admit of any great Quantity of Hops; and this is partly the reason that
the handful of Salt which the _Plymouth_ Brewers put into their Hogshead,
hinders their Ale from keeping, as I shall hereafter take notice of.




CHAP. VIII.


_The_ London _Method of Brewing_.


In a great Brewhouse that I was concern'd in, they wetted or used a
considerable Quantity of Malt in one Week in Brewing Stout-beer, common
Butt-beer, Ale and small Beer, for which purpose they have River and Well
Waters, which they take in several degrees of Heat, as the Malt, Goods and
Grain are in a condition to receive them, and according to the Practice
there I shall relate the following Particulars, viz.

_For Stout Butt Beer_.


This is the strongest Butt-Beer that is Brewed from brown Malt, and often
sold for forty Shillings the Barrel, or six Pound the Butt out of the
wholesale Cellars: The Liquor (for it is Sixpence forfeit in the _London_
Brewhouse if the word Water is named) in the Copper designed for the first
Mash, has a two Bushel Basket, or more, of the most hully Malt throw'd
over it, to cover its Top and forward its Boiling; this must be made very
hot, almost ready to boil, yet not so as to blister, for then it will be