will keep very well five or six Months, but after that time it generally
grows stale, notwithstanding there be ten or twelve Bushels allowed to the
Hogshead, and it be hopp'd accordingly.

Pale and amber Malts dryed with Coak or Culm, obtains a more clean bright
pale Colour than if dryed with any other Fuel, because there is not smoak
to darken and sully their Skins or Husks, and give them an ill relish,
that those Malts little or more have, which are dryed with Straw, Wood, or
Fern, &c. The Coak or _Welch_ Coal also makes more true and compleat Malt,
as I have before hinted, than any other Fuel, because its fire gives both
a gentle and certain Heat, whereby the Corns are in all their Parts
gradually dryed, and therefore of late these Malts have gained such a
Reputation that great quantities have been consumed in most Parts of the
Nation for their wholsome Natures and sweet fine Taste: These make such
fine Ales and But-beers, as has tempted several of our Malsters in my
Neighbour-hood to burn Coak or Culm at a great expence of Carriage thirty
Miles from _London_.

Next to the Coak-dryed Malt, the Straw-dryed is the sweetest and best
tasted: This I must own is sometimes well Malted where the Barley, Wheat,
Straw, Conveniencies and the Maker's Skill are good; but as the fire of
the Straw is not so regular as the Coak, the Malt is attended with more
uncertainty in its making, because it is difficult to keep it to a
moderate and equal Heat, and also exposes the Malt in some degree to the
taste of the smoak.

Brown Malts are dryed with Straw, Wood and Fern, &c. the Straw-dryed is
not the best, but the Wood sort has a most unnatural Taste, that few can
bear with, but the necessitous, and those that are accustomed to its
strong smoaky tang; yet is it much used in some of the Western Parts of