spend the greatest part of their time among servants, or menial dependents; from whom neither good language nor proper manners can be expected; and who seldom fail to instruct the susceptible young mind in all the low cunning, and artifices of the vulgar. Good-breeding adorns and enforces virtue and truth; it connects, it endears, and while it indulges the just liberty, restrains that indecent licentiousness of conversation, which alienates and provokes. Great talents render a man famous; great merit procures respect; great learning, esteem: but good-breeding alone can ensure love and affection. Hence it deserves to be peculiarly recommended to women, as the greatest ornament to such as possess beauty, and the safest refuge for those of a contrary description. It facilitates the conquests, and decorates the triumphs of beauty; while, on the other hand, it atones, in some degree, for the want of that quality. On the whole, good-breeding is attended with so many advantageous effects, that, though it cannot be called a virtue in itself, it may be jusly considered as one of the most pleasing and useful accomplishments; inasmuch as it has a direct tendency to check the violence of all the turbulent passions, and to render the path through life more comfortable and easy.
BREWING, the art of preparing beer or ale from malt, by extracting all its fermentable parts in the best manner; by adding hops in such proportions as experience has shewn, will preserve and meliorate the extracts; and by causing a perfect fermentation in them, by means of yeast and barm. One of the most approved methods of performing this operation, is as follows:
Take of the purest and softest water you can procure, as much as you will have occasion for; boil it, put it into large tubs, and let it stand exposed to the air to purge itself, at least one week. Grind a sufficient quantity of the best brown, high-dried malt; let it remain four days before you use it, that it may mellow, and dispose itself for fermentation. Fill a copper with your prepared water, and let it boil; then lade about three-quarters of a hogshead into the mash-tub, filling the copper up again, and making it boil. When the water in the mash-tub is cooled to such a degree, that, in consequence of the stream subsiding, you may see your face in it, empty into it, by degrees, nine bushels of the malt, mash it well, and stir it about with the rudder near half an hour, till it is thoroughly wetted, and incorporated with the water: then spread another bushel of malt lightly over its surface, cover the whole with empty sacks to keep in the steam, and leave it for an hour.
At the end of the hour, the water in the copper being boiling, damp the fire, and let the water cool a little as before: then lade as much as is necessary on the mash, till the whole together will yield about a hogshead of wort. When this second quantity of water is added, stir it again well, cover it, and leave it for another bour. Then let the first wort run in a small stream into the under back, and lade another hogshead of hot water on the mash: stir it again as before, cover it, and let it remain for two hours.
In the mean time, return the first wort into the copper, and put into it six pounds of tine brown seedy hops, first rubbing them between
