away, and the thicker any Drink is boiled, the longer it requires to lye
in the Barrel to have its Particles broke, which Age must be then the sole
cause of, and therefore I have fixed the time and sign to know when the
wort is truly enough, and that in such, a manner that an ordinary Capacity
may be a true judge of, which hereafter will prevent prodigious Losses in
the waste of strong worts that have often been boiled away to greater Loss
than Profit.

I have here also made known, I think, the true Method of managing the Hop
in the Copper, which has long wanted adjusting, to prevent the great
damage that longer boilings of them has been the sole occasion of to the
spoiling of most of our malt Drinks brewed in this Nation.




CHAP. X.


_The Nature and Use of the Hop_.


This Vegetable has suffered its degradation, and raised its Reputation on
the most of any other. It formerly being thought an unwholsome Ingredient,
and till of late a great breeder of the Stone in the Bladder, but now that
falacious Notion is obviated by Dr_.Quincy_ and others, who have proved
that Malt Drink much tinctured by the Hop, is less prone to do that
mischief, than Ale that has fewer boiled in it. Indeed when the Hop in a
dear time is adulterated with water, in which Aloes, etc. have been
infused, as was practised it is said about eight Years ago to make the old