_per_ Quarter more than that: This pale Malt is also the most nutritious
sort to the body of all others, as being in this state the most simple and
nearest to its Original Barley-corn, that will retain an Alcalous and
Balsamick quality much longer than the brown sort; the tender drying of
this Malt bringing its body into so soft a texture of Parts, that most of
the great Brewers, brew it with Spring and Well-waters, whose hard and
binding Properties they think agrees best with this loose-bodied Malt,
either in Ales or Beer's and which will also dispense with hotter waters
in brewing of it, than the brown Malt can. The amber-colour'd Malt is that
which is dryed in a medium degree, between the pale and the brown, and is
very much in use, as being free of either extream. Its colour is pleasant,
its taste agreeable and its nature wholsome, which makes it be prefer'd
by many as the best of Malts; this by some is brewed either with hard or
soft waters, or a mixture of both.

The brown Malt is the soonest and highest dryed of any, even till it is so
hard, that it's difficult to bite some of its Corns asunder, and is often
so crusted or burnt, that the farinous part loses a great deal of its
essential 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 some is thought to occasion
the Gravel and Stone, besides what is commonly called the Heart-burn; and
is by its steely nature less nourishing than the pale or amber Malts,
being very much impregnated with the fiery fumiferous Particles of the
Kiln, and therefore its Drink sooner becomes sharp and acid than that made
from the pale or amber sorts, if they are all fairly brewed: For this
reason the _London_ Brewers mostly use the _Thames_ or _New River_ waters
to brew this Malt with, for the sake of its soft nature, whereby it agrees
with the harsh qualities of it better than any of the well or other hard
Sorts, and makes a luscious Ale for a little while, and a But-beer that