the Way, v/ithout fretting or ,caufing it to burft the Cafk for Want of Venty and when -tapped wiil aifo make the Drink very brifl<, bccaufe die -Fiour is in ilich a hard Confiilence, that it won't diflblve in that Time ; but, if a little does mix with the Ale or Beer, its heavy Parts will fooner fine than thicken the Drink, and keep it mellow and lively to the lall, if Air is kept out of the Barrel. CHAP. XiX. Of the Strength and Age of Malt-Liquors, WHETHER they be Ales or l^rong Beer?, '\i is certain that the middling Sort is allowed by Pii)ijcians to be the mofl: agrecftble of any, efpccially fo thofc of a fedentary Life, or thofe that are not oc- cupied in Inch Bufmefs as promotes Pcrfpiration enough to rhroT7 out a»?d break the Vifcidiries oi" the ftronger Sorts ; on whicii Account the laborious Man Jias the Advantage^ whofe Diet being poor, and Body robuft, the Strength of fuf h Liquors gives a Supply, and l?et* ter Of the Strength and Age of Malt- Liquors, 6 J (t digefts into Nounfhmcnt : But, for the unaflive Man, a Hogfhcad ot Ale which is made from fixBuOi- ds of Malt ]s fufHcient for a Diluter of their t'ood, and Vv'ill better afllft their Conftitution than the more ftrong Sort, that would in fuch produce Obftruclions and ill Humours ; and therefore that Quantity for Ale, and ten Bufhels for a HogHiead of ftrorig Beer that fhould not be tapped under nine Months, is the moft health- ful. And this I have experienced by enjoying fuch an Amber-Liquor that has been truly brewed from good Malt, as to be of a vinous Nature, that would permit ;» hearty Dofe over Night, and yet the next Morn- ing leave a Perfon light, brin<, and unconcerned. Thip. then is tht true N'cftrum of Brewing, and ought to be ftudied and endeavoured for by all thcfe th.it can afford to follow the foregoing Rules, and then it will fupply, in a great Meafure, thofe chargeable (and often adul- terated, tartarcus, arthritic) Wines, So likewife for fmall Beer, efpecially ifi a Farmer*s Family, where it is hot of J» Body enough, the Drinkers will be feeble in hot Weather, and not be able to perform their Workj and will alfo bring on Diftempers, befides the Loli of Time^ and a great Wafle of fuch Beer that is generally much thrown away ; becaufe Drink is certainly a Nou- rilher of the Body, as well as Meats, and, the more fubllantial they both are, die better will the Labourer go thro* his Workj efpecially at Har/cfl: ; and in large Families the Doiftor's Bills ha-ve proved the Evil of this bad CEconomy, and far furmounted the Charge of that Malt that would have kept die Servants in good Health, and preferved the Beer from fuch Wafre as the. fmaller Sort is liable to. It is therefore tlrat fome pi:-ud£!rit Farmers will brew their Ale and fmall Beer in Mcirch, by allowing five or fix Bulhcls of Malt, and two Potmds of Hops, to the Hogflread of Ale % and a Quarter of Malt, and three Pounds of Hops, to five Barrels of fmall Beer. Others there are,- that will brew their Ale or flrong Beer in Or- t6ber, and their imalt Beer a Month before it is wanted. F 2 Ochcrs 68 Of the Stre}\^th and Jge of M/th-Liquors, Others will brew their Ale and fmall Beer in y^r/V, May^ and yunc ; but this according to Humour, and therefore I have hinted of the feveral Sealons for brew- ing thefc Liquors : Plowevcr, in my Opinion, whether itbeftrongor fmall Drinks, they Ihould be clear, fmooth, and not too fmall, if they are defigned for Profit and Health ; for, it they are othcrwife, it will be a fad Evil to Harveil-Mcn, becaufe then they Hand moft in Need of the greateft Balfamics : To this End, fome of the foftening Ingredients, mentioned in the foregoing Re- ceipts, fnould be made Ufe of to feed it accordingly, if thcie Drinks are brewed forward. And that this par- ticular important Article in the brewing QEconomy may he better underftood, I fhall here recite Dr. ^iti' rv-'s Opinion of Malt-liquors, viz. The Age of Malt- drinks makes diem more or lefs wholefome, and feems to do fomewhat the fame as Hops ; for thofe Liquors, which are longefl kept, are certainly the leaft vifcid ; Age, by Degrees, breaking the vifcid Parts, and render- ing them fmaller, makes them finer for Secretion -, but this is always to be determined by their Strength, be- caufe in Proportion to that they will fooner or later come to their full Pcrteftion, and likewife their Decay, i:ntll the finer Spirits quite make their Efcape, and the Remainder becomes vapid and four. By what there- fore has been already faid, it will appear, that, the older Drinks are, the more healthful, fo they be kept up to this Standard, but not beyond it. Some therefore are of Opinion, that ftrong Beer, brewed in Ocicber, fbould be tapped at Midfummcr, and that brewed in March at Hn-ifimas \ as beirg mod agreeable to the Seafons of the Year that follow juch Brewings : For then they will both have Part of a Summer and Winter to ripen and digell their feveral Bodies ; and it is my humble Opinion, that where the Strength of the Beer, the Quantity of Hops, the Boiling, Fermentation, and the C^fk arc all rightly man.igcd, there Drink may be moft excellent, and better at nine Months Age, than at nine Ycarsj for Health and Plcafijrc Q)'i Body. But, to be ^ ' tnily Of the Vt'ojit of Private Brewings &Cc» 69 truly certain of the right Time, there fhould be firft an Examination made by pegging the Veflel to prove, if fuch Drink is fine, the Hop fLifficiently rotted, and it be mellow and well-tafted. CHAP. XX. Of the Pleafwe and Profit of Private Brewings and the Charge of Buying Malt-Liquors, HERE I am to treat of the main Article of fliew- ing the Difference between brewing our own Ales and Beers, and buying them, which I doubt not will appear fo plain and evident, as to convince any Reader, that manyTeffons may fave well towards half in half, and have their Beer and Ale ilrong, fine, and aged, at their own Difcretion : A Satisfaftion that is of no fmall Weight, and the rather, fince I have now made known a Method of brewing a Qiiantityof Malt with a little Copper and a few Tubs, a Secret that has long wanted Publication ; for now a Perfon may brew in a little Room, and that very fafely, by keeping his Wort from Foxing, as I have already explained, which by many has been thought impoffible heretofore -, and this Dire6lion is the more valuable, as there are many Thoufands who live in Cities and Towns, that have no more than a few Yards fquare of Room to perform a private Brewing in. And as for the Trouble, it is eafy to account for by thofe who have Time enough on their Hands, and would do nothing elfe if they had not done this : Or, if a Man is paid half a Crown a Day for a Quantity accordingly s or, if a Servant can do this be- fides his other Work, for the fame Wages and Charge, I believe the following Account will make it appear it is cver-ballanced confiderably, by what fuch a Perfon may fave in this Undertaking, befidcs the Pleafure of thoroughly knowing the feveral Ingredients and Clean- linefs of the Brewer and Utenfils. In feveral of the Northern Counties in England^ where they have good F 3 B.uley^ 70 Of the FroJJt of Frivate Brerving^ 5Cc. Birlcy, Coak-dried Malr, and the Drink brewed at Home, there are fAdom any bad Ales or Beers, becauf^ they have the Knowledge in brewing (o well, that there are hardly any common Brewers amcngil them : In the Wefl, indeed, there are fome fey/, out in the South and Eafl: Parts there are many ; and no^^ follows the Ac- count, that I have ftated according to my own general Practice, viz. A Calculation of the Charge and Profit of brewing Six Bufi.ls cf ]}/Lali fi,r a Frrjate Family. /. J. d. SixBufhcls ofMa't, at 2J. Zd.per Bufhel, o : iG : o Hops one Pound — — — — ^^ — o : i : 6 YcaH: a Qjart — — — — o: 0:4 Coals one Bufhel, or if Wood or Furze — o : 1 : O A Man's \Vages a Day — — — — o : 2:6 Total 1 : 1:4 Of thefe fix Budiels of Malt I make one Hcgfliead of Ale and another of fmall Beer : Bur, if I was to buy them of fome common Brewers, the Charge will be as follows, "jiz. I. s. J. One Hogfhead of Ale, containing 48 "^ . Gallon^;, at 6d. per GiWoUy is J ' ''" ' One Hogfhead of fmall Beer, containing > 54 Gallons, at 2 d. per Gallon, is - - J * ^ " - Total faved o : 11 : 8 j^y the above />.ccour!t it plainly appi-ars, that 1 1 s. and 9 i. is clearly gained in Brewing of fix Bufhels of Malt ar ojr own Houfe for a pri'/ate Family, and yet I make the Charge fuller by 2 s. and 6d. than it will happ>en with many, whole Conveniency by Servants, 6fr! may intirely take it offj htfide«: the fix" Bufhels 6f Grains rjia: j;re currently fold f6r ^d. the Bufhei, which Will make the 1 1 s. and 8 d. more by 4 /. without reckon- ing A ?hilofophk ill Account for Brew'wg^ 5cc, 7 1 ing any Thing for YeaO, that in the very cheapefl Time Jiere fells for 4 d. the Qiiart, and many Times there hap- pens three Quarts from fo much Drink -, fo that there may polTibly be gained in all i6j. and 8^. a tine Sum, indeed, in fo fmall a Quantity of Malt. But here, by Coijrfe, will arife the Queftion, whether this Ale is as good as that bought of fome of the common Brewers at 6d. a Gallon : I cannot fay all is -, however, I can aver this, that the Ale I brew in the Country from fix Bufii- els of Malt for my Family, I think, is generally full as good, if not better than any I ever fold at that Price in my London Brewhoufc : And, if I fiiould fay, that where the: Malt, Water, and Hops are right good, and the Brewer's Skill anfv/erable to them, there might be a Hogfliead of as good Ale, and another of fmall Beer, made from five Bufhels, as I defire to ufefor my Fami- ly, or for Harvefl-Men ; it is no more than I have many Times experienced, and it is the common Length I made for that Purpofe. And whoever makes Ufe of true Pale and Amber-malts, and purfues the Direcflions of this Book, I doubt not but will have their Expeftation fully anfwered in this laft Quantity, and fo lave the great Expence of Excife that the common Brewer's Prink is always clogged with, which is no lefs than ^s. for Ale, and iS d. per Barrel for fmall Beer. CHAP. XXI. A Pbilofophical Account for Breivhiz flrong Odober Beer, By an ingenious Hand, IN Brewing, your Malt ought to be found and good, and, after its Making, to lie two or three Months in the Heap, to come to fuch a Temper, that the Kernel may readily melt in the Wafhing. The well Dreffing your Malt ought to be one chief Care-, for, unleis it be freed from the Tails and Duff, your Drink will not be fine and mellow as when it is ;cliyn drcfled. F 4 Ths 72 A Vhilofophical Account for Brewing The Grinding alfo mud be confidered, according to the high or low Diying of the Malt ; for, if high dried, then a grofs Grinding is bed, otherwife a fmaller may be done ; for th? Care in Grinding confifts herein, left too much of the Hufks being ground fmall Ihould mix with the Liquor, which makes grofs F^ces^ and confequent- ly your Drink will have too fierce a Fermentation, and by that Means make it Acid, or what we call Stale. When your Malt \s ground, let it ftand in Sacks twent}'-four Hours at leaft, to the End that the Heat in Grinding may be allay*d, and it is conceived by its fo Handing that the Kernel will difiblve the better. The M^adire and Quantity we allow of Hops and Ma't, is five Quarters of Malt to three Hogfheads of Beer, and eiguteen Pounds of Hops at leaft to that Quantity of Malt ; and, if Malt be pale dried, then add three or four Pounds of Hops more. The Choice of Liquor for Brewing is of confidera- ble Advantage in making good Drink, the fofceft and cleaneft Water is to be preferred, your harfh Water is not to be made Ufe of. You are to boil your firft Liquor, adding a Handful or two of Hops ro it •, then, before ycu ftrike it over to your Goods or Ma^t, cool in as much Liquor as will bring it to a Temper not to fcald the Male, for it is a Fault not to take the Liquor as high as poffiblc, but rot to fcald. The next Liquors do the fame. And, indeed, all your Liquors ought to be taken as high as may be, that is, not to fcald. When you let ycur Wort from your Malt into the Under-back, put to it a Handful or two of Hops, it will preferve it from tiiat Accident which Brewers call Blinking or Foxinr, In boiling your V/orts, the firft Wort boil high or quick ; for, the quicker the firft Wort is boiled, the bet- ter it is. The Second boil more than the firft, and the Third or Laft more than the Second. Jirong Odober Beer^ 7^ In Cooling lay your Worts thin, and Jet each be well cooled, and Care mufi: be taken in letting them dowa into the Tun, that you do it leifurely, to the End that as little of the F^ces or Sediment which caufes the Fer-: mentation to be fierce or mild, for, Note^ There are, in all fermented Liquors, Salt and Sulphur, and to keep thefe two Bodies in a due Pro- portion, that the Salt does not exalt itfelf above the sulphur, confifts a great Part of the Art in Brewing. When your Wort is firft let into your Tun, put but a little Yeaft to it, and let it work by Degrees quietly ; and, if you find it works but moderately, whip in the Yeaft two or three Times or more, 'till you find your Drink well fermented, for, without a full Opening of the Body by Fermentation, it will not be perfectly fine, nor will it drink clean and light. When you cleanfe, do it by a Cock from your Tun, placed fix Inches from the Bottom, to the End that moft of the Sediment may be left behind, which may be thrown on your Malt to mend your fmall Beer. When your Drink is tunned, fill your VeflieUull, ht it work at the Bung-hole, and have a Referve in a fmall Cafl^ to fill it up, and do not put any of the Drink which v/ill be under the Yeaft after it is worked over into your VeiTcls, but put it by itfelf in another Cafk, for it will not be fo good as your other in the Caflc. This done, you muft wait for the finifhing of the Fermentation, then ftop it clofe, and Jet it ftand *till the Spring, for Brewing ought to be done in the Month of Ohober, that it may have Time to fettle and digeft all the Winter Seafon. In the Spring you muft unftop your Vent-hole, and thereby fee whether your Drink doth ferment or not, for, as foon as the warm Weather comes, your Drink will have another Fermentation, which, when it is over, let it be again well ftopped and ftand *till September or longer, and then peg it ; and, if you find it pretty fine, and the Hop well rotted, and of a good pleafant Tafte for Drinking, Then 74 ^ Thihfophkdl Account of Brewing Then, and not before, draw out a Gallon of it, put to it two Ounces of Ifing-glafs cut fmall and well l3eat- cn to melr, (li.rring it often, and whip it with a Whifl< ^till the Ifmg-glafs be melted ; then flrain it and put it into your Veflel, (lirring it well together, ftop the Bung fiightly, for this will caufe a new and fmall Fermenta- tion i when that is over ftop it clofe, leaving only the Vent-hole a little flopped, let it ftand, and in ten Days^ or a iitt!'^ more, it will be tranfparently fine, and you may drink of it out pf the VefTel 'till two Parts in three be drawn ; then bottle the reft, which will in a little Time come to drink very well. If your Drink in Septe-mber be well conditioned for Tafte, but not fine, and you defire to drink it prefent- ly, rack it before you put your Ifing-glafs to it, and then it will fine the better and drink the cleaner. To make Drink fine quickly, I have been told that by feparating the Liquor trom the Fceces, when the Wort is let out of the Tun into the Under-back, it may be done in thisManner ; when you let your Wort into your Under-back out of your Tun, catch the Wort in fome Tub (o long, and fo often as you find it run foul 5 put that fo catched on the Malt again, and do fo *till the Wort run clear into the Under-back. This is to me a very good \Vay (where it may be donej for it is the F^ccs which caL]fe the fierce and violent Fermentation, and to hinder that in fome Meafure is the Way to have 6ne Drink : "Note, That the finer you make your Woit, the fooner your Drink will be fine, for I have heard that fome, curious in Brewing, have caufed Flannels to be fo placed, that all the Wort may run thro* one or more of them into the Tun before \VorkIng, by v/hich Means the Drink was made very fine and well-tafted. Ohfewaticns on the foregoing Account. This Excellent Philofophical Account of brewing f)tlohtr B:er has hitherto remained in private Hands %i a very great Secret, and was given to a Friend of mine by the Author himfelf, to whom the World is ' much jlr072g Gdober Beer, 7 1 much obliged, altho' it comes by me : In Juflice there- jorc to this ingenious Pcrrlbn, I would here mention his jName, had I Leave for lb doing ; but at prefcnt this Iniimiltion muft fufficc. However, I Pnall here take Notice, that this Caution againft uling tailed or dufty Malt, which is too commonly fold, is truly worthy of Obfervation -, for thefe are fo far from producing more Ale or B^er, that they abforb and drink Part of it up. In grinding Malts he notifies well to prevent a foul Drink. _ _ ' The Quantity he allows is fomething above thirteen Bufhels to the Ilogfhead, which is very fufficient j but this as every Body pleafes. The Choice of Liquors or Waters for Brewing, he fay?, is of confiderable Advantage; and fo mufl every Body elfe that knows their Natures, and loves Healtli and pleafant Drink : For this Purpofe, in my Opinion, the Air and Soil are to be regarded where the Brewing is performed •, fince the Air affefts all Things it can come ar, whether Animal, Vegetable^ or Mineral, as may be proved from many Inftances : In the Marlhes oi Kc7it and EJJ'.Xy the Air there is generally fo infedli- ous, by Means oi thofelow, veafy, boggy Grounds, that feldom a Perfon efcapes an Ague one Time or other, whether Natives or Aliens, and is often fatally known to fome of the Londoners^ and others who merrily and nimbly travel down to the IQes o'i Gr.^.m 3.nd Sbeppy for a valuable Harveil, but in a Month's Time they generally return thro* the Village of Shcrne with another Mien. There is alfo a little Moor in Hertford/hire, thro' which a Water runs that frequently gives the Pajfant Horfes that drink of it the Colic or Gripes, by Means of the aluminous fliarp Particles of its Earth •, its Air is alfo ib bad, as hus obhged fevcral to remove from its Situa- tion for their Healths : The Dominion of the Air is iikewife fo poweri'ul over Vegetables, that what will grow in one Place will not in another, as is plain from the Beech and black Cherry Tree, that refufe the Vale of Ayl^firiirs\ the' on fome Hills there, yet will thrive in the Ch:l:crn y6 A Vhilofo^hk ill Account for Brewing Ckiltern or hilly Country : So the Limes andotherTrees about London are a!I generally black-barked, while thole in the Country are moft of them of a Silver White. Water is alfo fo far under the Inflcence of the Air and Soil, as makes many excellent for Brewing when others are as bad. In Rivers, that run thro* boggy Places, the Sullage or Wafhings of fuch Soils are generally un- wholefome as the Nature of fuch Ground is j anti fo the Water becomes intedled by that and the Effluvia or Vapours that accompany fuch Water : So Ponds are- furely good or bad, as they are under too much Cover, or fupplied by nafty Drains, or as they (land fituated or expofed to good and bad Airs. Thus the Well-wa- cers by Confcquence Ihare in the good or bad Effecfls of fuch Soils that they run through, and the very Surface of the Earth, by which fuch Waters are {train- ed, is furely endowed with the Quality of the Air in which it lies ; which brings me to my intended Purpofe, to prove that Water drawn out of a Chalky or Fire-ltone Well, which is fuuated under a dry, fweet, loamy Soil, in a fine pure Air, and that is perfedly ioh, muil excel moft if not all other Well- waters for the Purpofe in Brewing. The Worts alfo, that are rooted in fuch an Air, in Courfe partake of its nitrous Benefits, as being much expofed there- to in the high Backs or Coolers that contain them. In my own Grounds I have Chalks under Clays and Loams ; but, as the latter is better than the former, fo the Water proves more foft and whole- ibme under one than the other : Hence then may be obfervcd the contrary Qiiality of thofe harfh curd- ing Well-waters that many drink of in their Malt- Liquors, withoutconfidering their ill Effecfls, which are juftly condemned by this able Author as unfit to be made \j(t: of in Brewing 05loher Beer. The Boiling a few Hops in the firft Water is good, but they mud be ilraintd through a Sieve before the Water is put into the Malt -, and to check its Heat •A'ith cold Liqujr, or to let it (land to cool fome Time, flrong Oclober Beer, 77 Time, is a right Method, left it fcalds and Jocks up the Pores of the Malt, wliich would then yield a thick Wort, to the End of the Brewing, and never be good Diink. His putting Hops into the Under-back, is an ex-» cellent Contrivance to prevent Foxing, as I have al-» ready hinted. The quick Boiling of the Wort is of no lefs Ser-. vice, and that the fmalJer Wort fliould be boiled lon- ger, than the ftrong, is good Judgnicnt, becaufe, the ftronger the Wort, the fooner the Spirits fly away, and the Wafte is of more Confequence ; befides, if the firft Wort was to be boiled too long, it would obtaia fo thick a Body, as to prevent, in a great Meafure, its Fining hereafter fo foon in the Barrel, while the fmaller Sort will evaporate its more watry Parts, and thereby be brought into a thicker Confiftence, which is perfedlly neceflary in thin Worts j and in this Ar- ticle lies fo much the Skill of a Brewer, that fome will make a longer Length than ordinary from the Goods for fmall Beer, to fliorten it afterwards in the Copper by Length of Boiling ; and this Way of con- fuming it is the more natural, becaufe the remaining Part will be better ciired. The Laying Worts thin is a mofl: necelTary Pre- caution •, for this is one Way to preveni: their Runnmg ^to Cohefions and Foxing, the Want of which Knov/-^ ledge and Care has undoubtedly been the Occafion of great LofiTes in Brewing •, for, when Worts are taint- ed in any confiderable Degree, they will be ropy ir^ Time and unfit for the human Body, as being un- wholefome as well as unpleafant. So likev/ife is his Item of great Importance, when he advifes to drav/ the Worts off fine out of the Backs or Coolers, and leave the Faces or Sediments behind, by Reafon, as he fays, they are the Caufe of thofe two detefted Qualities in Malt-Liquors, Stalenefs and Foulnefs, two Properties that ought to employ the greateft Care in Brewers to prevent j for it is certain tlief^ Sediment! 78 A Thilofophkiil Account for Brewing SedJmert? are a Compofirion of rhe very v.-orft: Part or the Malt, Hops, and YeafV, and, while they are in the Barrel, wijl fy tlnfture and impregnate the JDrirk with' their infanous and iinplealjnt Nature, that its Drip.kerg T7ill be fure to participate thereof mere or Icfs as they have lain together a longer or a (honer Time. To" have then a Malt-Liquor balfamicand mild, the \Vort« cannot be run oft too fine from the Cooler?, nor well fermented too flow; that there may be a Medium kept,' in both the Salt and Sulphur, that all fenr: ' ' '?Jt- Drinks abc\!nd with; and herein, as he ; .,53 great Part of the Art of Brewing. He fays truly well, that a little Yerifr at flrft fnc-uid be put to the "\Vort, that it may qr.ietly work by De- grees, afid not be violently forced into a high Fermen- tation ;■ for tTien by Courfe the Salt and Sulphur will be too violently agitated into fuch an Excefs and Difagrcc- ment of Parts, that will break their Unity into irre- gular Com motion? j and caufe the Drink to be fbon dale and harfh. But, if if (hould be too backward and "V'0!k too moderately, tht-n Whipping rhe Ycafl tv.o or three Times into it will be of fome Service to open the Body of the B?er ; for, as he obferves, if Drink has not a due Ferm.entation, it will not be fine, ckan^ nor light/ His Advice to draw the Drink out of the Tun by t Cock at fuch a Diflance from the Bottom is right ; be- caufe that Room will bcil keep the Fscis frorft being difl-urbed as the Drink is drav/ing off, and leaving them behind •, bur, for puttirg them afterwar " - the Malt for fm.ail Beer, I do not hold it cc: . : . :: witii good Brewing, by Rea^n in this Sediment there are many Particles of the Ye?.(l, that confeque' ' ''! caule a fmall Fermentation in the Liquor ar. and be a Means to fpoil rather than make eood fmaii Beer. What he' fays of filling 17^ the Calk with :f Refervd 6f the fame Drink, and not vr-jih that which has once Vcrrked cut, i? paft Difpute jiifl and right. Jlyong October Been 7^ And fo is what he fays of (lopping up the Veil*! dole alter the Fermentation is over j but that it is bed' to brew all ftrong Beer in O^ohcr, I mult here take Leave to diffent from the Tenet, becaufe there Is Room for feveral Objections in Relation to the Sorr of Miilt and Cellar, which as 1 have before explained, I (hall fay the lefs here. As he obferves Care fhould be taken in the Spring, to unftop the Vent, left the warm Weather caufefuch a Fermentation as may burft the Cafk, and alfo in S^p- t ember ^ that it be firft tried by Pegging if the Drink is fine, v.'ell-tafted, and the Hop rotted ; and then,. \\ his Way is liked beft, bring the reft into a tranfparenr Finenefs j for Clearnefs in Malt -Liquors, as I faid be- fore, and here repeat it again, is a moft agreeable Qna- lity that every Man ought to enjoy for his Health ^?ii London, but fcr Tiventy Yfars paft has refv.ied hi the Cc*'titry. ' P A R T II. The Third Edition, Correfled. LONDON : Printed for Thomas Astley, at the Rof- in St. PnnCs Church-Yard. MDCCXLIV. [Price Or.e Shilling.] (8?) THE PREFACE. 5 // :s certain that Malt-Liquors^ abcve '■^l^^iS^^^^ ^«y ^^^^^ •^'^^^•^j ^^ through the mo^ /'/|J5'|i~ig^,l Digeftions^ and are therefore more Uahh general^ and thereon fo much depei the Health cf the Body, I think tt calls for our greatefi Study and application, to detect the com- mon Errors^ and to lay down fuch plain ^ eafy^ and effica- cious Rules and Direoiions, as may tend to bring about fuch an Amendment in the Pra5tice of. Breiuing, and Management of Malt -Liquors, that *ive may enjoy whole- fonicr and plcafantcr Drink of this Kind, than hereto- fore, by eflablijJjing it upon the Bafts of a ?nore Jufi and natural Rationale. THEREFO RE, this being premi fed, I have, in .;/)• former Work, endeavoured to lend my helping Hani, to cfj'etl this fo much dcjired and wifJocd for End, as the It^iantity of my Sheets would permit : But this being a Science more extenftve, and capable of Improvement, than the Generality of Mankind arc appr eh enjive of {it-ho too inuch content themfelves in following the Errors cf their Predecefjors) I have here, in this Second Part, enlarged oh "fo'me of my former Heads, as I Judged mojt neceffary ; and likewife added and difcujfed fuch new Matter, as might conduce woji to the Improvement of this ylriy and the Un- G 'i deceiving 84 The P R E F A C E. dccehing of fucb^ ivho^ through Ignorance or Inierejl, fuf- fer tbemfehes to perfiji in their Errors. TFHEN a Perfon is about to hre-jj Malt-Drink^ it zvouJd not he amifs to put the following^ or fane fucb-like 7ia!ura!y ^^ere to himfelf^ What am I going to do, or^ Jl'l:at is my Int edition in this Procedure ? *l'is certainly to procure a fine, pure, and light Vinous Liquor, as free from any terrene^ clammy ^ or other heterogeneous Parti^ ties as may be, BUT hoiv the prefent ufual Maftagement by long Mafh- ings, long Boiling of the Hop, either under or over Co5iicn of the Wort, "jioknt repeated Beatings in of the ^eafl. Mixing injurious Ingredients in the Drink ; the prejudicial (though commcn) UJe of Clay, &c. I fay, ho'-jj thefe do anf-wer the Purpcfe aforefaid, in affording a pure, light, whokfome, and Vinous Dri)ik, I fhall learae to the De- termination of all fuch as zeill but make life of their Reafon. AND icere People to csnfider the true Nature of Yeafl or Barm (that, 7totzvitbj}andi?ig it is fo necejfary and ufcful an Ingredient, if rightly and judicieufly ma~ Tuiged, yet is it certain) that it contains very inimical and pcrnicirus Properties, they would never pra^life thofe vio- lent, long, and repeated unnatural Beatings in of it into the Drink, luhich cannot but be attended ivith many ill and mifchievoUi Effe^s, notwithjlanding the common fpecious Pretences in its Behalf. IVhicb I have in my former, as well as in the following Sheets (I hope) fully confuted, 4md made appear. BUT farther, to i;lufirate and evince the Truth of fny Ajfertions, I cannot here omit the Cafe of a Perfon, whofe Father, being a Tchacccn'Jl in London, fent his Son amcng bis Cufiomers, at, and about Stamford w L,in- colniliirc, where be fell into Drinking fuch ^antities of $bur^eajly Ali^ as madf hint dijira^ed, andfo be remain- €d^ The P R E F x\ C F. 83 ed, fill his ohjiiijate Dijlemper yielded to the ivell adapted Medicines of an ingenious Phyjician^ 'who^ after fome Months Keeping him in his Houfe^ about thirty Miles from London, at lafi brought him to his Senfes again. ANOTHER Infiance of the ill Properties of Tcafi were demonflrated in the following Experiment {which 1 had from an ingenious and learned Gentleman^ who was an Eye-witnefs of its Veracity) viz. That fome Slices of Bread were put into ah out two ^larts of Teafi^ which an hungry Dog licked up for the Sake of the Bread \ the Con- fequence was this^ the Dog died in a very little Time after ^ being very much fwelled^ as it had been with a Dropfy : THEREFORE^ I muji neceffarily join with thofe judicious Gentlemen, who are of Opinion, that the Drink- ing of yeajiy Malt-Eiquors, whether nezv or flale, is the chief Can fe of thofe too frequent fatal Difeafes, the Drop- fy, Stone, &:c, among us ; for, if Malt-Drink be hard or Jiale, in many Conjlitutions, it is manifejlly apt to gene^ rate fabulous Concretions, not only in the urinary PaJJages, but in other Parts of the Body ; and it is evident, that it receives this Stalenefs or Acidity chiefly from the Teafl^ which the Think is impregnated with, as it ferves for a Lee for the Liquor to feed on -, juft as if we were to put any ^lantity of an unwholefomebrui fed Herb or Root into a Cajk of Drink, we might reafonahly expeEl the Liquor to be tinctured by it, and to be endued with its ill ^.alities : So that it plainly appears how very neceffary it is {if we would enjoy whole fome and palatable Malt -Drink) to free it as much as poffihle from that dejlru5live Acid. I HAVE likewife, in this fecond Treat ife, farther en- larged on the great Ufe of artificial Compofttions, or Lees, and particularly reco7nmended thofe mofi excellent whole- fome Balls (metitioned in Page ^^ of my former Part) which have defervedly gained fuch a Repute, and which are fo highly neceffary and ufeful for all Keeping Malt- Drinks e^ecially, whether Pale, Amber, or Brown, to have G ? a':cays 26 The P R-E FACE. fJivays in ther,!^ as vothing can contribute more to the'if Fining, Feeding, and Prefervaticn, in a rr.ild and found State, and are perf^of Antidotes to the ill ^alitics of the Ye aft y Faces, &c. Like-wife of fucb a curing and i'mproving Nature that, h: their fole Ufe, I have even recovered da- tiiaged or pricked Brink and Cyder, and will anfiver irt JFifics. JNOTHER too common Misfortune of cur having un-jvholcfo7ne and ill-tajled Beers and Ales (efpecially in ■11' arm IFeather) is, by '■j:hat is conunonly called Foxingy cr more properly from a Putrcfaofion they are liable to,. in pajfing through their feveral Managements, the Caufe, Frcvcntion, and cfficlnal Cure of which grand Evily I have here freely explained and communicated ; 'with fe- veral ether Matters of great Importance, which, duly attended to, will ccnlributc, not only to the Eftablifcing the Brewery upon a better Footing, but manifejlly augment' the Health, Pleasure, and Profit, of the Sub^. jC'ff in gineral. .M. C II A P, (8;) CHAP. I. Of fever at Errors and Abufes committed in mahing Barley and Wheat Malts. ALT, like many other Artificials, iS moft genuine, when it is neareft to its O- riginal Nature ; and that is fo, when it is of a white or paJe Amber Colour, as the B:irley receives the fame from the Earth ; for, if it is otherways, it is occafioned by fome Violence done to its Nature j as when it is over-ripe, or wafhed by Rains to a great Degree after it is mowed, or by its being heated too much in the Mow : So likewife is it in Malt, whofe true Tindure and Colour proceeds from its fine Spirits, and effential Vertues ; for, when the Colour is changed in making, the Vertues of it are alfo •, that gives the Drink a different Nature, occafioned by fome Violences done to the Spirits, and fine Properties of the Malt, by the fierce Spirits, and hot Vapours of the Fire, that change its mild Qualities into their own fiery Na- ture •, which makes it plain, that all Digellion is moft natural, that preferves its true Colour moft in- tire ; fo that the high-coloured Brown Malt is parch- ed, and brought, by the Potency of tiic Fire, into a State very remote from that Purity, which the true made pale or light Amber-coloured Malt enjoys ; from whence is produced the high Blood -coloured Ales and Beers^ that many ignorant Perfons cry up and admire as a Vertue or good Quality. But to be more particular on diis Subje6l of Malts, I fhall re- cite the Opinion of two Phyficians that have appear- ed in Print : One fays, " The Contrary is to *' be underftogd, and nothing in Malt is a greater G 4 " Vice ^B Of [ever /il Errors ^nd Ahi'.fcs commhteJ " Vice or Evil, and the Drink made thereof, togc- " ther with its long Boiling v;ith Hops, does fel- " dom fail to wound the Health of the Drinkers '* thereof; its natural Operation in the Body, is to " heat the Blood, deftroying Appetite, obftrucls the *' Stomach, lending grcfs Fumes into the Head, dulls *' the tine pure Spirits, hinders the free Circulation of •' the Blood, by ftagnating the Humours, and, in *' the choleric and melancholy Complexion, gene- " rates the Stone, Gravel, Gout, and Confumpti- *' on : This Sort of Drink is alfo very injurious to '* Women, efpecially fuch as are with Child, or *« give Suck.'* The other, who is a more late Writer, and one of the greateft Reputation, fays, •' That Brown Malt makes a Drink much lefs viU *' cid than the Pale, and fitter to pafs the feveral '• Strainers of the Body •, but what is very flrong of «' it, may be ufed in Excefs, enough to bring on fe- *' veral Inconveniencies of Health ; though a finglc •' Debauch v/ith it much more eafily wears off, than *' one occafioncd by Drink made fi'om Pale Malt :'* The fame Author further enlari^es, and fays, • *' That Pale Malt has certainly moft of the Grain ** in it, as being flendereft dry*d, and is therefore ** moll nourifhing ; but alfo for that very Rcafon re- <* quires a ilrong Conftitution fufHciently to digefl •' it. Thole, who drink much of it, are generally " flcak and fat in the Bloom of their Age ; but if «' they are not luddenly cut off by Fevers, as they ge- •' nerally are, they fall very early into a dirtemper- •' ed old Age, and hardly fupport the Burden of «* Life, with the Retinue of Deafes." Hence it appears, that the Pale and Brown Malts are Ex- treams, one being too flack, and the other too high dried •, which made the former Perfon write, that all Extreams vvere a Degeneracy from the Nature of true Arrbcr Malt, made by a mild and gradual Opera- 'tion ; for then it would not be lb apt to fend dulling, 'grcfs, thick Fumes and Vapours into the Head, nor to in making Barley and Wheat Malts. 89 to heat the Blood, or obftrud the PalTages, efpecially it Diink, made from fiich Malt, was of a middle Strength, and iifed before it was ftale ; then it would dcferve the firft Place of all fermented Malt Liquors, and be the beft againfl the Generation of the Stone, Gravel, and Gout. The fecond Error is, that, though Amber Malts are tmly the beft of all others, yet, in the making of them, there is often a great Abufe committed by fe- veral of its Makers, and that by an unnatural Dry- ing of it on the Kiln, which is done out of a cove- tous Deiire of drying a great deal of Malt at once, in order to fave Fire, Time, and Labour : To do this, they put it feven, ten, or twelve Inches thick on the Kiln ; which never fails damaging the Malt ; for, the thicker it lies, the ftronger the Fire muft be kept, which will be apt to burn that which is next the Hair-Cloth, whilfl that, which is uppermoil, is neither hot nor cold, and thereby are the fweet fpiri- tuous Parts flattened ; for, notwithflanding all the Diligence that can be ufed, there is no Drying it e- qually, becaufe the Thicknefs thereof will force it to fend damp excrcmentitious Vapours, v/hich Effluvia confcquently re-enter fuch Malt, wounding and fuffo- cating the finer Vertucs and fweet Qualities, which gives an ill Tafte to the Malt, and the Drink made thereof: Befides, it makes but little Drink, and that not good, nor wholefome : And, if flrong Drink is made thereof, its evil Juices are more perceptible by heating the Body, and ftupifying the Senfes by its grofs, heavy Fumes, which renders fuch Malt a great Ene- my to Nature •, for fure it is, that every Fault, commit- ted in the making of it, affedls the Drink more or lefs ; which has begot an Opinion, that there is hardly one Bufhel in four rightly made throughout the Nation ; and this is chiefly the Reafon there are fo many bad Sorts of Beers and Ales : Whereas, formerly, they ufed to be lb careful to let the Malt lie only three, four, or five Inches thick on the Kiln at mofl, with a con- 90 Of fever jI Errors ana Abnfes committed a conflant Fire, not too fierce, and yet indifferent brifk, which preferves the Spirit and Lite of the Malt; for it may as well be too ftrong, as too weak ; when too weak, it flattens and dulls tiie fpirituoiis fweet Qualities ; and, when too ilrong, it fires and Magnates tliem. The third Error is in drying Malts. They are apt to be tainted by the Smoke, through the Care- lefnefs, Covetoiifnefs, or Unfkilfulnefs of the Ma- ker. For Smoke, as a learned Pen defines it, is a ftupifying, keen Fume or Vapour, full of dark fulphu- reous Excrements, "call forth by the Fire, contain- ing a grofs Humidity, and fiery fharp Qualities, ve- ry pernicious to Health, as it proceeds from the poi- fonous Juices of the Coal, SVood, ^c. For Fire dii'ides and feparates the Form.s and Properties of Nature ; it is an Excrement all People defire to a-* void, as being prejudicial to the fine volatile Spi- rits, and therefore offcnfive to the Eyes, where the natural Spirits have their PafTage ; for which Caufe Smoke docs firil offend the Eyes, or any other ftu- pifying Steam, inv/ardly or outwardly ; wherefore, when any fmoky Drinks or Meats are feparated in the Stomach, the Fume or Vapour thereof naturally afcends to the Plead, and is very offenfive to Nature, efpecially the Eyes (as Coal or Wood Smoke does) for it contains two pernicious Qualities, a fulfomc Bitter, and a flrong Afbringent. Therefore all the Care pofnble muft be taken that it is fmoaked as lit- tle as can be ; for that Smoke helps to advance the dull, heavy, reddifh Colour in Drink, which fhews the Excellency of the late Invention of drying Malt with Coak or Culm : And alfo the pernicious Prac- tice of drying with Wood, Furz, or Fern, ^c. which yield a moft difagreeable Smoke ; yet muft it pals through the-feveral Kernels of the Malt, and thereby impregnate them with its bitter, fulfomc, un- wholefome Qualities ; v.hich docs not a little raife my D-teftation and Abhorrence of that common 3 Error in inahn^ Barley and Wheat Malts. 91 Error and Impofition on the Ignorance of the Peo- ple J and the more when I confider the great Quan- tities of fuch Malt, that are annually conllimed in fome Parts of the Weft of England^ and fome other populous Cities and Places, in their Rutt-Beers and Ales, notwithftanding the fmall Difference of Charge that there is between drying with Coak, Culm, and Straw, and with Wood, Furz, Fern, Peat, and Stub- ble, befides the great Inconveniency of the Wood- fire, that cannot be fo foon checked nor extinguifli- ed as others are, which cxpofes the Malt to a Damage accordingly. The fourth Error is a very knavifh, fubtle one, indeed ; and that is what tempts fome Maltfters to fuffer the Barley but to half fpire, fhoot or fprout, on the Floor, in order to lave Time, Labour and Charge ; and then fuch Malt will have a third, fourth, fifth, or fixth Part Barley in it, which confc- quently mull: deceive its Brewer; for the Barley Part will never yield its Goodnefs like that which is malted, and {o the Drink becomes in a great Mea- fure fpoiled. The fifth Error is, what is called in the Cant of a villainous Maltfter, DreJJiitg of Malt^ but, honeftly explained, it is no other than a Bite on the Buyer, and is thus managed: Before the Malt is carried out to anfwer its Sample or Boyce, a Man takes a Garden-Pot, and with it fprinkles Water over the Out-fide of a Heap ; then with a Shovel he turns it, and does the like, and fo on till he thinks it enough. Thus he plumps and fwells the Male Kernels, that to the Buyer feem bigger than the common Sort, and contain more Flour than the fmaller ones can : But this Artifice carries three Reafons with it : One is to forward its Sale, the other to enhance the Price, and the other to fill the Bufliel with fewer Corns. The Truth of which v/ould plainly appear, if fuch Malt was afterward to be kept in a Heap 3 Month, tv/o, or three ; for, in that 92 OrfivsrjJ Errors andAhufes convnltted^ &:c. that Time, it would grow mully, or matt together, and very likely to breed thole devouring Infects called IVhooIs. The fixth Error and Abufc, is o%%'ing to the Care- lefnefs of the Maltller, who either himfelf, or by fufFering others with their Shoes to tread on many of the Corns of the Male while they lie working on the Floor, which is otcen attended with ill Confe- quences •, for, by bruifing the Kernels, there immedi- ately commences the Growth of a Canker, that will fhew itklf in a Bunch, turn green, and perhaps one of them may infeft fix found ones, and more, if the Misfortune happens to be in the Month of Marcby Ap'i'ih and Jiiay •, by which Means a great deal of Drink has fuffered in its Tafte, and proved un- wholefome to the Drinker. For this Reafon a careful Maltlter will put on a Pair of Shoes made of an old Hat ; and indeed, if is a Pity the Excifeman is not obliged to do fo too ; and then, in my Opinion, there would be lefs Damage done by dirty hard Shoes in the Mak-houfe •, for as he walks between the Heaps, fometimes for near twenty Yards together, there com- monly lie many loofe Corns that are unavoidable to the Tread, and thefe confequently muft be bruifed end cankered, to the great Prejudice ot the Maltfter, and more to the Drinker of Liquor made from fuch unwholefome Kernels, So likewife have I Reafon to write againft the carelefs Turner of the Malt, who often, I may fay, is guilty of doing the like Da- mage to the Malt by his Shovel, when it is employed in the Movements of the feveral Heaps, where it nc- ceflarily breaks and bruifes many of the Kernels, by jobbing it in amongft them, and fcraping along the JF'loor. But thefe arc but few in Comparifon of the many others that are incident to Barley and Malt. CHAP. Of Wheat-Malt. 93 C H x\ P. II. 0/ WHEAT-MALT. WHEAT, as it is the moft excellent Grain of all others, and as fuch appointed by the Crea- tor for the Noiirifhment of the human Body as an Eatable, has tempted my Pen to publifh alio its fine Quality in producing a good Drink, that no other Grain whatfoever can equalife for its peculiar Ver- tues ; which has furprifed me to fee that Wheat-Malt fnould be negle(5led, though this Grain has been fold in our Markets at three Shillings j5fr Bufhel, a few Years ago, for three Years together, and only Barley and Oat-Malt in Reputation : Whereas this at three I believe, I may venture to aver, is upon a Par with. Barley at two Shillings, «ind Oats at one Shilling and Six-pence per Bufhel for making of Malt, and far beyond both for making flrong Beer -, alio parti- cularly for that famous and 'nutritious Liquor Mum, that has for fome Years paft been made by the Ger- mans and others, to the juft Reproach of the EngliJIj^ who, thinking thcmfelves compleatly furnifhed by Barley and Oat-Malt Liquors, have fupinely neglecled the Improvement of the bell of all others, and that is Drink that might be made from this delicate Grain, Wheat, for the following Reafons, viz. First then, the Flour of W^lieat is much finer than that of Barley ; and, the finer the Flour, the finer the Drink -, fo alio is the Bread made of the one and the other, that bears very diftant Proportions of Goodncls : The Wheat eats fmooth, mellow, fweet, light, and nourifhing ; when the Barley cats rough, coarfe, moift, heavy, and is fcouring: Wheat-Malt alfo differs much from Barley-Malt ; for the former, if well made, will return a pleafant, brifk, nourifhing, wholefome Ale and Beer ; while Barley- Male is apt to make a more heavy. 94 0/ Wheat-Malt. heavy, fcorbutic, and lefs nourifhing Liquor i be- caufe, • Secondly, This Whcat-Mtilt is more natural to the human Nature, as it is made from the Staff of Life, provided it is not too high dried, and the Goodnels burnt away to pleafe the Fancy with a high coloured Prink, and fo lofe the pureft Sub- flance of the Malt according to the Proverb : I do not care how white my Bread is, nor how brown my Drink is.-— —But this Proverb was firft on Foot, before the Mct'iod of making Pale Malt was known : . Alfo if this Sort of Malt is made from impure Wheat, then good Diink mufc not be expedtcd from }t ; for, fuch as the Malt is, fuch will be the Drink i as for Example : In a cheap Time of Wheat, and in a dear Time of Barky, which fomctimes happens, it has been the Pradice of a certain Brewer (I have been told) to buy up the fmutty Wheat, at a very low Rate for making Malt ; becaufc, when Wheat is thus damnified, there are few that care to make Bread with it, unlefs it be in a dear Time : But, when fuch Grain is malted, it is lefs perceived in Keeping Butt-Beers, than in Bread : Befides, in malt- ing, the black or fmutty Part of the Kernel is better loft than in the Wheat-Mil! ; for here the Working of it on the Floor ^^nd the Fire of the lyihi cure that in a great Meafure which the Stone cannot, be- caufc the good and the bad Parts are mixed and ground togetlicr ; when, in malting, they are better feparated and cured, yet not wholly difcharged from the Tindlure of the. Smut, which is the bad Part of fuch Wheat-Kernel. Thirdly, It has been experienced that the Bugdale, cr any other coarfe Wheat, will make good Malt and Drink, which may be a valuable Opportunity to many, becaufe this Sort of Wheat groves only, on fome Ground, and in fome Countries where others cannot be conveniently had, as in many Places of the North J and alfo on four Grounds in the South, this Of Wheat-Malt, 95 this Wheat will bell grow, and be a furer Crop than any other Sort ; nor will it be damaged by Blights and Wets, when others are, by Realbn of its great put-guards, its Beards. This Sort of Wheat alfo is fold confiderably cheaper in the Markets than any other, as being of a coarfer Nature than the reft for making of Bread, but little inferior in Goodnefs for making of Malt, v/hich gives an advantageous Op- portunity, to a Perfon that thinks fit to make Malt of it, to enjoy its Ale or Beer at a low Price. Fourthly, This Wheat- Malt has an admirable Quality in it, that no other has, and that is, the Drink of it will never be windy, which is a pernici- ous Quality inherent to moft other Liquors, and is very unwholefome in Barley and other Malt-Drinks ; but this, whether in Barrel, or Bottle, and kept ever fo long, will always be free from that mifchicvous Etfeft. Fifthly, The Goodnefs of this Malt difcovers it- k\^ in making more potent Ale and Beer, than any- other Sort can ; for if eight Bufhels are allowed to a Hoglhead, and fuch Liquor be made too free with, at only nine Months Age, it will be very apt to intoxi- cate, but with lefs Prejudice to the Health of the Drinker, than any of thefe unwholefome Barley- Malt-Liquors, whofe Bodies are too commonly loaded with large Qiiantities of that pernicious Acid, Yeaft. Sixthly, This Malt is bell made when it is ma^ naged by the Workman with Carefulnefs and La- bour, foaked in good Water, and to have its due Time in the Ciftern, Couch, and Kiln. This is the main Art of making Malt •, becaufe, where it is worked too faft, and too hot, fuch Malt will cer- tainly fail anfwering our Expedation. And fo it will if the Wheat by Wets has firfl grown in the Field after Reaping, or heated too much in the Mow •, for then this, as well as Barley Malt, is very apt to rot in the Couch \ and when it is laid on the Kiln to dry, it mull be fpread thin, and have a leifure Fire ; lOtherways this Malt can never be well made, which reminds 96 0/ Wheat-Malt. reminds me of an Inn-keeper's Anfwer, fwho brewed his own Drink) when I afked him the Reafon, why his Drink was fo bad ? He rcphed, That it was the Fault of the Maltfrer, who would not allow the Malt a due Time on the Floor nor Kiln. And fo it is fare enough with too many of them, who, to fave Time, Labour, and Charge, run off the Male too fail to be well made : But, if you will have Wheat-Malt in a right Condition, it mud have a due Time on the Floor, that it may fpire gradually, and a fiow Fire in the Kiln, that its flowery Part may be fofr and in full Body : Then its fine fpirituous Balfamic Qua- lities will be preferved in the Malt, and be com- municated to the Drink, whereby it will anfwer thofe Ends that I have here propofed. In fhort, the Ale or ftrong Beer m.ade with Wheat-Malt is thought by many that have proved it to be the very belt of all Liquors. Of Water for Breiving Whcit-Malt. This Element is particularly to be regarded as it affects Brewing •, becaufe there is no m.aking of good Drink without good Watqt be the Malt ever fo kind in itfelf-, nay, it is oFiuch Confequence with Regard to our Diet, that, as an eminent Phyfician has lately obferv'ed, we cannot be too inquifitive into its Nature and Difference ; nor too follicitous and nice in our Choice of it ; and therefore charges the Inha- bitants of our great City with a grofs Neglect in this Refpeft, for chufing of flagnating impure Clay W^ell-water for brewing of B^er, and making other Drinks. 0/ Brezving Wheat-Malt. The Art of Brewing well, next to good Malf; Water, and Hops is certainly of great Confequence ; becaufe, let a Perfon have all thefe in their full Per- fection, yet he may eafily Spoil and marr all, if he docs Of Wheat-Malr. 97 docs not undcrfl-and the true Method of making them into Ales and Beers; and for this Reafcn it too often happens amongll thofe that cafually hit on the right \Vay at one Time, and mifs it another, to lay the Fault on the Malt, Water, or Hops, in Extenuation of their own Ignorance ; when, at the fame Time, they are the fole Caufe of the Misfortune for "Want of due Judgment in this ufeful Science: I fliall therefore here make it plain to mean Capacities, how they may obtain good Drink from good Ingredients. And, firil, I will fuppofe my Copper to hold thir- ty-fix Gallons, which is a Size fufficient for an ordi- nary Family, and that I am to brew fix Bufhels of Wheat-malt, for making aHogfhead of good Family- Ale ; for which Purpofe I have agoodfoft W'aterfrom a Chalk or Stone-well, or clear Water from a River, Rock, Pond, or from Ram : A Copper, full of this, I heat as faft as I can under the Cover of a Peck of the hully Part of the Malt, or of Bran, which will ex- pedite its Heat, and clear the Water; fo that it may be fkimmed off for the Hogs, or put into the Mafli- tub with the Water when it is ready to boil or jufl broke : Then either let it lie *cill the Vapour is fpent, fo that you may fee your Face in it, or, as foon as the hot W^ater is put into the Tub, put a Pail or two of cold into It, which will temper it at once, and keep the Spirit of the Water from evaporating: Then im- mediately put five of the fix Bufliels of Malt into the Tub by Degrees, flirring it with a Paddl- or Oar juft to keep it from balling and no more. When this is done, fpread the Referved Biifhel all over the refl, and let it remain fo two or three Hours. Thus not only the Spirit of the Water is preferved, but likcwife that of the Malt, which will furely greatly improve the Drink, by giving it a fine Hauguft, or a true TinAure of the Malt : Then turn the Cock a- bout half Way, and receive three or four Hand-bowls full of the thick Parr, and return it over the Malt, and fo continue 'till it runs perfedlly fine ; for on this PI depends 58 Of Wheat-Malt. depends very mach the obtaining of clear Drink in the Barrel -, and therefore the nice Brewer will fpend it off as fmall as a Straw, and let it run into the Under-back or Tub on three or four Handfuls of Hops ; and, when four or five Gallons are thus run off, lade over three Hand- bowls or Gallons of boiling Water on the Malt, and immediately put as much cold Water into the Copper to lupply their Place, which will be at the full Heat again by the Time the laft are difcharged, and fo continue lading over hot, and filling the Copper with as much cold Water, *till a Copper of the firfl: Wort is run off, which mull be fet by for fome Time in a large clean Tub too, and it will take no Damage ; for the Strength of the Malt and a few more Hops will pre^- ferve it found. Then proceed and put over another full Copper of fcalding Water by rhree Hand-bowls at a Time on the Goods, free of any cold Water *till all is expended ; which, v/hen done, put this fecond Wort into the Copper by itfelf, and boil it away brifl^ly for Half an Hour ; then put in a Pound of loofe Hops, and boil it again Half an Hour more; by which Time I will fuppofe the Wort to be broke enough. But, to be more certain in this material Point, you may, as foon as the Wort begins to boil, put in a Pound of Hops in one or two canvas or other coarfe Linnen Bags, and boil them only Half an Hour as fad as can well be done, when they m^ufl be taken out ; and the Wort kept boiling on, *till the Particles, which will be very fmall at firft, become larger and fome ragged ; then it- is truly boiled enough, and muft dirccftly be put in- to the Backs or Cooling-tubs to lie thin, not above four or fix Inches thick. A s foon as the fecond Wort is out of the Copper, put in the firil, and boil it away in the fame Manner, and with the fame Quantity of frefh Hops, a-^ you did the laft, taking Care to keep back the loofe Hops that were firft put in to preferve it while in the Tub, and, when the Particles are ragged, difpenfe it into the Coolers. Thu^ Of Wheat-Malt. i^g Thus you will give both the Worts and the Hops their thoroiigli Boihng in the Copper, and thereby en- joy their fine floury and i})irituous Parts, and avoid their grofs, unwholcfome, ard phlegmatic Ones; for, unlefs they have their due Cure here, the Drink can never be right clear and good in the Barrel. But ob- ferve, that The lecond Wort will never break fo foon as the firfl: ; and even that will be fooner or later, according to the Nature of the Male, Water, &c. which is the Reafon that a limited Time of boiling muft not be trufted altogether to, for a true Indication of the Wort*s being enough -, and therefore it is *neceflary to make a right Judgment of it, by viewing a little of the Wort now and then in a Hand-bowl, 'till it appears as I have before mentioned. I KNEW a fkilful Brewer that never flopped his Cock after it was once fet a running, *till he had all his firll and fecond Worts run off; which has this excellent Conveniency in it, that the Goods or Grains have then. no Power to four or taint the Wort by its ftanding on them ; a Misfortune that has fpoiled many Thoufands of Barrels of Drink, brewed after the old Fafhion : And when he had thus flopped his Cock, and mafh- ed up the Grains with fuch a Quantity of cold Wa- ter, as he thought fit for his fmall Beer, he let it fiand altogether an Hour in cold Water, and fome- thing lefs in hot, before he drawed it off; then would boil it Plaif an Hour with fome frefli Hops, and an Hour after that by itfelf-, for fmall Beer Wort mult not be expected to break at all. But by fome a Cover is madcUfe of, while the Wa- ter is heating or boiling in the Copper, and by many while the Malt lies liquored in the Malh-vat, that the Steam or Vapour may not evaporate. I alfo folicit your Care, on Account of the Wort's breaking in Boiling, which you may likely perceive, if you flack your Fire in Half or three Quarters of an Hour ; and then, if the Hops are all funk, the Wort appears H 2 clear' lOO Of the good and b.jJ dezT like Sack at Top, and the frr.all Particles play about like Knits -, then let it boil a little longer, and they will be as big as Lice with Rags or Fle\\-s about them ; that are fiire Signs of the Wort's being boiled to the Height •, and this will fooner happen, the more furious you boil it ; but, if you boil it much longer it only waftes, and rather hurts it •, nor will it work fo well in the Vat, nor fine thoroughly in the Calk -, becaufe then it will obtain a more vifcous Body ; for as it comes out of the Copper, in fuch a Drgree of Finenefs, it will come out of the Barrel, But obferve, that pale Malts will not break fo loon as Brown, nor the fecond Wort fo foon as the firft, and fmall Wort not at all. CHAP. III. Cf th-e good and bad Froperties of the Hop. I Have here undertaken to write of one of the moil fimplc and pureft of Vegetables, and yet, perhaps, the moft abufedof any other, both in its Ufc and Cha- racter. The pureft, I fay, becaufe of the many fine odoriferous, aromatic Spirits that the Hop is indued with, as appears by the Senfe of Smelling on their being rubbed and held to the Nofe, and which are ea- fily communicated to any Liquid, as thefe Spirits have their Refidence moftly in the ourw-ard Parts of the Hop, and are fo tender, that they are not to be retain- ed without being rammed and bagged to prevent the Air*s Attraftion, and the Efcape that their fine Spi- rits are always ready to make : And for this Reafon it is, that new Hops arc fo preferable to Old •, becaufe, notwithftanding all the Art that can be ufed, yet with Time will their fubtle Spirits be expended in feme De- gree, and diminilbed in their Verrue as they lie in the Big. But when this floury pure Part of the Hop is llngly Froperties of the Hop, loi fingly and rightly obtained and incorporated with Ale, or B.er, it then adminifters a mod balfamic, opening, and penetratingQMality to the Bodyof Man, that, the Virtuoro*s in Phylic declare, will powerfully purge by Urine. And therefore are a fpecial Remedy a- gainft breeding the Stone, as well as a great Strength- ener to the Stomach by its aromatic bitter Quality ; and, by its difcutient and aperitive Nature, good in all Obi; rucft ions of the Vifcera, and particularly of the Liver and Kidneys. It is this noble Property that gives the Ale and B.-er a fine Flavour, and caufes that fmooth Guft and pleafant Ta(le to the Palate, which, after a proper Age in the Malt-liquor, every Drinker enjoys both in Mouth and Body, and is the true homogenial Quality created for the Service of Man ; and not only in the Hop, but in all other Kinds of Vegetables ; to preferve which, the Curious make their Raifm and other Wines, only by infufing their tender Ingredients in hot Water, as knowing that Boiling would extrafl their worfe Part, and evaporate their better : As is alfo plain in exprefied Vegetables, particularly the Apple, whofe firil ftrong fpirituous Juice, or Running from the Prcfs, exceeds, for 1 afte and Health, the weak grofs Parts of the fecond ; and for this Rea- fon it is that Wormwood, Broom, Century, Tanzy, Sage, Cirduus, or any other bitter Herbs, ought to be firfl dried, and then not fuffered to infufe above a Quarter or Half an Flour at mod in Wort ; for in thefc there arc harlh, earthy, auftere Particles that are very ready to be emitted, and the warm Wort will quickly bring forth thofe worfe Parts that will devour, futfocatc, and deftroy, the fine fpirituous Vef- tues, and cleanfing Properties, and then fuch Drink be- comes of a hard, harlh, aftringent Nature, apt to ob- flru6b the Stomach, and fend Fumes and Vapours to the Head, heating ;he Body and Blood too violently. And thus it is with the Flop when imprudently ufed ; therefore the common Way of infufing and decofling Herbs, a long Time, is iniurious to Health. As, for H 3 Example^ 1C2 Of the good ami baJ Example, formerly they put a Quantity of Worm- wood into their Butt-beer, and there let it lie infufing, or rather rotting, four or Hx Month?, till all the Drink is drawn, whereby the opening, penetrating, bnfk, fine Spirits of fuch Vegetables are totally de- ilroyed, and in their Room the Beer is impregnated with their terrene and lalinc Parts, which contain harfh, bitter, churlilh, and inimical Properties. For this Rtalon, fays a Fhyfician, fuch common Worm- wood-beer does not only hurt, but by p.'grces weakens the natural Heat of the Stomach, and fends heavy, dull Vapours into the Head, and fo prejvidiccth the Eyes. Tiie Plop alfo, befidcs its fine volatile fpiri- tuous Part, which is readily extracted by a gentle warm Infufion, and is a moH agreeable v/holefome Bitter, has likewife an innate, grofs, terrene and falinc Parr, which is thoroughly communicated to the Liquor by long Ccclion or Scccpinv and is a hot, very acrid, unwhokfome, and difagreeable Bitter, yet is deemed, by the undifcerning Vulgar a good Property. In- deed, ftrong and fierce it is, but fo far from b-i-ing a Vertue to the human Body, that it certainly is injurious and deitruclive to it, in breeding the Stone and other Difeafes. Hence it is, that all Drinks, efpecially the flrong ftale Sorts, that have the Hops boiled in them two or more Hours, ftrike the Palate with a harlh, roi,igh, unpleafanr, bitter Taflc ; and yet it was but very lately that I happened to be in a Brew- houfe at Lo-ndon^ where they wetted about thirty Quar- ters of Malt 4 Week, that the Mafter prefented mc with a Tankard of his flrong Beer, applauding it at the fame Time for having fix Pounds of Hops boiled two Hours in each Hogfhcad i which is perfeftly he- terogeneous to the true Management of the H.-^p, though he ignorantly extolled his Skill in a bad Acr tion j for, both in the Hop and all other Vegetable?, it is but loft Labour to boil or infufe them, beyond their firll pure Sp'rit. Therefore boiling the Hop af- ter>Yards is not only fuperfiuuusj but injurious, and fcrves properties of the Hop. I05 {brves only to raife and induce thofe acrid, bitter, and noxious Particles that fo greatly damage the Drink ; yet were never intended for the Ufe of Man, as being hurtful to his Nature, when unduly ftparated from its better and light Parts. How much tiien does the ig- norant Man abufe his Health, when his whole Drink has this fecond and worfe Part of the Hop boiled in it ! Alas ! I cannot help being concerned for my FeJ- Jow-creature, and pity his fupine Negligence in not regarding any Hints of this Nature, when it has been told him, becaufe ill Cuftoms have greater Power over a Man than Law or Nature, and nothing but a long Pra(5lice will convince the unlearned and obfti- nate Man. But, to prove my Afiertion plainer, let any one take a Pot of Beer and Ale, and, while it is warming, ftir in it two or three Sprigs of Wormwood, then take it our, and let it drip into the Drink, and he will find it prefently bittered with the true fine Flavour and Spirit of the Herb : By all which, I think, I have fufficiently made appear, that the good Part of the Hop conduces to Health, while the bad Part deprives a Per- fon of it. And fo in moft other Vegetables there are, furcly, healthy and unwholefome Parrs, that mud be managed accordingly, to enjoy the one and to avoid the other. I COME now to treatof the Ufeof the Hop, as it re- lates to Brewing. This fine Vegetable, therefore, I can now affirm, has at laft obtained ajuft Reputation in fome Parts of the Nation, under the due Notion of its good and bad Properties, by the Gentleman and Tradefman. As to tiiC firft, I know feveral that have been fo nice in its Ufe, that they allow but Half an Hours Boiling the Wort and Hop for 05lobcr Beer, as the common Brewer (I am told) docs his Dorchejier, as well as feveral Tradefmen that I am acquainted with : And one Gentleman, more careful than all the reft, is faid to boil both, only a Quarter of an Hour, but, in my humble Opinion, they are none of them right yet 5 for, though the Hop by Half an Hour's Boil- H 4 ing 1 04 Of ije good aiu had ing in Wheat cr Birlcy-malt Wort, has its fiiil Time allowed it, I think the Wort has net ; and therefore the fcveral Bcei-s that I have tafted, of fcveral Per- fons brewing this Way, all of them, to my Judg- ment, were rather too fharp, which I impute to the Under-boiling ot the Wort, as not having its due Cure in B::i!ing, that naturally renders it in feme Degree fo with Age, notwithftanding the Hop*s Power •, for, if it has not it-^ Cure in the Copper, how fhould it in the barrel ? Boiling being appointed for the firfl Digc-fbion of the W^ort, and that will certainly be defi- cient, if the cohefive Parts of the foft W^ort are not broke and hardened j then it will anfwer two great Ends, 'vix. Firll, when the W'ort is fo much boiled (which commonly is in about an Hour) that it curdles and breaks into large Particles, it will be capable tho- roughly to fettle in the Barrel, without which it can never be truly fine, nor healthful, but conlcquently will be the Caufe of Gravel, Stone, and Cholic in fome Conftitutions -, for that the ropy, tenacious Parts of the Woit are not communicated, feparated, and difcharged, fufficient to make its true Fo'ces, till it has its mature Boiling. Secondly, by this Cure of Boiling, the Wort is divided and hardened, confifL- jng of numbejiels individual Particjcs, which gives a greater Power to the Yeafl by P'crmentation, to make an eafy Difcharge of their excrementitious Parts, and fo is more able to refifl: Eagernefs and Pu- trefaftion ; witnefs the Wort that is brewed for mak- ing, what is vulgarly called, Vinegar^ which being neither boiied nor hopped, but only fermented, will in a very few. Days Time make this Aleager or Vi- negar, if itis-fet in the Sun, or by a Fire. It is true, indeed,, that the Bitternefs of the Hop does naturally hold the fweet Body and volatile Spirits, and as it were captivate them, being their mighty Defender againft thofe keen Properties, that otherwife would advance and devour the fweet mild Qualities. But then, as I take it, this Power of the Hop is confined only Properties of the Hop. 105 only to the State and Condition the Beer is in, when firft put into the Barrel ; and therefore if fuch Drink is turned in any imperfeft undigefted State, for Wane of its right Boihng, it will not be improved by the Hop beyond its original Nature. Now, that both the Wort and the Hop may have their due Cure, in the Copper as well as the Barrel, boil the Wort by itfelf H.ilf an Hour, and then rub the Hops well, and put them into the Wort, either loofe, or in a Bag or two, and boil all together briOc- ly, till the Wort breaks, as I faid before ; then drain it into the Coolers very fliallow. The Quantity of Hops on this Account for* Kilderkin of Otlober Beer fliould be, at lealV, three Pounds, to be tapped at nine or twelve Months End, according as the Drink is mel- lov/ed and the Hop rotted, and fo for Ale in Propor- tion to the Strength ot the Wort, and the Time it is to be kept, '^o pleafe my own Palate, I boil two Pounds of Hops in a Hocrfhead of mild Ale, the lafl: Hilt Hour, and find it anfwers extremely well, tapped at about fix Weeks End, without Regard to the hot Seafons or Bloflbm-time in brewing it, as being under no Apprehenfion of Mifcarriage, provided my Malt, Water, Hops, Yeaflr, and Conveniences are all in due Order. But, to be fafe in this Management, you may put a little Wort (Ibmewhat cooled) upon the Plops, before they are put into the Copper, to prevent what we call fcalding them •, and then the Hops will emit their Vertue more free, fooner, and regular, than when their Vertue is locked up in them by the fiery Heat of the boihng Wort, there being alio a refinous and clam- my Nature in the Hop, which is befl opened and di- vided by a previous gentle Heat •, or, when /ou have boiled one Parcel of Hops in a Bag Half an Hour, as I faid before, you may rake them out, and boil fuch another Quantity of frefh Hops till the Wort breaks j and thus a fmall Bag may be uled in a little Copper, which may not fo well agree with a large VefTel. CHAP. 1C9 Of the 'Mature y Vrevention^ and Cure of CHAP. IV. Of the Ktiture^ Vrevention, and Cure of lainled foxed Utenfils and Malt-Liquors. THIS is a moft necefiary Article in Brewing, and and one of them that has been the leaft taken Notice of by Authors, although of the utmoft Im- portance ; becaufe, by this Evil, there have been ma- ny thoufands Barrels of ftrong and fmall Drink fpoil- ed, both by common and private Brewers, who gene- rally feem more wanting in this Knowledge, tiian of any other Branch of Brewing ; and therefore, if my Pen can be fervicpable to the Public, in reme- dying this grand Misforaine, 1 fhall account it a valua- ble Opportunity of making known what I have learned and experienced in this Affair, in order to prevent thofe great Quantities of diftempered Beers, Ales, and other Liquors from coming into the World ior the Future, as have been for many Years pafl, to the great Damage of the human Body; becaufe when thefe Drinks are thus tainted, they can never be made thoroughly found and fine in the Barrel, but will re- main always in a naufeous, unhealthy, thick Condi- tion, and be offcnfive to the Tafle and Stomach ; which undoubtedly will contribute to the Breeding of Difeafes, and that by Reafon the Misfortune confifh firft in the tenacious Thicknefs or Ropinefs of the Prink, and the evil ftinking Scent that arifes there- from, which has brought it under the Denomina- tion of being fcxedy and, indeed, is juflly deferving of that or a worfe Comparifon. Now to account for this Difafler, it is generally allowed to proceed from Six Caufes : Firjl^ From the Naftinefs of the Utenfils. SeccTidly^ By the Filth and Corrupdon of the Water. Thirdly, By taking the Liquors in wrong J^eap. Fourthly^ ^y the Muilincfs or other Damage ' ^ " in t^inteJfoxeJVtenCih ^/jJ Malt-Liquors. 107 in Malt. Fifthly^ By the Wort's lying too thick in the Coolers. Sixthly^ By letting them too hot into the Tun, or fermenting them while they are lb. By all which, or by any one of thefe Ways, may this abo- minable Sicknefs in Beer or Ale be bred, as new Milk is loon turned and fpoiled when put into unclean Pans ; for this, like Wort, is of a pure Nature, and there- fore the leafl: Naftinefs is, in fome Degree, prejudicial to them, becaufe all Dirt, Sullige, and Fur, that is Jeft in the Crevices, and on the Sides of the Tubs and Utenfils, contain in them a certain Acidity, that, like Rennet in Milk, fours and turns the Wort, more or Jefs, from its thin, pure, loofe Parts, into a foetid^ {linking, treacle Confiftence, which commonly remains in it^ the lafb, and will rather increafe than decreafe ; {o that fuch Beer or Ale can never be made tmly fweet again by the Art of Man ; but, as fuch, will taint and poifon the Coolers, Tuns, and Barrels in which it lies, for I have known it fo predominant, that it has not been got out for a Week or more together, to the great Prejudice of both Seller and Buyer. And fometimes I have heard of a whole Guile together of ftrong Drink having been turned down the Kennel, as not fitting fwhen the Taint is in a great Degreej to be carried to a Cuftomer's Houfe. But, to cure this horrid Mif- fortune, fome are fo filly, among the private Brewers, to walh their Tubs or Coolers with only boiling Wa- ter, as thinking it the readied Way to fcald it ou^ j but, in Truth, it is fcalding it in ; for boiling Wa- ter does only drive farther back into the Wood a cer- tain four, fullbme Quality that the former Wort \t\t behind, and v/hich the Wood of the Coolers or Tuns has fucked in, the Humidity or fweet Qiiality that the. Wood receives from the Wort prefently turning four, very fharp, and keen, efpecially in the hot Sealbn of the Year; fo that, when the frefli new Wort comes into fuch Coolers and Tuns, it does moft eagerly and pow- erfully attrad and draw forth that lurking, keen, fc^ur. Quality that the Wood has imbibed and retained-; which ic8 Of the 'Nature, Prevention, ami Cure of which will occafion the Whole to become fomctimcs only pricked, or juft fainted, and hardly perceivable to the Palate •, but at other Times, when the B^cr or Ale is infcclcd very much, it is inluffcrable both to Nofe and Palate ; and then luch Drink will loon be four. And this is one great Realbn why fuch Qn entities of Malt-liquors tafte fo mawkiih, raw, a:id loon decay. And I myfclf, about twenty Years ago, had no other Knowledge to extirpate and drive out this Enemy, than to fcrub the Backs and Tuns with only Coa'-afhes and cold Water ; whereas in Truth, the Difeafe lies farther in the Wood than many imagine, and therefore is not to be got rid of very quickly, by fuch a palliative Cure. No, the Remedy mud be according to the Difeafe, for, in the Bot#m of all Backs, Tuns, and cooling Tubs, there are Joints, down-right Pegs, or Dole-pins, which often receive and harbour the tainted Wort and Drink, and which are mollly imperceptible to the Eyes. It is in thefc, I fay, that the Diftcmper chiefly lies, and damages the fucceeding Worts ; for thefe Pins and Pegs are fre- quently fwcll'.d by Wets, and dried again by the Air, and fo are the fcveral Joint?, whereby they firfl receive, and then hold fuch corrupted Worts. Now as there is the Depth of an Inch or two in many of the great ones, it muft be fuppofcd, that a hally fcrubbing their fuperficial Part, with only Coal-alhes and Water, is not foon capable of routing fuch a potent Enemy, whofe nafty venomous Acidity and poifonous Nature lurk in the mofl fubtle, difficult Places of the Backs, Tuns, and Tubs. Therefore fome will put Stone-lime over good Part of their Bottoms, and Water over that, to lie two or three Days and flack, in order to burn the Taint away, which may do fome Good. But then, as the Water and Lime acquire a plaiftic Body, it becomes too thick to enter into the clofc Joints, and about the Peg?, as a thinner Body can, and therefore, I fhall prefcribe, I think, a much better Way, and that is : Take a Parcel of Wood-afhes, made tainteJ faxeJ UtenCils ^n^ Malt-Liquors. 109 made from Afli, if they can be got, bccaufe thty are the whiteft, fweetell, and flrongefl (but any other may do) and boil them in Water to a ftrong Lye or Lee j the hquid Part of which lay over the Bottom of the Back, Tun, or Tub, fcalding hot for fomc Time, that it may have an Opportunity to foak and penetrate into the Joints and Peg-holes ; then with a Broom fcrub the Sides and other Parts of them. This will be an effeflual Cure each Time it is ufed, if it is thoroughly done, becaufe of the great Quan- tities of learching fixed Salts,l3erides Sulphur, that is contained in the Afhes, which are contrary to the Nature of this Difeafe, and will prove a true Antidote ; and if the Coolers, Tuns, or Tubs, are after each Brewing wafhed and fcrubbed out with cold Water, and then with this fcalding Lye, it will prevent and cure this Malignity better than Lime, Wormwood, or moft other Methods -, for it has been found, that a Lye-tub, though generally neglected as the worll amongft the reft for a Cooler, has really proved the fweeteft and fafeft of any for that Purpofe, provided there be no Soap mixed in it ; if there is, it will fure- ly fox it. Of what Confequence then mufl: the Knowledge and Cure of this Evil be to thofe, that, through mere Ig- norance and Obftinacy, have brewed for feveral Months, ray, I believe I may fay Years, in tainted Ucenfils, "without fo much as a Jealoufy of the Misfortune they have a(5lually laboured under. It is true, their Drink is fometimes better, and fometimes worfe, becaufe they are not always under the lame Degree of Taint, but are never thoroughly found j yet, becaufe their Back, Tuns, or Tubs are not rankly damaged, all goes off under the Suppofition, that it will be bet- ter next Time, which has been the true Reafon that many home-brewed Ale-houfe Liquors have juftly bore the Name of bad Drink, and yet the Brewer ib ignorant as not able to account for it. I ONC« lIO Ofihs 'Eature^ Trevention^ andOireof^ Szc, I ONCE knew a Perfon that had only a Hogfhead Copper in London, and entered himfelf at the Exciie- Ofiice a common Brewer, that he might have one in the Score allowed him free of Duty, fo at a Lofs, that he had a conflant Fox in his Utenfils for two or three Months together, little or more, and which muft have terminated in his great Lofs, had he not had the good Fortune to be a Partner in a great Brew-houfe. I AL?o knew a Country-vidhialler that brewed two or three Times a Week, conftantly foxed in his Tubs, and Barrels*, but that v;as more than lie knew him- felf, or would know ; yet, by his putting a great deal of Malt in his Drink, and the Ignorance of the Drin- kers, this unfkiltul Brewer went on, and had his Share, amongtl others that better deferved. Another Way to cure foxed or tainted Utenfils is, to take Bay-falt, and put it into your Coolers, Tuns, or Tubs, and drew fome on their wet Sides; then upon that fcalding Water, with which when they arc well foaked, fcrub them very well. This Sale is allov/ed to be flronger and fliarpcr than the common Salt, and as fuch will penetrate and enter into the minuteft Joints and Pores of the Wood, where it will eat in, and eradicate the nafty venomous Particles of the corrupted Taint, and make a greater Cure at one Application, than Aihes and cold Water will at feveral; fo that Brewers, great or fmall, need have no Apprehenfions of being damaged a fccond Time, by the fucceeding Worts or Drinks, if they will make a dueUfe of the Rules in this and my firll Book, and of this famous Receipt that has often been tried and approved of, for anfwering this Purpofe, by fcveral eminent Brewers. This Salt, which is of a Lot moid Nature, is that with which they make their Camp-cellars, by mixing it with Clay, to keep their Wine and other Liquors in •, this Salt, being only the Sca-falt Water candied or coagulated by the Sun, will prcftrve the Body of the Clay a long Time m Of Working or Ferment'mg Malt-Liquors, in in a State of Humidity, and fo prevent its Hardening and Cracking, whereby the Liquor, contained under its Cover, will be in a frefli cold Condition in the hotteft Seafons, as I have hinted in my firft Part, for making Pots of Clay with it to (top Vefiels. Again, befides the Infedlion that lies in the Backs or Cool- ers, Tubs, or Tuns, it often extends itielf, by tainting thelnfides of the leaden Pipes and brafs Cocks, througli ■which the Wort is conveyed into the Working- vat, or Tun, and there will lie and do Damage to the fucceed- ing Worts, if not extirpated here alfo. To do which put fome of the fame Bay-falt into the Mouth of the leaden Pipe, and pour fcalding Water on the fame, and let it lie and foak fome Time, and you will find it efFe6lually eradicate all Damage out of the fame. O- thers will wet the Bottom and Sides of Tuns, and ftrew the Bay-falt all about to it, and let it lie *till next Brewing and foak. CHAP. V. 0/ Working or Fer?nenting Malt-Liquors. IN my firft Part, I think, I have fufHciently dete6led the Male-praclice of beating or tliv/acking theYeaft into Malt-drinks : But as this vile Pra61ice has got too much Footing at this Time in the World, to be foon exploded, I have thought it necelTary to rcfume this Subjed-, and to fay, that all. violent Fermenta- tions are unnatural to Malt-Iiquors; becaufe, by any fu- rious Workings, the fharp earthy Particles are irritat- ed and brought into Agitation, which fhould by no Means be ftirred up, by Reafon they fpend and de- llroy the pure, fine, fweet Spirits, and confequently caufe the Beer or Ale to become ftale or vapid the fooner. But many are fo far from thinking this an Exfrream, that tliey promote it with all their Power, I and 1 12 O/jrorhing and Fermefitifif^ Milt-Liquors. and force and beat the Yeaft into the Body of the Drink for a confiderable Time together, with repeat- ed Mixtures •, which, as I have already obferved, is generally done out of a wicked avaricious End, to make fix or feven Bufliels of Malt go as far as eight or nine •, and therefore it is a great Pity there is not a Penalty infiifted by Law on this Practice, as well as there is for iifmg MolofTc.s, in a Brew-houfe. For, if the Truth was known, I believe the greateft Evil is on the Side of this deftruflive modifn extraordinary Incorporation of the Yeait with the Beer, and all (in my Opinion) for the Sake of thus rapacioufly im- pregnating the Salt and Sulphur (two fiery Qualities) with the Liquor, that it may attack the Brain witli its volatile Potency, and fo impofe a Credulity on the ignorant Man, that it is the pure Vertue and Strength of the Malt-, and thereby it has induced many a poor Man, that works hard for his Shilling, or eighteen Pence a Day, to return the following one, for a Hair of the fame Dog, to the Impoverifliment of his necelTitous Family, as I have feen it often done in the Country •, and, as my Difcourfe has had fomc Effc<5l this Way, I hope my Pen will have a great deal more, towards the Suppreflion of an Evil, utterly un- known to our prudent Forefathers, but thoroughly pernicious to many in our Time. For it is plain, that this ill forccable IJfage in Malt-liquors, by beat- ing the Yeaft into them, clogs and detriments the fine penetrating Particles -, fo that, in this Sort of Fer- mentation, the grofs excrementitious Matter cannot feparate from the finer Part?, by which Means it will retain a ftrong, grofs, fulfome Swcctnefs ; which, in- ft-ead of being avoided as a very great Enemy to the Health of Man, m.any of the vulgar People admire, and count it good and nourifhing ; when, in Truth, fuch Liquor fails not to fur, foul, and obflrud: tlie Stomach and PafTages fending back dark, dulling Fumes, and Vapours into tlic Head, and alfo gene- rates an hard fabulous Matter in People fubjecb to the Of WorVing or Fermenting Malt-Li^uors. 115 .tl)e Stone and Gr;u'cl ; therefore let both Men and Women refrain fuch Malt-Liquors, if they have any RefpeA to their own and Childrens H'alth. It is the Advice of an eminent Perfon in Know- ledge and Pradice this Way, that the lightefl Fer- mentation, or Working of Ales or Beers, is the moft conducive Way to Health j and that all heavy Fer- mentations are heterogeneous and unnatural to the Drink and Body of Man : For the* the common Way is to tun Drink, when it begins, to fall or ferment more gendy,; yet then it will come under a frefh Fer- mentation in the Barrel, that oftentimes caufes it to work again, as fierce as ever, which is apt to make ic fret and fpend itfclf ; for long or fierce; Working makes all Drink grow fharp and flale, fooner than when the Fermentation is moderate and regular : it will, indeed, in fuch Cafe become fine fomewhat fooner j becaufe the volatile Spirit, or fweet. Body,' Is wafted, or rather turned into Sharpnefs by too long and fierce Working : Therefore, thofe, that have a Mind to avoid thele Inconveniences, ought to tun or put up their Drink youngs as the Brewers call it 5 that is, before it hath fermented too much, viz. fo foon as the Drink works, it ought to be put into the VefTels, and you need not doubt but it will work fuf- ITciently. Nay, this Gentleman carries his Opinion further^ and fays^ when your Wort is thoroughly told,' mix your Yeafc well with it, and put it prefent- ly into ^the VefTel, and it will do extraordinary well in warm Weather ; and if in coki,- Allowance mufl be made accordmgly, by putting the Yeaft into it Blood- warm. But how contrary is this healthful Way ta the Praflice of many who load their Ales in parti- cnlat, with C^iantities of faline, liilphureous Yeaft ; and, that tl/eir Drink may have enough of it,' they fometirrtes make Additions- of frefh ParceJs in the Time of F-^rmentation. I once happened to be in ^ common Hrew-houfe, and faw a iqurvre Tun with jD'rink in it I'mdet 2* violent Fermentation,- wl.ich 114 O/' ^^orhn7 or Fermentinr Malt-Liqaors. induced me to afl< the Man how long it had been there : He told me from Friday to Tuffdny ; and tliat latterly he had been obliged to beat the Yeaft in it every two Hours to keep it down. At another's I faw feveral fqiiare Tuns that were about four and a half, or five Feet deep, that were fo built, as to admit of loole Frames of Boards fattened on all Sides into them, to allow for the great Rifings of their Heads of Yead, before they teat or v\'hifk*d them in, >vhich would be elevated fomctimes fe^'•eral Feet higher than the fixed Tun. Here was Adulteration with a Wimds ; here the fine Spirits of the Wort were entangled, imprifoned, and choaked, that (hould have been cherifhed, nouriflied, and digefted, with all the Moderation and Freedom pofliole, and in their Room the hot, fait, Brimilone Spirits of the Yeaft fubllitured and made predominant, to a hor- rid Degree of Degeneracy indeed. But according to the Proverb, One Man*s Miftake is another's Gain.-^ Remarks : — I cannot fny this Perfon is in- lirely right in advifing to tun the Drink fo young, as when it firft begins to work (anlefs it be Small- Beer) ; but when the Ale or Beer has been worked as cool as pofTlble, to Jet it have a Digeftion firil in the Tub or Tun ; and when it is arrived to a fine, curled, white Head, then to put it up as foon as can be done, is a good Way ; becaufe, it it does not thus ferment firft in the Tun, the Coldnels of the Cafk and Cellar, in Winter, would be apt to check and hinder it doing fo in the Barrel. But, as he was a Phyfician, he direAs this early Barreling up the Drink, to be the heahhieft Way of all others, and very likely it may be fo. But be fure never to fill up the X^d again with what has worked out. CHAP, Of. Recovering prick' d, Jlale^ 6cc, 115 CHAP. VI. Of Recovermg prkk\l^ ftdle^ and damaged Butt aijui other MAt-Dnnks^ I Was told by a credible Perfon, who was former- ly concerned^ with a great Brewer in Wejlminfiery that he made a Trial to recover fome Hale prick*d Butt-Beer, that was return'd by one of his Cuftomers, and began after this Manner : Firft, he ran off a Piece of ftrong Wort ; then he put Ibme frefh Malt on the Goods^ and over that the damaged Bti-er ; that he let ftand fome Tmie on the Goods and Malt : But, inftead of bettering it, it came off a Small-Beer to his great Surprize ; for, as he told the Story, the Rich robb*d the Poor ; becaufe the Goods abforb'd the ftrongeft Part of the Drink, and emitted only the fmaller Part, as white Loaves in an Oven, when mix'd with the brown Sort, will take from them-, but the Brown not from the White. A Second Caft\ Another Perfon, who wa* a Vifbualler in the Country, and brewed his own Drink, I perfonally tnew, that adled in fuch an Affair about four Years ago ; but after a different Manner. He firft boiled his Water, and put it over four Bufhels of Malt, by a Hand-bowl at a Time, as ufual ; and fo faon as a fmall Quantity of the firft Wort had run off juft to take away the loofe Flower of the Malt, he put over three Hand-bowls full of i\\t damaged Bi-er cold, and when it was all difcharged, he put over two Hand-bowls full of boiling Water, that alfo ran off without Hopping the Cock at all ; and fo on, a Parcel of the Stale-Beer, and another of hot Water, 'till all the Strength of the Malt was thus wafhed out : And thus he fervcd another four Bufhels of 1 2 Malt Ti6 Of Rtcover'nig prick* J^ ft*^^^-i ^"'^ damaged Malt 'till all his damaged prickM Stale- Beer was curM, and brought again into a mild pure State by Fer^ mentation, as at other Times. And is an excellent approved Way. Remcrh oH the ah'yvE-''jorittf*: Cafes, In thefe two Cafes the fmall Brewer appears to b? the grcateft Artill •, becaufe he improved his Dnnk, when the other was Ipoiled by Mifraanagement ; for it is well known, that llveral fpungy Bodies are, by their Make and Textures, proper for (training or refining Liquors -, and amongft others, a Body of Malt, confined in a Tun or Tub, will anlwer one lirich End and Purpofe, as is apparent by returning ^nd putting over leveral Hand-bowls full of the firft Running ot the Malt, which is commonly thick, in order to receive it back again thin and clear -, fo alfo will a flannel Bag, faftened about a Hoop, difchar^e foul Mait-Liquors as tranfparent almoll as Sack, and. which are ufed in all great Brew-houfes, tor Uraining the Dregs and Settlements kft in the Backs or Coolers after the Worts are run ofi^. In the great Brewer's Operation I conceive he committed th^fe Miftakes : Firft, by the Heat of the Goads, and the Beers lying amongft fhem an Hour or more, the agitating Parts of the Yeait cop.- tained in them were llirred up, and brought into i fmall Fermentation that difordered the whole Body of the Malt : The ftale Quality alfo of the Beer, I fuppofe, in fome Degree might conftringe and lock up tlie Pores of the Malt with its grofs and fharp Pro- perties, which caufed it to emit a thinner Body than it received : Whereas all flich Drink, put over the Goods, fliould be diredly run oflF with an open, fmalj, continual Stream -, that the Beer might have kfs Power to flay, aftringc, and ferment the Goods, and shereby better prevent the Retention that their liollow Grains rvaturally mak« of the grofs Part of any liquor. Secondly, Butt and other Mai t-Dr inks. 117 Sacondly, Here was an Oinifiion of pouring on fcalding Water after t'le Stale Drink was run off, in order to walli away the glutinous, grofs Parts that the Beer had left on the Goods, which was to have prepared it for the Reception of the next Lading over more Stale-Beer ; that the fmall Brewer very judicioufly did, and by his alrernate Additions of cold Stale-Beer, and fcalding Water, he each Time kept his Goods in right Order, fo as to prevent their being clogg'd with the heavy thick Parts of the Beer; and thus recovered his damasfcd Drink. But then in this Cafe I muft remark, that the fmall Brewer had the Advantage of the great one, in his Brewing of only four or eight Bufhels of Malt ; for here he could put over the feveral Parcels of S rale-Beer and Water at Pleafure, which the great one could not fo v/ell, by Reafon of his large Copper, Mafh-Tun, and limited Times of Brewing •, for, in this Affair, there is a great deal of Leifure required, to give Time to the Stale-Beer and Water to run off in a fmall Scream, that the Liquors may have the more Time to bring away with them the Goodnefs and Vertue of the Goods-, otherways the damaged Beer cannot have a perfedl Cure. And, if there is a Quantity of fuch Drink to be cured, it may be done by repeating the Brewings 'till all is over. But here may an Objedion arife, that fuch Drink may be thorough clear and fine j and that there is no Yeaft nor Foulncfs to caufe a Fermentation and clog the Goods. To this I anfwer, that all Drinks, that have pafifed a Fermentation and Digeflion by Yeaft, are tinftured and incorporated with it ; and tho* the Prink is aged, yet will the. Effeds of the Yeaft re- main in its Body in fome Degree, and caufe fuch a Fermentation, as may be perceived by the thick Froth of Malt-Liquors, when only warmed over the Fire for prefent Drinking. But admit there was not the ieaft Yeaft in the Drink, yet fuch ftrong Malt- Liquor has a m'^cb grofler Body, tho' ever fo fine, than Wa- I 3 t^r i 1 1 8 Of Recovering prklzd^ f^de^ d\C. tcr ; and which confcquently will hinckr it a free Percolation through the fpungy clofe Grains, that like a Sieve will keep back the ilzy Part of the Beer, and tranfmit a thinner Liquor, as it happened in the great Brewer's Cafe. J Third JVay. Take three Pounds of Hops that have been boiled in a firft Wort only Half an Hour?, and, as loon as they are cold, put them into a Hoglliead of prick' \ or llale damaged Beer or Ale. Then take two Pounds of p-ire, foft, fat Ghalk •, break it fmall, and pUL It likewifc inco the Cafk ; and, if the D'ink is not too far gone, it will fetch it again into a fmooth, mellow, fine Condition. J Fourth Way Is done by mixing new Drink with the old ; but in this there is required a particular Management ^ for, if too much of the llale prick'd Drink is incorpo- rated with the new, it will not anfWer your Expeda- tion ; therefore obferve to order this in a due Propor- tion -, let there be one Gallon of fuch Stale-B:er mix*d with three Gallons of new at lead, that the latter may have the greater Power ; for it is by fuch fuperior Force, that the acid Hiarp Qualities of the Stale are over-come and reduced into the fmoother Nature of the New, and thus it will bring the whole Body of the Mixture under a new Fermentation, that will both clear, fine, and foftcn it : An Inftance of which I knew done in a Kilderkin that had about fix Gallons of Stale hard Beer a little prick'd. To this was put ten Gallons of New that work'd it well, and at fix Weeks End, when the Cafk was tapp'd, the Drink proved very clear and good CHAP. B The Receipt for Brewing Dorchefler-Beer. 119 CHAP. vir. The Receipt for Brewing Dorchefter-Beer. OIL the Water and let it ftand, till you can fee your Face in it ; then put your Malt in by Dc^grecs, and llir it; let it ftand two Hours; then leak on your Complement : Boil the Wort and Hops thirty Minutes ; cool it as foon as pofTible, ftirring it that the Bottoms may be mingled ; then let it in the Guile-Tun, 'till it gathers a Head, which mull be fkimmed off; then put in the Yeaft, and work it till the Head fall ; then tun it, keeping the Gafk filling up lb long as it will work. Remarks en the Pa?'ticulars of ibis Receipt. This Receipt came to my Hands from a Phyfi- cian, who has a Name for being curious in Malt- Liquors : However, I lliall make my Remarks on its Jkraiticulars, for the better Underftanding of the Na- ture of the Ingredients, and the feveral Methods here prefcribed for their Ufes. And firft, I am informed, that at Dorchejler they lie on a Chalk, which may af- ford a good or bad Water. If it is foit, and it will eafily lather, it then is excellent for this Ufe ; but, if it is hard, creeky, and curdling, it is as bad ; for Experience has proved, that aftringent or binding Waters are not agreeable, notwithftanding the com- mon Ufe they are put to in Brewing Malt-Drinks ; becaufe their hard Qualities will ftill remain in the Beer or Ale, and affedt the human Body accordingly : For tho* it has pafied feveral Digeftions in Brewing ; yet will not the mineral Nature of fuch Water be to- tally deftroyed, as is evident in the Tafte of Beers and Ales tinged by them, that will ftill conimunicate the bad Properties of fuch W^aters to the Palate and Body, after having lain manv Months in the Barrel : They ' I 4 alfo 1 20 Toe Receipt for Brewing D Jrchefler-B?cr. alio naturally give z fharpcr Taile, and induce Scale- nefs in Drink much fooner than the fotrer Sorts ; and if there are any unhealthy Qualities in thcrp, or in the Malt, Hops, or Yeafl, they are the fooner and fader fixed in the Body, as their aftringent binding Properties have more or lefs Power. It fays that the Water is boiled. — It is tnie, ac- cording to the old Way among the private B-ewers, this Method is followed : But by the more intelligible Sort, it is not ; but only fo m.uch heated as to be ready to boil, or at moll juft broke into Boiling ; for the longer it boil'^, the weaker it is, and the more unfit for Brewing ; becaufe the Spirits of the Water would evaporate away in the Steam, which ought as much as pofi"ible to be prevented ; and there- fore, in great Brew-houfes at London^ they are right in this Article of not boiling their hik Water or Li- quor to t':e Expence of its Spirit.*-, y/hich are tiTily "worthy of Conferv'ation as they tend to the Prefcrva- tion of the Drink, and giving it an agreeable brifk Flavour to the lafl:. Letting it ftand till you can fee your Face in it. ■ Is what I muft own is generally praclifed throughout the Country, as an Indication that the Water is in a true Temper to receive the Malt ; but in this aifo I cannot commend the Country Me- thod i for, if the Water did not fpend itfclf in the Copper by boiling, it will now in the Mafh-Tub, and there be deprived of its Natural Spirits in Steam, that here have an Evaporation for a Quarter or more of an Hour : But to be more particular in this Point, i cannot think but this Invention was firfl contrived to fupply the Ignorance of the Brewer, who indeed is by this Means under lefs Hazard of committing a Miftake, than if he was to do as the hondon Brewer does i who, inflead of flaying till the Water cools in the Copoer, lets in a Parcel of told Water diredly j gnd thereby brings all his Liquor into a Temper ac bnc€^ and fo prevents the Mifchief that boiling th'Q ' '" ' ' '' '' • ■ • - -^^^ef The Receipt for Brewing Dorchefler-Beer. 121 ^ater would do. But this is a Piece of Skill that every one is not Miifter of ; and to fuch the old Way is preferable. Then put your Malt in by Degrees, and flir it. — This has been fuch a random Dircdlion in Receipts of this Kind, that I never met with any Brewer in my Life, either great or fmali, that I ever heard difpute about this Matter, or ever miftruft there was any thing in it beyond common Management : But I am furc there is connderablc, as I have conftantly found by Experience, tho^ their Mouths are frequently full of djiallowing what is generally called a Pudding' Confifience in the Malt ; and that fuch a Misfortune is only brought to pafs by one particular Way, viz. by fcalding the Malt, which I own may be done : But I can now allure them, it may be done another Way, and that is, by malliing the Malt too long ; and then the Brewing is never truly natural where the Water is put over by the Hand-bowl, or what is called Lading over ; by reafon the Malt then will lie in To heavy and clofe a Body, that the hot Water can't have fo quick, free, and cafy a Circulation about all the Sides and Parts of the Malt, as when it lies loofer : And therefore, when the Malt is put in- to the Water, it fhould run but (lowly, and be ftirred as little as poffible -, I mean no more than needs muft to keep it from balling ; and then the Water will have free Accefs to all the light Body of the Malt. It is true, this moft ferviceable Nicety docs not affect the great Brewer in his large Qiiantities of Malt, or where the Water afcends through a falfe Bottom, and the great Oars are ufed feveral Times in a Brewing ; becaufe they don^t here lade over by Degrees, but mafh all at once. However, every one to their Con- ■yeniency and Mind 5 the Lading over by Degrees pleafes me bcft. Letting it fland two Hours. — This is foon faid aiid writ ; but there is more in the Matter tiian at firft feems : '^'he letting it ftand two Hours, is a ■ ' ' ' yc^ 12 2 The Receipt for Erezvinjr Dorchefler-Beer. very good Way to give the Water Time to enter the Pores of the broken Malt, and extra(5l its Vertuc : In this Refpe6l I approve the Country *s Method beyond that of the Brewer, who generally lets it ftand only one Hour •, but I like his Way bcil, that caps the Malt or Goods : That is, fo foon as the firfl: Mafh is done, he puts fome frclh Malt fprcad over it to keep the Spirits in, and prevent their Efcape in Steam, M'hich is ao excellent Way to give the Drink the true Flavour of the Malt ; tr.at it will be fure to do, if ic thus lies two or more H jurs under Cover. Leaking over. —Is what may be called putting over the Malt, at Times, many Hand-bowls of Water, tiiat it may run gradually oir", and wafh away the Flower of the Malt by a flow Degree, that the Vertue . of the Malt may be leifurcly extracted ; which is more natural, and much better, than by hafty Proceedings ; hut this I have laid enough to elfc where. P*oiL the Wort and Hops thirty Minutes.- This Article I would, if it was in my Power, reform . in the firfl Part, but not in the latter. I am very fenfible that the firfl Publication of the Hops true Nature, has done a great deal of Service in the World towards the Enjoyment of more wholefome Malt-Liquors than heretofore this Nation ufually enjoyed ; and I would contribute the btfl of my i^ower, tluit the Wort may have alfo its Cure as well as the Hop : And therefore I advife, that the Wort, inflead of being boiled Llalf an Hour, may be boiled briflvly *till it is broke enough *, which may cafily be done, if it boils but Half an Plour before :.he Hops arc i)Ut in, and then boil it longer widi the Hops in •, or put in the Hops at the firil Boiling of the W^ort in one or two Bags, and, after Half an . Hour, take them out, and boil the Wort on by itfelt : Thus both the one and the other will have their due J Cure : For, in my Opinion, it ought to be ellablifhed ,"/l«i a general Rule, that no frefli Hop ought to be Lgiled above thirty Minutes in Wort, nor the Wort boiled The Receipt for Bre^v'ing Dorcherter-Beer. 125 boiled lefs than till it breaks into large Particles ; for, if they are, I am fure the Liquor muft fuffer in fome Degree; firft by the nafty, earth, grofs Parts of the Hop ; and fecondly by the "Wort's being rav/, and not thoroughly digefted. Cool it as foon as pofTible. ■ This anfwers Na- ture's End in the beft Manner; for Wort can't be too cold to work, if it can be made to work at all : By this Temper it is, that the Wort is prevented fretting, and the fine Spirits of the Malt diffipated ; all -violent Fermentations being an Enemy to Nature, and are often the Ca'ufe of fudden Stalenefs and Sour- nefs -, for which Reafon Brewers dare not take the •fame Liberty in working of keeping Beers, as they do in the common Brown and Pale- Ales that are to be drunk diredly •, becaufe it would be in Effect for- cing of Nature beyond her genuine Motion, which is the beft Dictator, and proves hcrfelf moft improved, when (he is moft gradually managed and affifted ; and therefore the Art is fo to work all Malt-Liquors, that the Salt and Sulphur, with which they abound, be kept in a due Regularity. Stirring it that the Bottoms may be mingled.— This is very particular indeed, and contrary to the Practice of all London and Country Brewers that I ever knew : For in London the great Brewer takes great Care to leave the Dregs and Sediments behind in the long fixed Backs, and 'draw off their Worts from them as fine as poHlble, as thinking fuch grofs Faces would prejudice the Drink, efpecially the keeping Sorts : Indeed it muft be allow'd that foul Sediments, as they fabfide the Thicknefs of one, two or three Inches in a Butt, will become a Feed or Subfiftence to the Beer for fome Time ; but then let it be confi- dered, that, by putting all the Sediments into theCafk along with the Beer, the worft Part of all that is load- ed with the grofs earthy Salts and Sulphur of the Malt, Hops, and Yeaft, is here referved in the Beer to the laft J whofe harlh, earthy Qualities, being very unwholefome. 124 The Receipt for Breivhig Dorchcfler-Beer. iinwholefomc, will not fail to communicate their rou^h Properties to the Drink, and on Ciiange of Weather be very apt to difturb int Body of the Beer, and bring it under a Foulnefs and Stalencfs fooner than ordinary ; tor, as the Feed is, fuch will be the Nature of the Malt- Liquor, The greatefl Artifts, tliat have jiad a regular Learning in the Art of Trewing, z[\uyr that Drink, though it be ever fo fine, put into the Guile-Tun out of the Coolers, will carry with it into the Cafk fuch a Share of Matter, as will become fufficient Fd-ces for feeding the Brer fome Time, if there is Malt enough given it : But where that is doubted, and that the Drink may be further improved, any of the Compofitions, or rather the Balls, menti- oned in my firft Part, may be ufed, which I have ex- perienced to be excellent for this Purpole, and are of a much more prefcrvjng, fining, and wholefome Nature, than the foul natural Sediments of the Drink. Then fct it into the Guile-Tun till it gathers ^ Head, which muft be fkimm*d off,— It is very likely a Head will arife in the Guilc-Tunj where all the F^- ces are put in with ;hc Wort \ becaufe the Salt and Sulphur of the foul Dregs will give it a Sort of ihiall Fermentation, and caufe a Cream to appear in a Head, which '.e fays is beil fkimni'd off, and lb do I j for it is a Sort of Lxcrement that the Wort difcharges of itklf ; and, the lefs thfre is of fuch left in the Drink, the better it is. But I never like to fee Wore have a Cream on it before the Ycaft is put in \ for of- tentimes this is a Prefage of the Fox. Then put in the Ycail, and work it till the Heaci fail. This mufl: be done without all Doubt, and fliould be worked as cool as poffible ; and when it has got to a good Head, to beat the Yeaft in only once, and cleanfe it into tlie Vellcl, is the befl: Way of all others for keeping Beers. By this the Drink will have its Body fully opened with a due Fermentation, rlut is perfectly neceifary to make it fine, and drink clean TIjc Receipt for brewing Dorchefter^Beer. 1 25 clean and light. I knew three petty Brewers of three Minds in this RefpecSt. One faid. Draw off tlie Drink by a Cock placed fix Inches above the Bottom of the Tun or Tub, that the Sediments may be left behind.- A fecond faid, Do that and fkim off all the Yeaft befides. A third faid. Put Beer, Yeaft^ and Sv:diments all into a Barrel. Nov/ let us exa- ftilne which of the three was mod right. The firfl had, furely, a true Notion of the Matter; becaufe it is thefe F^ces, that would afterwards caufe a violent Fermentation in the Barrel, and bring on Acidity and Stalencfs in keeping Drinks : And to hinder their incorporating with the Beer, is the Way to have fine Drink. The fecond, that was for taking off Top and Bottom, declared himfelf more in the right than any of the three ; for that there would be Yeaft enough left in the Drink to caufe a Fermentation in the Bar- rel, notwithllanding the Top and Bottom are taken off before. But the third, I think, wholly in the Wrong, that would have all put into the Cafk; for then by Confequence there muft be a violent Fermen- tation excited,- while fuch Drink abounds with the Salt and Sulphur of its additional Yeaft, and Dregs of its own Body ; that are two Principles of fuch a ftiarp, ticry Nature, as are eafily put in Motion, even by the very Influence of the Weather ; and which is the Caufe that fuch Beers are fo frequently difturb- cd on its Changes, and become ftale, thiclv, and four in a little Time. THE^3' tun ir^ keeping the Cafk filling up, fo long as it will work. — A very good Way, indeed, and what is confonant to the bcft Management in Brew- ing ; and for that Purpofe fome of the Drink is kept out by Way of Referve for this Ufe, having a thick Head of Yeaft on it within about two or three Inches of the Top V which will greatly contribute towards keepi?^g in the Spirits of the Drink; for I think there cannot be too much Security taken for keeping Jn the Spirits of the Drink, which are conftantly up- ^ on 126 Th Receipt for Brezving Dorchefler-Beer. on the Wing, and ready to fly av.-ay upon all Occa-» fions •, and then liich Drinks will foon become vapid, ftale, and four. But there is a mod contrary Way pradifed by fome Publicans that I know ; and that is, when the Drink has done working, and the Yeaft duly rcttJed, there will be a thick Part and a thin Part ; now as to the thin Part, thele Sort of avari- cious People carefully run as clear off the Tub or Pan that it is catched in as pofTible, and return the lame into the Cafk, relcrving only the thick Part outi This is another horrid, naily, unwholcfome Part of Brewing, diat is worfe than what I have complained of before, of beating or thwacking the Yeaft into working Ale or Beer ; for this is the very Tindure or Qiiintcffcnce of that poifonous Excrement, and is fo oppofite to the found Nature of Drink, and the Health of the human Body, that in the firft it will immediately infeft the whole Cafk of Malt Liquor with its fulfome Taftc, and in the Drinker caufe a Squeamifhnefs or Sicknefs in the Stomach and Head for fome Time after, and often violent Cholics. But according to the Proverb, What the Eye never itts^ the Heart never rues ; for, were the ill Elfeds of fuch Liquor truly known, I don't fuppofe the very necef- fitous Man would take it into his Belly, that could pofiibly fatisfy Nature any other Way ; becaufe, in yery Truth, Drink thus poifonedy as I may in fome Meaflire call it, with the moft corrupt refufe Part of the Beer and Yeaft, is only fitting for the Hog- Tub, or which is much better, to be thrown down the Kennel ; for there it will do leaft Harm. Ie once happened as I was drinking at a Public Houfe in a Village, among other Difcourfe, the Brewer ve- ry fi-ankly ownM, he always took particular Care to kt the \ealt fettle after it had work'd out of the Bar- rel; and then poured off the ckar or drinky Part in- to his Vrfiel On this I told him fome of the per- nicious Confequencrs attending fuch Mixture. His Anf>Yer was, that truly he had paid Excife for it, and he The Receipt for Brezving Dorchefter-Beer. 127' lie could not afford to lofe it. This was only one I accidentally found out; but I do not in the lead douhr, but there are Thoufands in the Nation bcfides, that are guilty of this adulterous Part of Brewing ; and then it is no Wonder that Cholics, Stones, Gouts, Vapours, and Confumptions, ^c. are fo rife as they now are : Nay, the dead Droppings, or Leaking of the Tap, are put by feveral into a rcfei-ved Cailc to digefl and recover itfelf with Time, and then become faleable Drink j but this I likewife dcteft for its nafly, vapid, unhealthy Quality that it contrails in the open Tub, expoied fome Time to xht Air, and other incident Corruptions, which muft necellarily retain a filthy Nature, tho' confined two or three Months in a VefTel afterwards. And therefore I am incited to take Notice of the Hardfnip, that fuch Pub- lican Brewers lie under of being forced to pay Excife for fuch excrementitious Drink, and thereby tempt- ed to prejudice the Health of the ignorant Drinker, for the Sake of re-imburfing themfelves of the Duty, and which, I think, fhould be a moving Confidera- tion to an Officer to take Care of opprefling the Sub- ject with Overcharges in Gauging, that I remember too frequently happened to me, when I was coH" cerned in the Public Brewery. And as I thus write in Vindication of the Subjeft, I would neverthelefs be underilood, I am likewife a Votary for the very fame Juftice on Cafar^s Side, whofc Dues are equal- ly his Right; and therefore I fhall here infert the Copy of a Letter written by a common Brewer iii London^ which I found among his Papers after his Dc;ath, 'viz, Mr. • . THIS is to inform you, that about eighteen Years ago, I fet up the Trade of Brewing, and thought it not arrtifs to take all Advantages and Opportuni- ties, to enrich myfelf by it, in refped of the Duty ; but, after I had gone ort in this Error, God was pleaf- 3 cd, 128 The Riceipt for B>-£?7e;i«^ Dorchefler-Bcer. ed, after nvo Years Gain this Way, to lay a great Af- fliction upon me in rcfptd of my Health; and be- ing brought vtry near to the Grave in alJ outward Appearance, and being under the ApprehenGon of the awful Juftice of the Almighty, I took in Hand the Work of Examination more ferioufly ; and call- ing to Mind the Sins of my Child-hood and Youth, I proceeded to thofe of riper Years, and of my pre- fent Circumftances ; and tho* before I tliought it no Crime, to fave what I could of the t)uty, now Con- icience tells me that it was a Sin, and a very great one; becaufe it is not rendering to Qefar the Things that are C-fTar*s^ as our Saviour taught us to do ; and not doing to another, as I would he fliould do unto me. If I were the King or Governor,- I would not be willing to be defrauded of what 7*'as given me,- and becomes my Right by Law, (as this to King or Queen of this Realm is) ; and our Saviour that faid. Render to Cefar, hath in this taught us to be ju(t to our Governors, as well is our Equals, and pay Honour to whom Honour, Fear to whom Fear, CuP torn to whom Cuitom, and Tribute to whom Tribute is due. Thefe Things being now let in a clear Light, I was brought to a Hatred of this my beloved Sin of Gain, was made to refolve againft it, and have kept from the Pradtiec of it ever fince ; tho' you may be af- fured, it was as pleafing to me, as to yourlclf, be- fore I faw it to be a Sin ; but, feeing I went on in ic but two Years, I do account myfelr obliged to make Rellitution to the Government for it to die utmofl: Farthing. I fend this to admoniHi you to do the fame ; and tho* you fnay tfiiiik it a hard Taflc, yet it is no more than what I put myfeif under > for there can be no true Repentance without Reftitution^ where we have Ability to do it, as you and I have : And tho' you may fay it wilt amount to a great Sum^ it therefore calls the more ior the Payment of It ; and if it comes to" all you are worth, yet it is befc to irftore there iU-^oCten Gctds , fir what can it profit The Receipt fir Brewing Dorc/ie/!er-Beer. I2p you or me, if we gain the whole World, and iofe our own Souls ; and therefore my Advice to you is^ feeing you cannot reafonably expe then ftir it till ail the Malt is 1 wet i trfter the Shropfiiire Method, i q t wet ; then lift it into your MaHi-Tun, and fo pro- ceed till your wJiole Qiiantity of Malt is wetted ; then Jet it fland three or four Hours ; when you draw off, let it run from the Tap in a fmall Stream, fprinkhng tlie Top of your Maili once in three or tour Minutes with hot Water. By this Means you will not dif- turb the Sediment, and may make your Ale as (Irong or as fmall as you pleafe. In boiling obferve the Breaking, ^c. From the Coolers to the Working-vat, from thence to the Veffel, if^c. Remarks on the before written Receipt : This Gendeman, it is plain, intended out of an honefl and generous Difpofition to benefit the World, by letting them know his Way of Brewing as it is pradifed by himfclf, and feveral others •, and I muft own I have drunk Ale and Beer at his Houfe free of any other Fault but two •, and they v/ere, the Liquor's not being fine in the Glafs, nor clear of that nafly, bitterifli, earthy Tafte, that all Hops give Drink in which they are boiled too long. But, to be more particular, I will examine his Receipt from the Be- ginning, where he fays, that good Hops are necefTa- ry ; and that the Kentijh Hop is equal to, if not ex- ceeds all others. This, I own, is my Opinion ; but, why a peculiar Commendation is due to the Kentijlj Hop, is to be accounted for : It is my Notion, that they have no more Advantage in their Soil, than thofe of Hertford/hire, and fome other Countries ; be- caufe, in both, as I remember, there are Sands, Chalks, Clays, and Loams. Their Situation almoft alike hilly, or what may be called Chilturn Coun- tries ; a Title that diftinguiflieth them from the Vale Countries ; fo that I can't think Kent has any Prefe- rence on that Account : But I mull be an Advocate for it on two others ; and they are, firft. That, as }(^eni lies Southward from Lo?id9nj it certainly has a K z greater 152 A Receipt for Brewing VrinJ: greater Influence of the Sun's Rays than Hertfordjhirr^ and fome others that lie more Northwards, which undoubtedly is a great Benefit to the Growth and Spirit of the Hop, as ripening them fooner and bet- ter, than thofe that have not fuch a happy Afpefl, and are thereby deH vered more from the Pov/er of the cold Dl'Ws and Frofts that happen in the Begin- ning of September, toothers which are gathered about that Time, and is prejudicial to them and many o- ther Vegetables in fome Degree by the Chill it gives them i which is the Reafjn that fome of the Curious gather their Golden Pippins before they are thorough npe, as rather having them a little fhriveled, with a fine Spirit in them, than full mature, and damaged by the Cold ; for the hotter the Weather is, when they are ripe and gathered, the better it is for the Hopi and by the fame Rule the Soutbam Cyder is ftronger than any other in England ; becaufe the Fruit has a favourable Affiftance from the Sun ' in this Southern Situation as well as the Root, that is oblig- ed here to run fhallow on the Marble Rocks, which indues, the Fruit with a ftronger Spirit than others are. Secondly, The Hop in this County of Kent may probably receive a ftronger Spirit than others from the Effluvia of the warmer Air, that becomes more potent by the exhakd Vapours of the great Quantity of Salt Water, that I am apt to believe en- circles near two Thirds of this County ; and fo I take it to be with what they call the Sea-H'ormwood, that grows on the Rocks about Bamjiable in De^ovjbire-y which is very valuable for its Flavour and Strength beyond the common Sort that grows on fome of our waftc Grounds ; and that by reafon of its fhallow Root, the Dafhing of the Salt Waves, and the thin Warm Air or Vapour that arifes from tl/e Water, that is abundantly more fabtilc and finer than the grofs Land Air; which undoubtedly impregnates this Ve- getable v/ith an excellent Spirit j as the Kentijh Hop I may after the Shropfhire Method. 13^ -may alfo receive for fome of the fame Rcafons. Yet fome fay the Wore eft erjh ire Hop excels. He comes next to the Water, and praifes a Chalk or Marl Bottom, or River Water after a Flood. To •this I anfwer, he is right as to the firfl two ; but as to his taking Water out of a River, prcfently after a Flood, and putting it iiuo Tubs to fettle before it can be ufed, I can't be of hi>. Opinion ; becaiifc, while fuch Water is making its S-diments in open Tubs, the Spirit of it dies in fome Degree, and you lofe the bell Quality of the Water, which all Brewers in a fingular Manner ought to employ their greateft Care to preferve ; and that fuch Water has a powerful Vi- tal Virtue, is evidenced (as I have in another Place obferved} from that of the ^hames^ that is laid to ftink two or three Times in an Eaft-India Voyage, and at laft, upon Opening the Bung, will fend forth a fine Spirit of an inflammable Nature : And therefore where it can be had out of a River pure and clear, I think it far preferable to ufe it direclly, than to ob- tain it by the Tap out of Tubs, unlefs meet Necef- fity is the fole Reafon for the Contrary. Malt is the other Article ; and which he very jufl:- V] allows to be the beft of all others, when it cornea neareft to the Notiinghanj^ Darby, and Borchefter Sorts, which are dried with Coak ; and therefore are excellent for their Strength, pale Colour, and Flavour •, be- caufe the Kernels by this Sort of Fire are free froni the unwholefome and unpleafant Quality of the Smoke, which all other Fuel in fome Degree or other taints the Malt with j and not only hurts it in thefe two Evils, but alfo with their more irregular Heats that all Fires are fubjetSl to, except Cinder and Welch Coal, whereby the Malt is better made in fome Parts of its Body than others ; now, the truer it is dried, the more and finer Drink it will make ; and then fuch Malt is further improved in its Strength and Colour by the fulphurcous pale Effluvia, arifing out of the K 3 Coak i;4 ^ Receipt for Brewing Brink Coak or Culm : But this EfFedl in the latter is apt to be too fbrong and unplcafant. He alfo adds, that boiling Water is to be poured upon three Pecks or a Bulhel of Malt, firll in a Tub, and after it is ftirred, to be all put into the Var, and fo proceed doing the like by another Bufhel, till all is put into the Mafh-Tun. This is the Reverfe of what I have taught in fcveral of my Methods of Brew- ing i and it is my Opinion, that thofe who fo uni- verfally (as this Gentleman terms it) follow his Re- ceipt, it is becaufe they know no better Way -, for if he knew the Notibigha:::^ Darh, and Dcrchrjlcr Rules of Brewing, as well as he does the Nature of their Malt, he would I believe alter his Mind and Fafhi- on •, for in thofe Places they are Strangers to fuch a Hodge-podge V/ay, as being their chief Endeavour to keep the Malt, Good?, and Grains as light as pof- fible in the Malli-Vat, or Tun, that the Water may have fret Accefs to, and into all the Parts of the bro- ken Malt, the better to extradt its Quinteflencc and Spirit ; and, that they may do it gradually, they take fpecial Care not to \tt the Water be boiling hot, when the Malt firll unites with it, lefl: its fiery Vio- lence fcald, lock up, and flop the Pores of the Malt, make it clot and cake together, and the mod flowery Parts of the Malt run whitilh, glewy, and fizy, like Pafte ; for, when it fo happens, their Hops ceafe from obtaining good Drink that Brewing; becaufe then the Malt will never mix kindly, nor give out its Strength to the Water. This is alfo proved in fcald- ing of a Hog ; where the Judgment of the Butcher is tried in taking his Water in fuch a Degree of Heat, as will caufe the Hair to come ofFcafiJy ; but, if he lets it boil, it will rather fet and fallen it on : Nay, the Nottingham Brewer is fo tender in this Ar- ticle, that after he has put a Bulhel of dry Mak, over five that have been juft mafh'd to keep the Spirit in, tho* it has lain thus two or three Hours, yet /rfter r/j^ Philadelphlan ^f^f^/W. 135 y^t he dares not let his Water be boiling hot, that he firft lades over, left it Icald and ipoil that Bufhcrl ; but takes Care that it want feveral Degrees of that Heat : And, when it is thus wetted, he then boldly puts over his Jets or Bowlf uls of boiling Water ; for then all is out of the Power of this Sort of Damage. It is true this Mixing of the Malt with boiling Water firft in a Tub, will prevent its Balling, or Gathering together in Heaps, fo that the Water can come to all its Parts (which is the chief Reafon, I fuppofe, that this Way was firft invented ;) but then it muft confequently bring all into what I call a Pudding- Conjijlence, that will caufe the Malt to lie fo clofe together, that the boiling Water afterwards can't Jiave a free Circulation to all its Parts ; nor can its Goodnefs then be got out fo regularly and eafjly, as if it lay in a loofer Mafs -, and therefore to fupply this Misfortune of Balling, I put in the Malt very lei- furely upon the Water in the MalTi-Tub, and ftir it, as I have already direfled in the Chapter of Bre'u:- ing IVheat-Malt^ where the reft of his Receipt is i\x\\^ anfwered. A Receipt for Brcdoing a Driitk according to a Method lifed in Philadelphia in Penfilvania. Take five Pounds of MolofTes, Haifa Pint of Ifeafl:^ and a Spoonful of powdered Race Ginger : Put thcle Ingredients into your VefTel, and pour on them two Gallons of fcalding hot, foft, and clear Water ; then fhake them thoroughly well together, till it ferments, and add thirteen Gallons of the fame Water cold, to fill up your Cafk s let the Liquor ferment about twelve Hours, then bottle it off with a Raifin or two in each Bottle. This was given me by a Perfon, who fays that a pretty wholefome cheap Drink, for quick Spending, may be made after the Form of this Receipt : But, as K 4 I ne- 1^6 Receipts for Brewing 'Drink I never yet tried ir, I leave the Proof to thoie tha! may think fit to make Ule of it. I- Another from South-Carolina. I LATELY had an Information from a Perfon who lived fix Years at Soutb-CayGlina, and belonged to one of his Majcfty's Ships of War there, that they have no Malt-Liquor, but what comes from London or Brijlol at ten Pc^nce per B )LtIe. As for their common D mk, a Table-Beer, he fays it is very good, but apt to purge thofe that are not accuftomed to it upon their firft Drinking it \ and if very new, as they are forced by Neccfiity fometimes to drink it fo, it makes them very fick : It is made in the following Man- ner. They make Ufe of no Malt or Hops, but take a fufficient Quantity of the young; Pine-Tops (v.'hich they have growing in great Plenty in the Woods there, and from which Trees is procured the Turpentine they deal fo largely in) and boil them in Water for about an Hour, or till the outward Skin or Rind peels or flips off; then they flrain the Li- quor •, to which they put a ftifficient Quantity of Treacle (the Quantities he could not inform me) or Molofles, whicli they boil for fome Time; then cool it a little, and put it up in their Vcffcls, which they call Vunhins^ and fo work or ferment it, being Stran- gers to Yeail. They take fome of their Potatoes (which are of three Sorts, the Yellow or Brinrftone as they call ir, the Red, and Brown ; there are ibme of them a Foot or more lonsr, and are very fwi et m Tafte almoft like to our Parfnip, (but the N:itives prefer the Irijh Potatoe to eat with their Meat.) Thefe they cut into Pieces very fmall, and mafh them; thvn put them into their Drink, whicn woiks it very well, and tneir Sweetnefs gives the Liquor an agreeabi' R liOi •, for it is apt to be a little too bit-? ter from th' Pine-Tops, which are very llrong, but very wholefome j tho* when they can get Spruce (whicl^ the Country Way. 197 (which is fomewhat fcarce, and grows among the Rocks) they prefer this Drink before that made with the Pine, both for Wholefomencfs and Pleafantnefs. They preferve the Grounds to accommodate Per- ibns, as we do our Yeaft, that are brewing. A Ccuiitry Viclualkr^s Way of Breiving. He has two Mafhing-Tiibs, one that will mafli four Bufhels and the other two •, and one Copper that hokis Half a Hogfhcad. The Water, when boiled, is put into the biggefb Tub, and a Pail of cold Water immediately on that : Then he purs his Malt in by a Handbowl-full at a Time, llirring it all tlie While, and fo on in a greater Quantity by De- grees ', (tor the Danger of Bailing is moilly at firft) till at laft he leaves Half a Bufliel of dry Malt for a Top- Cover : Thus he lets it fhand three Hours. In tht mean while another Copper of Water is direftly heated, and put as before into the other Mafh Tub, for maihing two Bufnels of Malt, which ftands that Time. Then, after the Wort of the four Bulhels is run off, he lets that alfo of the two Bufliels fpend away, and lades it ever the Goods of the four Bu- fhels, the Cock running all the while, and it will make in all a Copper and half of Wort, which is boiled at twice j that is, when the firft Copper is boiled an Hour, or till it breaks into large Flakes, then he takes Plaif our, and puts the remaining raw Wort to it, and boils it about Half an Hour till it is broke. Now, while the two Worts ai-e running off, there is a Copper of Water almoft fcalJing hot made ready, and is put over the Goods or Grains of both. Tul\s ; where, after an Hour's Standing, the Cock is turn*'.!, and this fccond Wort boiled away, that he agam puts over the Grains of both Tubs to rtand an Hour ; which, when off, is put into tiic C.:)pper and boilrd again, and then ferves hot as it is inftcad of the lirft Water for maflung four Bulhels of frefh Malt j where 158 A Kece'ipt for Brdjv'vig Brinks «5vc, where after it has lain three Hours and is fpent off, it is boiled -, but while it is in the Ma(h-Tub, a Cop- per oi Water is heated to put over the Goods or Grains that ftands an Hour, and is then boiled for Small-Beer. And thus he brewed in all ten Buflielj of Malt as foon as he could, with two Pounds and a Half of Hops for the Whole. Another^ Whose Copper holds about twenty Gallons, makes Half a Hogllicad of Ale off four Bufhcls of Malt, thus: He juft mafhes the firft Copper of Water, ana lets it ftand three Hours before he draws it off, which he rcfcrves in a Tub with Hops ; then having another Copper of boiling Water ready, he lades that over, a Handbowl-full at a Time, keeping the Cock continually running till ail is off j then he boils this fecond Wort firll with Hops till it breaks, when he takes Half out, and puts the firff Piece of rav/ Wort to the reft, and boils away again till it breaks ; then makes a Kilderkin of Small-Beer without any Hops, which when cold, he puts one Pail of cold Water to it to keep it from fouring, and the next Day it is heated, and ferves for the tirft Liquor towards brew- ing four Bufhels of frefii Malt next Day, and at lall makes a Kilderkin of Small-B-er. By which Method he pays no extraordinary Excifc. — While the Wort is boiling, this Brewer for fome Time lades it Up and down with a Hand-bowl, believing this Motion con- tributes much towards making the Wort break the iboner. CHAP. A D'lffdrtaUon o?i feveral Parts, dCc, 139 C H A P. IX. A Diffdrtation on the feveral Tarts of the Brewery. ANOTHER, to brew four BuOicls of Pale Malt, iilcth one Pound and a Half of Hop> thus : He rubs them well between his Hands, and then cools a little Wort, in which he wets them all ; then puts them into a fine Net, and boils them only twenty Minutes, but his Vv'ort longer till it breaks ; by which he enjoys a fine palatable Liquor, fit to drink at a Month's End. — Remarks on the fame. — Firfl, He is certainly right in ufing that Qiian- tity of Plops to four Bufhels of Malt, even for com- mon Ale to be drunk in a little Time -, becaufe as the Pale Sort is the mofl lufcious of all others, there is re- quired no lefs than fo much. Secondly, And to have the purefl fpirituous Part of this Vegetable in a little While, he is no lels judicious in rubbing them firil ; for by fuch Fridion they are put into a Condition of imparting their EiTence more freely to the Wort in a httle Time. Thirdly, his Method of foaking them firfl in cool Wort is good ; for if Hops are put diredlly into boiling Wort, as the common Way is, you may then expect the Pores of them to be locked up and fcakfed by the aftringent Heat of the Liquor, and thereby hindered emitting fo much of their Ver- tues as is neccfilirv in that Space. Fourthly, his Ma- nagement in boiling the Wort longer than the Hop, and till it breaks, is a mofl fure Way of giving a Cure to both •, for you may depend on it, if Worts are under or over boiled, they are net rightly brewed. If under, then it will not work kindly in the Vat, nor fine truly in the Barrel, nor tafte pleafant in the GUfs. If too much, i^s vifcous Parts will not tho- roughly 140 A Dijfertauon on fever al Farts roughly break by Fermentation ; for, by too long Boiling, the Body ot' the Wort gathers into a thicker Confillence than it ought to have, and when very much boiled it is apt to fox, or become ropy in the Caflc, and thereby fubjed to the Breed of Worms •while it lies on the fame. Fifthly, This may then juftly upbraid the old erroneous \Vay that forae arc guilty of, who boil all their Beers and Ales by the Hour-Glafs or Half, or, in piainei Terms, in the Dark i for it is impofTible for the Art of Man to ad- juft fuch Boiling by that Rule, or any other, except the Eye; becaufe one Sort of Malt won't break fo loon as another, nor will one Sort of Water admit of it fo foon as another, nor will a flow Boiling fo foon as a quicker •, and the Reafon for fuch a wrong JVl-jthod of Brcv/ing was occafioned tv/o Ways : One by the general ill Cuftom of the Times ; and the o- ther by the Difficulty that attends fuch an Obfervation in the great Copper, where the Curb is put up, and the Top of it is four or five Feet higher than the Wort, that leaves only a narrow Vent for the Steam to afcend out by -, and then fuch Wort, that is under or over boiled, by Confequence can't be fo wholefome as that boiled to its tme Crifis, by Reafon it is not of fo eafy and natural Digeflion ; but, like the Extreams of under or excefiive boiled Meats, will not fail to dif. agree with the Conftitution of the Body in a Degree j and if fuch Brewers happen right (as undoubtedly they fometimes do) it is more by Chance, than Cun- ning : But then where is the Prudence of thofe who have the Convenience of Buying or Brewing right Drink, and yet lay out their Money all the Year in bad Malt-Liquors, without Regard to their precious Heakh (the grcateft Jewel in Life) and the confide- rable Profit that may be obtained in faving the Ex- cife •, and how a Family may brew their own Drink in a little Room, and with a few Tubs, I think I have amply (hewn in my firfl Book of Lhe London «in4 of the Brewery. 141 and Cciintry-Brewer, befides many other fervlceable Curiofities that fince have been proved by thole I never law or knew, and their Praife founded at the Bookfellers Shops, ^c. for the fame. And as I have both in that and this Book detected the horrid Prac- tice of beating great Qijantities of Yeaft into Ales, to the great Damage of the liuman Body ; and alfo expofed the common but confiderable Lofs that Thoufands fall under by Clay-Bungs, I fhall here only enlarge a little farther on the lall. It is true, that thefe Bung.s are certainly a very great Conveni- ence to fomc Brewers, by being ready to fupply the Place of better with little Trouble and Cod : But if a Perfon will but confider the feveral ill Effeds at- tending the fame, I am of Opinion, he will no longer fuffer fuch a prejudicial Companion to be clofe to his Drink. For thefe are the Words wrote in Dr. ^/;z- cy*s, Difpenfatory, Page 223, viz. " We muft con- " fider that Clay is a mineral Glebe, and that the ** grofs Particles, and metallic Salts with which " Waters paffing through fuch a Bottom do abound, " are, as Dr. Lijler obferved, not to be maftered ; *« that is, indigeftible in the human Body ; not only *' therefore will thefe caufe, as he well argues, cal- " culous Concretions in the Kidneys, Bladder, and *' Joints, and, as Hippocrates experienced, hard Swel- *« lings in the Spleen j but they muft neceflfarily of- *' tentimes, by their corrofive Qiiality, twitch and *' irritate the fenfible Membranes of the Stomach and *' Bowels ; and thus hinder and interrupt the Digef- *' tion of our Food. Nay, bcfides all this, when *' they come into the Blood, it is no Wonder if the- •' fmall Canals of infenfible Perfpiration are fre- •* quently ftopped up, and obftrufled by them ; for it " is upon this Score, that San5forius teaches us in his •' Medicina Statica, Se5f. 2. Aphor. 6. that heavy *' Water converts the Matter of Tranfpiration into «» an Ichor j which, being retained, induces a Ca- chexy 142 A BiffertaUon on fever d Fm-ts *' chexv ; what Mifchicfs will cnlue hereupon, every *' one fees ; not only Pains in the Limb"?, livid Spots ** in the Surface of the Body, Ulcers, ^c. froni the *' Acrimony of the undilcharged Moillure •, but ma- *' ny befides of thofe perple/mg Symptoms, which *' go by the Names of Hijlericnl tnd Hypocondria- *' cal^ that may take their Rife from the fame •' Source." By which it may plainly appear of what J5ernicious Confcquence the Nature of Clay is ; but left there are not enough ill Properties in the Wa- ter, that is taken out of fuch ftagnating Wells, whofe Bottoms are a Clay, and with which many Thoufand Barrels of Drink are brewed, truly, there muft be an additional Evil, by a Heap or Pat of Clay on the Bung-hole, which, by the Jolting of the Dray-Car- tiage, is often wadi'd for fome Miles together into the Veflel, where it afterwards fubfides, and becomes a Share of the Faeces that fuch Drink feeds on -, by which its Eflence is conveyed into the B.xly by the Vehicle of fuch Beer or Ale. And as a farther Proof of the Aietallic, faline Parts contained in Clay, we may only obferve the glazy Quantities that run or gather from it, by the Vehemency of the Fire where- in Bricks are burnt that are made with the fame Earth. And therefore, in Time, the difcerning Part of the World will explode fo nafty and unwholefome a Thing from being ufed about their Cafks ot Drink, not only for the abovemcntioned Reafons, but alfo for feveral others that 1 have mentioned in my firft Part, and particularly for one I never yet took Notice of; and that is, when fuch Pats of Clay are much mixed with the Yeafl:, that works fometimes feveral Days together through the Hole in its Center, and remains on the Bung-hole a confiderable While, there is apt to breed, as I have fecn many times, feveral Worms from the Heat of the Weather, and the pu- -trifying Natures of the Clay and Yeall : But what the Eye fees not, the Heart rues not s foi" fo it gene- rally of the Brewery; 145 rally is when Servants have the Bunging and Un- bunging of fuch Cafks of Malt-Liquors, and thereby pafles unobferved by the many Culiomers. In this Cafe the Country People are more fagacious, where many, who live among Plenty of red Clay, refufe any Application of this Sort to their Cafks : On the con- trary, they conftantly ufe the Bung I have writ the Dimenfions of in my firil Book, and follow the right Method I have there mentioned of managing the fame. Page 6^. Thefe Confiderations lead me flill further to make Obfervations on the three Prin- ciples of Water, Malt, and Hops. And firft of JFATER. IN my Brew-houfe, there were ufcd two Sorts ; one the New-River, the other a "Well : The New-River I mull own is the beft Sort that London affords for Brewing, which was kept in a Refcrvoir or great Ciftern, containing about thirty or forty Barrels un- der Ground, over which was a wooden Floor, where a Firkin-man filled his fmall Cafks of Beer three Times a Week •, and, as I remember, this Ciflern was never cleaned in my Time ; for it was thought there was Bufinefs enough above Ground : But no Matter ; Who fees our vafy, muddy Sediments, that often increafed by the FoulnefTes of new Sup- plies, and fubfided at the Bottom ; where it from Time to Time tin<5lured the fucceeding Quantities of frefh Waters with its corrupt, unwholefome Qualities that keep Company with the Beer or Ale made with it to the laft ? Notwithftanding, flridlly fpeaking, all Brewing Utenfils fhould be as neat as any ufed ia Dairies, and accordingly are kept lo by many, thofe that brew their own Malt-Liquors cfpecially. How- ever it was thought good enough to brew with, and relax the hard burnt Corns of the unwholefome browa Malt. And, for the Pale Sort, we ufcd the fharp, hard, ftagnated Clay Well-water, that was thought moft proper to extract the QaintcfTencc out of this tenacious. 144 ^ DiiTent7tion On feuer/tl Tarts tenacious, tough Grain. I have ufcd the llhtme!: Sort in Brewing to a confidcrablc Advantage ; I mean in making a greater Length of Drink from Malt by this Water, than any other vvoiil.l do in London -, but how agreeable this was to the Health of the Drinker, if taken in the worft Part of tliat Ri- ver (for the bed I own is a good Watcr^ I leave to better Judgments. I fhall only relate what a Perfon told me he tried on this Account ; and that v.-as when he was Joumcy-man to a Diililler, and his Mailer abroad, he took the Opportunity of fatis- fying his Curiofity, by charging the Still with about 100 Gallons of Thames V^2iitv, and had for his Satis- faction only one off that he taftcd, but foon fpit it out in Hafte, as being of an ur.fufferablc, nally brackifh, muddy Relifli. Another Cafe was that a Makller, living within a few Miles of D:oiJlahk\ was reported to have the bed O^obcr Beer, by making Ufe of his Horfc-pond Black-Water, and accordingly it was ta- ken by the Country for an Orthodox Story ; and, for what I know, it may have led others into an Error of ufing the fame unwholefome Sort, in Hopes of ha- ving the like fancied Succefs. But was I to ad: only as an Hear-fay Author, I fliould certainly be very cul- pable as well as they, and more fo as tlic Propaga- tor of fuch confiderable Damage, infiread of detcft- ing Errors, and directing profitable Methods. Bur, to do the Vv^orld Service on this Account, I (hall here declare how a Perfon may brew with foul W^ater (the Clay, Allum, and fome other Mineral Sorts excepted) and yet have found Beers and Ales, viz. When you are confined to ule a troubled, muddy, greenifli, or even an ill-fccnted Water, as many are in the Country, who have no other Supplies than what Ponds or Ditches, Ciftcrns or Tubs, afford, that generally, in dry Summers become flagnated, anil often contain in them many fmall Worms and o- ther Animakuh. I fay, in fiK:!i a Cuf^, boil your Water ; Of the Brewery. 145 Water •, and, while it is Iieating, throw half a large Handful of common Salt into a Copper of it, that holds a Barrel ; and, as the Liquor grows hotter* there will a Scum arife, which muft often be careful- ly taken off, 'till no more appear: Then put fuch your boiling Water into the Tun or Vat ; and, when cooled by a Pan or two of Cold, run your Malt on it by Degrees, as directed, and you'll find that fuch foul Water will not only produce you a found Wort, but alfo a white Yeafl. For I am often forced by Ncceflity to brew with fi.ich Water, having only a Current out of the common Road that feeds my Ditch, and that a Pond in my Garden. How hap- py alfo fhould the Londoner think himfelf for the Communication of this moil ferviceablc .Secret, on Account of the New-River^ Thames^ and Hcimpftead Waters, that are very apt to run foul on great Rains and Winds ; but, by this fikibrious Antidote, are ob- liged to throw off their otherways foul, nafty F^ces or Sediments, by a Scum that is hereby eafily clear'd off, before it paffes the fevcral Digeffions of the Mafh-Tun, Back, or fermenting Tuns ; which when the Water was in fuch an ill State, neither I, nor the Workman that brewed for rne, took any Mea- fures to cure this grand Evil ; for indeed, to fay the Truth, I then had no Notion of the ill Qualities of thefc fseculenc Parts and Scums ; though, if we will but employ our Reafon, there may be a true Con- ception eafily made of both their unwholefome Na- tures. The firll fhew themfelves to be the earthy, vafy Parts of the Water, by their ponderous Subfi- dcnce ; for, whenever there is fufficicnt Time and Opportunity allowed them, they will not fail to be- come a Body of Fceces at the Bottom of any Veffel that contains them. The fecond refults from the firll, as being the more light and frothy Part of thofe Ficces or Sediments, and are raifcd or feparated from them, by the Agitation of the fiery Particles of the L heated 14^ A D'lJJ'ertation on fever d Tarts heated Water and Salt-, and is of fuch Confequcncc to avoid, that every old Woman, that can cook her- fcll a Bit of Meat, will be furc not to be wanting in her Care of faking the Water, and defpuming as fafl: as it appears, left its pernicious Nature corrupt both her Meat and Soup, by being boiled into the fame. And fliall the Brewer be wholly rcgardlcfs in thi. Matter, though he has a thoufand Times more Reafon ; becaufe he has more than a thoufand Times the Quantity of thick, troubled Water to ufe and prepare for the moft noble Body in the World, e- vcn that which is human. But fo it is through a long Series of ill Cuftom and Ignorance, that this is become one of the lead regarded Articles by many in the common Brewery. For in Truth, I never knew one of them in my Life that ever attempted to take off the Scum off the Water or Wort. On the con- trary, when I have argued with a common Brewer, near me, of the horrid Naftinefs of fuch F^ces or Scum : — Oh ! fays he, I matter not how foul my Water is, fince I can bring my Wort off from my cooling Back, as fine as I pleafe. ■ And really fo it was, that by this Means my Cuilomers were gulled out of any Scrutiny concerning the Water that they brewed their Drink with ; for, if they could fee the Liquor fine in the Mug, or Giafs, all Que- llions about the Water and Scum were hardly fo much as once thouglu on •, tho* in Truth, nothing be- longing to Malt- Liquor dcfcrves it more, and there- fore I fhall here ohfcrve the Abfurdity of this Brew- er's Anfwcr. Does he not hereby as good as tell US, lie cares not what the Nature of the Drink is, fo it take the Eye and Heart of the Drinker, and cxcufe him from any Sufpicion of Fault, tho* at the fanie Time, in Faft, fuch a one is no lefs than his own Proficient at the Expence of my Health ; for, fuch as the nafty Nature of fach Faeces and Scum is, fo much is the Drink tin<5tured with its Quin- teffence of the Brewery. 147 teflcnce and iinwholefome Qualities, by being boiled all together, and thereby fo united, as that neither Fermentation, nor Age, can ever difiinite or fepa- rate fuch its ill Properties, while the Drink indures ; becaufe it is the Nature of Ebullition to conjoin and aftringe the Parts of all Ingredients that come under its igneous Potency. This may alfo ferve as an An- fwer to all thofe who are fo vain to fay, they value not any Foulnefs of Water or Wort, for that Fer- mentation will clear it, and throw off all by the Yeafl". A poor Shift indeed, tho* a very common one ! But how much the Health of the Cuftomer is concern- ed in fuch Management, I leave to the Judgment of the Reader. In the next Place I am to obfervc, that, to the nafty Faces or Sediments of the. Water, there are often added thofe of the Malt \ for in my Brew- houfe, where we brew'd five Times a Week, it is not to be fuppofed that we could give tht Wort a due Time to make its Sediments in the Backs, nor Leifure enough to run it off by the Cock in fuch a fmall Stream as was requifite to drain it fine into the Workmg-tun j fo that here both the Faeces of the fcul Water, and thofe of the Malt were joined toge- ther in fome Meafurc, and in this Condition work'd and fermented all Night 'till the Morning, when we fold perhaps twenty Barrels by the Gallon ; that is, by Pails and Tubs, at two Pence and two Pence Half- penny /'ifr Gallon. The reft we lent out by the Dray ; but how wretchedly unwholefome muft that GEco- nomy be, where fuch new Malt Beer was drunk the fame Day it came from the Brew-houfe, or the Day after, as I have known many do, before it has well done working -, they not confidering that the human Body is a Sort of Alembic that difbils or feparates the pure from the impure, and then what muft become of the grouty, yeafty, fasculent Parts of fuch a Compound nafty Liquid ^ Is not this enough to leffen our Won- der, when we fee many, of the Town- born efpccial- L2 Jy, §48 A Differtatiofi nn federal Varts ^y, look with white Faces and pale Lips, attacked with frequent Choiics, eaten up with Scurvy, and emaciated by lingring Confumptions, that undoubt- edly are often the Effcdts of bad Drinks ; which by Confcquence make large Lodgments of Corruption in the human Syilem, while they ftuff and load it an- nually with innumerable Draughts of Dregs nnd Foulnefics contained in fuch thick unfettled Drinks. But I vvifli I could end here, and had no further Rea- fon to employ my Pen, in expofing this bad Hufban- dry that extends itfelf too often to the Gentlem.an and Tradefman's Cellar, where the Barrel, Kilder- kin, or Firkin, is taken in for Family Ufe : Here then by the Mifmanagement of the Servant, or through Ncceflity of having none but one Cafk to tap, the VclTei is fct a running before it has had Time to clear itfelf ; and then there are little Hopes left of drink- ing fine Beer out of that Cafk. This was often the Caf- with fevcral cf my Cullomers, the* it is certain no Malt- Liquor whatfoLver can be good and wholc- ibme, if it is not truly clear and fine, and I think I may jullly add, if it is not free from all naily }\fces that too often lie at the Bottom of Cafks, in more chan fmall Quanritit?, and tinflure the Drink wich :heir bad Qualities •, but feme there are who vainly fancy tliat B::cr (efpecially the aged Sort) ovight to iiave ibmcthing to feed on, ctherways, fay they it will foon grow four. To this I anfwer, that neither Beer nor Ale can be drawed off fo fine from the Mafli-Tun or Cooler,' as to want a fufScicnt Sedi- ment to feed it, as may be eafily proved by an Ob- .'iTvation when the Drink is drawn off, that never yet appeared to me witliout rather too much of thi^ fil- thy Compound, which by its earthy and faline Parts naturally induces Hardncfs and F.agerncfs in the Li- (|uor. And, aitho* Ale and Beer, loaded with fuch JDrcg?, may become fine in Time, yet is fuch Drink more liable to be diilurb'd on Change of \Yeather, ■:> than of the Brewery. T49 -than that v/hich is more free from fucli an iJI Compa- rion ; and that by Reafon the ParticJes of the Atmo- fphere, hovering about the Cal^, wi!] not fail on cer- tain Seafons to join thofe in the Cafk of their own Nature, and raife a Sort of Fermentation, to the n:rcat Difturbance of the Drink. And this Contact is more or lefs influenced, as the Cellar is of a dry or damp Nature. If it is a Chalk, Gravel or Sand, then it is beft Brewing in QEiohe)\ to give the Drink Time to pafs its Digeflions in the Barrel before the Summer comes on : But if a Clay or any Water is apt to ouze, and ftand in the Bottom of a Cellar, then March is to be preferr'd, that the Malt-Liquor may make its Sediments go through its Digcftions in the Barrel, and get a fine Body before the Aufterity of the Win- ter renders fuch a damp watry Place too chilly by the frequent Interruptions of Froils and Thaws. To this Purpofe alfo fome are fo curious, and that in my humble Opinion with a great deal of Reafon, to brew their pale llrong Beers in March, on Account of the lefi^er Share of Fire that fuch Malt has in it, than the brown Sorts, and therefore requires a whole Summer to meliorate and ripen it diredly after its Brewing : But v/ith the high dry'd brown Sort it is otherways, by reafon of the great Quantities of Fire ufed in its Drying or rather Parching, whereby it is the more fitted to agree with any of its contrary Principles, as the damp, cold Seafons of a fucceeding Winter, which relaxes and better reduces fuch Drink to a Me- lioration. It is this then that induces a fagacious Pcr- fon to brew all his Brown ilrong B^ers in OEtGhcr, that they may have their Cure before the Summer comes on. But obferve, that you don't put too much Salt into the Water you brew with ; if you do, it will certainly ftale it very foon, and leave a Drought behind inftead of quenching Thirft ; and, when you life any, there fhould be more Hops put into the Wort to ballancc the hard ftale Quality of the Salt in L 3 ^ the 150 An Efh'insnt Pby/icians Way of the Drink, or rather my alcalous Balls, which are ex- cellent to keep off Acidity, and prelen'e it in a mild, found Condition ; or feme ot thofe Receipts may be made ufe of which I intend to publifh in my next Book that will anlwer ibmewhat ot the fame Purpofc. CHAP. X. Aji e77:inent Vhyficians Way of ErewiJig Ale and Beer without Boiling, THIS paradoxical Method has for fome Years pail gained but little Reputation in the World among the ignorant, opinionated, and feit-interefted Part, whofe Tenets are {o attach*d to Particulars that a general Improvement can fcldom get Footing till Time and Cuftom paves its Way by the Exam- ple of the truly wife and impartial, who fufpend their decifive Judgments *rill they have brought a Mat- ter- in Qjeftion to the undeniable Teft of a demon- ilrative Experiment, and fcorn to condemn a Thing (that has any Shev/ of Reafon on its Side) by meer Speculation -, for, as he hasjufily obferved, thofe who are wedded to Tradition, and their own Humour, give little Hopes that Reafon will fway their bigotted Perverfenefs. But, to prove the Rationale of this new Method, he has made fcveral Remarks as a Student in Phyfic on the Animal CEconomy, and fays, that as our Bodies fuffer a daily Wafting by our innate Hear, Perfpiration of the Spirits and Humours through the Pores of the Skin, and the Imprefiions of the ambient Air, there is required a daily Recniit of Nourifhment. To this End the Variety of Foods and Liquids are to be confidered as they are more or lefs healthful to our Bodich ; and as the Stomach is the Agent that digells all Meats into a milky Sub- ftance called Cl^l:, v/high, pafUng into the Guts, meets Brewing Ale and Beer without Boiling, 151 meets with two different Juices from the Gall and Sweet-bread, that, being mix'd together, create an Ebullition or Fermentation, which further perfccTcs the Chyle, and is fucked thence by the milky Veffels, and carried through feveral Receptacles till it mixes with the Blood, which returns its Nature and Nou- rifliment to the Heart, whofe Puliation drives it in- to all Parts of the Body. And, being thus intermix- ed with the Blood, it is at length tranfmuted into it, like the former. The Blood, being thus made out of Chyle, is by the Arteries conveyed to all Parts of the Body for their Nourifhment : But the mod pure and fpirituous Parts afcend up to the Brain (wliere out of it the Animal Spirits are made) being the Seat of Fancy, Reafon, Judgment, and Memory ; for from the Brain are all the Nerves or Sinews divided into all Parts of the Bo- dy, which caufe its voluntary Motions, as Walking, Standing, Labour, ^c. First then, if our Drinks or Meats be either im- proper in Quality, or too great in Quantity ; in ei- ther Cafe it difturbs this curiovis CEconomy, Excefs in both laying the Foundation of moft Difeafes -, for every Thing delighteth to produce its own Simile. Therefore all unwholfome Meats and Drinks are un- capable of being converted into a pure and healthy Blood -, but will in Time acquire a Sharpnefs or fomc other evil Quality ; which, being carried to the Brain, clouds it with Vapours, interrupts its noble Facul- ties, and by often Repetitions makes a Magazine of corrupt Humours : By which it appears, what vaft Importance good Meats and Drinks are of for fecu- ring Health of Body, and improving all our intel- lectual Faculties ; becaufe the PafTions of the Mind follow its Temperament *, for, fuch as the Diet i;?, fuch will be the Blood. To this Purpofe this ingeniohs Gentleman declares, the firft Step towards the Gene- ration of the Stone, Gravel, Gout, Confumption, and L 4 many I $2 An Eniintnt Fby/ic'uns Way of many Dircafes is the drinking llrong, hot, fi^arp, in^ toxicating, flale Liquors, and iiciy prepared Drinks, a'; B^er high boii*d with Hops, Brandy, Rum, old "\Vinrs, which lor the mod Part tend towards a hot flurp Spirit, breed a hard gritty Subuance in the Pal- id%^^ and Ureters, and burn up the radical Moifture. AVhich to prevent in the luccceding Generation, it is now pradlifed by ievcral of the great one?, to con- fine their Children to felcci: Diets, confillnng chietiy of Puddings, Soups, ^c". but httje of any Fkfli \ and- to that Degree, that I have known a Boy and Girl petition the Servants for a Morfcl of a Fow]. This is done in order to prevent a Lodgment in their Bodies of thofe pernicious Scorbutic Salts, that all Flcfh abounds with : And fo in dieir Drinks they are not Icfs curicus. Secondly^ The boiling Hops two, three, or four Hours in Beer, is a Thing of pernicious Conllquence j beranfe this Ufige deftroys the mild, opening Qua- lifies of the Drink, and in their Room mllitutes and imprcgnarcs the Wort with a harfli bitter allringent Nature ; and, when Hops and Beer are fo boikd, they prove very injurious to feveral Conftitutions ; efpe- cially thofe inclinable to the Stone, or Gravel, by their extraordinar}' rellringent Operation. 'Thirdly, That the boiling of Wort, or any Ipiri- tuous Liquor that is extracted from Things whofe Bo- cy is opened by Fermentation, as Mait is in a very high Degree, does not only deftroy and evaporate tlic fine, thin, fubtile Spirits, which are only capable of Penetration ; but it does as it were fix or ftagnate the Whole ; by which it becomes of a groiler, fuller, or (Irongcr Tafle in the Mouth, which through Cuf- tom and Ignorance is eftecmed a Vertuc, but the contrary is undcrfrood ; for thereby it becomes of a heavier Operation, lies longer in the Stomach, and fends grofs Fumes to the Head ; which is obvious by pfling UDboilcd Wort, and diat boiled with or with- oyt Brewing Mq and'^zet without Boilmg, 155 out Hops, and you*ll find that this laft has not only loft its plcafant fweet Taftc, but its opening,' pene- trating Vertues, by which it becomes of" another Na- ture and Operation, which Fermentation does in fome Degree help, but it cannot regain thofe fine, thin, loft Vermes that it loft in boiling, the fierce Heat of the Fire being an utter Enemy to all fpirituous Drinks, Liquors, and Cordials. It is alfo to be obferved, that unboil'd Ales and Beers do generally drink fmal- ler in the Mouth, than that which is boiled ; be- caufe its fpirituous, fweet, balfamic Qualities are not fo much deftroyed, fuiTocated, or ftagnated by the igneous Particles of the Fire as the other •, but it moft naturally warms the Stomach, and is not fo fuh- jetft to fend Fumes to the Head, runs thro* the Body quicker, purges more powerfully by Urine, which arc naturally Tellimonies of its Vertues, and that the better Parts are prcferved in- the Preparation. It is alfo to be obferved, that all Drinks made without Fire, altho* with raw, crude Fruits, Apples, Grapes, and the like, as Wine, Cyder, and many other Sort?, are not only more fpirituous and brifker in Operati- on, but alfo more cleanfing and penetrating, if Order and Temperance be obferved. But note, that all fermented Drinks are much better and greater Pre- fervers of Heakh when new, than Old or Stale ; for Age turns their mild Vertues into hard, inflammable, and keen Properties ; for this Caufe, all Scale B:er, old Wine, and Cyder are far hotter in Operation than new, and confequently more prejudicial to Health, efp(?cially in the Gout, Gravel, Stone, and Confump- tion ; therefore thofe, who would drink Beer and Ale more wholefome and homogeneous, may obferve the following Rules, "jiz. Fi RST make your Water or Liquor near boiling hot, then put fo much into your Mafh-Tub, as will wet your Malt ; ftir it, and let it ftand Half an Hour ; then add your whole Quantity of hot Water tliat you pur- 154 ^'^ Eminent ^hyfici.ins Way of purpofe to put up for the firft Time, and let it (land an Hour and an Half; but, if you would have your firft Wort very ftrong, then n^o Hours, if the Sea- fon be not hot ; then put what Quantity of Hops you think fit into your Receiver, and let your Wort run on them ; and, after your Hops have infufed an Hour and an Half in your Wort, then flrain it off in- to your Coolers, and you have done with the firft Wort. Then put upon your Malt your fecond Li- quor near the fame Heat as the firft, and let it ftand only one Hour at moft; then take what Quantity you pieafe of frefli Hops, and put into your Receiver, as before, and let your fecond Wort run on them ; then take both fecond Wort and Hops together, and put up into your Copper; there let them infufe till your Wort is near boiling, but not boil ; then ftrain this alfo into your Coolers, which you have done with alfo. Now, if you will make Small-Beer, put what Quantity of cold Water you think fit on the Grains, and let it ftand Half an Hour ; then run it off to fome frefli Hops, and put both this third W^ort and Hops into the Copper as you did the ftcond, and let the Hops infufe till they are near boiling; then ftrain it into your Coolers, and you have done. But remem- ber that your Water never is to boil ; for Boiling ir- .ritates and evaporates the fubtile, fine, penetrating Gas or Spirit ; and then the Water becomes more harfh, hard, fixed, and dead, which renders it not fo capa- ble to draw forth or extract the fweet Vertues of the Malt ; to prove this, boil a Quantity of River Wa- ter, put it into another Vefill, and \tl it ftand a While ; then take a like Quantity of cold, and put into another Vefiel, and let that ftand the fame Time as the other, and you*ll find the boiled Water to ftink, and never be fweet again ; but your Water, which remains intire, not touched with the Fire, will alfo putrify, or rather ferment, but then it will recover and become fweet and good for any Ufe, as before. Again, Brexvhig Ale ^nd Beer whhoiit BoiUng. 155 Again, tho* I have mentioned the making of Small- Bcfer after the Ale, I would here be underftood, that all fiich Beer is injurious to Health, and the comir.on Drinking thereof does generate various Difeafes, e- fpecially the Scurvy -, becaufe in the Grains is left no- thing but a terrene grofs Phlegm of a tart four Na- ture, which incorporates with the Water ; and, to make it much worfe, it is generally boiled with the Dregs of the Hops, which have been boiled fcveral Hours before in the firll and fecond Worts, that ftill increafes the Mifchief : However, of this I have am- ply wrote in my firft Book. The Quantity of Hops for Beer, if you propofe to keep it Half a Year, or a Year, ought to be fix or feven Pounds to a Quarter of Malt ; but, for Beer or Ale that is to be fpent prefently, two, three, or four, to eight Bufliels will fuffice. Tun your Drink young, that is, as foon as it works, put it into your Cafk, and it will be much wholefomer than if it ferments too high before. And, as to Boiling of Worts after they are drawn from the Malt, I do aver (fays this Gentleman) that it is not only unnecefTary, but mif- chievous for the foregoing Reafons -, *tis not Boiling, but a due Fermentation that makes excellent generous Liquors. Malt palTes through three Digeftions : Firft, by the Sun and Elements. Secondly, by its being made Malt; and. Thirdly, by its Intufion in Water, and needs not a fourth by boiling -, for, tho* I fay it is to be heated, it is not to correct its Rawnefs fo much, as to fit it the better to extrait the Vertue out of Malt -, which being once effected, all our Pains in Boiling is fuperfluous -, becaufe this Drink has paflTed through all the Digeftions and Fermentations necef- fary to its Confervation, and will keep accordingly-, for I have made excellent Beer this Way, that has kept twelve Months, tho* fix Months is long enough : But jf any are dubious of the Veracity and Benefit of what is here advanced -, for their farther Satisfaction and T^6 Sir Tho. Seabright'j- Method, dec, and Conviction, I refer them to Experience as the bell Mafler. CHAP. XL Sir Tho. Sca'TightV Method of Brewing n Tipe of Pak Strong Beer. TAKE three Quarters of the fined: white Pale Malt, let it be ground not too fine, but juH: that all the Corns may be broke •, let your Water be foft, running. Rain or Pond Water ; boil it Half a Quar- ter of an Hour, then lade it off into your Mafhmg- Tub •, let it {land till you can jufl bear your Fin- ger in it : Then put in your Malt by a little at a Time, keeping it flirring all the While : It will take Half an Hour's Mafhing in this Manner : When done, cover it up clofe, for two Hours and a Half, or three Flours, returning it back into the Mafh-Tub, till fine. At firft letting off", put in fourteen Pounds of the fincil Pale Hops, rubbed in with your Hands, that they may not lie in Lumps, boil it to twenty, not exceeding thirty Minutes, with as much Fierce- nefs as poffiblc, to be kept in the Copper ; imnicdi- ately after throw the Liquor off into the Cooler, ftraining the Flops clean out j let it be almofl cold, not Blood-warm, before you let it down into your Working- Vat. One full Quart of good Ycall is enough for this Q^iantity •, you may let it work one or two Days ; th.cn tun it, keeping the bottom Se- diment out ; let be filled up every Day for a Week ; after bung it in three Weeks or a Month ; it fs fome- timcs near twelve Months before it is fine for Bot- tling. The alx>vc Receipt was communicated to me by that honourable and generous Gentleman •, on which I fliall The Fraudulent TraBke h, de State of Barley /<7r the Tear 1757. TH IS Summer 1757 being a very dry one, and at- tended with a wet Harvell, that Barley, which was fow'n early in Februm-y and March, gotfo fpeedy a Cover, ^t with the Help of the Dews it grew apace, and prov'd an excellent Crop ; but that which was fbwn later, in April a.n6. May, as oad. The firil Shoot and Ear v.'as of a large Size-, the laft produced 'a little Shoot ^nd fmall thin Kernel ; infomuch that this, and that •which fprouted in the Field by Rain, after it was mown, yiould not make Malt; which occafionM a Perfon of good Judgment to fay, that he verily believ'd, every tenth Corn never fpired on die Floor, but remain'd Barley to the lall. K^y, it was reported, that feven Quarters of thefe under- ling Kernels were Hfted out of a large Quantity of Malt, which in a manner prov'd all Barley, and fit for little eife but to grind and fat Hogs. So that many mult confequentiy have fuffer'd a great Lofs (the ignorant Buyer efpecially) both by Meafure, Tax, Making, and above all by the D^lappointment of Brewing good Drink -, for that there has not been fuch a Seafon thefc ieven Years paft ion bad Bdrley. This therefore is to ijnform ail Farmer?, and others who are Sowers of Barley, of that incom.parable and invaiuable Receipt, for th'i Improvement of this Noble Grain, publifh'd in the jtr^i^ical FcnJicr, p. 25. which fhev/sanew Method how ^ileep Barley Seed in 2 cercain cjieap Liquor a Nighc 0/ Malt-Kilns. 175 and a Day, and then to lime and fow it : A Receipt firft^ invented at Paris^ but perfected in England \ which will caufe it fo to branch as to bring on a Cover at once, and fecure the Crop throughout the Summer, in a flourifhing Manner, with little more than the Help of Dews, and alfo give the Barley a fine even Body, an exalted Vertue, and a great Increafe ; as he himfelf yearly proves, and which no Sowers of Barley fhould be without, bccaufe even in later Seafons, on Chalks, Gravels and Sands, the Ingredients will bring on a moftfertileCover and Growth. In the fame Book are contain'd many more pra6lical, vakiable Secrets never before publifh'd, and fold by tht Bookfeller hereof. CHAP. HI. Of Malt-Kilns. THE Plate-Kiln, and the Tile-Kiln, which ar© full of fmall Holes, were invented to dry brown Malts, and to fave Charges ; becaufe in both thefe they ufe no Hair-Cloth, but dry three Kilns of Malt in lefs than twenty Hours. Thefe I cannot commend, by reafon the Ends of the Corns are apt to pitch and lodge in the Holes, and there are parched or burnt, when fome other Parts of the Malt's Body will be in another Condition. So likewife is i^ with the Wire-Kiln, which is alfo work*d without the Hair-Cloth ; but then the Kernels are apt to lie between the "Wires and be fcorched too much. However, thefe all anfwer their Ends in making a high colour'd Malt to pleafe the Londoner, efpecialiy, with their blood-red Drink. The next is the Free-ftone Kiln, one of the befl Sorts of all for drying pale Malt, either with Coak, JVelch-Co^\y or Straw, ^c. and generally is at leafl: twenty Hours in drying off one Kiln. Its common Dimenfions are twelve Feet fquare, laid with four Rows of Stones, three Feet wide each Scone, or with more if lefs, containing many Holes, each being a3 174 or ^5«^lt-Kiln9. £l broad again at B-Dttom as at Tcp, over which a Hur- cloth lies ; theft: Scones lie on common flat Iron Bars, fupported by common fquare upright Iron ones, and is nov,' more and more in IJfe. I have alfo fcen another very profitable and fweet Method of dryir.g brown Malts, exceeding all the Wire, Plate, and Tile-Kilns, perfortTiM by the help of four caft Iron Plates, of about an Inch thick or fomewhat more, and near three Feet fqyare, with which they burn NrjL:ciftle Coal, and corrvey its Rilfome Smoke through a Fiew or Funnel, fo that the Malt is dryed ver>- leifurely and in a pure Condition, by the Heat contained in the fcvera^ Pieces of. caft Iron •, which at firfl was invented to fupply the Place of the Iron Pipes that dr)'d Malt by hot Air, at a very chargeable Rar'.-. but this is a very cheap Way. Now a* there are various Sorts of Fuels and XiLns to dry and cure Malt with, there are aifo diverfe Fancies and Opinions concerning them. Some v.-ill ufe no Drir.k made from JVelcb Coal, alledging it has a difagreeable Tang from its luiphureous and fm.oky Vapour. Odiers argue the, fame, on account of Coak or Cinder. Others objed: againll ^?,^ fmoky unpleafant Tafte of Drink made. from Malt dry'd with Wood -, while fome again arc Advocates for it, and prefer it to all others ; fo that the CuH-om of the Place in a great Meafiire carries it. However, there is too much Truth in this, that was. faid by a judicious Maltfter, in a famous Town where there is reputed to be above twenty of them ; That not above pjc of that Number were Mailers of their BuGnefs. But, let them underhand the Art ever fo well, and pradtife it with the mofl advancageo::? Conveniencies, yet none can come 'jp to the H?lp of Fiew?, or Malt cjkr/*d by the Sun alone, '^ ' ' h i f.sfficicnt Number of Glafs Windows in a pr.^ .iticn. CHAP. Of F acl s for drying the frjeral Sorts ^Malt. 175 CHAP. IV. Of Fuels /^r clrjii?i^ the fever al Sorts of Malt. TV B. THIS Article I think myfclf obliged to reaflume, although I have already wrote on the fame in my former Treatife ; becaufe I have fince feen different Ways of performing the Drying of Malts. There are many Malilers where Wood is plentiful that ufe this Fuel, as being the cheapefl they can have for their. Purpofe, and is generally of but two Sorts, viz. The Oak and the Beech. The firfl, as it is of a very hard and durable Sub- fiance, they lay up in great Piles or Cocks to dry, and wafle the fappy phlegmatic Part of the Wood ; fo that, when they come to ufe it, it will the fooner run into FirCj - and confequently lefs Smoke, whereby the Tang or Va- • pour of it does the lefs Harm to the Malt. And {o careful are they in this refpefl, that fome will keep the Oak Sort feven or ten Years by them before they ufe it. But as the Beech is a Wood that much fooner decays, they only pile it abroad one Year, and take it into the Malt-houfe next, fo that two Years fit this for Ufe. And to make it anfwer better, many in the Weflern Parts burn Coak with this, or 0^^^, and thus make it run fooner into a clear Fire, and lefs into Smoke. The Roots alfo of the Oak by fom.e are preferred, becaufe of their foft Nature and quick Burning. So the AJh Billet is efleem'd a valuable Fuel, but this is fcarce in moft Places. With this Fuel of Wood, thev generally dry their brown Malt. COAK. This confequently has lefs Sulphur or Bitumen in it than the Welch Coal or Culm, provided it is care- fully cured in the Oven or Burning-place. For, in the Management of this, there is a confiderable Difference, which makes then^i fay, that the Coak, made at the Coal- pits, much exceeds chat made elfewhere ; becaufe there they bum it in larger Cakes than they do in other Places, for IjB Of Fuels for drfing the fever al Sorts of Malt. for the fmaller it is burnt the worfe it is. However, to make this go the further, many, as I have obferv'd, lengthen itout with Oj.^ of ten or fikeenYears old, which they burn together in a fixed Grate; for by this Age fuch Wood comes near Charcoal, which is the beft of Fuel, and which undoubtedly would be moflly ufed for drying Malts, could it be afforded ; becaufc nothing is more detrimental to Malt than Smoke ; and though the Wood' of Ajh yields the whiteft Smoke, yet will fuch footy Va- pour tinge the Malt with a high Colour. With Coak they generally dry the Malt uied for brewing Ale ; for, if this is truly cured, it certainly has lefs Sulphur in it tlian any Welch Coal or Culm ; and therefore the Drink made from fuch Malt may be ufed much fooner than that from Coal or Culm, which requires at lead nine ^r twelve Months Age, to overcome the fulphureous Targ of fuch Malt. Yet is this Coak alio ufed by many to brew their OElcver or keeping Strong-beer with, as an excellent Fuel, as was proved by its Effecl in the But-pale-beer, fold at iht Half-inoon in IFarminjier^ which was the fineft I tafted upon that Road, and frequently fent to Lojiden- for PrefenL«, being brewed with a hard Water, of a white maumy Rock, that, on Tafting, feemed to me more brifk and fpirituous than any I ever drank; which, I think, is eafiiy accounted for: For, upon Examining into the Nature of this Earth, I undcrllood it to be a ftrong Sort of Chalk, well flored with Alcalious Salts, which confequently gave the Water a fjperior Strenj^th,- as it did the lean, white, yellow, and red, fandy Land, it was laid on^ for with this fame Maum (not Marie) they drels and manure their Ground many Miles about this Place, and are forced for thi«; Purpofe, to dig it out of Pits, and not out of narrow Places like Wells, as wc' ^gree the coolint^ of the Water and Wafting of tht "Wort i for now the tedious aiccnding Mo- tion of the Pump is avoided, and the Charge of that and Man*s Labour favcd. Beit bcTidcs the great Copper there is commonly, in a large Brew-houfe, a lelTer one ; if the firft holds twenty Barrels, the other may contain ei^'^ht : The large one for boiling brown Worts, the Id- ler one for Amber and Pale-Ales. In former Days, if u\t\z were two Coppers m a Bicw-houfe, they were at iiich a Diftance, ih.;t it might be properly faid, there v.cre two little Bfew-houfes near one another, vrhich obliged the Madcr ro have a Man to attend each Cop- ;vjr. But the pafcnt Contriv.ince excels the old one, and riyjfc two Coppers art now fo erected that each Fire-place rs within Feet of one another; lo that one Stoker f.ipplics the two Fires and Copper?, %vhich fares the Wages of one Man, that ufually amounted to near thir- tv Pounds a Year -, befides having them now under a more immediate Lifpcdion ot the Workman Brewer. The fecond Imprt;vt.mrnt that has been made is alfo of confiderable S-.-r\'ice, and that is by grinding the Malt directly into the Mif!i-tun ; which is performed by the help of a long dcfctnding wooden clofe fquare Spout or Gutter, that immediately receives it from the liigh fix- ed Mill-llonc?, andconveys it into a cover'd Mafli-tiin, that thus efi-c(ftually kcurc5 the Ji^ht Flour of the Malt from any Walle at all. Wlicreas formerly tliey ufcd to grind it into a great, fquare, boarded Place, which lay lower than the Malh-tun, commonly called a Cafe or Bin : From hence it was taken out with two Bafkets and put into the Mafli-tun, to the Lofs of fomc Quantity of die fincll Flour of the Malt, that would fly away and make a L.odgm^ nt on the Men's Cloaths, and the adja- cent Places. But now the Charge of building and re- pairing the fquare Cafe is altogether faved, its Room put to fome other Service, the Expence of Rop.s and Pullies funk, and the two Mcn*s Time converted to o- thcr neccifary Ufes in the Brew-houfe. The third Improvement is the Water-pumps. Tiiefe 3 ior- Of the Great CommcTi Brew-Iioule, 1 8 1 formerly were eredled in a Brew-hoiife for the convcni" cnt Conveyance of Water out of theRefcrvoir and Well * the Formxrr for the New-River, and the Latter for Spring- Water. They were worl^d'd with long Iron Pen- dant-handles with, a large Knob of Lead fix^d to their Bottom Ends for the greater Eafc of Men''s Labour: But the prefent Contrivance works both thefe Pumps with more F-xpedirion by a finglc Horfe put into the Malt-mill, and that in as true a Manner a.^ any Men whatfoever ; which laves great Part of a Man's Wages. The fourth Improvement is by the Wort-pump, Tiiis ufed to be work\i with a long Iron-handle as the Water Pump was, but is new likewife fupplied by the Horfe-mill in the fune Manner that is, and will with great Expedition throw up the Worts out of the Un- derback into the Copper. The tifth Improvement relates to the Backs or Cool- ers, which are certainly more conveniently placed in a great Brew-houfe, than in the private or fmall one ; be- cajfc, in many of the former, they have full room to lay them on a fingle Stage or Story. To each of thefe is faftened a Leaden-pipe about an Inch or two Bore, with a Brafs-Cock at the End, that difcharges tlie Wort at Pieafure into a fquare or round Tun -, befides which is alfo another Hole about four Inches Diameter, filPd with a wooden Plug, whofe Ufe is to let out the Dregs •fwept through it into a Tub under the fame, lo be llrain- ed by a Flannel-Bag faftened to a Barrel-Hoop, and the clear Wort thus ilrained is mixed with the reft. This leads me to obferve the Misfortune that I have feen fome labour under, who, being confined to a narrovr Space of Ground, run into Brewings of great •Quantities of Drink, which obliges them to build three Stages of Backs one over another, that often occafions their Worts to fox, or damage in fome Degree, by the long Heats the un- der one fends upwards, fo that the flat Planks are made hot both at Bottom and Top, and thereby deprived of one of the principal Convenicncies in Brewing, a due Freedom of Air, wliich a fingle Stage feldom ever wants. N 3 By 1 82 Of the Private Brcv-houfc. By means of the Copper Arm, the Worts nov/ run fwifr- Jy into a Tingle Teer of Back?, that formerly ufed firft to be emptied by a Pump placed in the Copper, and thrown up into a little Back, juft over it, from whence •it ran cut into the grent Backs •, and if there were one or two Teer more, the Wort was conve)M into the fame by a fmali v,-oodcn Pump placed in the Copper-Back. This better Management faves the Lofs of a great deal of Time, Wafte, and Men's Labour. Thcfe Improve- ments, and m.any others that I am fenfible of, railed my Surprize to f^c feveral great common Brewer?, m fome of the Eajlcm Part"? of Eriglar.d, brew ten Qijarters of Malt or more a: a Time in a Mali-tun, placed almoft clofe to the Ground, the under Back deep in it, expo- led to the Fall of Dirts, Drowning of Infects, and other FculnefTes, The open Cr.pper alfo a little above the com- mon Level of the Earth, the Coolers in a proportiona- ble Lownefs. And to make up a comjpleat Mifmanage- menr, they brev/ moft of their Four-penny Ales after their Six-penny Beers : So that you can have no mild Drink here, but.vvhat talles of the earthy Parts of the Malt and Hops to fuch a Degree that I v/as commonly forced to be at an extravagant Charge, and mix fo.me Ingredients with it, to corre<5t its unpleafant Tafte and unv.-hokfome Qualities, C H A P. XL Of the Private Brevv-lioufe. BY this Name, I would be underftood to mean all fuch Places that are occupied and fct apart for Brewing Malt-Liquors for Gentlemen, Tradefmen, and others own particular Ufes. A Matter of Pleafure, and Profit enough in my humble Opinion to induce an En- pij7jman to love the Production of his own Country, and prefer it to thofc of Foreigners ; becaufe, by this Oppor- tunity, every one may be Mafber of his own Fancy, have his TJ tenuis in the beft Manner he thinks fit, chufe his own Malt, brew when he will, and what Sort he likes befl. Of thd Prkhitd Brcw-houfe. 183 befl:. Here he may enjoy his leifure Workings and light Fermentations ; in Ihort he may here dS: the abfolute Governor, and brew his Drink after the bell Rules and Inllrudions. And when Malt-Liquors are thus made according to the newell Improvements, in my Opinion, there will be Ids Caule than ever ofgatiryingour Pa- lates with adulterated Wines, at theRirqueot"ourH:alths and Expence of our Pockets. In Order then to come by fuch falubrious Drink, it is truly neccffuy in the very firll Place to be Mafter of a convenient Brcw-houfe •, for, wit'iout this, it is but a loft Attempt to get right Malt- Liquors. And here the Cafe admits of two Supponti- ons ; Firfl, v/hethcr fuch a one is to be had by Choice ; or. Secondly, of NecefTity : If by the Firll, then the Northern Part claims the Preference for Shade and Cool- nefs, that are of Importance in this Affair j but if by NecefTity, then the Cafe allows of no D.fpute : Howe- ver, where it fo happens, that the Brew-houfe can be near the Cellar, it will lave a great deal of Time, Charge, and Labour ; becaufe then the Drinks are fooner, eafier, and fafer convey'd into it ; but more where itcarx oe car- ried by the Leather-pipe from the Tun, Cooler, or Start- ing-tub into the Cafk ; as is now done by fome of the abler Sort. And obferve that the Arm and Cock are not confin- ed altogether to a railed Copper in a great Brew-Iioufe ; for in a Private one, this is alio abfolutely neceflary, e- ven though the Copper is confined to ftand as near the Ground as poflible ; becaufe both the hot Water and Worts may be drawn off quicker, and lafer from any Danger of Scalding and Wetting, that the common plain Copper very much expofes a Perfon to, who is obliged to empty by Scoop, Pail, or Hand-bowl •, which is a Conveniency of no fmall Moment, if we cunfidet :he many Difafters that have befallen thi^^ hazardous Me- thod ; befides the Time, Wear, and Tear, which are here like wife faved. In private B:ew-Iioufes, there is feldom Room enough to be had for thofe necefTary Conveniencies, Square- N 4 backs ; 184 Of tiJd Friih2te Brew-hoafe. bacics i or, if there is, the Charge is often gmciged^ op at leaft can't be afforded ; but where it can, it is wrong to want them, becaufe thefe are the chief Securities a- gainft fox'd, four, and foul Malt-Liquors •, for here it is that the Sediments mufb be firfl left behind, and the Worts cooled at Difcretion ; for it is certain that the fhallow Back can diicharge the Wort finer than the Tub, as being fixed in its Place and never diflurbed while the Worts are running off; whereas Tubs mull be remov- ed to pour the Drink clear from the Bottoms, or elfe the Hand-bowl muftbe gently ufed, which In fome De- gree will likewife difturb fome Part of the grofs Faeces Or Bottoms. Thefe Backs in the great LcrJoit Brew- houfes are generally made with the Heart of Oak -, but in mod Country Towns, they may make them of Bed or fome of the aquatic Woods at an eafy Price. But then, as I faid before, thefe Coolers are of but little Service v.'here they are placed too clofe to one another, becaufe one heats the other, and often charrs the Wort j as I and many others have too much Reafon to complain of: For when I travelled the Road in 1737, at fcveral Towns, I could have no other than foxed Ales, and thick unwholcfome flale Beers, which made me afk a great Inn-keeper, who was his own Brewer, why his Malt-Li- quors were in fuch a bad State ? His Anfwer wa5, that ail the Summer Time it was commonly fo, but good in Winter. This induced me to infpecft his Brew-houie, where I found his Copper, Ma(h-tun, and Coolers, as near as they could be together i his Underback or Re- ceiver deep in the Ground, and Part of it in the Way of the Pirt of Shoes and other Naftinefs to fall into i his two fquare Coolers fixed about eighten Inches one above the other, and all in a fmall narrow Place •, fo that this Pcrfon was fcldom or never clear ot fox*d or prick'd Prinks in fome Degree : Though in Winter his ignorance made him believe they were found brewed, be- caufe the Taint was then not fo much as in Summer. The Malh-tun here fhould be as fmooth within-fide as it it was turned j becaufe fuch an Uteniil is not fo Jip; Of the Private Brew-houfe. 185 apt to furr as another made out of a large Wine-cafk, whofc Staves, being uneven v/ithin-fide, gi^'e room tor a Lodgment of the Remains of Worts, which fail not to become of an Acid Nature and corrupt the next pure Worts, if not thoroughly eradicated. And indeed all Tubs, Pails, and Jetts, ufcd in brewing, Ihould be of the fmooth Sort. Of this, fome are fo curioufly nice, that if by Accident one of them happen to be dipt into cold Water, they will fcald it a-new, and dry it before it is made ufe of. This linall Mafli-tun has feveral Forms belonging to it for difcharging its raw Worts into the Receiver or Underback. One is by a Cock fattened in the Bottom, over which is another called -dfd/fe Bottom, and is the bell Way of all others ; becaufe, by this, you may fpend off the Wort very eafy, fafe, and fine, free of any Danger from the Stoppage of Malt. The Second is by a Brafs-cock, fixed in the Side near the Bottom to a Tap-whips within-fide. The Third is by a long wood- en upright Plug, furrounded by a higli Baflcet Strainer that ftands almofl in the Middle of the Bottom. The Fourth and lafl: Way I think a bad one indeed, and than is done by a Spiggot and FofTet, which I have fecn ma- ny ufe : Here v/hen they draw off the Wort from the Malt, they put a Birchen Twig into the Tap to adjuil the Stream ; but fometimes the Weight of the Wort forces out the Spiggot, and then the Current alters, to the Fouling of the Wort ; to flop which the Fingers mufl be employed to put in the Twig tighter, and io expofe them to a fecond Scalding. The Floor of either a great or fmall Brew-houfe isjud- ly deferving of fome Confideration, as it is always more or lefs ferviceable by its good or bad Condition i for this, like a Dairy-Room, fliould have all the propitious Al- lowances given it that can be, towards keeping it dry, fvveet, and cool ; and therefore fuch a Floor fliould al- ways be laid fomewhat higher than the common Level of the Ground ; or with fuch a gradual Declination, as may bring away all Wctts and Slops, that confequent- ly mufl often happen in fuch a Brew-houfe j for, if it i86 Brewing a Butt of pale Strong-Beer, &c, was otherv/ii'f, and Water and Worts were permitted to make LoJgments in Holes or hollow Places, there mufb in coiirle be produced corrupt and foul Puddles, whole ill Scents and nalty Diubi.:gs are always ready to affect and damage the Urenfils and Worts. For this Rcafon, all boarded and planked Floors are to be rejected, as they tre obliged to be laid hollow on Joyfts and Sleepers, that will furely rot them in a little Time, and create unwholefome Stinks and Vapours; b-fii.s the great Danger that attends fuch a wooden Floor in ir^ SHp- perinei's wL^r. v/ertzd, thatexpofcs a Pcrlbn to Fiiils as he is carrying fcalding Worts or Water ; and alio ■^•hen x.v:v Men may be under the heavy Burden of a Barrel of Drink on the Sling?, that weighs nesr 400 Pounds, whicn may occanon the Lois of their Lives. An Infrance of this Felly I knew once happen to a common Brewer in London^ who thought it the cheapeit Way to have a boarded Floor in nis Bre'.v-houfe, and ac- cordingly bought O^Xy« Ship-Planks at Chelfeay for that Purpofe ^ but the Conftquence was, that m a little Time he repented himfdf of his Miflake, and liad it laid with t'nz broad Ponland Stone. C H A P. VIL Bre''-^ a Butt cf pale Strong -Beer, by an Inn-keeper* I HAVE my Malt juft broke in Grinding, lo pre- vent my having foul Drink by the Mixture of its fine Flour in too great a Quantity, which I let fland zn Sacks by the MaHi-tun fide, ready to be put in after rhc Warn- that is now heating in a Copper, holding a Hogfbcad and a Firkin under a clofe wooden Cover to keep in the Steam, where it is to continue till it is ready to boil. In this Condition, a Plogfhcad of it mufl: be put immediately into the Mafli-tun, and, as foon as pof- fjblc, a Pail of cold Water in that, to qualify it (though mod others venture to nrjx this tough Malt with it in a boiling Brewing a Butt of piile Stxor\^-^:cT , &c. 187 boiling Heat) for receiving ten Bufhels of Mair, that I put in very Icifurely, whilll a fecond i'erlbn ftirs it with an Oar or Paddle, as it runs out of the Sack, without any further mafhing throughout the Brewing of Strong- B^'cr or Ale. Then immediately, with my Oar, I make room about the Ba(ket upright Strainer for tlie fitted hul- ly Part of one Bufhel more of Malt, which I lay round it a.i clofe as I can -, and the Flour thereof I fprcad over the Top, befides a fingle BuOi?! of Wheat-Bran over all that ; here it is to remain three Hours in Winter, and two in Summer. At this Time, I have a Firkin of hot Water left in my Copper, to which I add a Barrel of cold to make it up forty-five Gallons : This I heat away, and make it juft ready to boil againfl my firft Wort comes off the Goods -, which when it is fit to do, I ioofen my Plug and fpend it off by a fmall Stream on one Pound of rubbed Hops, returning firft what comes foul tilj it runs clear : Then 1 make ufe of my hot Water in thd Copper, and leak it over the Goods by a Jet:, or three Hand-bowls at a Time, letting that almofl go ofi'beforc I put on more ; and fo continue till I have a nDgflicad and fix Gallons of Wort, v.'hich will about empty my Copper ; for, in this Cafe, I allow near a third Part of the Water's being drunk up by the Malt never to be re- turreJ, andfcmetimes more than the Wafle of one eighth Part for the Wort's boiling away. As foon as this is done, 1 rub three Pounds of Hops more, with near a Quarter of an Ounce of Salt of Tartar, and throw all into the Copper. At this Time I have another Copper, that holds a Barrel of W^ater, now boiling hot, which I lade over the Goods by degrees as before, 'till I get a fjcond Wort off for making me half a Hogfliead of Ale, that I fell within Doors for four Pence a Quart. In the mean Time, I boil my Copper of firft W^ort, 'till all the Hops fink, which is the Sign of its being enough, without iliying for the Wort's breaking or curdling ; accordingly I (Irain it, and let it lie very fhallow in Coolers. By this Time, I receive a Barrel of fecond Wort off, having here as ir:uch Wort returned as the W^ater that went in. This I boiJ 1 88 BrcTiinr a Butt of pdle Strong-Beer, c^r. boil with all tiie Hops that came out of the Firil, till it breaks, and then ftrain it into Cooleis ; obferving to fupply t'.e Grains with a Hogfhcad of cold Water as" ibon as t'le fecond Wort comes off; which after it is ioundly maihed, and has lain three Quarters of an Hour, I draw off, and boil it without any Hops a Qjarter of an Hour \ then I difcharge it into my Coolers, ro be heated next Morning and ufed in (lead of the firft Water which is call'd Donblift^^ for Brewing eleven Bufliels more of Malt m the fame Manner the lail was done; only with this Difference, that, when at lail I mafh up %7ith cold Water for Small-Beer, I put only fo much on as will bring me off thirty-four GalloriS, for making me half a Hc^fhead in my little Copper, with the Hops that I lis'd before. (^ ' :ns en the famf. Thz commo;. i of having but one Cop{>er to one Malh-tun, has too often proved the Inconveniency of it by the bad Effects officers and Ales made from the Mnie, which are often, in Summer efpecially, prick'd or ibur'd on the Grains, by the Ltrngth of Time they arc r • :o allow ibr the feveral Malhingsand ^ ' -r- of ! . ; or Goods in the hot W^afers ; and if . jr- tune fcidom amcL-nts to this Degree of Damage, yet it frequently happens that the Worr, lefsor more, is in an unhealthy and unpleaiant Condition ; which to avoid, I •would ativile every one that has a Conveniency to have two Coppers to one Ma(h-tun. In this Cafe I addrefs. mvfelf to all except the great Brewer, who, though ia • Opinion he has motl need of it, yet, by loi^g <^ur;c... ^.-.-g ufed to his fingle Utenfils, I can hardly fuppofe he wiji aker ; but I hope fome of the fmali^Sort wiii have regard to this Item, as " ' - certainiY r-VJift be very ufcful, in giving : _ . _\-- .rtunity to r- oy a fine fweet Wort : For it i^ generally adlowcd, if the Wort goes into the Copper in :: , it will com? out I'o, and never receive a true C » ^?ing damaged \i\ its firit and bed Condition. Now whether the Tun has 1 Ulle Bottom, or a.Baike^ aiid Flug, or a Brafs-cock. Brewhifr a Butt of pale Strong-Beer, e^r. 189 near the Bottom -, the Form hinders oothing of this Be- nefit : For it" you brew with tlic tlilfe Bottom., by Mafh- ings and not Leakings over, then, as loon as your iirit Wort is fpent oflF into the Underback or Receiver, you are to run off your hot Water out of your Copper into the Mafli-run for a fecond Wort ; and directly get the firll Wort into the fame to boil : Now as this your fecond Wort will come off the G jods, half an Hour at leaft, before the Firft i& ready to go into the Coolers, here happens too great a Vacation of Time, that may chance to prejudice it, by thus being neceflitated to let it lie out of the Cop- per fo long, which a fecond Copper prevents by receiving and boiling it away diretflly. And as to the Mafli-tun, that ditcharges its Wort by Plug or Cock without a falfe Bottom, this fecond Copper is rather more ferviccablc, becaufe, your firft Wort commonly lying two or three Hours with the Malt, Part of the fame Copper which follows will be expended in Leakings over to make a complcat Copper of the firfl Sort : Then if you have but one Copper, there can be no hot Water made ready as it fhould be for a fecond Wort, till the firft is boiled off, and that will take up near two Flours ; all whiclr time the Goods muft lie idle, and very likely prick or four. Otherwife you muft hop the firfl Wort, and put it by into Tubs till the fecond is boiled, v/hich will coniequently by this lofe fome of the Hop's Spirit, and the purer foftcr Part of the Wort, i^c. But if you have a fecond Copper of hot Water ready, when the firft Wort is put into the firft Copper, the Danger of thelc Misfortunes will be intirely avoided. Seccndly^ The Heat of the Water, as I have more amply remarked in my two former Trcatifes on Brew- ing, fhould be in a greater Degree for Pale than Amber and brown Malts. Tbirdly, The Mafhings alfo, for Rcafons I have for- merly affigned, fliould be as little as pofTible, fo as the Malt is kept from Balling. Fourthly^ The Steam of the Water lliould be kept; in, as I have before accounted for. Fifth!:/, 190 BreTpin^ a Butt of pale Strortg-Beer. dv. Fifthly, The purting the huliy Pirt of a Bufhcl of Malt round the Bafket, is what ntrver was expofsd in Print before, though it is an excellent Way towards ob- taining a fine Cui-renr of Wort, that gives a B.-nefit to the Liquor, even to the laft. Si:-:ibly, The Rubbing of the Hops with Salt of Tar- tar is likewife a new M,.'ihod of great Service, in forcing the oily Part of the Hop to emit its vifcid Quality, and expcditioufly join in Contact with that of the Wort : For by this, the fine flo-jry Part of it may be obtained, clear of the earthly Phl-gmatic, which long boiling never fails of extraiting, to the great Prejudice of the Beer and its Drinker's Health. A Proof of it is evident from the fniooth pleafant Tafte that fuch Malt-Liquor receives from this Management, and which of Jate is ia fuch Efteem, that I know a ColLclor of the Cuiloms, v;ho boils his Hops but five Minutes, which certainly would be too little a While to get a fufficient Tincture from them, was it not for the penetrating and attenuating Nature of this Salt, whofe Virtue is not only valuable on this Account, but alfo for fining and preferving the Drink afcerv/ards. And though the common Criterion or Sign of the Wort and Hops being boiled enough, is by this Innkeeper and many othen cbftr\'ed to be when the Hops all fiak ; yet I think he is wrong in not boihng the Wort longer than the Hops, bccaufe I am fure the Drink won't be fo foon fine in the Barrel, as that boiled till it breaks or curdles. Seveafhlv, As to the Boihng a Hogfliead of fmall Wort at \j.{\:, to ferve as the firft Water cr Liquor to bcufed in the fucceeding Brewing, the fame or next Day, it is a good Way J bccaufe it adds to the Strength of the next Liq-jor, and conduces to prefen'e it found the longer. But, before I conclude thcfe Obfer\'ations, I muft take Notice of an egregious Abufe that this Innkeeper and moft others arc guilty of, by brewing their commor^ Ale from riie Goods of the firil Wort •, a Misfortune that is moflly known to Travellers by v.oefui Experience : For, in many Parts of the Nation, there is no other miii Sort Id Brewing Pale-Alc from frefu Malt, &c. i^i to be had, and then a Man is obliged to fwallow fo much Dirt of the Malt and Hops, that he mull have a ftrong Conilitution to overcome its dire Effedls. So alio with the lame Realbn I oblcrve, that when thefe Butt- Beers are loaded with Hops, without a lufficient Strength in th -• Drink to llieathe their acrimonious Points; fuch Liquor I lay muH: confcquentiy be very injurious to weak Conlliturioiis, wholl- Stomachs are Ids able to bear their Si^arpnefs ; and what is worfc, it muft go, very hard with fuch, wtien, on a Road, they are fo unfortunate as to be connn'o, to fuch Liquo: m a Publick-Houfe, wliich perhaps is the only one m the Village. CHAP. VilL Brewing a Hogfljead nnd a Half of Pale- Ale fro?n fiffi Malt, by a private Perfon. AS my Copper holds a Hoglhead and a Firkin, and I am to brew twelve Bufhels of Malt, I charge it full of Spring-Water, which I heat till it is juft ready to boil, but not boil : This I put into my Malh-tun, and run ten Bufliels of Ma!t very leifurely on the fame, keeping it all the while ftirr'd by a leccnd Perfon ; v/hich when it is fufficiently done, I cap with the eleventh Bafhel, and let it ftand while I get another Copper full of boiling Water as faft as I can ; twenty-four Gallons of which I put into my Tun and mafh up, covering all with the twelfth Bafhel. Then I immediately add eighteen Gallons of cold Water to thirty-nine of hot left in the Copper, and get it into a boiling Heat againfl: all my iiril: Wort, comes off; which, after it has flood two Hours, I fpend away, and boil it with two Pounds of Hops (firfl well rubb'd) in a roomly Canvas or fuch as they call Strahiing Cloth ; and at the End of thirty Minutes after it has begun to boil, I take them out, continuing the Ebullition till the Wort breaks enough, when I direclly empty it into Coolers, and there have about forty-two Gallons. By this Time, my fecond W'ort is ready to go into the Copper, 192 Brewing; Pale-Ale fiof/i frefi Malt, &c. Copper, that I made by mafhing up my Goods with the iitty-fevcn Gallonsof boiling Water, and letting it ftand three Quarters of an Hour before I difcharged it. This I boil away with two Pound more of frefh Hops in the Canvas-bag, in all Rcfpect? as I did my firfl Wort, and fo receive off fort}'-nine Gallons, which, with thirty- fcven I had before, makes me cighty-fix, that \v\\\ (al- lowing for after Wafles) be about a Hogfhcad and a Half of Ale : And lafb of all, I malh up with thirty-fix Gallons of cold Water to If and three Quarters of an «Hour •, and then I boil it with all my Strong-drink Hops, about an Hour and a Half, till I have about twenty- fcven Gallons, or Half a Hoglhcad off for Small-Beer. Gbfervaticns on the fame. We may obfcrve, that the Author of this Receipt is of Opinion, that the Water is hotter and more capa- ble of extrading the Vertue of pale Malt before it boils than after. For in this Condition, he fays, it is more loaded with igneous Particles than when raifed to the State of boiling, whereby its Parts are more broke and divided, and fo become more open to evaporate the Panicles afprcfald, and admit too much of the circum- ambient Air, which muft confcqucntly render it cooler than before fuch Ebullition cominenced. And further to prove this Affertion, if you do but jull dip your Finger into Water, jufb before it boils, it will blilter, but when boiling it will rot. Secondly^ He here caps his Malt twice, the better to further the Bufincls in hand, by confining the Heat cr Steam, and it is a good Way. Tbrrdiy^ His boiling the Hops in a Canvas, muft certainly give him the Satisfadion and Benefit of ad- jufting the Time of fuch Ebullition, and alfo by it en- joy the great Advantage of boihng the Wort till it breaks or curdles. Fourthly^ But above all, he brews his Ale from Malt, and not from Goods which muli certainly load fuch Drink with the pure Saccharine Juice and lively Particles of the Grain, which arc here obtained in their natural To make China- Ale, ^Jid fever at other Sorts, 195 natural Order : On the Contrary, that Ale which is made only from Goods (/. e. after a firft Wort is run off the Malt) muft confequently be unpleafant and un- wholefome, as I have before remarked. CHAP. IX. To make China-Ale, aiidfeveral other Sorts, TO fix Gallons of Ale, take a Quarter of a Pound or more of China-root thin Qiced, and a Quarter of a Pound of Coriander-Seed bruifed ; hang theie in a Tiffany or coarfe Linnen-bag in the Veffel, till it has done working, and let it (land fourteen Days before you bottle it ; though the common Sort vended about Town, is nothing more (at beft) than ten Shilling Beer, put up in fmall ftone Bottles, with a little Spice, Lemon- peel, and Raifins or Sugar. To 7/iake an Ale that ijnill tajle like Apricot- Ale. Take, to every Gallon of Ale, one Ounce and a Half of wild Carrot-feed bruifed a little, and hang them in a Linnen-bag in your Barrel, till it is ready to drink, v/hich will be in three Weeks; then bottle it with a little Sugar in every Bottle. Egg Ale. Take, to twelve Gallons of (Irong Ale, eight Pounds of lean Beef which muft be cut into little Bits and half ftewed with a little Water; and when it is cold, \zt the Gravy be put into the Veffel of Ale, the Fat being blown of; then let the Beef with twelve Eggs, their Shells being only bruifed, but the Films not broken, a Pound of Raifins of the Sun floned, two Nutmegs, a little Mace and Ginger, and two Oranges cut round, be put into a Linnen-bag, and hang it in the Barrel before it has done working ; put in alfo two Quarts of Malaga Sack, and flop it up ; let it ftand three Weeks ; " then bottle it, and intg every Bottle put a Clove and a Lump of Sugar, O Cowjlip r94 T'^ '''^^^ China-Ale, andJh;eraJ other Sorts» Cowpp Ale. Take,. to a Barrel of Ale, a Bufhel of the Flowers of Cowflips pick'd out of" the Hufks, and put them into, your Ale, when it hatii done working, loofe in the- Barrel without Bruifing, and let it ftand a Fortnighc before you bottle it, and, when you; botde it, pur a Lump of Sugar in each Bottle. ^ Elackhrrrj-Ale. Take two Bulhels of Malt, and make it into Strong- Ale, allowing a Quarter of a Pound of Hops to it i when the Wort is cold enough, put it into your VefTci with a little Yca-ft, and the Juice of three Quarters of a Peck of Blackberries full ripe, and ferment them all togccher ; wiien it has work'd fufnciently, ftop it up elofe, and at fix Weeks End you may bottle it, and,, in a Fortnight after^ it ^"ili be fir to drink. Cock- Ale. Take a Cock of half a Year old, kill him and trafs him well j and put into a Cafk twelve Gallons of Ale, to which add four Pounds of Raifins of the Sun well pick'd, fton*d, wafh'd, and dry^d i Dates diced Half a Pound ; Nutmegs and Mace two Ounces : Infufe the Dates and Spices in a Quart of Canary twenty-four Hours, then boil the Cock in a Manner to a Jelly, till' a Gallon of Water is reduced to two Quarts -, then prefs the Body of him f-xtrcmely well, and put the Liquor into the Gafk where the Ale is, with the Spices- and Fruit, adding a fev/ Blades of Mace ^ then put to it Half a. Pint of nev/ Ale Yealt, and let it work well for a Day, and, in two Days, you may broach it for Ufe i or,- in hot Weather, the fecond Day •, and if ic proves too (Irong. you may add more plain Ale to pal- liate this reftorative Brink, which contributes much tor the Invigorating of Nature. Elderberry-Beer. Take a H-ogfhcad of the firft and flrongeft Wort^ and boil in the fame one Bufiiel of pick'd EldcrbenieJ full ripe ; flrain off, and, when cold, work the Liquor in die Hogfhead, and not in an open "Jun or Tub j aad aftcc Devon fhl re White- Ale, 19$ after it has lain in the Cafk about a Year, bottle it, and it will be a mod rich Drink, that they call Ebulum, and has been often preferred to P^r/- Wine, for its pleafant Tafte and healthful Qt-iality. — iV. B. There is no Occalion for the Ufe of Sugar in this Underta- king ; bccaufe the Wort has Strength and Sweetnels enough in itfelf to anfwer that End ; bur there fhould be an Infufion of Hops added to the Lic^uor, by way of Prefervation and Rclifh. Some, likewife, hang a fmall Bag of bruifed Spices in the VelTel. You may make a white Ebulum with pale Malt and white Elderberries. C H A P. X. Devonfliire Tf bite- Ale, THIS Ale that I have juft hinted of in my Firfl: Part, I fhall here write a further Account of, in order to fet forth its Excellency, and pave a Way for its general Reception in the World. To this End I write with an eager Pen, by the Inducement of the beft Qualities belonging to a pubHc Liquor, viz. Pleafure and Health. About fixty Years ago this Drink was firft invented at, or near the Town of Plymouth. It is brewed from pale Malt, after the beft Method known in the Weftern Parts of this County ; and as it is drank at Plymouth^ in particular by the beft of that Town, the Alewives, whofe Province this commonly falls under to manage from the Beginning to the End, are moft of them as curious in their brewing it, as the Dairy-Wo- man m making her Butter ; for, as it is a white Ale, it is foon fullied by Dirt, and as eafily preferved in its frothy Head : Befidcs, here their Sluttifhncfs would be more expofed, perhaps, than in any other Place in Eng' land\ becaufe, in this Town, there are few or no Cel« lars, on Account of their ftony Foundation which is all Marble ; And therefore their Repofitorics, being above O 2 Ground, 19^ Dcvonfhire WhHe-J*iS. Ground, are generally expofed to the View of th'cif Guefls, who may pafTingly fee this Liquor fermenting in a Row of earthen Steens, holding about five or more Gallons each : And, though tiie Wort is brewed by the IIofLd?, the Fermentation is brought on by the Piirchafe of what they call Ripenin^^. or a Compofition^ (as fome fay) of the Flower of Malt mixed with the Whites of Eggs : But, ds this is a Nojlr-um known but to few, it is only Guefiing at the Matter v for, about thirty Years ago, as I am informed, there were only two or three Mailers of the Secret, who fold it out as we fell Yead, at fo much for a certain Quantit}' ; and that every Time a new Brewing of this Sort of Ale hap- pened : A great Ball or Lump of it was generally fuf- ficient to work four or five S*£er8 of Wort, and con- vert it from a very clear Body into a thick fermenting one, near the Colour and Confillence of Butter'd-AIe^ and then it was only fit to be ufed -, for if it was let alone to-be fine or ftale, it Avas rejededas not worthy of buy- ing and drinking. Yet ibme out of Curiofity have kept it in Bottle?, racli*d it off clear, and made of it Flip and other Compofitions very good. Now this white Ale being, thus fermcn:ed into fuch a.gro{s Body, becomes a Sort of Chyle ready prepared for Digeftioa in the Stomach, and yet To liquid as to pafs the feveral Secretory Dufts of the Animal Syflem Ibon enough to give room for new Supplies of tins pleafant Tipple, rven at one common Sitting in a public Houfe : For though tliis Drink is not fo thin and clear as the brown Sorts, yet, by its new, lubricous, flippery Partly it is foon difchargcd out of the Stomach ; and not^vithiland- ing fuch Evacuations, it leaves a very nutritious Qua- Jlty behind it in the l^ody, that brings it under a juft I^eputation for preventing and recovering thofe who are not too far gone in Confumptions j and therefore would be of extraordinary Service to labouring People r In fhorr, this famous Liquor is of fuch a falubrious Na- ture as renders it a molt agreeable Drink both to the iedcntary and adive Perfon ; which plainly fhews the 3 tranfcendent tranfcendent Quality peculiar to this White- Ale, beyond all other Malt-Liquors whatfocver : For who dare, nay, ■ivho can make fo free with any new Beer or Ale, wk^-le it is under Fermentation, as with this ? And that by Reafon of the poifonous Quality of the Yeaft, and the fulfomc, naufcating, unwholefome Nature, that fuciji working Drinks are endowed with ; whereas this in- vites one to drink it as fail as any of the comroon brown Z)T pale Ales, and at the fame Time adminifters to tlie Body fuch medicinal Afliflance, that no other Malt X)rink, Wine, nor any other potable Liquor now in life, as I know of, comes up to it, not only for the aforefaid Intention, but it is like wife ufually prefcribed by Piiyficians, as a Remedy in the Cholic and Gravel, by its lubricating, diuretic Nature ; and it is the bed Liquor in the World for a wet -Nurfe to drink for in- creafmg -a mod nourifhing Milk, its Strength ^Ifo is fo great, that, though it is drank while working, it is as mtoxicating as the common Ales or Beers ; for by ihe Time a Man has drank a Quart or two to his Share, he will find it enough to go off with °, and if any one thinks fit to make it flrongei* (as is often done) it is only adding Half a Pint of Sherry with a little Loaf- Sugar and Nutmeg, and then it will not only be ftrong, -but veiy pleafant ; and fometimes entertaining to a Fault-, inlbmuch that feveral have been in^iced by its lufcious, ftimulating Tafte, and cordial Quality, to a Degree of Extravagance, by their too frequent Expcnce of Money and Time in the Enjoyment of this delicate improved Ale. — To all which, I fhall add the Opi- nion of an experienced Piiyfician who has drank of it, ^■!Z. I take the DevonJI^ire White- Ale to be a very plea- iant nutritive Liquor, and well fitted to pafs the feveral Secretions of the human Body •, not only by its confiding of fuch rarified adhsefive Particles from the Saccharine Juice of the Vegetable^ but its being drank in a parti- cularly agreeable, brifk, and fmooth State, in Tade not unlike our fird Nutriment, which certainly renders it eafy of Concodion in the Stomach, and being mode- O 2 ratclv J 9 8 A Scheme for hremng ftrong Malt- Liquors, rately taken, it may jullly claim a Place in- the firit Clafs of diuretic Refloratives, CHAP, XI. A Scheme for Brew'nig flrong Malt-Liquors, after a new ifvproved Method, PR O C U R E a ftrong, found, fine Wort, by ufing good Straw dried Amber-Malt, juft broke •, pure, foft, running, or rain Water, in a right Degree of Heat, that is, juft before it boils, and ftirr*d together no more than is abfolutely necefiary to keep from Balling, letting }t (land under a Cover of frefh Malt its due Time in a double Malla-tun ; J mean, a leffer one, put into a lar-» ger*, the former to be exceeding fmooth within-fide, and to have four Feet, cither fixed or moveable in the latter, with a proper Brafs-Cock, long enough in its Bar- rel to fcrew through both tlieir Bottoms, and a Strain- er to be fattened to one End every Time it is us*d ; oj;, which is better, the inner one to have a falfe Bottom, as in the common Way : The Cavity or Diftance be-r iween the Tuns fhould be from fix to twelve Inches or more according to their Size ; their Tops to be of an equal Height, and to have another common Cock to fix in towards the Bottom of the outer Tun, to draw off the Water at Pieafure •, pouring boiling Water in fo as to encompafs the inner one very near as high as the Mafh : Then, when the Wort is let go, to receive* It in a Goofe-quill Stream, upon good new Hops well rubb*d between the Hands, fetting the firft Wort fo received with the Plops afidc, continuing to lade over by Hand-bowl-fuls hot Liquor enough for a fecond Wort, which mutt be received on rubb'd Hops, as be- fore J Then ftrain and mix both Worts together, dif- laying them thin to cool ; this done, receive a little of it into a clean Hand-bowl, or rather well glaz'd earthen Pan (and indeed were earthen Ware, fuch as we call tiic Stone-fort, made, ufe gf throughout the whole Manage- cfter a new bv.prove3, Method, 1 99 Management, it would be much the better) wherein js a fufficient Qi^iantity of good frefh Yeaft, and m\x them well together; this Mixaire put into your Bar- Tel, Kilderkin, or other Ve(l"ils bcin?^ thoroughly Iwcet and dry, and let the reft of the Wort run as fine as pofiible upon it, till the Veflel is full, and the Whole •well mixed. After a due Fermentation, put away what has work'd out, and till up the Veflel with the Infufion of Hops, as hereafter diredled, ftopping it up as clofe as miy be, excepting the Top-vent or Cork-hole, in the -upright Caflc where it work'd out at, over which pafte a Piece of brown Cap-paper, and fo let it remain, tiH -upon Pegging it at Difcretionyou obferve it comes fine- Then, if you would keep it longer, have ready another ycird of -the fame Size, into which rack off your Drinl^ and at the fame Time put into it three Parts of parch'd Wheat, and one of whole maked Horf^-beans freed from their Hulls, or Dumplins, made after this Manner, vi'z. ■Take fine Malt, Rye, and B-an-flour, (if the two 3aft were malted, they would be the better) each equal Parts; mix them up with a ftrong Infufion of Hops, or fome of the fame Drinlc, into a Mafs, out of which form Dumplins; then bung it very tight, and keep it in a cool Cellar for three or tour Months or longer, and you will enjoy a fine, found, fparkling, pleafant, and y/holefome A''inou3 Liquor from the Tap^ or, you may then again cack and bottle it off for Ufe, Tiie Jnfiificn of Hc-ps. For this Purpofe it would be very proper to have a brge Vcffcl made of Copper and v/ell tinned, in the Shape of a Coft-cc-pot, wide at Bottom and narrow at Xop, with a Spout in the Side, having a Strainer next to tlie Body, and a Screw-Top to it ; likewife, a Head to fcrew on: Into this Pot put your Hops, being firft well rubb*d between the Hands, with a little Salt of Tartar (a Quarter of an Ounce to four Pounds of Hops) and as much tair Water as will cover them well : Let it ftand all Night cold, and the next Morn- ing fet it over a gentle Fire fo as to boil upj take it O 4 off 2C0 A Scheme for B;'^n^i«^y7r^n^ Malt-Liquor?, off and let it ftand till cold (the Tops being clofe icrew'd all the while •,) then pour off the clear Liquor, without PrcfTure, through the Spout, which immedi* ately pour gently into the Veffel, by the Help of a long, narrow-fpouted Funnel to reach down into the Drink, without much damaging the Head of it. The Reafon why I deviate from the common Way cf Brewing is, that it is a juftly received Maxim among the moil Judicious, that the more light, pure, foft, and vinous our Malt-Liquors are, fo much the more are they homogenous, and better adapted to pafs the feveral Se* crctions of the Human Body, and confequently the more wholefome : Therefore this being our Bufinefs, in the firft Place I obferve, that long Malliing (as commonly pratflifed) renders the Wort liable to feveral Accidents, efpecially, according to the Seafon of the Year it is per^ formed in ; but one more particularly of impregnating rhe imbib'd Liquid, with fo much of the farinaceous or gruelly Part of the Malt, as not only to induce an Aci- dity, but likewife a Ropinefs in the Drink, which I take to be owing chiefly to this erroneous Management ; becaufe it muft be granted, that it is a due and regular Degree of Heat (c which is a Matter of efter a nezv improved Method. 201 no little Moment, feeing it is fo efientially neceflary in avoiding the aforefaid ba.l Accidents, and procuring a pure, found, vinous Wort. Again, boiling Malt-Li- quors, tho' focuftomary (in my Opinion) fruftrates our Kxpeftation j infomuch, as it certainly hardens and thickens them, which is one chief Reafon why they are commonly allotted fo much Time to digeft in the Veifel, in order to break and divide their cohefive mum- my Particles ; which are much better primarily prevent- ed by not boiling the Wort at all, notwithftanding the common Objedtion, That, without Boiling, the Liquor will be raw and not keep : To which I anfwer, that the Liquor has before received due Maturation in the Cop- per and Mafh-tun, befides the after Digeftion and Rare- faftion it acquires in the Veffel by Fermentation and Age. And as to its being more liable to decay ; it is certainly, not the Boiling that preferves Malt- Liquors, but their Spirit, which is obvious to a mean Capacity •, and could we pofTibly extract the Quinteflence of the Malt withouc it, I fliould much rather chufe not to ufe any Heat. Laft- ly, in order to enjoy Malt-drinks, that are to be kept any Time, in a found, fine and mellow Condition, I have found it very neceffary to free them (as foon as thoroughly digefted and finein the Veffel) from theirgrofs Sediments, or common Lee, which, from its yeafty Particles, ^c, never fails more or lefs to damage fuch Drinks, efpecially the pale Sorts,by inducing an Acidity, and rendering them liable to fret and become foul upon Alteration of Weather; therefore a proper artificial, alcalious Compofition fubfti- tuted in its itead, prevents thefe bad Accidents, and very much preferves and meliorates the Liquor it is put into. Examples to illufirate the great Advantage of infujing the Hop in a clofe Vejfel, and not boiling it in an open Copper. By this I engage myfelf in an Article, hitherto omitted by all others, and yet I think it a very Capital one ; by Reafon the firfl fiowery Spiric of this aromatic, fine, oily Vegetable is of fuch an excellent Nature, that the moft learned Naturalift allows it to have no Succedaneum -, and - • therc my Second Part, Page 150, I wrote largely on this Article, and yet think myfelf under fome Obligati- f)n to enlarge on the fame S'jbjccb here, by further re- commending this advantageous Method to ,the World, IM b^ing vcrv proiiubie, pleafant, and wholcfomc. . . ' "A Milw Malt-Liquors, without Boiling. -ycf A" Miller, near Chelmsfcrd in EJfex, is famous for brew- ing his Drink after this Manner, that he makes To ftrong as to burn if thrown into the Fire, and is always fine. His Way is to boil the Hops in Water, and, after they are ftrained out, he puts that Water into his Tun for the firft MaHi ; and, if he has Occafion for more hot Water, he boils frefh Hops, flrains them out, and puts the liquor over the Goods, as he did the firfc Time y becaufe the more terrene and feculent Parts of the Hop, commonly extracted by Ebullition, are by this Method as it were filtred out, and left behind in the Grains j for there is a natural Contafl between the- earthy^ phlegmatic Parts of the Malt and Hops, and io e Contra^ as the Salts of the Yeaft fooner ioin or havs- a readier Contact with thofe of the corrupted or fer- mented Grain, i. e. Malt in Wort, than they do witli Moloffes, or other Bodies that have not more or lefs undergone a Frefermentation : After this he cools his. Wort and ferments as ufual, but without boiling it at all. And alfo in Hertford/hire, I know a Man that has brewed all his Drink for his own Family many Years after this Manner, with great Reputation. The fame likewife I found praclifed at Froome, and fome other Parts o^ Swierfeffhirey and is certainly an excellent Way, provided this can be done without lofmg any of the Hop's Spirit by Evaporation : Wherefore, inltead of boiling them in an open Copper, they fhould be infu- fed or boiled under fuch a confining Cover, as will fe- cure their Vertue ; then if they are ftrained out, and the Water put over the Malt, the Wort v/ill certainly be the better y and in this Cafe fev,'er Hops will do, becaufe their whole Strength is thus intirely preferved. Wort is better for not being boiled, becaufe Boiling thickens and hardens it •, and Water alfo by evapora- ting the lighter, fofter, and more pure Part r Though I cannot fay that any Spirit evaporates in boiling Wort 5 becaufe, it the Grain is fo opened as to emit any Spirits in Malting, it is thoroughly loft in the Watering and Drying, as was fairly demgnitrat^d by the Experiment «1 2c6 Of Worts and their ImprovemeMi, of the Still above mentioned in the Account of infufing Hops. Alfo the common Objection of its being raw, and not fit for keeping, I have already obviated by this Reafon, that it is not Boiling that maturates and pre- ferves Malt-Liquors, but a right and due Fermentation, and its Spirit •, which is likewile further confirmed by the Praftice of a certain wealthy Virtuofo near Brijlol, •who conftantly brews his Ale and Table-Drink without boihng their Worts ; and, in his. own Words, he fome- times keeps his Ale near twelve Months, and believes both to be as good as any of his Neighbours : Notwith- ftanding he is very particular in another Refpc<5l, which is, that he never puts Hop or any other Bitter to either Sort, and affirms it to be pleafanter and wholcibmer "without -, though he formerly us*d to brev/ in the common Way. C H A P. xir. Of Worts and their ImprovementSy after a new Method, WO R T is the oily, fpirituous Parts of the Malt, obtained by Infufions and Wafliings of hot Water, that lie and foak witli the Grain, one, two, or more Hours ; which gradually opens the Pores, whereby iu the more freely imparts its V'ertues by the further Arnilance of a Cover of frefh Malt, which here prevents the Efcape of the finer, fofter, and molt penetrating Parts of the Water by Steam, and caules a more equal Dif- tribution of them throughout the Body of the Mafh, by a due Confinement of the Heat ; and, being fwell'd and faturated to its utmoft Diitention, returns the over- plus Liquor laden with the fweet, balfamic, nourifliing, pleafant Parts of its Flower, and fo continues to emit tlie fame in a regular Tindure, by the fevcral La- dings over or Wafhings that leifurely follow, and are conflantly difcharged by the Cocjc without flopping, .. ' ' till tifter a new Method. 207 till the juft Quantity is got off in a fine tranfparcnt Stream. Now to enjoy this virgin, delicate Liquor fo obtained, free of all Adulteration, much Wafte, and i'n its iitmoft Purity, is the Dc^fign of this Part. Ta this End, I put frelh Hops firll rubbM well between the Hands into the Tub under the Cock for the Wore to run' on, all the Time it is fpending off, and,, wheri I have my Qiiantity of firft Wort, I empty the Tub of that and the Hop, ftill continuing without Inter- miffion my Leakings over and Runnings out on ano- ther Parcel of frefli Hops for my fecond Wort ^ and if after that fmall Beer is to be made, more frefli Hops fhould be employed to receive it all the Time it comes away : And, when I have got Pofleffion of a genuine Wort, it is to be managed as before, and as hereafter I fhall direft. Now I am to account for the Excellency of this Method, and to fliew that it tranfcends that pra^tifed by me at my great Brew-houfe •, where, after the firft Piece of Wort was difcharged off from under its Cap- ping of frefh Malt, all the after Worts were obliged to be expofed an Hour, or near one each, on the Goods, to infufe and bring away their Strength ; about Half an Hour running off, and almoft Half an Hour longer before it can be pump'd out of the Underback into the Copper. In all which three Ways the Worts fometimes fuffer in their better Part, which I prove by the Ac- cidents of pricking, or a little fouring of the Wort, that frequently happen in the Mafli-tun or Underback^ efpeciaily in hot Weather, From hence it was that my Malt-Liquors would fometimes luddenly acquire Stalenefs, becaufc„ truly fpeaking,. they thus were deprived of Part of their original, native Sweetnefs be- fore they went into the Copper, that is irrecoverable afterwards. But as tJiis ancient Management com- monly affe(5ts the Wort more or iefs m its fundamen- tal Principle, but fo as at firfl not to be perceived by the Unwary and Ignorant > it generally likewife efcapes the Cenfure of the Drinker as to its D'ue Caufe, who ialfcly imputes the Badneis of it to the Underbgiling ir^. >4c 2c8 Of Worts aiid their Improvements ^ the Length of Time in keeping it, or to the Want of a fufficient Qnantity of Hops in it. However, it is certain that luch damaged Wort is of dangerous Con- fequence to the human Body ; for, if the Wort is fick, it cannot fail of communicating its unwholefome Quali- ty to the Blood ; and therefore I hope my Cautioa will give a jufl Idea to my Reader of the too com- monly over-look'd Mifchief that accompanies fuch ill brewed Beers and Ales, and fo prevent the Lofs of Health, Time, and Money, that many have been brought under, by not knowing the Source and Spring oPtheir Illnefs ; for it is certain that great Errors may be infenfibly committed in the fmalleft and meaneft Pre- parations, for Want of rightly underftanding the Forms , of Nature. So that I think myfclf obliged to write againft the neceflitous (though common) Way I for- merly followed, in fuffering the Wort to lie in the open, broad Mafli-tun, and Underbade of my great Brew-houfe an Hour and a Half, or two Hours, with- out fo much as a Hop in it to lecure its innate, tender Vertue, orSweetnefs, againft receiving Prejudice from Time, Utenfils, Fleat, and Effluvia's of cornipted Air. On the Contrary, the Method of obtaining Wort by Lading over hot Water proves the vaft Benefit that it receives, when intircly preferved in its pure, natural State i as by fuch quick Difpatch, and the Tincture of the Hops, it furely does. For it is certain, that both thefe Conveniences potently oppofe and refift A- cidities and other ill Qualities, which often have prov- ed the Bane of human Bodies, and in their Room maintained Malt Drinks in a wholcfome, pleafant, mild Condition from their firft Running out of the Mafh- tub to their laft Confumption. Which Management is alfo much better than that praftifed by fome com- mon Brewer.s, who, to fecure all fafe, lay a good Quan- tity of Hops in the Hollow between the falfe and fix*d Bottom of the Mafh-tub : But by their Leave they are wrong in fo doing, becaufe here their Hops arc obliged to lie die whole Time of the Brewing, which con- after a new Method* 209 confcquently mull extraft the fouJ, difagreeable, earthy Part of them, and do the Drink great Damage. For herein confiib the niceft Point in extrafting the Ver- tue of any Vegetables, Minerals, ^c. efpeciaily fuch as require feveral Digeftions •, firil, by a proper Men- Jlruum to obtain, and afterwards to prcferve their fine, purer, and better Parts, fo as at the fame Time to avoid their more grofs and terrene Qualities : In this, I fay, confifts the Perfedion of all fuch Artificial, Spirituous Liquors that are to be procur'd by Infufion, Decoftion, ^c. 'I'hiis, Take a common Fire-lhovel and heat it, then put Coffee-berries on it, and heat them alfo till they fweat ; while this is doing, fet fome Wa- ter over the Fire in a Coffee-pot ; when heated, throw it away, and dry the empty Pot on the Fire ; then take the Powder of the heated Berries and put into the warm Pot, and immediately Water heated under a clofe Cover, and juft before it boils, over it; and then this previous, gentle Heat, by the prefent Admiffion of igneous Particles into the Pores of the Berries, will fo diftend and divide them, as to caiife them much readier to communicate their purer and lighter Parts to thofe of the heated Water •, and in three or four Minutes (landing clofe cover'd will afford a pleafant, flrong Liquor without partaking any of the harfh, acid, grofs Part of it, which the common Management yields more or lefs by ufing the Powder cold, boiling and ftanding double the Time. JVcrts prepared by Digefiion. By this Way, as a late Writer obferves, the Parti- cles of Bodies are extrafbed, which are more light than the terreftrial Ones they proceed from, and that by a certain Menjlruwn that they intimately mix with. To this End, a gentle Fire is commonly ufed, that the Cor- pufcles which are moft volatile may feparate as it were of their own Accord ; for a fierce Fire forces out the Faces as well as the finer Particles ; and, if it does not abate the Strength of the Liquor, it will not fail of fouUng it ; according to which Rules, fays he, there may be pradifed a Sort of curing ftrong Worts, thus, P via;. 210 Of Worts and their ^Lnprovementf^ viz. Put your Wort into the Copper, and on it frf a blind Head that may be clofely itcuiM with at Pafte, which by a moderate Fire may be digefted Twenty or more Hours, with a fufficitnt Quantity of- Hops, or fome other Ingredients inftcad ot them, after which it may be fermented as ufual. By tlus Me- thod, either Malt, or Treacle Wort, is faid to be brought into an excellent, drinkable Condition, with- out diminifhing its Spirit or fine Part. But I can't join m Sentiment with him on this Account, becaufe, by this long, clofe Stewing, the whole Power of the Hop is incorporated with the Wort to the laft De- gree, never to be feparated while it is Drink ; and then it will be attended with many ill Confequences,. as I have before obJ^rv'd : Bcfides, the Wort here is heated or boiled in the dark in a very blind Man- ner, and may thus obtain too thick a Body, which will much take off that fine, vinous Confiltence which all Malt-Liquors (hould have : For Wort, though it haa by a proper Length of Time boiled into innumerable Particles ; yet, by being afterwards boiled on too long» the whole Body of it will again reunite and become an intire Confidence, a'? it was before it broke into, luch Particles. B.it I mufl ov/n, if this Operation carx be truly adjufted, fo that the Wort and Hop may be boiled to a true Crifis under Cover, it is an excellent Way, and I am a Votary for fuch keeping in the Steam of Wort *, though there is an Ohjcflion made by Ibme,. that the Wort cannot lofe aiay Spirit in boiling open- ly, becaufe the Liquor was never yet fermented. To this I anfwcr, that though a Spirit can't be extraded from Wort, till it is fermented, yet it is certainly true that the fofteft and fincH: Pai-ts of cither Water, or Wort, will away in open and long Boiling, that were intirely necellary to incide and diflblve the vifcid Body of the fermented Liquor, and make it healthful to the Drinker. Therefore I think this fame Author more in the right when he advifes, tlut as foon as Wort and Hops are put into a Copper, there fhould be a large blind Head fixed on the lame, tliat is to be luted fo Taft after a 7ieiv Method, 2 1 1 fid as nothing can evaporate : Then gently boil the Space of one or two Hours, as the Strength of your Liquor is ; then remove the Head, flrain the Hops, and let out the Wort into a Cooler, lb, fays he, you have a Liquor in which is the full Vertue of the Grain and Hop. But in my humble Opinion he has not hit the Mark yet ; for though fuch Confinement preferves the Steam, and fome Vertue of the Wort from flying off, it is an obfcure and uncertain Way ; becaufe there is no feeing when the Wort breaks, nor an Opportunity of taking out the Hops in due Time, fo that there ought to be a better Method contrived. To which End I advance my Notion as follows, vix. In September 1736, as I was travelling through Norfolk^ I happen*d into the Company of an eminent common Brewer, to whom I was hinting the great Service of confining the Steam of Worts while they boiled. In anfwer to which he told me he had attempted the very Thing, by faftening his two wooden Doors juft above the Curb of the Copper, and alfo thought he had fecur'd the fquare Hole in the Middle of his Copper-back ; accordingly he order'd the Stoker to boil the Wort as ufual ; but it was not long before the Board on the fquare Hole gave away, and the Wort bu riled out with fuch Fury that it boiled over on the Ground, and had like to have fcalded the Fire-man •» which fo affrighted him that away he went, and could never be perfuaded to live with his Mafter afterwards. Here I obferv*d his Copper- back to be but three Feet higher than the Copper, which confequently was too (hort a Diftance for fuch a Trial ; for in this Cafe there (hould be fuch a Space allowed as to weaken the Afcentof the boiling Wort and Steam : So that I am of Opinion nothing lefs than four or five Feet high Vacation ought to be allowed for this Performance, in order to break the Force of fuch an Ebullition, by thus giving it Room enough to expand, and with all the Advantage that can be given to the Strength of the Brick and Wood-work about the fame. By this Contrivance you nmy adjull the true Time of boiling both Wort and Hops, and that by only turn- P 2 inij 212 Ale hnwed^ without Malt, or pa/iyig Excife^ ing the Cock at the End of your Copper- Arm, and* . fee at any time in a httlc drawn Wort, in what Con- dition all the reft is ; which is far more profitable to the Brewer, and mnch better for the Drink than boil- ing a firft Wort four Hours with all its Hops, as- I heard another did in an open, low Copper, and yen was reckoned the greateft Brewer in the Country he lived in. In fine,, the Benefit of phis new Way muft be confiderable, fince it is generally allowed, that according to the prefent conrmon Mode of laying a Back over the Copper, with a narrow Hole in the Middle of the fame for the Evacuation of the Steam, and a Pair of folding Doors at the Front,, near Half of the Wafte oi Worts is faved, which ulibd to be loft when boiled in ait open Copper. How three Men in Partmrjhip Irewed and fold Ale, Without buying Malt, or paying Excife. This Scheme as I was credibly informed, was in- vented by a Torkfiire Man, who, buoyed up with the Affurance of Succefe, propofed it to two of his Country- men, that readily came into his Mcafures. For tjiis Purpofe they took a ground Room in Gray*s-Imi Lane^- which they furnifhed with a large Tub, a few Cafks,. and a fmall Kettle. Then they proceeded and bought a Sack of the coarfeft Sugar, putting the fame into the great Tub, firft charged with a due Qiiantity of cold Water that they mafhed and mixed well together. To this they added an Infufion of Hops, fo made by pouring, fcalding Water on a Parcel in a Firkin, that whert foaked enough they drew out at the Tap-hole, and worked all with' Yeaft as is done in Malt-Liquors. When the Drink was ready, they carried it out in the Dark to a Cellar in St. Martin^s-l^ne^ wliere they fold it for common Ale at a Price that in viced good Cuftom,. and that brought in fuch a Profit as foon made two of the Partners' beromc extravagant Rakes to the Ruin of their dark Entcrprizc. G H A P. 7"/^^ Barnrtable JFaji of Brewings 6Cc. 213 CHAP, XIIL The Barnftabic Way of Brewing a Hoglhead of fine Pale-Ale. THEY draw off a Hogfhead of fine pleafantt Straw-colorired Ale from twelve Bufhels of Malt, thus, viz. They boil the Water, then throw two Pails of cold into the Mafh-tun, and the boiling hot Water on that ; then immediately put in the Male Half a Bufhel at a Time-: After ftirring it till all is Soaked, they cap it with Malt or Bran, and cover it ■clofe to ftand three Hours-, then fee if ihe Mafli is funk in the Middle which it will fometimes do, and, when it does, it fhews the Strength of the Goods, and •mufl: be filled up level with boiling Water to ftand Half ■an Hour after, when it is to be run off in a Goofe- ^quill Stream, which is to be returned upon the Goods again, by a Bowl or Pail-ful at a Time as back as you can from the Cock ; for then the Liquor ftrains through the Body of the Goods, and at laft comes "Very fine :; •otherwife you force the thick Part down to the Cock ; .this IS called Doubling, which they continue to do for Half ;an Hour, then Hop and let it ftand Half an Hour longer in Winter, but not in Summer ; then they rub four Pounds of Hops very fine into the Kieve for the Wort 'to run off"-, they don''t draw it off too near before they iade over more boiling Water out of the Copper, that is to be continued till you have your Quantity of Ale Wort, which with all your Hops is to be boiled till the Liquor breaks or curdles 5 then they empty all into large earthen long Pans or Coolers, that they work, when •cold, with the fame Hops all together, thus, viz. They put a little Yeaft ("as little as may be, and that not a Day old if they can help it) to a Parcel, and mix that with all the reft to work twelve or fourteen Hours, and then they direftly ftrain it into the Barrel, where they keep filling it up with frefh Wort till they leave it full at laft. When the Fermenting is finiftied, they pafte a Piece of brown Paper over the Bung-hole for P 3 a Fortnight, 214 l^''o>'^ing Beer and Ale, ^fur a new Way\ a Fortnight, which will very much conduce to its fining by its having a little Air, and then bung for good with a wooden Stopple. Thus tliey will draw their Ait perfeflly fine in three Weeks or a Month at moft. N.B. They never mafh here above once for their (Irong Drink, and feldom make Imall, becaufc of its great Cheapnefs. Therefore they think it turns to a better Account to leave a Strength in the Grains for feeding their Swine. CHAP. XIV. Working Beer and Ale, after a new Way, to their great Advantage. YEAST is an Acid, as appears by its foon turn- ing four, and confifts of a great Quantity of iub- tile and fpirituons Particles, wrapped up in fuch as are vifcid : When therefore this is mixed with L/iquor, it occafions an inteftine Motion by the Interfering of Par- ticles of different Gravities, as the fpirituons Parts will be continually ftriving to get up to the Surface, and the vifcid Ones continually retarding fuch Afcent and pre- venting their Efcape. So that by thefe two concurring Caufes, the Particles extracted from the Grain will, by frequent Occurfions, be fo comminuted, as continually to increafe the more I'ubtiie and fpirituous Parts, until all that can be made fo by Attrition or Fretting are fet loofe from their vifcid Confinements, as a learned Au- thor plainly dcmonftrates. It is alio influenced by the Air that in Summer is warm, light and thin, and great- ly promotes it ; in Winter it is thick, cold, and heavy, and much retards it. Alio in Spring, and Summ.er, the floating Particles of the Air, that are of the fame Kind as thofe in the fermenting Liquor, join them with their Strength, and make the Working more vi- olent. So Malt-Liquors made from Beans, Oats, or other Vegetables will ferment higher and be flronger, if brewed wiien they are m Bioflfom, After to their great Advantage, " 215 After the cUJVay. As I have all along in the Icveral foregoing Opera- tions endeavour'd to preferve the more pure, light, ■and fubtile Parts of the Water, Malt, Wort, and Hops, I fhall here likev/ife do the fame in Fermentation. In the Working of Beer and Ale, the Spirits have the greateft Opportunity of making their Efcape, and there- tore here is the Place for your chiefeft Care, that the Fermentation may be brought on cool and leifurely wnder the ciofe Cover of a Lid and Cloths to preferve the Spirits-; for, if you put your Nofe over it while it is working, you will find theStreng-th ready to fuffocate you ; which plainly fliews it tmits a great deal of fpiri- tuous Effluvia, that will fly away if not kept well in, as you may alfo prove by putting a lighted Candle a little down under the Covtr and -it will -extinguiih it. But, if the Fermentation is not thias confin'd, your Candle will remain lighted, Jbecaufe the Spirits will then evaporate freely. After the Tiew Way. This is very different from the old ; for by this the Ufe of Tubs and working Tuns are wholly laid afide, on Account of the great Lofs of Spirits that fuch open Ucenfils expofe the Drink to, that here have fuch a free Communication with the circumambient Air, as to be influenced by it in a moft plenary Manner-; fo that, if too free an Accefs to the aerial Particles is-detrimen- tal to the Malt-Liquor, here is full Liberty far their Action. To prevent which, take z little W^ort before it is quite cold, and mix it with fome Yeafl: ; when it is fermented, put into it a Hogfliead or Butt, and on that let the Wort run out of the Back, or pour it out of your Tubs as fine as polfible, and as cool as the Seafon will permit. Then flop up the Bung-hole in the Head with a turned Piece of Wood wrapped round with ■wetted brown Paper, and let the Yeafl work out of a common Cork-hole made in the Front of the upright Cafk within about an Inch of the upper Head, by a little Piece of Learther nail*d under it, and a wooden : Earthr, or any oppofite Contingent. Tlje CcIIar-Man. 231 If you put foxed Drink into a Barrel, and let it remain feme Tiine, the VefTel won't be tainted by it, but wiil be fweet and good on only wafliing it, firfl with coJd, and then with fcalding Water : The Reafon is, the Joints of the Staves are fo clofe by the Force of the Hjops, that the Liquor has not Room to penetrate as in the fquare Tuns and Coolers. But abov^e all it is the diligent, cleanly Brewer that efcapes this D.image, when the indolent Sloven is in for it. Of the Brll Sort, feme are fo curious, as I have faid, not to fuffer a Pail to be dipped in cold Water, but to be fcaldcd before it is ufed again. Others will allow a good Diflance of Time before they can brew again, that theUtenfils may be tho- roughly clean'd and dried ; for all feafouM Tuns, Tubs, Aiid Cafks are capable even of themfelvcs to excite and bring new Worts into a Fermentation in Time. So Jikewife Worts that are laid too deep in Coolers in warm Weather will ferment of themfelvcs, in no great Dif- Tance of Time, without the Help of Ycaft : The fame in Winter, though more flow •, for this Reafon fome are fo juflly nice as to lay them but two or three Inches thick, while others will venture fix or eight, to make hade for the next Piece of Wort to fucceed, and then often the Fox is bred. It is true, that it is beft working Beers and Ales in feafon'd Tuns and Tubs, bccaufe the Powers of the former fermented Liquor that re- main'd in the Wood will communicate its Quality to the next Wort, and impregnate it with its fermenting Parts, and fo forward the Operations much fooner tlian any new Bick, Tun, or Tub, that will rather drink up its Spirits, work it more flow, and leave the Drink vapid and weak. A Kilderkin cf fox\i Drink cured.— A. fortnight after it had been in the Veffel, it was rack'd off into another, and then two Pounds of Malaga Raifins were cut in Bits and hung in a Bag by a String, that at a Month's End were taken out, left after they had emitted their Sweetnefs an Acidity fliould enfue ; befides which, a Mixture of Treacle, Bean-flour, Mufiard-feed bruifr cd, and AHum powdcr*d, were added j which not on- 25? 77;^ Cellar-Man. ly cured the fox Part, bi))t alfg a burnt Tang that tlic Malt gave the Liquor. A neiv Method, of feafoning new CaJks.—'^vT the Staves, jufl: cut and fhaped, before they are work'd in- to Veifels, loofe in a Copper of cold Water, and let tlienn heat gradually lb that they muft h^ well boiled, and in boiling take out a Fland-bowl of \Vater at a Timcj putting in frePn till all the Rednefs is out of the Liquor, and it become clear from a Scum of Filth that will arife from the Sap fo boiled out : Alfo take Care to turn phe Staves upfide down, that all their Parts may equally have the Benefit of the hot Water. Obfcrve ^llb phap in a firy, fultry Summer the Sap is more ftrong-. iy retainpd in the Wood^ than in a cool and moift one, and therefore muft have the more boiling. Then when the Veffel is made, fcald it twice v/ith \yater and Salt boiled together, and you may boldly fill it wjth ftrong 3Ef jer without fearing any Tang from the Wood, Keeping empty VeJJels fweet. — I knew a Perfon that brews his Drink for pubhc Sale, fo curious in this Af- fair, that though he has red Clay before his Door in Plenty, yet will never ufe ip for flopping or bunging his Yefiels, faying it will make the Bung-^hol^ ft ink in a little Time, even though it is mixed with Bay-Salt \ and therefore makes Ufe of the wooden Bung I have der fcribed in my Firft Book, which as foon as he has put into the VefTel with fome brown Paper, he direftly mixes fome Wood-afnes with Water and puts it all about the fame, with as much Care as if the Cafk h^d been full of ftrong Drink, though it is done only to keep the Grounds fv/eet while they are fo. And thus a VelTel may be preferved in found O'der near Half a Year i for it is the Air that makes them ftink ; but if the Grounds are ftale or four belore this is done, then it won*tanfwcr. To fweet en very finking or miifiy OiJ^s. In rny Se- ffipd Part, Page jo(i. Third Edition^ I have ftiewed ^he bcft Way of all others to cure foxed or tainted Coolers, Tuns, or Tubs, ^nd here I fliall do it lor the Cafk, and that by feveral W4ys. Firft, I make a ftrong^ Lee pr Lye of Afli, Beech, or other hard Wood-afhcsj 3 ' m The Cellar-Man. 2^5 ^nd pour it boiling-hot into the Bung-hole, and repeat the lame if there is Occafion. This is a mod fearching Thing that will penetrate into the Pores and minuteit Crevices, and overcome this horrid Misfortune. The fccond is done by Malt-duft boiled in Water, and im-p mediately poured off into the {linking or mufty Cafk, where it mull be well bung'd for fome Timc.r— ^The third and beft of all is, what I have thoroughly «^erir enced to anfwerthe full End of fweetening a (linking or mufty Caik, even beyond the Cooper's Fn-ing •, and that is to fill your Vefiei with boiling Water, near, but not quite to the Brim, and then diredly put in Pieces of unflacked Stone-limc, which will prefcntly let the Wa- ^cr a boiling, that muft ftill be fed on with more Pieces till the Ebullition has continued Half an Hour at leaft, but if very bad, longer : And after you have lb done, bung all down, and let it remain till it is ahnoll cold and no longer, left the Lime at Bottom harden too much, and it be difficult to wafli our. In this Manner you may make the Water boil in the Cafk as in a Cop- per, and by thefubtile Salts of the Lime, it will make its Way into the Pores and Chinks of the Wood, lb as to extirpate all ill Scent and Tafte, provided the Tainc has not quite got through the wliole Wood.— A fourthi Way is to mix Bay-Salt v/ith boiling Water, and pour if into the ftinking or milfty Caftc, which muft be bunged down directly, and let remain IbmeTime to foak.— A ^fth Way is to take the Head out of the Cafk, and burn fome Pitch on a Chafing-dilb of Coals, clapping the loofe Head on again while the Fire burns ; When this is done, burn fome Frankincenfe in tlie lame Manner to fweeten the Veftel, though Pitch of itfelf is not bad. To preferve brewing 'Tubs clean and fweet.— A Not' tingham Woman-Brewer is always fo careful to keep her cooling Tubs fweet and clean, that fhe never fails, as foon as fhe done brewing, to rub the Infide of them with a Brufh and fcalding Water •, then fets them by, and never fears the Fox, But if there is any Yeaft or Furr left on their Sides, it is a Chance if the next Wprt does not ferment into a creamy ^cad, and fox. Ta 2 54 ^^^ Cellar-Man. Tc fine^ relijk^ and preferve a Bv.tt offirovg Beer.' Take a Gallon of Whear-floiir, fix Pounds of MoJof- fes, four, Pounds of Malaga Raifins, one Handful of Salt ; make it into DumpHns, and put them into the Bung- hole in the H.ad as foon as you have rack'd the Drink into another Butt. 'To recover a Butt of fint brown Beer, and tof.n; and fiielle^Jiale, prick'd, and fcid Drinks.— Take a Hand- ful of Salt, and as much Chalk fcraped down fine and ■well dried on a Plate before the Fire ; then take Ifing- glafs and difiblve it in ftale Beer 'till it is about the Confidence of a Syrup -, which tlrain, and add a Quart of it to the Salt and Chalk, and alfo to two Qiiarts of MololTes mix*d firft all toj^ether with a Gallon of the Drink, and put it into the Butt. Then with a Staff" flit inro four at the lower End^, flir the rack'd Bv.^er well a- bout till it ferments, on which immediately frop up very clofe, and in eight and forty Hours you m?.y draw it. To fine, preferve, and relifo a Hogjhead of pale Drink. Take one Quart of Oyfter-fhtlls dried twice or thrice in an Oven, and then beaten to Powder -, the pure, white Side is much thebeft •, mix a Qiart of it with one Ounce of beaten Grains oi Paradife, and fome Lemon- peel fliced or flired fmall, put all into a Hogfhcad. Another for the fame Furpoje.— Take Alabafler, burn it, and beat it to a Powder -, when cold mix it with about an Ounce of burnt Allum, and a Quarter of a Pint of dulcilied Spirit of Wine ; put all into a Kilder- kin of flrong Drink jufl: before it is bung*d dov/n. To prefrve pale Malt-Liquors. — Take calcined Oyfler-fnells and Crab's Claws beaten well, and boil in a Gallon of the fame Drink, which when cold put into the VeffLl. To fine end keep Malt-Drinks. — It has been many Tears a Cuilom with fome to do this by boiling, either ivory, or Hartiliorn Shavings in theWcrr •, about one Pound to a Hogfliead I think will do. Moft: of it will diifolve in the Liquor, for, after it is well boiled, there wili he bur little perceived. This not only fines the Drir.L by if glutinous D-in'olution, which by its Gravity drives TJ:e Cellar-Man. 235, drives down the lighter Faces ^ but it alfo preferves it found and healthy by Reafon of its alcalious Nature, However you mull take care not to ufeit in too great a Quantity, becaufe it will certainly give the Beer or Ale an urinous Tafte, and alfo make it ropy. To flop the Fretting cf Drink.— Boil three or four Ounces of frefli Hops in a Big a few Minute?, then dry them in the Sun, or otherwife, put them' into the Cafk in which the Drink frets and it will cure it. To fine, keep found, and add a Flnvour to pale Drinks, Take white Pebble-ftones and bake in an Ov^en 'till they crack, then beat them to a Powder, therewith mix a good Parcel of Syrup of white Elderberries, which are now pretty common (or Honey, but this is apt to turn acid) or Treacle : To this add Lemon-peel, and a few Sprigs of Clary if you think fit, while it is in Seed. Put thefe into a Butt cf pile ftrong Brer or Ale as foon as it is rack'*d off, and ilir all together well with a Paddle. To f.ne and keep pale Drink from Fretting.-— Take a Pound of Rice, dry it and beat it very fmall with a Pennyworth of powdered Allum, and a Handful of pov/dered fat Chalk ; for Chalk is a great xAbforbcnr, and with other Ingredients carries down the Faeces, and keeps diem from damaging the ftrong Drink. But in Time the Salt and Sulphur of fuch Faces will tincture the whole Mafs to its Prejudice ; therefore when the Drink is fine, rack it off, and feed it with Rice, Allum, and Chalk as abovefaid. To renciv and fine the Bottoms cf CnJJ:s^ or any flat Drink.— Take one Pound and a Half of Sugar, and boil it in Water ; when cold add a little Yeall, when fermented put it into a Firkin of fuch Liquor, and it will fct the whole a working, and make it drink brifk and pleafant. To recover ropy,fi,at, cr pricked Drink '•jijithout putting a/iy Ingredients into the Vejfel.— Tkey roll and tum- ble the Barrel backwards and forwards up and down on a Stilling, *till they thoroughly break the cake hard F:cces, and thus bring the Liquor under a frelh Fer- mentation, 7^S The Cellar-Man. mentation, fo flrong as almofl to endanger the Head or Hoops fiying off, if kept flopped. Then ifcer it has ftood a while and fettled, they peg and try it. If once ferving it thus does not arfv.er, it mull be repeated 'dll it does. Once performing this Operntion ic cvcr- cda large Cellar full of flrong Beer in Ncrzckh, which, though It was roped after an extraordinary Manner, and not faleable (but well tafled) yet by^ this Ma- nagement they were courted for it, even by another Brewer wiio bought mofl cf it. To fine any Sort of Brink. — Take the befl ftap'e Ifinglafs, cut it fmall with ScifTars and boil one Oui r.^ in three Quarts of Beer -, let it lie ail Night to coo! -, thus di fib! ved, put it into your Hogfhead next Morn.ng, pyerfectly cold ; for if it is but as warm as new MiiK, it will jelly all the Drink. The Beer or Ale in a Week after Ihould be tapr, elfe it is apt to f^at, for this Ingre^ dient flats as well as fines, and therefore is now more in Difufc than formerly ; but remember to flirit thorough- ly well with a wooden Paddle, when the Ifinglafs is put into the Cafk. A jccc/ndlVay.— Put two or three Handfuls of fmall red Gravel, or, better, fcouring Sand into a Bar- rel, frir it well about and it will anlwer. A third Way.-" Boil a Pinr of Wheat in t^vo Qaarts of Water, then fquetze out rhe liquid Part through a fine Linnen Cloth. Put a Pint of it into a Kilderkin, it not only fines but preferves. To fine pale Brinks^ yl fortrthWay. — Get a Powder from the Sculptors or Image-makers, and mix it with a PifTokjtion of Ifinglafs. This DifToIution is made after the Proportion of one Pound of Ifmglifs dif- iblved in three Gallons of flaleBeer, by flirring it well now and then v.ith a Whifk in the cold Drink j and, which' is -an Allowance for fining three Butts, with a lufEcient Qvjantity of the Powder. A fifth lyay.—- So.me Brewers put, for fining and heightening the Colour of bro>vn Beer, five or fix Q.iarts of p-'ckM iilder-berries into a Pail of Ifinglafs Beer, In Time they will difTolve in the Beer, or you may fqueejc The Cellar-Man. 237 Iqueezc and ftrain them through a Sieve, and then it h fit for Ule. To fine ayid feed Drink, A Sixth JVay. — Take the Whites of three Eggs and their Shells, and mix with Flour of Horfe-bcans made fine (that have been fplic and dried on the Kiln) but none of the Hulk, and ibme clean Brandy, make it all up with fome Treacle^ and put it into a Kilderkin. A feveuth IVay.—THi.Y will take .Hops that have been boiled twenty or thirty Minutes in a firil Wort, and dry them again j then put Haifa Pound into a Kil- derkin, and it will fine it very well ; and are better than frefh unboiled Hops •, becaule thefe will gather, fome into a Head and fome fettle, and fo are apt to foul the Drink m Draught. Others have ufed green Hops off the Vme, when they have been near ripe, and put into a Veflel, that anfwered very well. An eighth PFay.-— It is the Prafblce of a certain Man whenever he happens to have any Drink too ftale, to put fome fcalding Water on Hops under Cover •, where after having infufed fome Time, he puts all into the Bung-hole to fine, recover, and preferve the fame. To keep fmall Beer without Hops.— Auot her. ufej no Hops in making his fmall Beer, all the Winter efpeci-^ ally, but inflead thereof, mixes a Penny-worth of Trea- cle with a Handful of Wheat and Bean-flour, to which he adds a Penny-worth of beaten Ginger, and kneads it into a due Confiilence, which he puts into a Hogf* head and bungs up. The Ale t hod of a private Family to improve their Brink. THEr never tun without putting a little Salt and powder'd Ginger mix'd together into it. Mufiy Brinks Is occafioned by mufly VelTels ; it \s cured by running it through the Grains. To preferve Brink that is to he fett abroad. — Draw off the Ale, or Beer, into a clean Cafk ; then pound fome flit, dried Horfe-beans, free of their Hulls, till they are well powderM, or made fo by grinding them in a Mill : With this mix a little Yeafl: and knead it v then dry it by a Fire ^ but not in an Oven^ becaufe it may 2^3 Tl:s Cellar-Man. may be too hot for this Ufe, The Quantity of a fmall Dumplin will ferve a Hcgfhead. To recci'ir frlcl^d fiaVc Drinks.— For tliis fee my Second Part, Pc^ge 115. 1 bird Edit ioji. To help decayed Diirk.— Sc:je will put the Afhes cf Beech into a Bag which they will let hang in the Li- quor by a- String, and bung clofe ; feme put Horfe- beans into the D. ;;ik to prefervc it mellow, but too ma- ny will give it a difagreeable bitter Tang. To i' cover thick, vrum/uy DrirJc that is d:id.—-MAKZ a ilrong Hop-tea with boiling Water and Salt of Tar- tar, and it will do by adding it to the reft ; or rack a Vefll'l of mummy Beer into two Caflv", and fill them up v.'ith new Eeer brewed not fo ftrongand it is a Cure, Vcmpir.g Mclt-Liancrs .—l^ of late much in Prac- tice for its excellent Service in recovering, prefei"ving, snd fining ftrcng Oaoher and March Beers in particular; becaufe by a new Fermentation the whole Body of the old Drink is renewed and brought under a frefh Nature ; and thus a Butt of fuch Liquor need never fuffer damage or be fpoiled by Stalenefs or Age, fince you may alter the Cafe at Pleafure. The Way to do it is thus : Di- vide your Butt into two by racking it off, then fill both up with new Drink of the fame Sort, and in three Weeks cr a KIcnth ycu may draw it oif fine. The r.rjj Way of wa-naging ftror.g "Drinks, from the Tur.ninz to the Drarjuinz.—- To do this there is m.ore than one Way m^^^. One Perfon I know never flops the Cork-hole cf the upright Butt, but lets it alone a Monthj tAvo, or three, till he perceives the Drink well fettled, and then racks it off into another Butt, with two Pounds of new Hop?, which he immediately flops up at both Bung and Cork- hole. An'Otker leaves his Cork-hole open only a Month, and then Hops it up ; then about a Month before he draws for good, he takes out a little of the fame Beer, and puts it on two Pounds of rubbed new Hops, which he pours into the Cafk, and flops all clofe and fjcurc. An-othep- lets his large Calk of three Hogfheads frand, with an open Vent, fix Mondis, only with a 3 Piece T/:jtf Cellar-Man. 259 Piece of brov/n Paper pafted before the Cork-hole ; and then he puts in two Pound of Hops that had been boiled but twenty Minutes in a firft Wort, and dried, and one good Plandful of Salt ; then direftly flops all up very clofe, and in about a Month's Time it will be fit to draw fine and be brifk to the Jaft. But others are To nice in this Point, that, inftead of keeping thefe boiled Hops dried by them, they fo contrive to brew, that they may have them directly, to put into the Caflc of Beer which they want to fine down, jufl: as they are done with ; and fay, that for this Purpofs an ufed Hop boiled but a little while, is better than an intire dry one, becaufe the former will fink and drive down the Faces prefently, when the frefh ones are apt to remain on the Top. On thefe Accounts People differ; feme will fine without Racking, others will rack before they fine ; fome will ufe Salt, others none but Hops. But when they intend to tap their Butt-Beer at four Months old, they always ufe Salt with the Hops : For Salt itales Malt-Liquors in four Months, as much as twelve Months Age will do without it. And as for the lea- ving open the Cork-hole Vent, I am of Opinion, that Malt-Liquors digeft and maturate in the Cafl<: in fome Meafure as Food docs in the Stomach, and thus become more fitted for the animal Secretions by a due Age, which muft be more or lefs according to the Strength of them. Therefore it is the Pradice of fome not to ftop up the Cork-hole for fix Months together, on Purpofe to expofe the Drink all that Time to the free Admiffion of the Air, v/hich will rufii in, and, by its Elafbicity and Preflln-e, throw down the grofs Particles, keep it from fretting, and thereby fine and ripen it the fooner. Racking off Afall-Liqnors.—'DnEG''^ (in my Opinion; confiftof the earthy and farinaceous Part?, mix'd with the acrid Salts of the Compound the Liquor is made up of, and intrinfically contain no Spirit but what they abforb from it -, which Salts not being fixed are capable by fundry Caufes to be incited into Motion, and fo caufe extra Fermentations, which, when frequent, fo exhauft the 240 the Cellar-Man. the Spirit of the Drink as to get the Afccndant, and fender it vapid, four and ill tafted. But I remember the Afil'rtion of a certain Perfon to be otherwife, who faid that the Lee of any Liquor is the ftrongeil Part of it, but mod and fooneft ftibjeft to fpoil and corrupt, and fo long as that holds good the Liquor feeds on it, but after Hich a critical Time it will fpoil the Drink^ and this he fays is the Caufe for Racking ; but how rea- ibnable this is I leave others to determine. Some are fa Curious in the Obfervationof this, that they won't draw off their Drink mto another Caflc, before it has paflfed a fccond Fermentation in the firfl: Butt, and this hap- pens fooner or later, as the Quantity of Fccces^ the Temper of the Air, and the Place it ftafids in are ; the Crown of Ycaft that liesjuft below the Cork-hole ('while it remains on) fecuring it from taking Damage feveral Months together ; and when they don't rack it, fucht Beer is accounted in beft Order when it is drawn after' the middle Hole is flopped up, becaufe it has the greatef Feed from the remaining Faces. Obferve alio that- the Cafk you intend to receive your rack'd off" Liquor in, fhould always be firft feafoned by the Steam of a' Brim-ftone Rag, which will effedually Hop its Fer- mentation and fine it. I mull likewife hint that it is too common a V/ay with fome to drive the Brafs Cock with a Hammer or Mallet into the middle Hole of the Butt,- and then very likely the Crown of Yeafl falls downy and tlie Drink grows vapid, flat, and thick; ib alfo are thole liable to the fame Inconveniences who thus inconfiderately peg aCafk. ji general Mixture for p7'eferving^ finings and relijhing Malt-Liquors. — Take one Penny-worth of Treacle, Powder of fat dried Chalk, Bean-flour, Wheat-flour, Oyftcr-fhcll-powder, Pebble- flonc-powder, of each a Handful ; one Quartern of French Brandy,- and two Ounces of powdered Ginger ; knead all together into four or five Dumplins and jnit all into a Butt of rack'd ftrong brown Beer j and to relifh it, you may hang a Penny-worth of Orrice-root, and fix Pounds of chopped Kaifuij The Cellar- Man. 24! Raifins in a Bag faftened by the Bung: Sut thefe two Jaft fliould be taken out at a Month's End. If for. a Butt of pale Beer, inftead of the Treacle, you may ufe a Syrup made with white Sugar. 'io corrc5i any predoininant Acidity in Malt-Lic^uors, The bcft Thing is to buy of the Druggifl, Mr JFalm* Jley on Snoiv-hill, or others, fome of the Oyfter-flielJs which have been collefled from the Sea-Shore^ and there, by the Sun^ calcined to a Whitenefs. Break thefe in a Mortar into Pieces of the B;S:nefs of Six-oence ' or a Shilling, and put them into the Liquor *, for, if yoU powder them, the lead Motion v/ill be apt to make them rife and foul the Liquor, which by this M^ans is prevented and the Work done full as well. Chalk and other Tejlacea will anfwer the fame, but not fo well^ becaufe they all more or lels will give the Drink a dif* agreeable Tafte. Cloudy Beer accounted for^ and its Cure.—^ This is a Misfortune attending both pale and brown ftrong Malt-Liquors, more of late Years than in Time paftj and that in many Places in England ; but moft of all in London^ where it caufes frequent Returns from the Cuf- tomer to the great Prejudice of the Brewer, and is oc- cafion*d by the Hop and Malt. Firfl: by the Hop, which contributes to it by emitting its oily Body in long boiling to the Wort, and the longer the Ebullition is continued^ the more you draw out its heavy oleaginous Body, that confequently fouls the Drink, and hinders its Fining j for though it may deporite its grofier Partj yet will this oily one always be in Motion, not only to retard the Faeces from fubfiding by inveloping them in its tenacious Body, but is afterwards alfo endeavouring to gain the Afcent (as the Nature of Oil is) but this it cannot thoroughly do, becaufe of its intimate Union with that of the Malt in the Percuflions that the igne- ous Particles produce in Boiling. This I take alfo to be the Rcafon, why Grains of Paradice hate puzzled fome Brewers to account for their conftantly fouliiig the Malt-Liquor they are boiled in, to increafc its Strength, R and 2 4-2 The Ccl!ar-Marr. and that fuch Drink always remains fo, notwidiHandin^ their mod accurate Attempts to the contrary. So that, if thcfe are to be ufed, the only Way will be only to infufe them as well as the Hop, as I have before obfer- ved. N. B. The aforefaid oily Matter not being rightly managed and digeficd I take to be the Caufe of, and Cafe of cloudy Bjer, and therefore refills and will not incorporate with the Forcing of Ifinglafs. Secondly^ When this Evil proceeds from pale Malt, it is occafion'd by its being too (lack dried, or rather by its being cruded without-fide by the Violence of the Fire, when the Infide is full flack or almoll raw -y and as thus the Malt-Kernel is in two fcveral Conditions, fo is the Liquor made from the fame in two different Order?, as is plain from the View of fuch cloudy Beer in a Glafs, known by Iiolding it up, and then it will appear bright and clear, but hold it down, and it will feem foukr and of a grey, wheyilh Colour. So the brown Malt, that of late Years, fince the Invention of the Plate-kilns in particular, the Kernels are made to crack, bounce, and fly up by the Vehemency of the Heat, whereby they dr\' two or three Kilns in the Time tiiey ufed to do one, which makes fome Part of the Malt parch'd or burnt, and the other Part raw or under dried, and which very probably may be the Caufe of cloudy Drink, that by many is thought incurable. -Ty cure cloi;dy Berr.^- Rack, off your Butt ; then boil two Pounds of new Hops in a fulncient Quantity of Water with a due Proportion of ccarfe Sugar, and put all together into the Cafk when cold •, and it is far better than a Pap made with Rye-flour and Mak-fpirits as fome are for. Others have attempted this Cure by only foaking new Heps in Beer, whicii, when fqueezcd, jhcy put into a Calk of cloudy Beer. ylnotkcrJI'ay to cure a Butt of cloudy Beer. — Take twenty Pounds Weight of baked Pcbble-fl:one Powder beaten very fine, with the Whites of twelve Eggs, and Bay-falt powdcr'd to the Quantity of a Handful ; beat and The Cellar-Man. 245 and mix thefe very well with two Gallons of the Bjcr, and pour all into the B.itt of Drink ftirring it foundly j and after three or four D.iys at moft it will be fine, then draw it off its Lee : Thus you*ll have a clean, fine, well reliflied Drink, free of that flying difagreeable Lee that before poffefsVi the whole Body of the Liquor, and which otherways would have remained in the fame to t\\Q lad. — I have feveral more ufefal Curiofities in the Art of Brewing to communicate when I have tried lome, and got the compleat Knowledge of others. Cautions relating to Malt- Liquors. Firft, Of the Sediments or Ficccs of Malt-Liquors. — ^ As thefc abound with the acrid Salts of the Malt, when- ever the Drink is in too ftale a Condition, it ihculd be rack'd off before any of the aforefaid prefcrving, fining ingredients are put into the Cafk : Beciufe, in this Cafe, it is a Chance if fuch corrupted Faces do not get the Afcendant of the defigned Antidote, and help to cor- rupt that, as it has before done the Beer. For not only the F;en through. Some are fo curious as to ufe the Glafs Stopple inilead of the Cork, which, if rightly fitted, admits of no Penetration, as is well known to the Chymift, who by this Means retains the Spirits of his fiery Liquors in the bed Manner. You may for a Day or two after bottling keep the Bot- tles in cold Water or in a cold Place, or have fome cold Water now and then throwing over them, to pre- vent any Ferment coming on, left the Air, by being thus clof-;ly confin*d, fhould break the Bottles, when a Cork in the Room of a Glafs Stopple would fave them, as be- ing of a porous Nature. Glafs Bottles are fweetened and clean*d either by hot or cold Water ; if ftinking, put them in a Kettle of cold. and boil them, but do not put them down while hot on a cold Place, left they crack •» then lay them on dry Boards, Straw, or Cloth ; if dirty^ walh with hard Sand, fiuail Stones, or better with 24^ T'-'^ Ccilar-Man. with Shot, Some ftcep Corks in fcalding Water to make them more pliable to the Mouths of the Beetles :iiid to fiJl up their Pores, and for a flirther Security t'iilen them in with fmall iron Wire t willed about, af- ter tlie llercfGrdfb'ire Fafhion, that they praclife in bot- tling their Styre Cyder. Weak Drink fooner breaks IBotties rh.m Strong, becaufe the Liquor has not Strength f nough to detain the Spirits. To preferve Drink in Bot- tles lay them Side- ways, it keeps the Cork moill:, the Air out, and confines it to the Side, where it cannot eicape; a Way much better than putting the Mouth downwards in a PVame •, for then, if th-^re be any F^eceSy they will come out at firft. Putting Bottles m Sand in fbme meafure keeps them from the Power of the Air, but this is not quite fo good as if they were kept in Water, which prevents Fretting or Fermentation, and adds a Strength to the Drink by its intenfe Coldnefs, which likewife checks the Activity ot its Spirits, and by its clofe B.')dy keeps out Air, efpeciaily if it is Spring- Water. For this Purpofe, in many Cellars there may be Tanks or Cifterns made to hold Water either with Stone or Brick by the Help of Plaiiler o't Paris ^ or with a cementing Compofition made with Oil, new (lacked I.ime, and a little Cotton-wool, that will harden the more, the longer the Water lies in them^ Or lay fuch Stone or Brick in a B;:d of Clay beaten and trod very fine bcfor^.-, lb that it may be a Foot thick at lead on all ttiQ Sides and Bottom, as the Brewers order their Tuns j stnd to empty them at Plcafurc, a Hand-pump of a Irnall Size may be made ufe of i or in Cellars there may be large Holes made in the Side- Walls that will contain a Number ot Bottles, as is commonly done in the Country, and the nearer thefe are to the Ground the better tiie Liquor will keep. But if this Way is too t.oublefomc, little Vaults may be built in the Cellar, arciiM over, that may be made fo ciofe as to keep our much Air, and fo prevent the Damage that Drinks are fubjcct to from their changeable ^^ature ; On the con- rrar.\ TJje Cellar-Man. 247 trary^ if you have a Mind to have your Bottle-drink foon ripe, keep it above Ground. When Malc-Liq\iors are to be bottled off, obferve the following Diredions. Common, ftrong, brown Beer of eight or nine BulTicls to the Hogdiead, brewed in OHobe}\ may, if free and clear of Ferment, be bottled off at Midfujnmer \ pale ftrong Beer, brewed in March, may be bottled off at Chriftmas, under the fame Provi- fo : But always forbear this Work when it is muddy by Change of Weather, or the Falimg down of the Crown of Yeaft, becaufe then the Drink goes through Jo me Alterations that thicken and work it in a fmall Degree, which caufts the Lees at laft to receive the Spirits, that are hereby made fmaller by the Tranfa6li- On, and from hence the Liquor is fed till it is ripe for B )ttling. To feed bottled Bser or A!e there are feveral Ways. Firfb, put three Horfe-beans into each Bottle of ftrong Beer, and it will preferve it mellow a long Time. Secondly, put into a Quart of Spring Water Half a Pound of Sugar (the finer the better) and a Pen- ny-worth of Cloves ; boil all together moderately Half an Hour, and fcum it well in that Time ; when cold, put two Spoonfuls into each Bottle that is to be kept Jong, and three to be drank foon ; it 1j fuch a great Improvement that it is generally made ufe of by Tome Publicans to recover their Tap-droppings, which it will do in two or three Days, if the Bottle is kept in a warm Place. I know a Perfon that puts a little Oil on the Top of the Drink in Bottles, in Imitation of the. Florence ^\v\(i-?ii\{k^ without any Cork, and it keeps is from Wind in a very lively Order. To keep Bottles from burfting, make a Hole in the middle of the Cork with a Nail or Awl, and the Bottle will never buril, yet will keep out the Wind, becaufe the Moifture of the Drink will fwell it : Or put into each Bottle one or two Peppci-corns, and it will never fly. The common Way of making Drink ripeprefently is to boil fome coarie Sugar in Water, and when cold, work ic ^'ii\\ a little Yeall ; of this put two, three, or four 3 Spocn- 248 The Cellar-Man. Spoonfuls into a Bottle with two Cloves over Night, and if it (lands in a warm Place, it will be ready next Day, and be very apt to fwell the Bslly of the Drinkers with its windy, unwholefome, yeafty Quality. Others will do this Feat more quick, even in the Time a Mug of Liquor is bringing out of the Cellar^ though it be Tap-droppings ; they will put a Piece of Diaper or Damafk over the Pot or Mug, and with a Jerk turn it Topfey-turvy and back again, which, with a Jolt or two more, will caufe a frothy Head in Imitation of bot- tled Drink. Or if Drink is a little prickM or fading, put to it a little Syrup of Clary, and let it ferment with a little Barm, and it will recover it -, and when it is well fettled bottle it up, putting in a Clove or two with a little Lump of Sugar into each Bottle. A PRIVATE Perfon ufed to bottle off a clear Ale, by boiling a Bag of Wheat in the Wort. Another would put a Spoonful of fugar'd Water into each Bot- tle. Another would have clear Drink to bottle off, by putting two or three Chalk-ftoncs into the Barrel, or Powder of Chalk. Tpius by trying frequent Experiments, of adding more or lefsto any of the foregoing Receipts, according to your Palate, you will arrive to the Knowledge of diicerning at firft View what every particular Subject requires or will bear : And remember that all Liquors mull be fine before they are bottled, elfe they'll grow fharp and ferment in the Bottles, and will never be good. The End of the TJj'ird Part. SUPPLEMENT T O T H E London and Country BREWER. CONTAINING, I, An Account cf Bar let and MAt,T, and the Method ok deftrov- ing that mifchievous lafed tfis \V EVIL. il. Tht Method of Brewing At e and Beer, as pradifed throuj^houc Lag- Ur.d- HI. A Receipt for making Balls for filling, reli tiling, colouring, and pre- ferviiig Mal-i- Liq.coR.s. IV. The Bufinefs cf thi Cellar.- Ma n, and the Method oF prsferviag Veflels fwee:, and improving them in the Cafk. y. of colouring Pale-Drikk . BRowx, andB».ow}i pale. VI. Of Water and its PaoJER- TiKs in fiicwing. VII. Of curing roty, roxzD, MUSTY, PRICKED Beer. VIII. Two Ways of Brewint; Octo- ber Beer. IX. of Elder Trees, and the Method cf procuring laroe Ber- ries. X. of SctjRv Y-GRAss Ale, and Sh ip-Beer- XI. of Brewing Malt Li(j.voRt by private Perfcns. XII. of the Wire Malt-Kilk. Xni. Of Water. XIV. Of M I s c E L L A >? E o u s Mat. TER» relating to the Brewls-c^ VVoRKiMG, and Adwltlra- TisG Malt Li q. lor i. WITH Several curious Observations taken upon the Spot, by the Author, in his four Years Travels through the feveral Counties in England : Likewife a curious Letter from a Fhy- fician difcoi^ering fome Abuses in the Brewery, explain- ing the Nature of Yeafts, and the unwholefome Effects of it, •wnen beat up wiih Malt Liq.uors. PART the Fourth and laft. By the Avtuo?. of the three former Parts. The Third Edition, with large Additions. LONDON: Trinted for Thomas As t lev, at the Rofe in St. Po\ Church-Yard. MDCCXLIV. [Price One Shilling.] ( 251 ) CHAR I. Of Barley in GeneraL F it is carried in as foon as mowed, it ^1 will be fteely and not make good Malt, becaufe it Ihould lie in the Field *tiil it has had a-fmall Fermentation, which will caufe the Kernel to bite mellow •, there- fore all Barley fhould have two, three, or more- Nights Dew while it lies in Swarths or Cocks : For then the Ground draws it, and the Dew moiirens it, and both impregnate the Kernel with a nitrous Quality, which fits it for a kind Sprouting, and caufes it to yield a greater Increafe of dehcate Malt, than if cut one Day and cartied in a Day or two after. After this it requires a due Sweat in the Mow before it is fit for Malting. A judicious Maltfter faid, he would not give fo much, by five Shillings a Quarter, for raw Barley, as he would for that which had laid long enough in the Field to meliorate, before it was houfed ; nor is fufh crude Barley fo fit for Seed, though it may grow, but it will not improve like the other. This makes the Fulbam Fanner cock his Barley in the Dew, to make it white, mellow, and foft, and im- proves it by a gentle Fermentation. White Ground returns the beft Barley for pale Malt; gravelly for a thin-ft:inned Corn, that will yield well, and make right Amber Malt-, Clay, for a big Kernel, thick Skin, and poor Increafe. Barley begins to fweat in the Mow in a Week or two,, and holds it three, or four, as the Grain is moill or dry, and the Mow bigger or S 2 lefs; 2 52 Of Barley in General lefs ; when it is over, the Top that was fo wet, that Water might be wrung out of it, v.ill be all dry, and change fometimes in forty eight Hours Time, from wet to dry ; for Sweating begins at Bottom, and ends at Top. If you difVurb the Mow, while it is fweating, you do Harm -, becaufe you then check it, and prevent the Kernel's due Melioration ; but if you threfn it out before it fv/eats, and lay the Barley in a confiderable Body in a Bin, it will perform its Sweat- ing there ; but if it has not its regular Sweat, in one Place or the otiier, the Corns will be lleely, and make but a bad Sort of Malt : Of this many are (o "viZLVf, that, to be fure of the Barley's pafTing through a regular Sweating or Fermentation in the Mow, they will not buy any 'till near AllhoUan-Tidi. ' That Barley, which had no Rain fell on it in the Field, and has been got in intircly dry, requires a Wa- ter more, and a longer Soaking in it, than that which was got in damp. An ignorant Maltfter having a Sample of Barley brought to him, that was got in ex- ceeding dry, refufed to give the beft Price for it, fay- ing, it v/as too hard to make good Malt -, when ano- ther more fkilful bought it, and faid he never had more Increafe, nor better Malt, than from the fame Barley ; btcaule he allowed it a longer Time, and a Water or two m-ore in the Ciftern than ufual. Where Turr.eps have been eaten off, the Barley fown on the fame is commonly attended with a high Colour, and not efteemed fo good, as that from ofi a pure Tilth. In fome wettifli Seafon?, Barley has been fo badly got in, that it would not work kindly 'till about Chrijl- mas \ and though this has been often the Cafe, yet be- caufe it feldom happens, or becaufe' there is fome ex- traordinary Neccffiry for the Ufe of new Malt, too many begin at Michaelmas : As it happened in 1739, wncn a great Deal of Barley, in the Weft and North Countries, lay ip the Fields 'till about that Time j but thei^ Of Barley in Generah 255 then the Confequence .wa*?, that it came very irregular- ly, and never made worle Malt. To ktio-w good Barley. "-'Examiue the Root End with your Nails, part ir, and, if it be good, the Flour will look of a whitilh blue Cafl, and be a little moifr, tho* the major Part of the Kernel is dry. If it be bad Bar- ley, the fame Place will look reddifh, be ileely, and feem deadifh. When Barley is inn'd wet, it will heat or burn in the Mow to that Degree, that if fuch Barley is broke at the Root End, it will be blackifh, and when fo, it is unfit to make good Malt, • Ground Bar- ley, if ufed in the diftilling Way, will ferment (o well in temperate Weather, as to produce a fixth Part more of Spirit, than if worked in the greateft Extreams of Heat and Cold. Of Malts in General.— Gki. at Quantities of brown Malt are dried on the Plate Kiln for a wholefale Trade, without a Hair-Cloth, and that in four Hours Time, with only one Turn, which, in a regular Way, ihould not be lels than eight or more : Thus, by the Fierce- nefs of Fire, the Plate, Tyle, and Wire Kilns fo dif- tend the Kernel, as to fhake the Skin of it ready to burfl, which is called B hiving -, and then fuch Male feldom fails of having many Corns, with a bitterifh, brown, burnt Flour. Whereas good brown Malt, that fome Maltfters make for their neighbouring Country Cuftomers, is twelve Hours in drying, and turned once in three. A Perfon told me, that he gave thirty Shillings a Quarter for Barley, and fold the Malt made with the fame at twenty-five, and got more by it than any he ever had fold, io great was the Increafe caufcd by thus hollowing the Barley Corn. This made a great Vender of Malt Liquors fay, there has been but little good Drink brewed fince thefe Plate and Wire Kilns have been invented. Contrary to this too quick Way is the flow Cockle-Oaft Kiln, which dries Hops or Malt with hot Air, the fweetcfl of any Way ; and that by Means of the four call Irons, I wrote of in my laft Book, in which they burn common Sea- Coal, whofe S 3 foul. 2 54 ^f Barley in General, foul, offbnfive Smoke is conveyed away by a Chimne/ over tlicir Mouth, through Flews of Brick-Work, faftened to the Sides of the Walb, which encompafs the Hair-Cloth-Wooden-Kiln : The only Objection is, that this is too tedious a Way, and therefore more chargeable than others, and the rather, bccaufe the Flews mull be opened to be cleared of their Soot once a Month j but what is this five or ten Shillings Charge, perhaps, fix Times a Year, a: id fomewhat a flower drying than xhe common Way, in Comparifon of mak- ing fome hundred Quarters of Malt, in one Seafon, in an excellent fweet Condition. An eminent curious Gentleman faid, if he could enjoy a wholefome, fine, pleafant Malt Liquor, he v/ould not grudge the Charge of having his Barley picked Kernel by Kernel, and his Malt dried in the moft coftly Manner. He alfo was a nice Perfon, that had his Malt dried on Leads, thro* GJafs Windows, by the Sun only •, as it was performed by one in Sujpx. Another in Jf'^ani^ichjhire did it open- ly on the Leads of a Church •, yet Malt may be too flack, as v/ell as too high dried, and then neither have their Cure ; therefore, to be at the greater Certainty, the Amber Malt is in the greater Elteem with fome. The'bcil Pale Malt is dried with Coak, Charcoal, or JVckh Coal, or with Coak and Welch Coal together, and the befl: Brown with Wheat Straw. The bcil Coak is made at the Pits, becaufe there the Coal is biggefl:, and ^o tht largefl: JVelch Coal exceeds |he fmaller Sort ; fome think the fineft Sort of the lat- ter comes from Laura^ia-Creek^ -in Mil ford-Haven^ out of the Lord ConKCiiHis^s Ellate there, and is the Iiea- vieft, by being loaden with Block-Tin, with which it abound?, will heat quicker, and lafl: longer than any other Sort. Some Maltftcrs, to improve the fmaJl Sort of fFckb Coal, fik it thro' an Oat-Ridder, then work it up with Water, in Shape of a Brick, and dry it in an Oven. So in Nottfr.ghawJJ.ire they flft their fmalleft Fit Coal, and work it up with Cov.'-Dung, in Form of Bricks, in the Summer Time i and in Winter they dry their Of B^rrley in General, Q 5 5- their Malt with them, but thefe are inferior Fuels to the large Coal or Coak. Wood Fuel is made ufe of itl fome Kilns, which though it yields a bad Smoke, that gives an unpleafant Tang to the Malt, afid its Drink, yet, by Skill in the Management of it, its unpleafint Quality may be much leffcn'd. At Beaconsfield I have taltcd a tolerable good common Ale, brewed with a Mixture of fix Bufliels of pale Malt, dried with Coak, and feven Bufliels of brown, dried with B?cchWood«, Others again, will dry a light Amber Malt, with fome Coak, and fome Beechen Billet- Wood burnt together, and of this I have drank good Butt-Beer aC Newbury \ others burn IVelch Coal and Wood together, Vv^hen Wood is employed this Way, the fooner it i9 cleaved, the fooner the Sap will dry out, and the left it will fmoke ; for which Reafon, fome prefer thd fmall Brufh Wood, A great Maltfier, xizzx Southamp' ton^ affured me, that he found two Year old Hade make as good pale Malt as any Fuel, becaufe the Bark is thin ', next to this, he faid, is two Year old Beechen Billet, and the next Afh •, but this, having a thicker Rind, is apt to burn blacker, and fo is Oak. In ibme Parts of Kent^ the Afp is in great Efteem, for this Purpofe, becaufe it does not fplit or crack like Oak, and fome others. Charcoal makes the whiteft Malt, but has the ftrongeil Sulphur, and therefore gives a Tang ; Welch Coal is better, and Coak beft of all, bjjt are both liable to the fame Qbjeiftion. Wheat- Straw under a Hair-Cloth is reckoned the beft Fuel by moft, Rye-Straw next, and Wheat-Haulm worfe, becaufe it is often got in damp, with Weeds, Mofs, and Dirt ; Fern indifferent ; Furz not fo good \ Oat- Straw burns away prefently j Barley-Straw does the fame, and fmothers too much j Fern is almofl as good as Wheat-Straw, provided it is mowed the Beginning of Auguft^ when it is brown^headed and full ripe ; th^ it muft be turned once or twice, and houfed, and ufed the firft Year ; but if it is two Year old, and well pre- ferved, few can Jsnow the Difference, if it is managed S 4 right, 7$6 Of Barley in General. right in burning. Wheat-Straw, indeed, muft be al- lowed the fweeteft of all fott Fuels, and exceeds its Stubble, becaufe that grows neareft the Ground, and has the largeft Knots, and the more Knots the more Sap, and confeqiiently the more Smoke •, and, when it lodges Dirt, Wets, and Weeds, it becomes ftill woi-fe, but if well got in, it is good Fuel. In the Ille of ThaiKt they leave it the longeft I ever faw any, and that on Purpofe to enjoy the more Barn-Room for their Grain, and make it more ferviceable for drying Malt, thatching Houfesj and Stacks of Corn. Rye- Straw is near the Nature of Wheat-Straw, and makes a flrongFire, Some account Barley-Straw a good Fuel, becaufe it is a weak one ; and the weaker the Fuel, they fay, the fweeter it dries ; but one Load of Wheat- Straw will go further than two or three Loads of this. Furz is too fierce a Fire, and its Stalk?, being large, retain a confiderable Deal of Sap, which renders it of ill Confequence to the Malt. Beechen Billet, if laid abroad in a Stack, the firft Year, and houfed the fe- cond, will burn with little Smoke. Oaken Wood fmokes and blacks the Malt, but by feveral Years ly- ing abroad in a Stack, the Sap will be wafted, and do lefs Damage. In feme Places they dry iVIalt with Peat, and, at a certain Town, a Perfon had a Contrivance to dry with burnt Clay, without Smoke. Coak and U-'elch Coal give a tine Coat to Malt, or elfe many would not make Ufe of them, becaufe of their Sulphur^ Some outof a curious Fancy have made a Reed of their Wheat-Straw for drying Malt, becaufe the Ears, be- kig full of Chaff, would elfe burn with a little offen- ■£ve Smoke ; but Threfhing it firft foundly fupplies that, and foftens the Knots. In Kent and Surrey, it is com- mon to put the decayed Hop poles under Shelter for two Years, and then burn them to dry Malt, and thefc they call a good Fuel, and likewife old dried Crab, Apple, and Beech Wood, At a certain great •Town in Suffer:, a common Brewer and Maltfter dries hi: pale or light Amber Malt on a bare Tin-plate Kiln, with Of Barley in General, ?57 •^ith Charcoal, and now and then an old Beechen Bil- let with it : for this Perfon refufes a Hair-Cloth, al- ledging, he is of Opinion, that it gives the Malt a Fox'd Tang. But, as I have before hinted, the fineft Way of drying Malts (the pale Sort efpecially) is ta do it in a Cockle-Oaft-Kiln, with Sea Coal burnt in a Cheft of four Irons, which heats the Air, and dries the Malt ; to which, to make a quicker Difpatch, fome will add other Fuel near the Cheft, and I muft needs fay, that this excellent fweet Way ought to be fo far encouraged as to make it more common, that we may enjoy more healthful and pleafant Liquors, than at this Time we do ; not but that the Drying Malt by only the Sun is certainly the cleaneft Way of all others ; but then the fame hot Seafan will not admit of its being prepared for fuch Drying. I have heard, that the laft Making of a Floor of Malt has been dried on the fame Place, by turning it often, and laying it very thin, fo that it has bore Grinding-, this was told me by a Gen- tleman, v/ho drank of the Drink made from the fame Malt. The Stone-Kiln is now much m Ufe in fome Parts of Wiltjhire^ for Drying Malt on that, and a Hair-Cloth over ir, as performing the Work with lefs Fire ; but fome objeft, that they can*t check it fo foon as others. There is fuch a difagreeable Sulphur in Elm, that the Smoke of it is very pernicious, if employed in drying Malt, and therefore it is every where reject- ed. In fome Parts of the Eaft, they light their Fire, in an Oven with Broom and Sticks, 'till it is hot\ enough, when they throw in their Ne'-j:)caftle Coal into , an open Oven, and burn it twelve Hours, into a Coak,, in which Time it will become a perfefb Cinder, fit to' take out, and will then be all in a Cake, which they break and divide into pretty large Pieces with an Iron- Peal for their Ufe ; when one Oven-ful is drawn, they charge it again, and fo on ; with this Cinder on Iron Bars they dry their pale Malt, and their Brown with Newcafile Coal in a Cockle-Oaft. Pale Malt efpecially will be damaged^ if the Fire is made too hat 3 at 258 0/ Barley in CeneraL at firft:, for then it enters into the Body of the Kernet too Toon \ hvx by ciryirg it about half the Time with a gentle Heat, and tl-en increafing it gradually the reft of the Time, the Fire cannot hurt the Malt-, and it ij a general Rule, ?.mongthe bed Artifts, for the Improve- ment of this Sort, as well as the reft, to give it a brilker Fire, the laft Hour, in order to mellow ir, make it keep, give the Drink a good Reiifii, and caufe it to be line the fooner : On the contrary, if pale, amber, and brown Malts have only one Sort of Heat to the Jaft, the Drink will be flat and deadifli. And now being on the Sub;eve\v\ng. A fmall Bre^jjer^s Method to free his Heps from the h'^V'mgWcrt at Pkafure. At Darking in Surry, z Per- . fon makes life of a thick iron Hoop about two Feet vride, and a Net faftencd to the £ame two Feet deep, with four fmall Cords tied to a larger one, by which with the Help of a Pulley he draws the Net and Hops • out of the Wort at Pleafure, in order to boil his Wort longer alone, till it is curdled and broke enough. The Bridgwater IVay cf Brrxing. Some boil their Wert and Hops an Hour, others till the Hops arc all funk, for longer they fay thickens and gives a liigh Colour to their pale Butt Beer, and, the thicker it is, the longer it is fining in the Cafk •, after the Hops have been ufed in their Strong Drink, they throw them away, as every one Ihould do. and ufe their next fmall Wort inftead of the firft Water for brewing Ale or more Strong Beer from frefli Malt, which they call Dcvihling. H^^ Elminfter IV^ry of Brrxing. Here they brew all their O^ober Butt-Beer v/ith pale Malt, and here the Publican, who brews his own Drink, allows nine or ten Bufhels to the Hogfhead, and five Pounds of Hops ; to a Hogfhead of Ale eight Bufhels of Malt, Half pale and Half brown, and two Pounds of Hops in Winter, and three in Summer. Here they work their ftrong Drink altogether in the Cafk during the Summer Seafon, and not firfl in the Tun, as believing fuch open Working lofes too much of the Spirit of the Liquor, and makes it poor and flat •, but in W^inter they ferment a little firft in the Kive or Tun to put to the Wort in the Barrel, from whence moft of the Yeaft will work out. Here they lodge the huily Part of a Bufhel of Malt about the Plug or Bifket in the Middle of their Mafh-Tub, and the floury Part of the lame Bufhel they ufe in Capping, and Jay it all over the Top -, otherwife, when they brew with fome Sort of new Malt, they fay they cannot make the hot W^ater - Tun fine enough through the fame, and becaufe the Flour To brew a Barrel of Family-AIe. 267 Flour of all Malt, efpecially if it is ground very fmalU IS apt to wafh to the Plug-Bafket, and thereby caufe a foul Wort to run off. Here they believe that Boiling Worts and Hops too long makes the Drink thick, flat, and heavy ; becaufe, in llich Boiling, the niucilaginous Parts nnay become predominant and fixed. CHAP. III. To brew a Barrel of Family-Ale with four Brffljeh of Malt^ as it was perfor?neJ at a Gentleman s HoTife, with only one Copper and one MafyTuh and Cooler^ in ^u^\i^ ij:^^. IF your Mafh-Tub holds two Barrels, it is better than a lefTer one, that there may be Room enough for Mafhing -, in fuch a one fix a Brais Cock of three Quarters of an Inch Bore in a Tapwhips, or do it by Plug and Bafket ; but I prefer the firft, if there be no falfe Bottom, which certainly is the beft Way of all others. L^tt it be foft Water to brown or amber Malt, covered with three or four Handfuls of Malt or Bran^ if the Water is thorough clear ; if not, put as much. Salt, and Nothing elfe, as will lie on a Crown-Piece, into a Copper that holds at lead one Barrel, containing thirty fix Gallons, and as it heats and the Scum rifes, take it oflf before it boils in ; then, when it has had a Wallop or two, lade two Pailfuls firft into the Maih- Tub, and put two Pailfuls of cold Water into the Cop- per in their Room, and juft boil all again -, then convey all the hot Water into the Mafli-Tub, and, when you can fee your Face in it, mix the Malt a little at a Time. Wafh, and let all ftand two Hours under a Cover of Cloths -, at the End of which, run a driQing Stream and fafter by Degrees on a few Hops, to fecure it. While the firft Wort is ftanding and running off, ano- ther Copper muft boil to clean VefTels, and what is T 2 ufed» 258 To heiv a Biirrelof Family- Ale. ufed, this Way, is to be fupplied by adding more cold Water and boiling it again, two Pailfuls of which arc to be thrown on the Goods as the firft Wort runs off; thefc four Pailfuls of hot Water are allowed for the Malt to drink up never to be returned, being a Bucket to each Bufhel j and thus the Brewer had near a full Barrel of firft Wort come off, which he boiled with Half a Pound of Hops till it broke firft into very fmall Particles, and then into bigger, till the Flakes were as large as Half a Silver Penny. Now as foon as the firft Wort had run off from the Mafh-Tub, the fecond Copper of boiling Water was put over the Goods and malhed, which ftood one Hour before it began to be difchai^ed ; and, while this was Handing and running off, the firft Wort was boiled and put into Coolers, and a third Copper of only heated Water was thrown over the Grains, as foon as the fecond Wort v/as fpent off, which alfo was mafhed ; and, while this was ftanding one Hour and then run off, he boiled his fe- cond Wort with Half a Pound of frefh Hops, till it broke into fmall Particles, and immediately after his third Copper, with four Ounces of frefh Hops during one Hour, for this laft Wort was too fmall to fhew its Time by breaking. So that, in this Barrel- Copper, he boiled off thirty-one Gallons of neat firft Wort that was cooled, worked, and then put into two Kilderkins, one of intire Drink, but the fecond had five Gallons of. the fecond Wort put into it to fill it up ; befides which, .he had a Hogflicad of good Small Beer, made with the fecond and tijird Coppers of After- worts. R£»ia?ks en this Receipt, -jjkcrehy feveral new Imprtrje- weKis in the jirt cf Bre^j:ini are difcovered. The afore- faid quick Way of brewing has its good and bad Pro- perties belonging to it, which I fhall obferve in parti- cuUr : Firjl, I muft then objedl againft a Copper, .which holds only a neat Barrel of Liquor, for brewing -four Bufhels of Malt, becaufe I have not Room to : boil and bring off thirty-fix Gallons of neat Wort, but ^ mud be obliged to fupply the Defed in a great Meafurc, ' . 2 by To brew a B/irrel of Family-Ale. 26^. by putting in additional frefh Wort, as the Body of Liquor waftes, whereby the Ebullition is check'd, which fliould be carried forward as high as poflible, that the Wort may break the fooner, the Vertue of the Hop be got out the better, and the Wort in lefs Dan- ger of boiling over the Sides of the Copper. Secondly, By putting Salt into foul Water, to caufe a Scum to rife, is the Way to have a pure Liquor freed from all Corruption, make it better penetrate the Body of the Malt and Hops, force the Wort to break in a little Time, and bring the fame under a kind Working, and that very quickly, becaufe it frets and heats the Wort ; it likewife gives a good Relifli to the Drink, and obliges it to make its Sediments and fine m a little Time ; but then due Care mull be taken, that all Scum be fkimmed clean off before it boils, left the Ebullition fo mix it with the Water, that it cannot be cleared from it afterwards. There are others, that think it beft to put the Salt in juft before it is fet a Working, or while it works. Thirdly, Why the hot Water is fuffered to ftand no longer than two Hours, before the Cock is turned, is, firft, to prevent any Sournefs, or other Damage that may accrue from the Water and Malt's lying too long together, before an Evacuation. Secondly, becaufe, if it remains longer, the After-worts will, perhaps, be weaker than you would have them. This is a Conside- ration, which is pafs*d over by many of thofe who are fo attached to an old Cuftom, that right, or wrong, the Liquor and Malt muft lie three or four Hours to- gether ; as is very common among Country fmall Brewers. Fourthly, The Obfervation of the Worts breaking in the particular Manner I have juft mentioned it, is a very nice Point, and of fuch confiderable Importance, that all Brewers whatfoever ought exadly to obferve it i for by fo doing, and if it is work*d right in the Tun, the Drink will be fine very quickly, after it has clear'd itfdf of the Yeaft at the Bung-hole j and thus become T 3 mucli ^70 To brew a Barrel of Family- Ale. much better, than if it had been boiled two, three,* or four Hours -, but, if it wants its due Curdling or Breaking in the Copper, it feldom or never fines kindly in the Barrel. For, when Wort is dilcharged out of the Copper, before it is boiled into a curdling Condition, or if the Ebullition is continued too long afterward, then the farinaceous, or mealy Part of the Wort will not fo foon fubfide, or become fine, as when boiled till the Liquor curdles or breaks into proper Particles •, for, by this, it fhews the Wort is then ready to dcpofit its grofier Particles. Fifthly^ By turning the Cock, and fpending the fecond and third Worts off, rather before an Hour is elapfcd, is likewile of great Moment : For, by fo doing, the hot Bulk of the Wort*s Body is diminifhed and cooled in due Time, whereby the Souring of the Grains, or what fome call Blinking or Charivg^ is prevented. In this Cafe, thofe Grains, neareft the Cock-holr, are in mod Danger of being tainted, if thefe Worts are fuffered to continue a whole Hour or more in tha Mafri-Tub, before they are difchargcd, at firft by a fmall Strean-:, arid then fafter by Degrees -, and of this many are ignorantly guilty, and fpoil the Drink ; for it is here the greateft Heat is difcharged, which in Courfe will four that Part firft ; and, if the Grains are "once tainted, they will afi^eft all the Worts that are afterwards made by the fame, and give the Drink a fickifh Talte, which very probably may be incura- ble. Sixthly^ Some, though the Copper be never fo big, will keep out a Pailful or two ot Wort, to be put in afterward, by degrees, on Purpofe to caufe the Wort to break the fooner, which is certainly a very good Way -, though there are others, who think it of no Importance, provided they have Room enough to boil the Wort fiercely. Seventhly^ A Country Gentleman was fo curious in brewing his 05lober Beer, that he would have the Malt-Kernel only juft broke, that he might have the 2 Wort To brero a Barrel ^/Family- Ale. 271 Wort run off the finer ; and, to improve it further, bis Way was to caufe two Bjcchcn Billets to be burnt almoft to a Coal, and, while they were in full Fire, to put them into the Wort, and boiled them in it all the Time the Ebullition continued, believing, that thefe Firebrands fined, mellowed, and added a Strength to the Drink, and it anfwered his Purpofe well. But, in another Cafe, that was recommended to the fame Gentleman's Trial, a Piece of raw Deal was ufed inftead of the two Billets, as the beft Thing to improve the Liquor, but this proved fo difagreeable that the Beer could hardly be drank. Lajlly^ Another who ufed to brew his ftrong Drink by only one Mafhing, and afterwards by Lad- ings over of fcalding Water, obferv'd to thruft down a good Handful of frefh Hops juft over the Tapwhips, wherein a brafs Cock was placed. By this, his Inten- tion was to fecure the Wort from receiving any Da- mage, 'till it went into the Copper, for where only one Copper, and only one Mafii-Tun are ufed, the Firll and Second Worts are obliged to lie out of the Cop- per fome Time, while the Water is heating to put over the Goods. To hrew ftrong Beer, hy a late printed Receipt^ with Remarks on the fame. —To a Barrel of Beer, take two Bufliels of Malt, and Half a Bufhel of Wheat juft cracked in the Mill, and fome of the FJour fifted out of it -, when your Water is fcalding hot, put it into your Mafliing-Vat, there let it fland till you can fee your Face in it -, then put your Malt upon it j then put your Wheat upon that, and do not ftir itj but let it ftand two Hours and a Half; then let it run into a Tub, that has two Pounds of Hops in It, and a Hand- ful of Rofemary-Flowers ; and, when it is all run, put it into your Copper, and boil it two Hours ; then flrain it off, fetting it a Cooling very thin, and fet it a Working very cool j clear it very well, before you put it a Working ; put a little Ycaft to it 5 when the Yeaft begins to fall, put it in- T4 tQ 7'j7 To hre-v a Barrel of Farriily-Alr. to your Vefiel •, and, when it has done working in the Vcflc], put in a Pint of whole Wheat, and fix Eggs i then Hop it up : Let it ftand a Year, and then bottle it. Then mafn again : Stir the Malt very well in, and let it ftand two Hours, and let that nin, and mafh again, and ftir it as before ; be fure you cover your Mafhing-Vat very well •, mix the firll: and fecond Running together, and it will make good HouIholdBeer. Remarks on tbis Rsccipf. — It is eafy to perceive, whether the Scholar or Praftitioner had the Compiling of this Receipt ; for, had it been one of the latter Sort, he would have known better, than to allow only two Bufhels of Malt, and lefs than Half a Bufhel of raw Wheat, to make a Barrel .of ftrong Beer, which contains Thirn^-t\vo, or Thirty-four Gallons, to be tapped at a Year's End, and kept in Bottles after- ward, before it be drank •, for every one of Judgment fcnows, that nine or ten Bufliels are the leaft that can be allowed to a Hogfhead of flrong Beer, in Propor- tion to which, there muft be fomewhat above fix Bu(hels and a Half to a Barrel : And to make this er- roneous Method the more compleat, another grofs MXtake is added ; the fecond Wort muft ftand two Jlours on the Grains : A fine, old, wrong Way of B -wing indeed! However, I could tell him how to make up the Deficiency of Malt in the Cafk, and give it fuch a Body, in Time, as to bring it juftly under the Dc-nomination of a good, ftrong, pleafant, cheap B;:er, as it was praftifed by a certain Victualler, who in great Mcafure got an Eftate by it; for the Charge of curing a whole Butt is ro more than about Half a Crown, and it was by this Piece of Cunning, that the fame Victualler fo improved his common brown Two- penny, thar, after it had a Year's Maturation in the Butt, he always fold it for the beft ftout Beer, which he artfully called Ccal-HoU^ at Sixpence a Quart. Tg brezi^ Ale or Beer by Mr. Nott's Receipt^ with Re^ marks en the fame Put Half a Hogfhead of Water into your Copper, cover it with Bran, whtn it is fcald- ing To brew a Barrel of Family- Ale. 275 ing hot, put a third Part into the Malhing-Tub, and let it ftand 'till it is fo far fpent, that you may fee your Face in the Liquor : Then put in two Bufhels of Malt ; ftir the Malt and Liquor well together : In the mean Time, let the reft of the Water boil in the Copper, then put out the Fire, that the Heat of the Liquor may be allayed •, then put the other Part off it into the Mafh-Tub, and ftir it well again •, put in alfo a Shovel or two of hot Coals, to take off any ill Taint of the Malt, and fo let it ftand for two Hours. In the mean Time, heat Half a Hogftiead more of Li- quor, and, when you have drawn off your firft Wort, put Part of it on the Grains, and ftir in a Bulhel and a Half more of frefti Malt ; then put in the reft of the Liquor, and ftir it as before •, then put your firft Wort into the Copper again, making it fcalding hot, and put Part of it into a fecond MalTiing-Tub ; and, when the Stream is gone, ftir in it a Buftjel and a Half more of frcfti Malt ; then put in the reft of the Wort, and ftir it well, and let it ftand two Hours •, then heat another Half Hogftiead of Water, and, when what was put into the firft Maftiing-Tub has ftood two Hours, draw it off, and alfo that Wort in the fecond Maftiing-Tub, and take the Grains out of the fecond Maftiing-Tub, and put them into the firft ; then put the Liquor in the Copper into it, and let it ftand an Hour and a Half. In the mean Time, heat another Half Hogftiead of Water, and put it on the Grains, and let it ftand as before. Boil the firft Wort with a Pound of Hops for two Hours, or till it looks curdly, for Beer; and the fecond Wort with fix Ounces of Hop?, for Ale, an Hour and a Half j then boil the Hops of both Worts in your other Liquor, for Table- Beer, an Hour and a Half. ^- This Receipt, it is plain, has had a great deal of Pains taken in the Invention of it, and a great deal of it is very good ; but, inftead of having two Mafh- Tubs and one Copper, I am of Opinion, that two Coppers and one Mafti-Tub would be much better ; becaufe. £74 ^ ^''^^ ^ Barrel of Family-AIe. becaufe, while a great deal of Time is fpent in heat-* irg the Worts and Waters, the Grains will be in Dan- ger of fcuring, and then our Charge and Labour will be loft in a great Degree. He is aJfo very wrong in advifing to boil the lirft Wort two Hours, with the Hops in it all that Time, but right till it looks curdled. Alfo, the fecond Wort to boil an Hour and a Half is rather too much ; but the lall no Matter how long, fo that frefh Plops are boiled in it but thirty Minutes. As to tlie Cinder Account, it is an old Falhion now much in Dirufc, becaufe it is inconve-^ nient to let them lie among the Goods, as hindering their Mafhing, or flirring, and fpoiling the Grains ; and the rather, becaufe the good Service, they may do, can be fupplied by boiling parched Wheat, or quench- ing Firebrands, or burning Cinders in the Worts ; but there is no Occafion for any of this, if the Malt is good. Sir Jonas Moor*j Way of hrirjAng Ale, with Re- tnarh. — Allow live Bufhels and a Half of Malt, to Half a Hogfliead of Ale ; put into your Mafh-Tub forty-five Gallons of Liquor, becaufe one third Part of the Liquor will be foaked up by the Malt, and a Hxth Part v/ill wafte by Boiling. For the fecond Wort, put but little more Liquor, than you intend to make Drink -, and, becaufe you have a large Qtian- tity of Malt, you may make a third Wort, putting in Liquor, according to the Quantity you would have. This old public printed Receipt is well calculated to make a humming Cafk of flrong Ale ; but the Li- quor or hot W^ater, in my humble Opinion, fhouid be forty-eight Gallons, to make an entire half Hogfliead of Ale, becaufe, allowing fixtcen Gallons, or a third Part of that to be drank up by the Malt, never to be returned, there will be thirty-two Gallons of Wort come neat off; and then, giving a further Allowance ior five Gallons, or near a fixth Part to be boiled a- way. To brew a Barrel of Family-Ale. 27 5 Vay, there will be jufl twenty-five Gallons or Half a Hogllicad remaining. ^ new Way to breiv jlrong Drink.— Brew a ftrong Wort, and let it nm off on a good Quantity of Hops, then cool thin, and let it run very tine into a Barrel, where fome Yeaft is before-hand put in, mixed with a little of the Wort. When worked, put in a fuf- ficient Infulion of Hops, and alfo one or more Dump- lins made with Rye-Flour, Bean-Flour, and Flour of Malt ; let it Hand to a proper Age. The Rye and Beans muft be firft dried, before they can be well ground into Flour, and then fitted. Here the Wort has no Boiling or Heating after it is out of the Mafli- Tub, and, where a good Body of Malt is allowed, it may prove excellent Drink, as great Quantities have done that have been brewed no other Way. But this Method, in its full Particulars, I have wrote of in my Second Part, where you have it, as it was firft invent- ed by a Phyfician , for Health, Pieafantnefs, and Cheapnefs, and it is now pradtifed by many. Some boil their Wort but a Quarter of an Hour, others not at all, as believing both Ways right, where a fuf- ficient Quantity of Hops are allowed. This Method of Brewing, without boiling the Wort, is now fo commonly praftifed in and about a certain Town m Bedford/hire, that a labouring Man, who goes about to brew for People, conilantly infuies his Hops in hot Water, under a Cover, and puts the Liquor, when cold and ftrain'd off, into the Wort, for O^fobcr Beer. Tor his Notion is, that it is the Spirit t\\^t keeps any Liquor, and the Boiling evaporates it, and lofes its volatile and better Part. To breiv a Family Table-Beer., 'luithoui boiling the Wort. At Eaton in Bedford/hire, lived a Perfon who got a confiderable Eftate, by buying and felling Straw Hats : This Man would never brew any llrong Drink, but made ufe of a Family Malt Liquor, which he cal- led fmall Beer, thus : He boiled a large Kettle of Water gnd Hops, and put both together over a Bulhel and a Half iy6 To fave the Wafte of boiling Wort. Half of Malt, which he ma(hM, and at an Hour's End' drew off the Wort into Coolers ; then he put over ar fecond Kettle of boiling Water and frefh Hops, and did the lame as the firft, and fo a third, excepting that, for this laft, he made ufe of no Hops, as belie- ving thefirft two Parcels made the Drink bitter enough. Thus he always made Half a Hogfliead of Beer, and ^allowed fix Ounces of Hops in Summer, and four in Winter, and tapped at a Fortnight or Month's End. To make Porter, or give a Butt of Beer a fine ^ang^ This of late has been improved two Ways : Firft, by mixing two Bufhels of pale Malt with fix ot brown, which will preferve Butt Beer in a mellow Condition, and caufe it to have a pleafant fweet Farewel on the Tongue : And Seccndly^ to further improve and render it more palatable, they boil it two Hours and a Half, and work it two Days as cold as pofTible in the Tun j at laft, they ftir it, and put a good Handful of common Salt into the Quantity of a Butt ; then, when the Yeaft has had one Rifmg more, they tun it, But I am lure that that common Brewer is wrong, who boils his Hops above thirty Minutes ; for, by how much the longer he boils them, fo much the more is the Beer made worfe. CHAP. IV. To fave the Wtijle of boiling Wort, as it is pracli^ fed at Chilham in Kent. TH E Landlord of the JVoolpack-lT\n here has t Copper, that boils off two Hogfheads of Wort at a Time -, and, clofe over this Copper, he has a fhallow wooden Back, larger than the Copper, fixed with a Tquare rinng Hole in its Center eighteen Inches wide, which ferves to let a Man through to fcour the Copper, and fometimes to let out the Steam, (^c. and which fometime* Tofave the Wafte of boiling Wort. 277 fomPtimcs has a Cover faftened very tight over it to confine the Steam. In this Back is alfo a round Plug- hole two Inches Diameter, for letting out the Steam, and defigned, by its Narrownefs, to prevent the Efcape of much Vapour ; but then, at the fame Time, the Jarge fquare Hole is all the while fafely fecured. By this a confiderable Deal of Liquor is faved •, alfo, while the Wort is boiling, he may fill the Back with Water, which gets a good Heat againft the Wort is run off, but then he faftens the Plug-hole and opens the fquare one. It may likewife ferve to hold the next Wort that is to fucceed the boiling one, and thereby fave much Fuel, Time, and Wafte. To this Copper a Copper Arm is joined, with a large Brafs-Cock at the End of tlie fame, which gives him an Opportunity of feeing what Condition his Wort is in at Pleafure ; and it is by this Means, that he boils his Hops always loofe in the Copper, becaufe he eafily lets them out by the Cock- hole with the Wort, and receives them at the End of a long Spout in a Sieve ; and, if a Stoppage happens, he pokes a little at the Hole and they come away. This he reckons a cheaper and better Invention than to have a Copper Back built higher with a Curb and Door, as is done in the great London Brew-houfe, becaufe in this he can boil his Wort well, and yet confine the Steam to a narrow Palfage ; for it is his Opinion, that the Vapour cannot be intirely confin'd in either ; at leaft, that it would not defray the Charge of Works to perform the fame, as being of a fpirituous and very- potent Nature : And even the Steam of only boiling Water is lo ftrong, that it will drive out vaft Quanti- ties of Water in a little Time through long and great Afcents, as was experiencM in that late Water-work at 7'ork Buildings, whole Fire-Engine was firft invented by that famous Artift Captain Savory, whom I had the Pleafure to know. Wort may be boiled into Air, for Liquor will rarefy into eight Hundred Times its Parti- cles. Wort lofes fome Spirit, as may be perceived by -the Steam's fo ftrgngly affecting the Nofe j and even *» Water 273 Tofave thg Wafle of boiling Wort* Water has a Spirit, as may be difcovered by that di<» re<5lly from the Spnng, which drinks brifk, when that, which has been fome Time out of it, is vapid. When Liquor is diftilled, the Sream is very much confined, though not totally, becaufe there is a Vent, in a fmall Degree, through the Worm ; but the cJofeft Invention for confining the Steam, that I ever faw, is that of Cl-athan: Dock, firft put in Practice there in 1737, be- ing a long Trough, or hollow Square, made with three Inch thick oaken Pianks, thirt^'-tv^^o Feet long, five Feet high and four broad, bound about with three Inch broad iron Bars, at four Feet Diflance each. In this oaken Planks are laid for the confin'd Steam of hot Water (fupplied by three Barrel Coppers) to im- pregnate and reduce them to a Limbernefs, which in fix Hours Time the Sream will do, and fo rarefy and weaken the Sap of the Plank, that, while it is hot, it is carried and made pliable to the crooked Side of a Ship, without that Walie which hot Sind ufed to caufe ; for the Sand lluck fo faft to the Timber and extrafled fo much of its Sap, as to caufe it to rot in !cf^ than ten Years Time by the Dampnefs that ac- companied it, btfid^ damaging the Tools that were employed in working them ; whereas the Steam pre- ferves the Sap, gives free Room to the Tool, and there- by ftrergthens the Plank, and makes it more durable. ^0 priTDent Wt^rt Fcxir-g in the Ccckrs, cr in the Vat or ^iin. — To do thj?, in the Backs or Coolers of the great Brevier, is inconfiflent with his Conveniency, becaufe, if he ftirs the Wort here, the Sediments will rife and gf t into a foul Body -, for it is here he has the beft Opportunity to fine his Worts : But the fmaller Brew- er may more likely have the greater Room and more Ccclers to draw off and Ihift, or ftir them about in due Time, whereby he may prevent any creamy Head gatherirg on the Top of the Wort, which too thick, or too long lying unciiiurbed in one Cooler, efpecially in hot Weather, very ofren caufes. Alfo in the work- Lng Vat or Tun, when the Wort is let into it too warm. To fave the Wdfle of boiling Wort. 279 warm, or when it lies here in a deep thick Body too long before the Yeaft is put into it, or if it is not ftirred or toffed up now and then by a Hand-Bowl or Scoop, to cool and break its Body, it is very apt to get this creamy Head, and Fox or Taint. But this fometimes likewife happens after the Yeaft is flirred into the Wort, that is, before the Wort and Yeaft are rightly incorporated, the creamy Head will gather and the Damage enfue. Now, when there is Reafon to apprehend any fuch Danger, you muft either draw your Wort finely off into frelh Coolers, or ftir or tofs it about them, or the Tun or Vat it is in, to give the Liquor a cooling Motion ; for, by fuch an Agitation, the Heat of it is lefTened, and Cohefions prevented, whereby any fuch fpewy, creamy Head, or Ferment, is intirely kept off. The Want of this Knowledge in all former Authors, on this Subjetfl, and in Thoufands of Brewers, have occafioned the Lofs of vaft Quantities of Malt Liquors ; which might have been eafily prevented, had they known the Benefit of thus fhifting or ftirring the Wort in due Time. Of Whipping, Beating, cr Stirring Teafi into Bttts Beer and Ale. — It was in that Part of Kent which bor- ders on Sujj'ex, where, in a hot Day, I and my Com- pany were glad to fee a Public-Houfe, after' riding Ibme Miles without any Refreftiment •, here we called for fome Drink, and being dry, I drank heartily, and it prefently affected my Head, by which, and the yeafty Tang it had, I foon difcovered the common Bite, of its having paffed through the whipping Difci- pline •, on this I afked the Landlord, whether he brewed it .'' He anfwered, he did not, but it was a fine Butt Beer, which he was ferved with by a common Brewer, who lived in fuch a Town fome Miles ofl^ Wondering that the Northern Art had got fo far into the South, and being, about three Years after, in the fame Town, I remembered this yeafty Butt Beer, which made me curious enough to enquire after its Brewer > 2 So Tofave the Wafle ic. Apothecaries Calamus yirontalicus, which by dicing ic thin, and boiling it a little Time in Wort with the Hop?, will lave more than one Pound of Hops in fix; therefore feme in a dear Hop Scafon will ufe it as a Succednmum to this Vegetable -, befides which, it will give a fine Flavour to the Drink, if ufed in a due Pro- portion, and is very wholefomc. At a great Market Town where I lodged, and fo in many others of late, it is become too common a Pradlice to drav.- their worfl Drink on Market Days, and the bcft at other Times i for here the Publican takes an Advantage of Neceffity, becaufe as this is the Seat of Bufinefs on thefe Days, if there is any bad Beer, or Ale, it mud now go off to thofe who are obliged to fpend their Market Shilling or Six-pence, for felling five or more Bufhels of Grain, according to the Cuflom of the Place, winch is now got fo common that the Buyer ftops it, as if due by Law ; and thus the Farmer is forced either to drink their horrid Hodge-Padge, or &\(q. to leave his Money behind him, v/hich I and many more have done, as believing it to be the leaft Evil. At one of thefe Ivlarkets, about eighty Miles from Londcny I perceiv'd they had fo doclor'd their common Two-penny Drink, as to make it go down fmooth ; but, when I found it left a hot Tang behind it, it gave me juflReafon to be- lieve they had ufed Grains of Paradife, or long Pepper, both which will fave Malt; by Reafon thefe, likeGinger, v.'ill add a confiderable Spirit to the Malt Liquor, efpe- cially if the f^veetFlag is mixed with it. Alfo in JVales^ ibme of the poor People ufe a little black Seed, than contains a very white Flour, which we call Cockle^ that is a Weed, and commonly grows among our Grain : This they ufe in Brewing, and like Grains of Paradife T.ill ftrengrhcn the Drink, and make the M^it and Hopa go the further; but, if much of this is ground an*png Wheat, it will caufe the Bread to be infiammatury. • Of ScdiiKc'/iiSy tkdr mifcbie-jous Nature tvid Remedy.-^ Sediments, ia.Time, caufe all Beers, Aic<;, and Wines to grow rough and acid ; therefore Rac kings are abfo- Jutcly Drink made thick and cloudy^ d,ive glveii me no fmall Satlsfaftion, efpecially in expou;.g -^at iiorrid Praftice of in Jefatigabiy beating in of, and loading our Mak Drinks witi-i the Yeaft 5 which, as you rightly obf_\^ved, is become, through Ignorance and Av.crice, univerfally praJtifed through- out England^ efpecially in the Management oi pale and Amber Ales, fo as to render them extremely unwliole- fome : I therefoi^, oein^^ very defirous of affif:ing, as much as in me lies, in the dctedting and expoiing any fuch pernicious Ways, which have and do daily fo ma- nifeflly ruin the Health of Multitudes ; and judging it a Point of Duty, for the general Good of my Fellow- Creatures fo to do, I know not how I can better effedt it, than by defiring the Favour of you, if you have Room and it is not too late, to infer t the fjliowing in your new Treacife aforefaid. The Thing is this : At a certain great Inn in C — d^ a Market Town in this County, iney brew and fell gjcat Quantities of a veiy heady Malt Liquor, which, for that veiy Reafon, carries xht Bell, by having the Name of the belt Drink far and near, for the Price %■ this. made me fomewliat curious to enq^uijije, and, as far 9A, ' 2 ^6 Toe Cellar-Man contimtecL as I could, infpci^ into this Woman's Method of Brewing and Management, but found it was all kept a profound Secret-, 'til!, at laft, I prevailed upon a certain Perlbn to di%ailge it, whofe Wife is related to the Miftref? ot the Houfe, and has firquently affillcd her in Brewing: He told me that the only Thing, which makes her Ale fo extraordinary fine, ftrong, and heady, is becaufe thnt, when the Wort is put into the Copper with the Hops, Ihe never fails to add the Sediments, provided they be not four or prick'd, of all her Cafk^, em^ptied fince the laft Brewing ; this rare cleanly Mixture Ihe boils for a confiderable Time, in order, as fhe fays, to get out all the Goodnefs of the Grounds; afterwards, when fit, fne very modillily Joads it well with the Yeafi:, by indullrioufly thwacking it into the Drink for feveral Days together : This Receipt coft her five Pounds, and th.us, flie has decla- red, fhe faves t\venty Pounds, or upward?, every Year in Malt, befidcs improving, as fhe calls it, her Drink fo as greatly to plesfc her Cuftomers, by its extraordi- nary Fincnefs and Potency : But this, methinks, h fuch a filthy, abominable, mifchievous, and out of the Way Improvement in the Brewery, that can be exceed- ed by nothing, but that nafty, horrid, and deteftable Piece of Cunning and Knavery, which, as I am credi- bly informed by a v.-orthy Gentleman, a Fellow of the Roval Society, and who afllired me lie had it himfelf from a Brewer, is commonly praclifcd in a certain fa- mons Metropolis, of putting Chamberlye, or human Urine, into their pale or Amber Two-penny Malt Drink. And here. Sir, I apprehend it may not be improper to communicate to you my Thougiits, as briefly as I can, on t'le Nature of Yeaf>, and how it affects the Malt Liquor it is whipp'd into, fo as to render it of fuch deadly Confequence to the Drinkers ; and this I thought of the greater Moment, becaufe there are 'many Pcrfons, who, although of tolerable good Judg- ment in moft other MAtters, yet, when I have talked ^ to TJje Cellar-Man continue J, 297 to them on this Subjccft, have icemcd to be wholly in the dark, and could hardJy be perfuaded of its Rea- lity. I MUST confefs. Sir, that, as you have already been pretty copious in treating on this Manner, one would think there could not be much Occafion for enlarging on it; but as this horrid Praftice does, notwithftand- ing, fo notorioufly prevail among us, I am induced to believe, that the following, if it were publiflied, might havefome further Influence to deter and undeceive thole whom it may concern, unlefs they be wholly hardened and befotted in Wickednefs and Ignorance. I SHALL not here enter upon a needlefs Difquifition of the Produdlion of this floury Part of the Malt Li- quor, nor do I propofe to entertain you with a nice philofophical Analylis of all its component Parts,, but Ihall only obfcrve, that I take it to confifl: of a great Plenty of a very fubtile and penetrating, eflfential, acid Salt, or Sulphur, clofcly enveloped, or wrapped up in a very tenacious, flimy, or mucilaginous, alcaline Bo- dy, which being of fuch contrary Principles, and in- fluenced by the Air, is the Caufe of its common in- tefline Motion, or Eflx^rvefcence : Now, when thefe Particles become difl:ended and diff"us'd throughout the new Malt Liquor it is to put into, there immediately enfues an occult Commotion upon firft mixing it (tho* apparent enough foon after) from a particular Contact their fimilar Parts undergo, which, gradually increas- ing, does thereby fo heat and rarefy the whole Body of the Liquor, as to caufe it both to emerge and fub- fide its grofler Contents : And this it will fufficiently do, when the Predominancy of the Acid is fomewhat reitrained, check'd, or intangled by its vifcous alcaline Part; then all lies quiet, and the Fermentation, Hif- fing, or Commotion, in a great Meafure, ceafes ; and this is likewife eafily known upon Sight, for then the frothy, curling Head of the Drmk begins to flatten and fall, which is a plain and natural Indication of its being then fit to tun or put up into the Vcflel, ,by firft fkim- X ming 2o8 Toe Cellar-Man continued. ming off the floating Yeaft, and then letting it ran (by a Cock conveniently fixed above the Sediment) as clear as may be into the Cafl<. , ,- , ttt r Now, inftead of this true, natural, and light Way ot working or fermenting our Malt Liquor?,^ it is become, too cuftomary among many, not only, in die firfl Place, to put into them fix or eight Times as much more Yeaft as is necefrar>', but likewife to carry on the Fer- mentation in a furious and unnatural Manner, by violent beating, or whippinjy into the Liquor the Head of Yeaft with a Staff, Broom, or fuch like Inftrument, as often as it riles, which is generally once in three or four Hours, continuing the Agitation in large Quan- tities, for an Hour, or more, at a Time •, and th^s is held on commonly for three, or four Days, or a Week together Taccording to the Seafon of the Year) it be- inc^ in many Places the fole Bufinefs of one Man to at- tend this Work Day and Night, rather than this their beloved, profitable (no Matter how unwholefome 1> Artifice Ihould be negleclied. _ And that fuch Drink, thus loaded and tmctured with the Yeaft, is very prejudicial to the human Body, is not only evident from daily Experience and Obfer- vation, but likewife from the Reafcn of the Thing ; For, by fuch long Working and violent repeated Con- cuffions, the Liquor is fo heated, and the Particles of the Yeaft become fo communicated and rarefied, that the faline, or fulphureous acid Part of it is, at length, very much divefted of its groffer, vifcous Part, and al- moft wholly abforbed, or diffolved in the Drink : Or in other Words, as the faccharine, fpirituous, or acid Part of the Liquor becomes predominant, which fuch long and violent Fermentation naturally excites, fo does it increafe the Contad, or Attradion, of fuch like acid, ftrong Particles from the Yeaft, 'till the Drmk has thoroughly imbibed, and is well faturated with them. Now what remains is to enquire into the Nature and Effeds of the aforefaid ftrong, acid Particles of the Yeaft, which the Drink, by fuch violent Means, becomes 2 ^ The Cellar-Man continue J, 299 ^o extraordinarily fatiirated and impregnated with ; and this will appear from the following Experiment, viz. Take ftrong Beer Yeaft, mix it well with hot Wa- ter, and let them Hand four or five Days, or more, clofe covered over, in the mean Time, when it is well fettled, pouring of the Liquor, heating it again, and adding frefh Parcels of Yeaft to the fame, and fre- quently whifking them brilkly together, *till the Wa- ter is wcIJ tin(5tured by the Yeaft ; then, when the Li- quor is well fettled, if you pour it off from the Sedi- ment and filter and evaporate it, you will find at the Bottom of the Veflel a hot pungent, acrid Matter, of a catheretic Nature, infomuch that, if applied Plaif- ter-wife to the Skin, it will raife a Blifter. A FINE Thing indeed to be admitted into fuch a fenfible and nervous Part as the Stomach is, by Way i of a Cordial, and that in fuch profufe Quantities as it ufually is ! No Wonder then that fuch Liquor is fo ve- ry intoxicating, fince it cannot fail of wounding and damaging the whole nervous Syftem i for altho* the acrimonious, fiery, and ftimulating Properties of this yeafty Matter be not readily difcoverable upon the Pa- late, any other Ways than by a litde rough, biting Twang, and are likewife reftrained from immediately taking Effedt upon the Body, by the foft, fheathing, balfamic or oleaginous Quality of the Ale ; yet it is certain, that, by their being thus intimately incorpo- rated a-i J diluted in fo pleafant a Vehicle, they become thereby, as they pafs the Circulation, fo much the more capable of doing their Mifchief to the inmoft and fineft nervous RecefTes, even to the Brain irfelf •, fo that we need not be furprifed to fee fuch Numbers of brave, iufty, young Men cut off, almoft on the Spot, by it ; others in high Fevers, delirious or raving mad ; fomc in violent Fits of the Cholic or Gravel ; others labour- ing under the Torture of the Stone, Gout, or Rheu- matifm ; fome afflided with Dropfies or Jaundice, whilil others again fall into Confumptions, Allhmas, Paraly- tic and other Diforders ; and thus frequently cut the X 2 Thread :^oo The Cellar-Man contmted. Thread of Life fliort, by indulging themfelves in the Ul'e of fucli poiibnous Drinks ; and to think that Age or Maturation in the VefTel will free it from llich a pernicious, yeafty Tindfture, is all a Jcfl, any more than if one had loaded it with as much Salts ofQuick- Lime i for the one will fine as well as the other, but every Drop of the Liquor will always partake of them ; and it is obvious, that, were we only to put common Salt into Drink, it would retain it even to the \.i^. But when I confider that, to all this heterogeneous Procedure in the Management of our M;i!t Liquors, there is llill iuperadded the very QuintefTence of the refufe and excrementitious, dirty Part of other former brewed Drinks, as in the Cafe above-mentioned, it fiJls me at once with Aftonifhment and Abhorrence, that People can be guilty of fuch deteftable Praftices againd their Fellow Creatures ; but (o it is, that moft of our Brewers and Ale-Drapers care not what horrid Stuff they prepare and vend, fo that they can but fill their Pockets by it: Methinks it calls almoft as loud- ly for a Law to prohibit the Making and Selling fuch pernicious Malt Liquors, as it did for that of diililled fpirituous ones -, but', left I prove tedious on a Subject you are already fo v/ell acquainted with, I mull beg Leave, Sir, to fubfcribe, ^c. Dnrhy, Jan. 31, I739-40- 7'he Yorkfhire Way of Brewing a Barrel of Oat- Ale. At a certain Market-Town, twelve Miles from Oajley- Bay, in this County, they make this wholefome and pleafant Liquor in its utmoft Perfedion, by grinding a Quarter of Oat-Malt, made with the white Sort and dried v/ith Coak (any other Fuel will not fuit it fo v/ell) and mafhing it with forty-four Gallons of cold, foft Water ; they let it ftand twelve Hours, then fpend away in a fine fmall Stream and put two Pounds of fine pale Hops,, well rubbed between the Hands, into it ; let it infufe cold for three Hours, then ftrain and tun it, putting Yeaft to it, and it will work brifkly for, about two Days \ tlien flop it up, and in ten Days Time The Cellar-Man continue J, 50 1 Time it will be fit to bottle. It drinks very fmooth, brin^, and pleafant, and looks like white Wine, but will not keep found longer than five or fix Weeks : But, for longer Keeping, they fometimes brew it as other Malt. They fupply fome of the great Taverns and Eating Houfes in Londo7t with it, who commonly charge Six-Pence or Eight-Pence a Bottle for it, but in the Country it is fold for Four-Pence. The Nottingham PFay of giving a HogJJjead of Ale an agreeable Relip^ and caufing it to fparkle and knit in the Glajs like bottled Cyder. At this Place they ufually al- low eighu Bufliels of pale Malt to the Hogfhead for their common Draught Ale, which they fell for Three- Pence a Quart ; and twelve Bufhels to the fame Quan- tity for their OSlober^ or Four-Penny B.;er. To the former, as foon as it has done working, they conftant- ly put in the following Compofition, vix. Work up as much Wheat Flour as three or four Yolks of Eggs will take up, with an Ounce of Ginger in Powder, in- to a ftiff Pafte, out of which form two or three Balls : In about three Weeks Time they tap it, when it will have all the Properties aforefaid, and hold it to the laft; and this is fo much in Requeft here, that they won*c drink any Ale, unlefs it Hand this Tefb. T(9 forward the Working of a Guile of ftrong Drinky of three Barrels or more, when checked by Cold. First, try what Eff'edt the putting a Firkin, filled with boil- ing Water and well bunged, mto it will have -, if this does not fucceed, then take Quick-Lime powdered one Pound, of Lifbon Sugar one Pound, made into a Syrup with fome of the fame new Drink : Wheat Flour and Bean Flour (both malted, if you can) of each half a Pound : Salt of Tartar one Ounce : Gin- ger and Grains of Paradife each half an Ounce, with the Whites of five or fix Eggs well whifl\ viz. Take thir- ty-two Gallons of Water, boil it *till a third Part is wailed, which with more brew according to Art, with three Bufhels and a half of brown Malt, half a Bufhel of dried ground Beans, and half a Bufhel of Oatmeal : When the Whole is done, put it into your Cafk, but do not fill it too full •, and when it begins to work, put in a Pound and a half of the inner Rind of Fir, and half a Pound of the Tops of Fir and Birch. Inftead of thefe, in England^ they ufe Cardamum, Saffafras, and Ginger, and the Rind of Walnut Tree, Elecampane Root, and red Saunders, Others ufe different Ingredi- ents from thefe ; however, they are to be put in when the Liquor has worked a wliile, and, after they are in, let the Liquor work over as little as you can ; when the Ferment is over, fill up the Cafk and put into it five whole ncv/ laid Egg?, not broken or cracked, and in two Years Time it will be fit to drink. To make Scurvy-Grafs Ale. Take four Ounces of y/- lexandrian Sena freed from the Stalks ; Rhubard fliced one Ounce ; Winter^% Cinnamon three Ounces -, Po- lypody of the Oak one Ounce and a half •, Bay and Ju- niper Berries, Anife and Fennel Seeds bruis'd, ot each one Ounce j Liquorice and Horfe-Radilh fliced, of each one Ounce and a half; and half a Dozen Sevil Oranges. Cut the Oranges in Pieces, and put all the Ingredients into a Bag, with a Stone in it to make it fink, into three Gallons of Ale ; take a Pint and Half of the Juice of Garden-Scurvy-Grafs, fet it over the Fire and clarify it. Jet it fland 'till cold, and then put it into the Ale : After it has worked altogether for a Day and a Night, flop up the Veflfel clofe, and when it has flood fix Days, drink a Pint warm fading : When the VcfTcl is out, if you put in more Juice of 2 Scurvy- The Cellar-Man contimtech 505 Scurvy-Grafs and more Oranges, you may fiJI it up with Ale a fecond Time. For Finings Relijhing, and Increafing the Strength of Amber Butt Beer. Take one Gallon of Wheat Flour, fix Pound of Molodes, four Pound of Malaga Raifins, one Gallon of Malt Spirit, free of any burnt or other ill Tang, and two fmall Handfuls of Salt. Make all up into Dumplins, and put them into the Bung-Hole of the Calk or Butt. It will caufe a Fermentation, there- fore do not flop up too foon. To cure a Butt of ropy Beer. Mix two Handfuls of Bean Flour with one Handful of Salt, and it will cut and cure a Butt of ropy Beer. To feed a Butt of Beer. Bake a Rye Loaf, well nutmegg*d, of Two Pence Price, and put this in Pieces into a Bag of Hops, with fome Wheat, into the Cafk. Mufiy Drink cured. Run it through fome Hops that have been boiling in ftrong Woit, and afterwards work it with two Parts new Drink, to one of the muf- ty old •, this is called Vamping., and is a good Cure for mufty, fox*d, or ftinking Beer. To feed and gwe a fine Flavour to a Barrel of Beer.- Put fix Sea-Bifkets into a Bag of Hops, and put all into the Cafk. ^0 fine Drink in twenty-four Hours Time. An Inn- keeper to do this ufed to put in a Piece of Lime, made from foft not hard Chalk, about the Bignefs of two Hen Eggs, which will diflurb the Liquor, and caufe it afterwards to be fine, and draw off brifk to the lafl, though flat before ; this will do for a Kil- derkin. Another to cure ropy Beer. Take thofe Hops that have been well infufed, or ftewed on Purpofe in a blind Head two Hours, and mix them with the Wort they were ftew'd in, and fome Settlings of ftrong Wort, ftirring the Whole well together, and it will anfwer. A third Way to cure a Butt of fox'd^ or ropy Drink. Beat 305 Tloe Cellar-Man contiiiued* Beat an Ounce ofAllum very fine and mix it with two Handfuls of Horfe-Bean Flour. To fine and feed Butt Beer. Cut Ifinglafs into fmall pieces and foak it in fome ftale Beer, then boil Sugar in fmall, or Ale, to a thin Syrup, and mix it with fome of the Ifinglafs Beer, which put into a Butt of Beer, ftirring it brifkly together, and it will line and preferve the Drink well. To fine a Butt of Beer. Take a fufficient Quanti- ty of River Sand waflied clean, and not dry Pit Sand, and put it into the Butt of Beer; but if you ufe the dry Sort in Summer, it will make the Drink fret and A^ume at the Bung, and endanger the Head of the Cafk. To recover a Kilderkin of ft ale fmall Beer. A Per- son had a Kilderkin of Table Beer got fo ftale in a Fortnight's Time that it became a little crabbed ; I advifed him to put two Ounces of good Hops and one Pound of mellow, fat Chalk, broke into about fix Pieces, into the Bung-Hole, and immediately flop up clofe. In three Days Time after he tapped it, and it proved a found, pleafant Drink to the lafl. To fine a Kilderkin of Ale or Beer in a little Time^ and p'eferve the fame found and pleafant a long Tim€. The following Receipt I came by from the common Praftice of a Country Vidluallcr, who ufed it for ma- ny Years with Succefs to fine, recover, and preferve his Ale and Beer in a clear, found, and pleafint Condi- tion to the lafl: : And which Receipt may fervc to fup- ply the Want of Time, Skill, Conveniency, and Abi- lity for making the fore-mentioned Balls. Take a large Handful of Hops, boiled in a firfl; Wort, only half an Hour, and dried ; half a Pound of Loaf Su- gar, dilTolvcd in the Ale or Beer ; one Pound of Chalk broke into fix Pieces, the white Part of Oyflier Shells, calcined in a clear Charcoal Fire to a Whitenefs, and the Stems of Tobacco Pipes, that have been ufed and burnt again, of each, in Powder, four Ounces. Put in your Hops firfl:, with the Pieces of Chalk, and then 0/ Br^n?i»^ Malt-Liquors, &c» ^07 then mix your two Powders and Loaf Sugar, in fome of the Ale or Beer, and pour all in immediately after the Hops and Chalk, ilirring them well about with a Staff, and bung down. Some will put thefe into Ale quickly after it has done working : Others will rack off their OEloher or March Beer into another Cafk, and then put in thefe Ingredients, flirring all well in with a Staff: Or, if you can fix a wooden Bung well in, give the Veffel a Roll or two on the Stilling, that the Bottom may juft be turned upwards, and tap it at a Week's End, if you pleafe. By this you will have a clear, wholefome Ale or Beer. Others, that are in Hade, will only make ufe of two Ounces of frefh, dry Hops, the Chalk, Tobacco-pipe-powder, and no Sugar, and it will prove ferviceable ; but, if it be done with frefh Hops, they mufl be put into a Net or Bag, with a fmall Stone in it to fmk them ; otherwife, if they are put in Joofe, they will fwim at Top, and do little, or no Good. CHAP. VIL Of 'Brewing Malt Liquors by private ?erfojnm THE Chara5ler of a Gentleman's -private Brew-houfe^ and his Management in the fame.^ This Gentle- man, an intire Stranger, by a Letter defired me to call on him, when next in Town ; for that he had bought feveral of my Brewing Books, compleated a little Brew-houfe, and got good Store of Liquors by him, but was at a Lofs to make the Balls I had prefcribed in my Supplement ; therefore would have a Parcel made to keep by him ready for Ufe : Accordingly I waited on him, and mufl own I was never better plea- fed with the Sight of ingenious Contrivances under Ground for Brewing and Preferring Malt Liquors, than I was with' thofe of his which I am going to de- fcribe as follows, viz, His 5c8 Oy Brfw;?^ Malt Liquors, ^-c. His Liquor cr Water. — Is of two Sort?, Spring and New R:ver. The Hrft is raiicd by a Pump of Lead eretflcd in the CeJIar-Room, where his Copper ftands ; and though it comes from a Spring in a Gravel, it is fof t enough to ferve alone in many Cafe? •, but that he might be compleatly furnifhed with this principal Ingredient, he has the New River Water laid in fo convenient that it runs through a leaden Pipe into the Copper. By thefc, he can ufe a Liquor according to the Nature of his Malt with very little Trouble ; for the Spring Water is pumped into his Copper by a Gutter, and the other runs into it by the Turn of a bra's Cock •, fo that, if he brews a brown Malt, here is a foft River Water, proper to blunt its fiery Particles, melt its hard burnt Meal, and wafh it out into an oily wholefome Wort, as the beft Sort for the phlegmatic Conftitution. Or according to Dr. S^uincy : He fays that Rain or River foft Waters feem moll fuited to draw out the Subflrance of high dried Malts, which retain many igneous Particles in their Contexture, and are therefore bed lofl in a fmooth Vehicle. If he brews a pale Malt, he can ufe his Spring harder Water, proper to melt and wafh out the tough oily Meal from fuch a flack dried Body, becaufe the 'mineral Particles, with which this Water is impregnated, will help to prevent the Cohefions of thofe drawn from the Grain, and enable them to pafs as the Dodor fiys, the proper Secretions the better -, as the vifcid Particles of the Grain will liliewife defend them from doing the Mifchief, which otherwife they might occafion. But as both brown and pale Malts are dried in Extreams, this Gentleman \trf prudently, for the mod Part, makes ufe of only the Amber Sort, as that which retains a Mediocrity Quality, and is therefore the moft agreeable to the Conftitutions and Palates of Mankind in general. And it is for this Reafon that he mixes Half Spring and Halt Nev/ River Water together throughout all his Brewing. His Mal!,-^ As I faid, is of the Amber Sort, par- taking O/Sr^Ti'/;/^ Malt Liquors, &c, 309 taking both of the Nature of the brown and the pale Sort, by being leifurely dried all alike and crifped with that excellent Fuel Coak, into a true Temper j and, if afterwards rightly made ufe of, it renders it the very, bed Sort of any, for making either O^ober or March Beer, or a fine Straw-coIour*d Imooth pleafant Ale. For this Purpofe, it is, that all Buyers of this Malt ought to be very nice in their Infpeftion and Trial of it, as, Firjl, Whether it fmeils free of all Sulphur and Smoke. Secondly, If it has been kept clear from the venomous Bite of the poifonous Wevil, which al- v/ays begins his Eating Mifchief at one End of the Corn's Body. 'Thirdly, If of a right Colour, which may be eafily known by chewing a little of it, and after- wards by fqueezing out its Juice between the Tiuimb and two Fingers. Fourthly, Whether its Grains are all near of a Bignefs and bite alike in the Mouth, for then they are moll likely to prove good Malt ; for whea Barley comes up together and is near all of a Ripenels at Mowing Time, it is then a right Sort. But when ei- ther feveral Crops of Barley are mixed by the Maltller, or when a Crop of Barley is of different RipenelTes at Harveft, it commonly makes a bad Malt ; for then fome Kernels will be foft and fome hard, fome all Malt and fome Half Malt and Half Barley to the De- ceiving of the Brewer's and Cuftomers Expediation. Moft or all of thefe Items were never publifhed by any Author hitherto, though they are the moft neceffary Articles belonging to all Brewers to know : For if they have not a right Malt, I am fure they can't have good Drink. But this is not fo much to be wonder'd at, becaufe not only Brewers, but even Maltflers and Far^. mers in general are ignorant of this important Matter, nor when they would be fcnfible of it I know not, had not Mr. Ellis, a Farmer of Little Gaddefden near Hemp- Jlead in Hertfordjhire, publifli'd the Secret in one of his Books of Hufl^andry how to prevent the Misfortune^ by making known a cheap Ingredient of but Six-pence Value, that is firfl to be difTolved in a Tub of Water, wherein 5io Of Brewing Malt Liquors, &c, wherein three or four Bufhels of Barley-feed are to be foaked a Day and Night, and then taken out and limed as they do Wheat tor fowing this Quantity ox\ one Acre, which caufes the Seed to fhoot in a little Time, in the drieft Seafon, fertilifes the Crop, keeps off the Worm, and only by the Help of Dews carries it for- ward and caufes it to grow in an even Crop Where- as in the common Way of fowing Barley dry and naked, if a dry Summer fucceeds its Sowing, there commonly are two or three Ripenefies of the Barley at Harveft. That, which the Harrows laid deepeft in the Earth, comes up firft ; that which lies next follows, and the uppermoft Seed lateft of all ; fo that at Mowing Time, one Part of the Barley Crop is ripe, another half ripe, and iht other green. It is true indeed that fuch Bar- ley will make a Sort of Hodge-podge Malt that may take in an ignorant Buyer, but if it was put to a righter Ufe, it fhould be given to Hogs inftead of Brewing Drink with it. I could much enlarge upon this Sub- jc6l ; but I hope what I have here wrote will be fuf- ficient to all my Readers, to warn them againft being impofcd on by fuch bad Malt. His Copper— Is placed at one Corner of a Room in a Cellar about thirty Feet fquare, fo near the main Chimney that the Smoke of the Copper Fire afcends through it-, and as it is paved with Free-ftone in a fmall Defcent, it carries off all Waters into the common Shore. His Copper holds a Hogfhead, but without a Copper Arm fixed in it, becaufe there is not Room to fix it high enough, to let out hot Water or Wort by it into the Mafh-Tun or Coolers. To fupply this Defeat, he has a very fmall Copper Pump fattened to the In fide of the Copper, that conveys firft the hot Water to the Malt, and afterwards the Wort by a higher NofTel through a Gutter into the Backs or Coolers, for which Purpofe he burns Newcajile Coal in an Iron Grate. His Majh-Tun — Is made of the round Form, and roomly enough to mafh a Quarter of Mak, which is his Of Breiving Malt Liquors, &c, 311 his common Quantity for making a Barrel of ftrong Beer containing thirty two or thirty fix Gallons. This he the more conveniently performs by having a falfe Bottom lying on a fixed one, which ferves as a Strainer to the Wort from the Malt, when it is let out into tlie Receivoir or und(^r Back by a Cock, and from thence thrown up by a fmall Pump into the Copper. His under Back or Receivoir. — This moveable Utenfil is placed under his Mafli-Tun, to give the Brewer the better Opportunity to move about Half Way round it with his Mafhing Oar •, for as this Hands under the Mafli-Tun and one Part of it clofe to a Wall, he cannot have more Room. This under Back is lined with mill'd Sheet Lead of I fuppofe about four Pound to the Foot all over its Bottom and Sides, which caufes it to cool the Wort with Expedition, defend it far better than bare Wood againft Taints and Foxing, and is eafily cleaned and kept from Furr and Dirt ; a Con- veniency that all private Brewers, efpecially, Ihould ne- ver be without, if their Pockets can afford it. His conveying Gutter. — This ferves for two Ufes, one to convey Water into his Copper from his Spring Pump, and the other to convey his Wort out of the Copper into his Coolers or Backs -, is about five Inches fquare, lined throughout its Infide with mill'd Sheet Lead, and ftands fixed clofe to a Wall fix Inches under a Cieling, and is covered with a loofe thin Slip of Board, when in Difufe, to keep out all Dufl and Sullidge. . His cooling Backs — Are two in Number, placed clofe to a Wall, are made both of a Size, containing ten Feet in Length and five in Breadth. The lower- mofl ftands two Feet from the Ground, and the other exaflly over that at two Feet Diftance, both lined with mill*d Sheet Lead all over their Infides, to give them the great Benefits of a quick Cooling, conflant Sweet* nefs, and an eafy Cleaning. Now into thefe Coolers the Wort runs always fine, becaufe the Hops are boil- ed in a Bag made of Straining-cloth, fuch as Dairy Women ufe to pafs their Milk through. His 312 Of Brewing Malt Liquors, &c. His "jjorking Tun. — This (lands at a Diftance from his Cooler?, but fo that the Wort may run out of them by a Cock into a fquare wooden Tun, that is all lin'd with Sheet mill'd Lead. For as this Gentleman has Cellars and Vaults one deeper than another, his working Tun is ^o placed, that it ftands lower than the Floor of his Brewing Cellar, where, by a Cock fixed in it, he lets out his new Drink, clear of the main Fa:ce5 or Se- diments, and yet enough of them is conveyed with the Liquor by the pretty Contrivance of a leaden Pipe into his Cafk as they ftand on a Stilling in a lower Vault, according to the London Brewer's Method, that is per- formed by a ftarting Tub and leather Pipe, which car- ries the Beer out of it into a Butt in the Cellar. His CaJIis. — Are of three Sorts, viz. the Half Hogfhead, the Kilderkin, and the Firkin, which he has made in the moft exafl Manner that ever I faw. They are all Heart of Norway Oak and fpoke-fliaved within Side, which leaves the Staves fo Imooth, that Furr cannot make a Lodgment here as in common Veflels, that are left rough in their infide Joints, for what the Eye never itcs., according to the old Saying, the Heart never rues. But this Gentleman is lb nice a Perlbn as to be at the Coft of ornamenting the very Chines of his Cafk by a moulding Inflrument, and fe- cures all by ftrong Iron Hoops, which with the Veflels are painted all over with a bluifh Colour-, and, being kept in a dry Vault, will laft many Years longer than in damp or clayey Cellars. His Bungs. — Are made of a turned Piece ofiSallar, Aih, or other light Wood, juft fitted to the Bung-hole, about an Inch and a Half within the Cafk and two without. In the Middle of this a fmall Hole is bored for a Peg to remain in it, to give Vent at Difcretion ; and after the Bung is forced down by a Hammer with brown Paper, he caufes fome Clay mixed with Bay Salt to be work'd round it, to fecure the Liquor the better againfl the Admiflion of Air, to keep it cool, and better Of BremngMdt Liquors, &c. 31^ better prevent prejudicial Fermentations by Change of Weather. "The Age of his Malt Liquor. — His flrong Amber Beer he keeps a Year in the Cafk, then bottles it off, and begins to drink it at a Year's End afterwards, when he racks it off into a Decanter, which gives him an Opportunity to Ihew as fine a Glafs of Beer as ever I faw or tafted. The Improvement of tny Balls to Malt Liquors.— But, notwithftanding the Finenefs and Palatablenefs of fuch ftrong old Beer, yet it is not free of fome Acidity from the Nature of the Hop, Yeaft, and the Age of it; which, if drank in Excefs, will be apt to breed Gout, Rheumatifm, Gravel, Stone, or other Diforders in the Body. Therefore, to enjoy the BlefTing without the Curfe, it will be great Prudence in all Lovers of 05lober^ to makeUfe of fome Alcali, that may effedtually flieath the acrimonious Particles of fuch fharp Drink ; which my Balls will do, and at the fame Time fine, preferve, and give fuch Beer a pleafant Farewell, if they are fkilfully made according to my Receipt. His CEconomy in other Liquors. — But this Gentleman is fo compleat an Artift, in the Management of Home- Brewed Liquors, that he furnilhes his feveral little Vaults and Chefts, with great Numbers of glafs Bottles full of Englijh Wines. I never drank fo good Orange and white Currant Wines in all my Travels, for Strength, true Tafte of Fruit, and Plcafantnefs. In fhort, they were fully impregnated with the genuine dulco acid Tafte of the Ingredients in fo high a Manner that, in my humble Opinion, nothing can exceed them of the Kind : And that they may fuit each Conflitution, he has them made both flrong and fmall ; fo that they mufl be mofl agreeable Liquors to both Sexes. And, as I am writing two Treatifcs on Cyder^ I fliall inferc tlie Making of feveral Sorts of rich Britijh Wines, that they, who are defirous, may know how to enjoy them in die cheapeft, wholefomeft, and moft pleafant Man- ner. 5t4 Of Brewinjr Malt Liquors, €^^. Mr. Weller at the Sign of the Caftle at Afhford in Kenf, bi5 Method of Brc^jivig nhie Hozpeads ofjhcng pale Beer, 'jjhich he jells for four Fence a '^..trt^ and t'no Hcgjheads. of fmalL — Wi had the diinneft, iightcll, and moft pala-- table pale Beer that I met with at any public Houle in Krtit. Before he fct up for himfelf, he uled to get his Bread by Brewing for Gentlemen and others, and was much elieemed. He ufed, for his, pale Malt, that which was dried with Coak and JVekh Coal mixed. As to hijs brown, it was flraw-dried. He brews three Days to^s o;ether, and wets about thirty Bufhels of Malt each Time. The firll Day he puts over four Hoglheads of Water, which though it is from a Well, yet readily iathers with Soap, juft before it boils, upon thirty Bu- Ihels through a Trunk fet upon a falfe Bottom full of Holes, allowing a Third for Wafte ; then he mafhes and lct5 it Hand only two Hours, fpends away by a Stream about the Bignefs of a Tobacco Pipe Bowl, which takes about Half an Hour in running off, pumps up this firft Wort into the Copper, puts five Pounds of Hc^% n«y rubbed, into it, and boils two Hours or an Hour and a Half at lead, {training off hi» Hops through a Baflcet which he hoills up with a Pul-. ley over his cooling Back to drain \ then, dire<5lly he puts them into the Copper to his fecond Wort, which was m.ade by putting three liogfheads, or hardly io much, upon the lame Goods, and lets it Hand the fame Tj'Tic; he boils this two or three Hours, by which Time, the firft Wort is cooled, and lets this down fine into the working Tun, and his fecoad Wort in its Stead ; then puts up three Hogdieads m.ore of cold J^iquor over his Goods, aiid lets it (land an Hour or an Hour and a Half, drav/s it off, puts it into the Cop- p?r, makes it boil, and throws the Balket of Pops to lie in it all Night. The fecond Day in the Morning, he boils it again and returns it on the twenty fevcn Bufhels of frelb Malr, allowing three Bufliels for the Return, heating another Coppcr-ful of Liquor, of whicfi^i^e put: over the iame Goods one Hogfhead to compleat his Ma(h i Of Brewing Malt Liquors, &c, 315 Mafli ', and for his fecond Wort, £5?*:. as he did the Day before. i:hird Day. — He proceeds as before, and for finall Beer, at lafl:, he does as for the reUirned Worts, only making what Quantity he pleafes, and ufing as many of the Jaft Hops as he thinks fit. . He clean fes every other Day, by a leaden Pipe affix- ed to the Bottom of his working Tun, which pafles all under Ground into his Veffels in the Cellar, by t\\Q Help of three leaden Pipes, with brafs Screws to fix to the End of it. He icts the fecond Wort lie in the Coolers all Night, and Icts it down the next Morning to the firft, which he had fet to work the Night before, as foon as ever it was cool enough. It works in the VefTels for three Days, and he keeps filling up with what work'd out, for he fays it is the Bitter of the B^er that works out. His Copper holds three Hogflieads. He lets off his Wort fo fine from his Mafh Tun, that you may read a pretty large Print, looking through a Glafs of it. He fl rains his Settlings from the Coolers through a Canvas, becaufe it ftrains more expeditiouQy and wafhes better than Flannel j though I have been inform'd fince by an ingenious Man, that a Sort of Cloth called D'fill is far better than any Thing elfe, particularly Flannel, becaufe this laft is oily, the other not, and it will 11m through much fooner than Flannel, and as fine, by returning it once or twice. He had but two Cool Backs, and no Cock or Arm to his Copper. Here they lay their Under Backs or Receivoirs of the Wort from the Mafh- Tun, and their leaden Pipes in this Town, with an Earth called Btiff-, which is a Sort of blue Clay or Marie, dug two Miles from hence at Kenningtoii Lees, and preferves them for a hundred Years or more. This Account was fent to me, and contains foms ferviceablc Matters in the Brewery, and fome as bad : y 2 But 5 1 6 Of Brewing ^LIt Liquor?, &c. But as I have taken Notice of feveral Errors committed in Brewing Malt Liquors, the Readers may judge of the right and the wrong. A Cbare-ii:oman*s Sunmier Way of Erezvin^. — Shi put a Barrel Copper full of boiling Water into the Mafh-Tub, and acfded three Pails of cold. When clear fhe ftirred in the Malt by a ILind-bowl-fuIl at a Time out of a Sack, v/hile another mafli'd all the Time •, then (he capped vrlzh about a B.:fhe! of dry Malt, and let all Hand covered two Hours. During this, fhe heated a full Copper of Water, and, while the firil Wort v/as dunning ofr, fhe put three Pails of boiling Water over the Goods to increafe her Length of firll Wort, and piit as much cold into her Copper to fupply their Place. Then fhe drev.' off a full Copper of fj-fc Wort into Tubs, put all over her hot Water on her Gco^ls to mafh up for a Lcond Wort, and her firil Wort imme- diately after into the Copper vv ith Half a Pound of rub- bed Hops, that fhe boikd till the Wort broke into large Flakes, and then ftrainM all into Coolers. When this was done, fhe boiled a Copper of Water that fhe put np, and mafhed with, on the Good^ as footi as fhe had drawn off her fecond Wort, which fhe boil- ed with only a Quarter of a Pound m.ore of frefh Hops til! it broke into finall Particles, Wn-i^* the fecond Wort was ftrain'd off into Tub?, fhe put in her third Wort and boiled it with the refufe Hops one Hour. While this was doing, fhe mafh'd her Grains up v.'ith a Kil 'e:kin of cold Vv'^ater, and boiled it to make up her Lcrigth -, and tlrus fhe made three Firkins of her firit Wert, three Firkins of a fcccnd Wort, and a B.urel of five Firkins of fmall B^cr from four Bulhels cf Malt •, to v/hich fhe uf;:d three Quarters of a Pound of Hops and no more, becaufe the Ale and fmall Beer v.-ere to be tap: in a Week's Time, and all proved good, except her making Ufe of the Hops a fecond Tixme. In diis Management there was an abfolute NecclTity to enjoy a quick Fire, becaufe, by this, the Malt, Goods, 3 and Of Bremng Malt Liquor?, &c, 5 1 7 ■and Grains were fo quick employed, that they had not Time to iour •, for it it *io happens, as it often docs even in fome great Brew-houfes, the Drink is incurable. Here her Fuel was dry fmall Wood, which foon runs into a brifk Fire -, and with this llie could keep a dcady Heat, which enabled her to boil her V/ort exactly right. Some very nice Ohfervalions relating to the Running cff IVorts in the Mafi "Tub. — As to the firfl: Wort, it is better let alone, than doing any Thing to it, while it is in the Malh-Tub, for this will take no Harm, if the Liquor lies with the Malt two or three Hours. Eut^ after the fecond Mafhing, be fure, at Half an Hour's End, to turn the Cock fo that the Wort may run off as fmall as a Straw for Half an Hour, and then turn it fader till all is run ofT. By this, the fecond Wort is fecured from fouring on the Grains, which is fuch a Misfortune, when it happens, as can never, as I faid be- fore, be cured ; and this it is very apt to do in the Sum- mer Time, becaufe the main or chief Heat of all the hot Liquor lies about the Cock-hole, as being the moft defcending Part or Center of the Mafli-Tub : Which Damage, I fay, is prevented by the fmall timely Straw Stream that I have -mentioned, which keeps the Part cool by the continual Leaking. The ill Effetls of making the I aji fmall Beer IVori ferve injiead of the frfi Water for the next Brezving. — This by many is praftifcd, and thought to be a Piece of extraordinary Management •, but if they confider and are fenfible, that the fmalleft and laft Wort is that which has moft of the terrene earthy Part of the Hop and Malt in it, I believe they won't be fo fond ot con- tinuing this Method : And becaufe it is the Bufinefs of all nice Brewers to get and preferve as mucli as may he the firft fiowery Spirits of the Malt and Hops in their Wort, and leall of the nafty, dirty, phlegmatic Parts of them. I had an Uncle, a common Brewer, in Londcn^ who for many Yt-ars valued his Art fo much jn Brewing his fmall Beer from intire frcfli INIalt, that y ,^ he D 1 8 Of Brewing Malt Liquors, d^r. he publickly advertifed it in Print, for he furniflied it to great Numbers of Families, befidcs felling fometimes near thirty Barrels of it in a Morning three Times a Week by the Gallon ; it being fo much approved of, that fcveral capital Brewers, who liv*d near him, de- fpair*d of felling their fmall Beer made from the Grains of ftrong Beer and Ale, 'till his was all fold. Of Bcilbig I'Fcrt. —Mr. Houghton lays, thefe Li- quors altogether or feparate are boiled, that fome Glo- bules of the Water, which are yet lighter than the Parts of the Malt, may fly away, and lo leave the reft ftronger, as having lefs Water to the more Malt ; and alfo that, by the Violence of boiling, the grofs Parts of the Malt may be further divided, and prepared for the next Fermentation, which will divide them fo much as to make them lighter than the Water. How fmall Beer ivas fpoikd.— A Country Vidu- alier's Wife, who was born in Nottir,ghamfi:ire^ and brewed her own Drink, wetted ten Bufhels of Malt for her common Ale Draught, and made at the fame Time Half a Kogihead of fmall Beer on the Grains, which fhe boiled, and ordered her Hufband to ftrain or pafs it as it came out of the Copper on the Hops that were boiled with the ftrong Wort, through a Sieve, to wafh out the Goodnefs remaining in them of the firft Wort, and to tincture it with fo much of the Bit- ter as it could thus get out of fuch boiled Hops. But, inftead of wafhing iht Hops in this Manner, he, v.ho knev/ little or nothing of Brewing, itW to fqueezing the Hops, to get out as he faid afterwards all their Goodnefs -, which when the Woman underftood it, fhe C17M out, he had fpoiled the fmall Beer : For indeed fo he had, becaufe the Bitter, io Iqueezed out, was of fuch an unwholefome Nature, and unpleafant earthy Tafte, that no Body could drink the Beer, and there- fore ftie threw it into the Hog-Tub. ^he igncraut Citizen.— The above Account plainly difcovers the Malignity of the earthy Part of the Hop, which, v/hcn forced out too much into the '> fnull Of the u'ire Malt Kiln. 319 ft nail Beer by Boiling or Squeezing, becomes rather a Vomit, tlian a healthful and plcafant additional Tinc- ture i which, one would think, fhoiild be a fufficient Item to the unwary Cits in particular, who in tiie gene- ral are the moft unacquainted of any People with the Nature of Vegetables, not to make Ufe of fmall Beer brewed with the refjfe Grains of ftrong Beer or Ale, where that can be had, made from intire frefli Malt, becaufe the latter is wholelbme and pleafant, when the former is impregnated with the two contrary Quali- ties: Such Drink, I fay, is fitter to give Swine than to Chriftians. This is in a great Meafure proved by our Cows •, for, if one of them is permitted to drink the Wafii of Grains for a Month or two together, itfeldom fails of bringing the Beafl under fuch a Scouring as rots and carries them off, as fome of our carelefs Far- mers too often find true by woful Experience. To hreiv an excellent ^vinous Ah or Beer. — This I firft difcovered by my Tafte, as it was brewed at a cer- tain great Sea-port, where they are fo celebrated for their excellent vinous Beer, that they have juftly acqui- red a very great Reputation for it in Frcnce and in the JVefi Indies. It may be made v/ith two Parts Malt Wort, and one Part Raifin Wine ^ and, to prevent too great a Lofs of its Spirits by Fermentation, it is bed work'd only in the Barrel. CHAP. VIII. Of the wire Malt Kiln. THE JVire Malt Kiln. This Kiln In fome Places is now become their common Kiln for drying Malt, and is made either with iron or brafs Wire, fo clofe that no Kernel can drop through, and yet fo wide that the Heat has a very eafy Accefs to the Malt ; and fo quick does the Fire communicate its Power to the Malt, that, in two Hours and a Half, they often Y4 dry 520 Of the wire Malt Kiln. dry off a Kiln of brown Malt, by which ic fully anfwers the Dcfign of the Owner : That is, that the Kernels fhoiild be (o fcorch'd on a fudden as to blow up and diftend their Skin till it is ready to burft, and thereby caufe them to deceive the Eye of the Buyer, in making them appear bigger than they really are ; I mean, to make the Buyer believe there is fuch a Quantity of Flour contained in the Grains of fuch Malt, as indeed is not. A London Brewer having a Malt Kiln of his own at a certain Town, the Man he hir*d to make Malt blowed it up on this wire Kiln according to the prefent Mode and as he did from whence he came ; but when the Brewer came to underfland it, he forbad the like Going on, for he very well knew the Evils attend- ing it : That fuch hafty Work imbittered the Ker- nels, by fcorching their Outfides and crufting their Fiour almoft Jike a burnt Toaft of Bread, which caufed the Malt to make lefs Drink, than that more leifurcly dried. On the Contrary, a Quaker Mai titer of this Town was fo careful in making a true, healthful, plea- fant pale Malt that he was fix and thirty Hours drying gne Kiln of it with Welch Coal -, but his careful Hone- fty brought him under a Lofs, for he afterwards broke, by being obliged to fell this delicate Malt at the fame Price of others, that were dried in eight or twelve Hours Time nt a much cheaper Rate. However, of late in fome Towns, they don*t dry their brown Malt quite fo high coloured as formerly, nor do they make fo much pale as formerly, but dry their Malt according to the Lo7idon Brewers Approbation, who every Day find the Benefit of the Amber Sort anfwering their J*urpofe beyond all others. C H A P,^ 0/ the Fuel to dry Malt, ^/Malt, &c, 321 CHAP. IX. Of the Fuel r^ dry Malt, r/ Malt, C^^. THE Fuel /o ^ry Malt with. — In this Town of rheir common Fuel is Wood for brown Malt, and Welch Coal or Coak for pale Malt. Their Wood is Oak and Horn-beech, which they ufe both in Brulh and Billet. If they ufe either of thefe Woods, they burn them the next Malt Seafon after Felling •, that is, if they fell at Chr/Jlmas, they begin' to dry Malt with it next Michaelmas. The fooner they begin, the flronger the Fire muft be. Now they fay, that fuch greenilh Wood is beyond old Wood for this Purpofe, becaufe it burns flronger, drives off the Smoke quicker, gives a Glofs to the Ma.lt, and a paler Colour and brifker Tafte to the Drink ; by Reafon old Wood is longer burning, the Smoke weaker and ftays the longer with the Mair. This Notion is contrary to the IVarminJler Maltfters as I have obferv*d : Who fay, if their Oaken Roots or Billets are feven Years old be- forosUfing, it is fo much the better j by Reafon, the Sap being moftly confumed by Age, the Wood fmoaks iefs and burns quicker than new Wood, whereby it occafions the Iefs Mifchief to the Malt. For makins: pale Malt, they burn more Welch Coal than Coak^ becaufe they lay it makes a flronger Fire, dries the Malt quicker, and makes it paler by its greater Quan- tity of Brimflone Effluvia ^ but towards the latter Part of the Work, they add fome Wood, that forces a quick- er Fire to crifp the Kernel, and thereby fave Fuel, Time, and Labour. Dijing Malt with Fern at N n, in Bucks. -. Here the Maltfler fays, the befi Way of all others to make this flrong Fuel a mild, gentle, fweet Sort is, to let fuch Fern have a good Shower of Rain on it after it is cut or mowed down, if he ftays two or three Weeks for it, and then make it like Hay till it is very diy 52 2 Of the Fu el to drj ^ hit, cf Malt, <^c, dry. By thi?, the Sap is wafhed our, which fits it for drying pale Malt as v/eli and almoft as fweet as Wheat ^craw -, for it is the Sap that caufes it to ftink, burn and blaze moft furiouny, and thereby gives the Malt a high Colour and ugly Tang : But it is one of the worft of Fuels, if it is got in wtrttiih. He obfer'es to mow the Fern foon after it is turned brown, becaufe then the Sap will be wailed in it, and the lefs Sap the lefs Sinoke, uor fl-iould.it he too lor.g on the Ground after Cutting. I'his Maltfter dries both pale and brown Malt with it, with the Krlp of a little Wheat Straw, that he burns the laft Half Hour, to take off any Tang the Fern ma^ leave behind. Ike PFiiy of nmkvig Ccak m Derby{hire. — Here they fet fix or eight Waggon Loads of Coal in a pyra- midical Heap, fo that the great Coals fland on their Ends. If the Wind blows there are fet Fieaks to fhel- ter the Heap, and then, in a Hole made at the Top, they throw in a Fire-iTiovel or two of Fire, which i'preads and fires all. This burns and blazes till the Smoke and Flame ceafe, and it is all of a* red Fire ; then he covers ail the Heap with Dull, and that Side firfV yrhich by the Help of the Wind burns moft or w^ere the Fire breaks out, which immediately damps it and makes them dead Coals, which thus ftands nil next Morning-according to their Occafion ; and then with a Kake like a Gardener's with fix or eight Teeth in it, he pulls them down round the Heap and the Dull falls to the Bottom, which is thrown up of a Heap to damp the next Heap. It is obferv'd that three hundred Weight of Coals make but a hundred of Coaks, and the lighter they are the better. If they are curioufiy burnt, they gingle like common Cinders, and a Sack of fix Bwfhels will weigh about one hundred Weight : But, m the Southern Parts of Logia/idy they generally make their Coak, by burning Neiv-Cajlle Coals in an .Oven, or in a GJafs-houfe Furtiace. if/x- Vnhie cf Coak.— It is a moft fweet Fuel for 4^rying Malt, the pale Sort in particular j but is bcfl made Of the Futl to Jry M:i\t, of Mah, 6\\ 525 made from the large Pit Coal; which has hipplantcd the Ule of Straw-fuel ; and, when it is made to Pcr- feftion, it is the moft admired Sort of all others. The Ipfwich Pf^ay cf drying Malt.— Here they dry their pale Malt with Coak and their brown with Ncxv^ C^ftle Coal burnt in a Cockle-Oaft, as being reckoned the bell Ways of all others ; but wlien the Coak is un- der done, as it oftentimes is, it will call up a Smoke and damage the Malt. The JFdch Coal or Culm isalfo liable to the fame Fault ; for, as this has fometimes common Coal among it, it yields a Brimilone Smoke, that gives fuch a Tang to the Drink, as not to be free from it under nine or twelve Months, Here I drank fome excellent Butt Beer of a deep Amber Colour ;. and here I tailed fome Six-penny llrong Ale brev/ed at fome Miles Diftance from this Town, that v/as the moft intolerably tinctured with beaten Yeaft that ever I met with. Mr. Houghton's Ohfervation of Malt-making. « The Reafon he fays, why Derby Malt does not make fo ftrong Ale as formerly, now they malce the pale Sort, is becaufe they lay it too thin on the Floor to come, by which a great Deal is not malted, and the reft only Barley turned. Now in Hampfiirc he lays, the Barley, which is much fmaiJer and thicker Ikinn'd, is laid thicker on the Floors, and confequentiy heats-, and all becomes rich Mak, and makes ftronger BwCr with the fame Quantity. The Oxfordftiire Way of malting.— Dr. I^lott^ fays Mr. Houghton., in his Natural Hiftory of OxfcrdJhirCy tells us of Malt Kilns made with long Bricks much like thofe in Derbyfcire. He fays they have alfo about Burfcrd made their Malt Kilns of Stone, of which he has given us a Defcription in Words and on a Plate ; this was invented by Valentine Strong, and with it they can dry three Times the Malt in the fame Time and with the fame Fuel as they could before once ; and hs fuppofes the Cornfn Warming-Stone, or the Spanijb Jitigzclas, v/ould do better yer. How 524 Of Water. Hoivjh-azv dry* d brown Mali is damaged by the Fire. — They cram in their Wads of Wheat Straw, fo as to fcorch the Malt to that Degree by the exceflive Heat of the Fire, tliat the very Tiles over the Kiln will fome- times crack and fly as well as the Malt, whofc Outfides will be fcorched and blowed up like a Bladder : But indeed the fewer Hops will ferve, becaufe the Outfide of the Kernels will be imbitter'd by the p'lre and Smoke. CHAP. X. Of Water. OF the Spirit of Water. — This fome Water abounds with more than others, as the Soils through which ihey pafs differ : So fome Ground is na-- turaUy more fertiie than others -, for as the volatile Salt and Sulphur of the nitrous Particles of the Air by Dews, i^c. which the Earth is water'd with from the benign Hand of Providence, and afterwards by the Sun's Exha- lations, is divefled from the fuperfluous Humidity, in Order to leave it a more exalted fpirituous vegetating Salt •, I fay according to the Proportion of this that the Earth is impregnated with, fo does the Element, through which it percolates, partake more or iefs of a fpirituous vivifying Quality, fitted as well for the bet- ter extradting and joining in Contadl with the more fpi- rituous fine flowery and better Parts of the Malt and Hops, as for the Confervation and Support of the Finny Tribe or other yini',nalcida which wc daily obferve to receive their chief Nourifliment from it. Water is prc- fer/ed by its natural S:ilt?, and the Element of Air. 321*323 , of knowing good from bad 10, 253 — — , of Pale, Amber, and Brown 1 1 — — , of grinding 18 — , to prove its Goodnefs 287 — — , of Errors and Abulc;; in making it 87 Malt-kilns of feveral Sorts 173, 319 Malt- The INDEX. Malt-liquors, of boiling Page .39 — » of foxinjr or taint- ing 43, 228 — 232, 286 •, to cure 44, 106 — — — , of fermenting 45, 48, 51, III , of beating in the Yeaft 4; ' — , a Compofition for feeding it 54, 305 -, to fine, 54, 56, 234—236, 240, 305 , to ftop the Fret55, 235, 331 — — — — , to preferve fine and found 303 , to recover, when deadifh 55, 235 — , when flale 56 , wlien cloudy 293, 241 ■ , when fiat 235 • , when pricked, ftale, or damaged 115—218,234,235, 294 , ■ ■ " ■> when 219 when damaged by Froft ropy mu(l\ decayed, 235> 286, 305 , when 237> 305 , when 238 •, of pernicious In- gredients to increafe its Strength 56 • — , of the proper Strength and Age 66 , to preferve for Ex- portation 237 Malt-Liquors, of Vamping Page 238 , of Racking them ofF 239 -, to prevent their Acidity 241 — , Cautions relating to them 247 • , of the Ufe of Egg- iheWs, Eggs, Crab-claws, Oyfter-fhells, &c. 244 Molofles-beer, the ill Confe- quence of drinking it 332 Noor (Sir Jonas) his Receipt for Brewing 274 N Nottingham Way of brewing 32, 301 Norfolk Way of brewing 2 1 r , 263 Nott (Mr.) his Receipt for Brewing 272 O Oat-ale, the York/hire Way of brewing ^00 Pale Ale and Beer, to hrovr igo, 191 Philadelphia Manner of brew- ing 135 Porter or Butt-beer, to brew 221, 276, 302 ■ !■'■' , to make it Stout 331 — — — — , to fine 306 Purl, an Improvement of it 225 Rheu- T:^ INDEX, R Rheumatifm to cjrePage 226 Rochtjlir Way of brewing 264 Salt of Tartar, its Virtues 2S5 ScunTgrafs-ale, to brew 304 Sea-water, to make frefli for Brewing 326 Seahr'tght (Sir Too.) his Way of brewing 156 Sediments, their mifchievous Nature and Remedy 288 Skr:pfn. Way of brewing 133 Small-beer, to keep without Hops 237 * ■ , to recover, wl:en ftale 306 i. , how fpoiled 316 Strong-beer, an Innkeepers W^av of brewing 186 — — , a new Way of managing 238 Sweet-nag, its Virr.ies 2S7 W Water, of feveral Sorii Water, its Properties Li brewing Page 6 1 JVcIcbvusman's Way of brew-, ing 265 W^ee\ils, to deftroy and pre-; vent 223, 224, 259 Wheat-malt , of making it • — , of brewing it qO Working, to forward 300 ■ , the new and eld Way 214, 215, 2g^ — , and Tunning 32c) ^^ ort, its Improvement 2c6 , prepared for Digeftion 209 , to fave the Wafte 276 - to prevent its Foxing 278>.3,P ' , to pre\'ent its BoiJ:ng over 28-? of Boilin? 31a Yeaft, of beating it in 2-g — — , its intoxicating Quality 280, 296 y:r':j!}:rc:rjm''s Way of brew- ing without Malt, or pay- ing Kxcife 21 i ^^^ Ci 4' ^-^'jiSCMi *?«-♦ jt*^»'r^ -^^■ ¥i^h:^^ -^t *^ ■■<■ .. \