IX. Of the Country or Private Way of Brewing.

X. Of the Nature and Use of the Hop.

XI. Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little
Room, and with a few Tubs.

XII. Of Foxing or Tainting of Malt Liquors; their Prevention and Cure.

XIII. Of Fermenting and Working of Beers and Ales, and the unwholesome
Practice of Beating in the Yeast, detected.

XIV. Of several artificial Lees for feeding, fining, preserving, and
relishing Malt Liquors.

XV. Of several pernicious Ingredients put into Malt Liquors to encrease
their Strength.

XVI. Of the Cellar or Repository for keeping Beers and Ales.

XVII. Of Sweetening and Cleaning Casks.

XVIII. Of Bunging Casks and Carrying them to some Distance.

XIX. Of the Age and Strength of Malt Liquors.

XX. Of the Profit and Pleasure of Private Brewing and the Charge of
Buying Malt Liquors.

To which is added,