very Cause of damaging or spoiling many Guiles of Drink.

This Brewer reposes such a Confidence in the Hops to preserve the wort
from fixing even in the very hottest time in Summer, that he puts all his
first running into one Tub, till he has an opportunity of boiling it, and
when Tubs and Room are so scarce that the wort is obliged to be laid thick
to cool, then the security of some fresh Hops (and not them already boiled
or soak'd) may be put into it, which may be got out again by letting the
Drink run thro' the Cullender, and after that a Hair Sieve to keep the
Seeds of the Hop back as the Drink goes into the Barrel: But this way of
putting Hops into the cooling Tubs is only meant where there is a perfect
Necessity, and Tubs and Room enough can't be had to lay the wort thin.

By this Method of Brewing, Ale may be made as strong or as small as is
thought fit, and so may the small Beer that comes after, and is so
agreeable that this Brewer makes his Ale and strong keeping _October_
Beer, all one and the same way, only with this Difference, that the latter
is stronger and more hopp'd than the former. Where little or no small Beer
is wanted, there may little or none be Brewed, according to this manner of
Working, which is no small Conveniency to a little Family that uses more
strong than small, nor is there any Loss by leaving the Grainy in some
Heart, where Horse, Cows, Hogs, or Rabbits are kept.

I am very sensible that the Vulgar Error for many Years, has been a
standard Sign to the ignorant of boiling strong Worts only till they break
or curdle in the Copper, which sometimes will be in three quarters of an
Hour, or in an Hour or more, according to the nature of the Malt and
Water; but from these in some measure I dissent, and also from those that
boil it two or three Hours, for it is certain the longer worts boil, the
thicker they are made, because the watry or thin parts evaporate first