in too high a Heat; but as an indication of this, the foul part of the
Liquor will ascend, and the Malt swell up, and then it must be parted,
look'd into and felt with the Finger or back of the Hand, and if the
Liquor is clear and can but be just endured, it is then enough, and the
Stoker must damp his fire as soon as possible by throwing in a good Parcel
of fresh Coals, and shutting his Iron vent Doors, if there are any;
immediately on this they let as much cold Liquor or Water run into the
Copper as will make it all of a Heat, somewhat more than Blood-warm, this
they Pump over, or let it pass by a Cock into an upright wooden square
Spout or Trunk, and it directly rises thro' the Holes of a false Bottom
into the Malt, which is work'd by several Men with Oars for about half an
Hour, and is called the first and stiff Mash: While this is doing, there
is more Liquor heating in the Copper that must not be let into the mash
Tun till it is very sharp, almost ready to boil, with this they Mash
again, then cover it with several Baskets of Malt, and let it stand an
Hour before it runs into the Under-back, which when boiled an Hour and a
half with a good quantity of Hops makes this Stout. The next is Mash'd
with a cooler Liquor, then a sharper, and the next Blood-warm or quite
Cold; by which alternate degrees of Heat, a Quantity of small Beer is made
after the Stout.


_For Brewing strong brown Ale called_ Stitch.


This is most of it the first running of the Malt, but yet of a longer
Length than is drawn for the Stout; It has but few Hops boiled in it, and
is sold for Eight-pence _per_ Gallon at the Brewhouse out of the Tun, and
is generally made to amend the common brown Ale with, on particular
Occasions. This Ale I remember was made use of by [Blank space] _Medlicot_