as I have already done of a _London_ one, and that is, of an Arch Fellow
that went about to Brew for People, and took his opportunity to save all
the used Hops that were to be thrown away, these he washed clean, then
would dry them in the Sun, or by the Fire, and sprinkle the juice of
_Horehound_ on them, which would give them such a greenish colour and
bitterish taste, that with the help of the Screw-press he would sell them
for new Hops.

Hops in themselves are known to be a subtil grateful Bitter, whose
Particles are Active and Rigid, by which the viscid ramous parts of the
Malt are much divided, that makes the Drink easy of Digestion in the Body;
they also keep it from running into such Cohesions as would make it ropy,
valid and sour, and therefore are not only of great use in boiled, but
in raw worts to preserve them sound till they can be put into the Copper,
and afterwards in the Tun while the Drink is working, as I have before
hinted.

Here then I must observe, that the worser earthy part of the Hop is
greatly the cause of that rough, harsh unpleasant taste, which accompany
both Ales and Beers that have the Hops so long boiled in them as to
tincture their worts with their, mischievous Effects; for notwithstanding
the Malt, be ever so good, the Hops, if boiled too long in them, will be
so predominant as to cause a nasty bad taste, and therefore I am in hopes
our Malt Liquors in general will be in great Perfection, when Hops are
made use of according to my Directions, and also that more Grounds will be
planted with this most serviceable Vegetable than ever, that their
Dearness may not be a disencouragement to this excellent Practice.

For I know an Alehouse-keeper and Brewer, who, to save the expence of Hops
that were then two Shillings _per_ Pound, use but a quartern instead of a