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BREW where the fun has free accefs, it is then nearly as good as rain or river-waters. But where it is in a fmall quantity, or full of fi(h (efpecially the fling-tench) or is fo difturbed by cattle, as to force up mud and filth, it is then the moft foul and difagreeable of all others : So is it likewife in long dry feafons, when our pond-waters are fo low as to oblige us to drain it through fieves before we can ufe it, to take out the fmall red worms and other corruptions that ftagnant waters are fubjeft to. The London Method of Brewing. Stout Butt leer or Porter. Th i s is the ftrongefl: porter that is brewed from brown malt, and often fold for forty (hillings the barrel, or fix pounds the butt out of the wholefale cellars : The liquor (for it is fix-pence forfeit in the London brew- houfe if the word water is named) in the copper defigned for the firft mafli, has a two-bu(hel bafket, or more, of the mod hully malt thrown over it, to cover its top, and afterwards its boiling; this mud be made very hot, almod ready to boil, yet not fo as to blifler, for then it will be in too high heat; but, as an indication of this, tire foul part of the liquor will afcend, and the malt fwell up, and then it mud be parted, looked into, and felt with the finger or back of the hand, and if the liquor be clear, and of fuch heat as can be but jufl endured, it is then enough, and the doker mud damp his fire as foon as poflible, by throwing in a good parcel of freftr coals, .and (hutting his iron vent-doors ; immediately on this, they let as much cold liquor or water run into the copper as will make it all of a heat, fomewhat more than blood-warm; this they pump over, or let it pafs by a cock into an upright wooden fquare (pout or trunk, and it directly rifes thtough the holes of a falfe bottom into the malt, which is worked by feveral men with oars for about half an hour, and is called the fird and difFmafli: While this is doing, there is more liquor heating in the copper, that mud not be let into the mafh-tun till it is very (harp, almod ready to boil; with this they mafli again, then cover it with feveral bafltets of malt, and let it (land an hour before it runs into the under back, which, when boiled an hour and a half with a good quantity of hops, makes this (lout. The next is maflied with a cooler liquor, then a (harper, and the next blood-warm or quite cold; by which alternate degrees of heat, a quantity of fmall beer is made after the dout. To make Porter, or Butt-beer, to have a fine Tang. This, of late, has been improved two ways : Fird, by mixing two bufhels of pale malt with fix of brown, which will preferve butt-beer in a mellow condition, and caufe it to have a pleafant fweet flavour: Aijd, fecondly, further to improve and render it more palatable, they boil it two hours and a half, and work it two days as cold as poflible-in the tun ; at lad, they dir it, and put a good handful of common fait into the quantity of a butt: Then, when the yead has had one rifihg more, they tun it. ' Strong Brown Ale, called Stitch. Most of this is the fird running of the malt, but yet Von. I. Numb. 28. 3
I N G. of a longer length than is drawn from the flout; it has but few hops boiled in it, and is (old for eight-pence per gallon at the brew-houfe out of the tun, and is generally made to amend the common brown ale with, on particular occafions. Common Brown Ale and Starting-beer. They take the liquors from the brown ale as for the dout, but draw a greater quantity from the malt than for dout or ditch ; and after the difF and fecond malh, they cap the goods with frelh malt, to keep in the (pint, and boil it an hour; after this, fmall beer is made of the fame goods. Thus alfo the common brown darting buttbeer or porter is brewed, only boiled with more hops an hour and a half, and worked cooler and longer than the brown ale, and a fhorter length drawn from the mair. But it is cudomary after the brown ale, or when a quantity of fmall beer is wanted, or is to be brewed better than ordinary, to put fo much, frelh malt on the goods as will anfwer that purpofe. Pale and Amber Ales and Beer. As the brown malts are brewed with river, thefe are brewed with well or fpring-Iiquors. The liquors are by forne taken (harper for pale than brown malts, and, after the fird fcalding liquor is put over, fome lower the red by degrees, to the lad, which is quite cold, for their fmall beer; aqd for butt-beers, there is no other differ rence than the addition of more hops, and boiling, and the method of working. Entire Guile Small Beer, On the fird liquor they throw fome hully malt,, to drew the break of it, and when it is very (harp, they let in fome cold liquor, and run it into the tun milk-warm; this is malhed with thirty or forty pulls of the oar, and let dand till the fecond liquor is ready, which mud be almod fclalding hot to the back of the hand ; then run it by the cock into the tun, mafh it up, and let it dand an hour before it is fpent off into the under-back: Thefe two pieces of liquor will make one copper of the fird wort, without putting any frefli malt on the goods ; 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 liquor precede a (harp 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 feveral Lengths or Quantities of Drinks that have been made from Malt, and their feveral Prices, as they have been fold at a common Brew-houfe. Foa dout-beer, is commonly drawn one barrel off a quarter, of malt, and fold for thirty (hillings per barrel from the tun. For flitch or drong brown ale, one bar-, rel and a firkin, at one and twenty (hillings and four pence per barrel from the tun. For common brown ale, one barrel and a half, or more, at fixteen (hillings per barrel, that holds thirty-two Englifli gallons from the tun. For entire fmall beer, five or fix barrels off a quarter, at ('even or eight (hillings per barrel from the tun. For pale and amber ale, one barrel and a firkin, at one fhilling per gallon, from the tun. 8G A
