he can Brew how and when he pleases, which the great ones are in some
measure hindred from. But to come nearer the matter, I will suppose a
private Family to Brew five Bushels of Malt, whose Copper holds brim-full
thirty six Gallons or a Barrel: On this water we put half a Peck of Bran
or Malt when it is something hot, which will much forward it by keep in
the Steams or Spirit of the water, and when it begins to Boil, if the
water is foul, skim off the Bran or Malt and give it the Hogs, or else
lade both water and that into the mash Vat, where it is to remain till the
steam is near spent, and you can see your Face in it, which will be in
about a quarter of an Hour in cold weather; then let all but half a Bushel
of the Malt run very leisurely into it, stirring it all the while with an
Oar or Paddle, that it may not Ball, and when the Malt is all but just
mix'd with water it is enough, which I am sensible is different from the
old way and the general present Practice; but I shall here clear that
Point. For by not stirring or mashing the Malt into a Pudding Consistence
or thin Mash, the Body of it lies in a more loose Condition, that will
easier and sooner admit of a quicker and more true Passage of the after-
ladings of the several Bowls or Jets of hot water, which must run thorough
it before the Brewing is ended; by which free percolation the water has
ready access to all the parts of the broken Malt, so that the Brewer is
capacitated to Brew quicker or slower, and to make more Ale or small Beer;
If more Ale, then hot Boiling water must be laded over to slow that one
Bowl must run almost off before another is put over, which will occasion
the whole Brewing to last about sixteen Hours, especially if the _Dundle_
way is followed, of spending it out of the Tap as small as a Straw, and as
fine as Sack, and then it will be quickly so in the Barrel: Of if less or
weaker Ale is to be made and good small Beer, then the second Copper of
boiling water may be put over expeditiously and drawn out with a large and
fast steam. After the first stirring of the Malt is done, then put over
the reserve of half a Bushel of fresh Malt to the four Bushels and half