therefore recommend, that the best fruit be made separate from the
ordinary, it being easy, and much more prudent, to mix the liquors to
your palate, than to run the hazard of making the good fruit with the
bad, a small quantity of which will sometimes spoil the flavour of the
liquor, and turn it acid.

As to the method of brewing malt-liquors, I shall only here observe,
that the practice of boiling the wort so long as is often done, is
very injudicious. Five minutes is long enough: a longer time serves
only to evaporate the spirit, without having any good effect.

Under the head of malt-liquor, I have confined myself to giving proper
instructions for curing their disorders, such as fining 'em, _&c._
which must be of great use to victuallers as well as private families,
who, by reason of the badness of malt, mismanagement, bad weather, or
other accidents, have frequently quantities by them, which for want of
knowing how to cure, lie useless, and are sometimes thrown away.

In the course of these receipts, I have endeavoured to lay down every
thing as plain as possible, preferring, in these cases, plainness
to elegance, even tho' I were capable of it, which indeed I have no
pretensions to.

Before I take leave of my reader, I must admonish him, that if my
directions are not observed punctually, I will not be answerable for
his success; for he may be assured, in matters of this kind, a
great deal depends upon what many people think trifling, and of no
consequence whether done or not. But on the other hand, if he will
take care to observe them exactly, I am sure they will fully answer
his expectations. So shall he not repent laying out his money on this