partly the occasion of the scarcity of good Drinks, as is at this time
very evident in most Places in the Nation. I have here also divulg'd the
Nostrum of the Artist Brewer that he has so long valued himself upon, in
making a right Judgment when the Worts are boiled to a true Crisis; a
matter of considerable Consequence, because all strong Worts may be boiled
too much or too little to the great Loss of the Owner, and without this
Knowledge a Brewer must go on by Guess; which is a hazard that every one
ought to be free from that can; and therefore I have endeavor'd to explode
the old Hour-glass way of Brewing, by reason of the several Uncertainties
that attend such Methods and the hazard of spoiling both Malt and Drink;
for in short where a Brewing is perform'd by Ladings over of scalding
Water, there is no occasion for the Watch or Hour-glass to boil the Wort
by, which is best known by the Eye, as I have both in this and my second
Book made appear.

I have here observed that necessary Caution, which is perfectly requisite
in the Choice of good and the Management of bad Waters; a Matter of high
Importance, as the Use of this Vehicle is unavoidable in Brewing, and
therefore requires a strict Inspection into its Nature; and this I have
been the more particular in, because I am sensible of the great Quantities
of unwholsome Waters used not only by Necessity, but by a mistaken Choice.

So also I have confuted the old received Opinion lately published by an
Eminent Hand, that long Mashings are the best Methods in Brewing; an Error
of dangerous Consequence to all those who brew by Ladings over of the hot
Water on the Malt.

The great Difficulty and what has hitherto proved an Impediment and
Discouragement to many from Brewing their own Drinks, I think, I have in
some measure removed, and made it plainly appear how a Quantity of Malt