give them away to the poorer Person. Hence may appear the Hardship that
many are under of being necessitated to drink of those Brewers Malt
Liquors, who out of avarice boil their Hops to the last, that they may not
lose any of their quintessence: Nay, I have known some of the little
Victualling Brewers so stupendiously ignorant, that they have thought they
acted the good Husband, when they have squeezed the Hops after they have
been boiled to the last in small Beer, to get out all their goodness as
they vainly imagin'd, which is so reverse to good management, that in my
Opinion they had much better put some sort of Earth into the Drink, and it
would prove more pleasant and wholsome. And why the small Beer should be
in this manner (as I may justly call it) spoiled for want of the trifling
Charge of a few fresh Hops, I am a little surprized at, since is the most
general Liquor of Families and therefore as great Care is due to as any in
its Brewing, to enjoy it in pure and wholsome Order.

After the Wort is cooled and put into the working Vat or Tub, some have
thrown fresh Hops into it, and worked them with the Yeast, at the same
time reserving a few Gallons of raw Wort to wash the Yeast thro' a Sieve
to keep back the Hop. This is a good way when Hops enough have not been
sufficiently boiled in the Wort, or to preserve it in the Coolers where it
is laid thick, otherwise I think it needless.

When Hops have been dear, many have used the Seeds of Wormwood, the they
buy in the London Seed Shops instead of them: Others _Daucus_ or wild
Carrot Seed, that grows in our common Fields, which many of the poor
People in this Country gather and dry in their Houses against their
wanting of them: Others that wholsome Herb _Horehound_, which indeed is a
fine Bitter and grows on several of our Commons.

But before I conclude this Article, I shall take notice of a Country Bite,