absolutely fine and clear, and then it may spend away or run off for good:
Others will reserve this small Beer wort unboiled in Tubs, and keep it
there a Week in Winter, or two or three Days in Summer, according to
Conveniency, by putting fresh water every Day to it, and use it instead of
water for the first Mash, alledging it is better so than boiled, because
by that it is thickened and will cause the wort to run foul; this may be a
Benefit to a Victualler that Brews to Sell again, and can't Vent his small
Beer; because for such small raw wort that is mix'd with any water, there
is no Excise to be pay'd.


_For Brewing Intire Guile Small Beer_.


There can be no way better for making good small Beer, than by Brewing it
from fresh Malt, because in Malt as well as in Hops, and so in all other
Vegetables, there is a Spirituous and Earthy part, as I shall further
enlarge on in writing of the Hop; therefore all Drink brewed from Goods or
Grains after the first or second worts are run off, is not so good and
wholsome, as that intirely brewed from fresh Malt, nor could any thing but
Necessity cause me to make use of such Liquor; yet how many thousands are
there in this Nation that know nothing of the matter, tho' it is of no
small Importance, and ought to be regarded by all those that value their
Health and Taste. And here I advertise every one who reads or hears this,
and is capable of being his own Friend, so far to mind this _Item_ and
prefer that small Beer which is made entirely from fresh Malt, before any
other that is brewed after strong Beer or Ale. Now to brew such Guile
small Beer after the boiling water has stood in the Tub till it is clear,
put in the Malt leisurely, and mash it that it does not Ball or Clot, then
throw over some fresh Malt on the Top, and Cloths over that, and let it