that is already in the Tub, which must be spread all over it, and also
cover the top of the Tub with some Sacks or other Cloths to keep in the
Steam or Spirit of the Malt; then let it stand two or three Hours, at the
end of which, put over now and then a Bowl of the boiling water in the
Copper as is before directed, and so continue to do till as much is run
off as will almost fill the Copper; then in a Canvas or other loose woven
Cloth, put in half a Pound of Hops and boil them half an Hour, when they
must be taken out, and as many fresh ones put in their room as is judged
proper to boil half an Hour more, if for Ale: But if for keeping Beer,
half a Pound of fresh ones should be put in at every half Hour's end, and
Boil an Hour and a half briskly: Now while the first Copper of wort is
Boiling, there should be scalding water leisurely put over the Goods, Bowl
by Bowl, and run off, that the Copper may be filled again immediately
after the first is out, and boiled an Hour with near the same quantity of
fresh Hops, and in the same manner as those in the first Copper of Ale-
wort were. The rest for small Beer may be all cold water put over the
Grains at once, or at twice, and Boil'd an Hour each Copper with the Hops
that has been boil'd before. But here I must observe, that sometimes I
have not an opportunity to get hot water for making all my second Copper
of wort, which obliges me then to make use of cold to supply what was
wanting. Out of five Bushels of Malt, I generally make a Hogshead of Ale
with the two first Coppers of wort, and a Hogshead of small Beer with the
other two, but this more or less according to please me, always taking
Care to let each Copper of wort be strained off thro' a Sieve, and cool in
four or five Tubs to prevent its foxing. Thus I have brewed many Hogsheads
of midling Ale that when the Malt is good, has proved strong enough for
myself and satisfactory to my friends: But for strong keeping Beer, the
first Copper of wort may be wholly put to that use, and all the rest small
Beer: Or when the first Copper of wort is intirely made use of for strong
Beer, the Goods may be help'd with more fresh Malt (according to the