Esq; in the beginning of a Consumption, and I heard him say, it did him
very great Service, for he lived many Years afterwards.


_For Brewing common brown Ale and Starting Beer_.


They take the Liquors from the brown Ale as for the Stout, but draw a
greater Quantity from the Malt, than for Stout or Stitch, and after the
fifth and second Mash they Cap the Goods with fresh Malt to keep in the
Spirit and Boil it an Hour; after this, small Beer is made of the same
Goods. Thus also the common brown Starting Butt-Beer is Brewed, only
boiled with more Hops an Hour and a half, and work'd cooler and longer
than the brown Ale, and a shorter Length drawn from the Malt. But it is
often practised after the brown Ale, and where a Quantity of small Beer is
wanted, or that it is to be Brewed better than ordinary, to put so much
fresh Malt on the Goods as will answer that purpose.


_For Brewing Pale and Amber Ales and Beers_.


As the brown Malts are Brewed with River, these are Brewed with Well or
Spring Liquors. The Liquors are by some taken sharper for pale than brown
Malts, and after the first scalding Liquor is put over, some lower the
rest by degrees to the last which is quite Cold, for their small Beer; so
also for Butt-Beers there is no other difference than the addition of more
Hops, and boiling, and the method of working. But the reasons for Brewing
pale Malts with Spring or hard Well waters, I have mentioned in my second
Book of Brewing.