and then it is enough and must be dispers'd into the cooling Tubs very
thin: Then put the remainder of the first and second wort together and
boil that, the same time, in the same manner, and with the same quantity
of fresh Hops the first was. The rest of the third or small Beer wort will
be about fifteen or twenty Gallons more or less, he mixes directly with
some cold water to keep it free of Excise, and puts it into the Copper as
the first Liquor to begin a second Brewing of Ale with another four
Bushels of Malt as he did before, and so on for several Days together if
necessary; but at last there may be some small Beer made, tho' some will
make make none, because the Goods or Grains will go the further in feeding
of Hogs.


_Observations on the foregoing Method_.


The first Copper of twenty four Gallons of water is but sufficient to wet
three Bushels of Malt, and by the additions of cold water as the hot is
expended, it matters not how much the Malt drinks up: Tho' a third part of
water is generally allowed for that purpose that is never returned.

By the leisure putting over the Bowls of water, the goodness of the Malt
is the more extracted and washed out, so that more Ale may be this way
made and less small Beer, than if the wort was drawed out hastily; besides
the wort has a greater opportunity of coming off finer by a slow stream
than by a quicker one, which makes this Method excel all others that
discharge the wort out of the Mash Tub more hastily. Also by the continual
running of the Cock or Tap, the Goods or Grains are out of danger of
sowring, which often happens in Summer Brewings, especially when the Cook
is stopt between the several boilings of the wort, and what has been the