_London_ Fashion) and water lukewarm put over at first with the Bowl, but
soon after sharp or boiling water, which may make a Copper of good Ale,
and small Beer after that. In some Parts of the North, they take one or
more Cinders red hot and throw some Salt on them to overcome the Sulphur
of the Coal, and then directly thrust it into the fresh Malt or Goods,
where it lies till all the water is laded over and the Brewing done, for
there is only one or two mashings or stirrings at most necessary in a
Brewing: Others that Brew with Wood will quench one or more Brands ends of
Ash in a Copper of wort, to mellow the Drink as a burnt Toast of Bread
does a Pot of Beer; but it is to be observed, that this must not be done
with Oak, Firr, or any other strong-scented Wood; lest it does more harm
than good.


_Another Way_.


When small Beer is not wanted, and another Brewing is soon to succeed the
former, then may the last small Beer wort, that has had no Hops boiled in
it, remain in the Copper all Night, which will prevent its foxing, and be
ready to boil instead of so much water to put over the next fresh Malt:
This will greatly contribute to the strengthening, bettering and colouring
of the next wort, and is commonly used in this manner when Stout or
_October_ Beer is to be made, not that it is less serviceable if it was
for Ale, or Intire Guile small Beer; but lest it should taste of the
Copper by remaining all Night in it, it may be dispersed into Tubs and
kept a Week or more together if some fresh cold water is daily added to
it, and may be brewed as I have mentioned, taking particular Care in this
as well as in the former ways to return two, three, or more Hand-bowls of
wort into the Mash Tub, that first of all runs off, till it comes