stand two Hours before it is drawn off, the next water may be between hot
and cold, the next boiling hot, and the next Cold; or if conveniency
allows not, there may be once scalding water, and all the rest cold
instead of the last three. Thus I brew my Intire Guile small Beer, by
putting the first and last worts together, allowing half, or a Pound of
Hops to a Hogshead and boiling it one Hour, but if the Hops were shifted
twice in that time, the Drink would plainly discover the benefit.
Sometimes, when I have been in haste for small Beer, I have put half a
Bushel of Malt and a few Hops into my Barrel-Copper, and boil'd a Kettle
gallop as some call it an Hour, and made me a present Drink, till I had
more leisure to brew better.


_A particular way of Brewing strong_ October _Beer_.


There was a Man in this Country that brewed for a Gentleman constantly
after a Very precise Method, and that was, as soon as he had put over all
his first Copper of water and mash'd it some time, he would directly let
the Cock run a small stream and presently put some fresh Malt on the
former, and mash on the while the Cock was spending, which he would put
again over the Malt, as often as his Pail or Hand-bowl was full, and this
for an Hour or two together; then he would let it run off intirely, and
put it over at once, to run off again as small as a Straw. This was for
his _October_ Beer: Then he would put scalding water over the Goods at
once, but not mash, and Cap them with more fresh Malt that stood an Hour
undisturbed before he would draw it off for Ale; the rest was hot water
put over the Goods and mash'd at twice for small Beer: And it was observed
that his _October_ Beer was the most famous in the Country, but his Grains
good for little, for that he had by this method wash'd out all or most of