such a plain ocular Demonstration, as Meat and Bread does, these deluded
People are taken into an Approbation of indeed an _Ignis fatuus_, or what
is not.

To come then to the _Crisis_ of the Matter, both Time and the Curdling or
Breaking of the Wort should be consulted; for if a Person was to boil the
Wort an Hour, and then take it out of the Copper, before it was rightly
broke, it would be wrong management, and the Drink would not be fine nor
wholsome; and if it should boil an Hour and a half, or two Hours, without
regarding when its Particles are in a right order, then it may be too
thick, so that due Care must be had to the two extreams to obtain it its
due order; therefore in _October_ and keeping Beers, an Hour and a
quarter's good boiling is commonly sufficient to have a thorough cured
Drink, for generally in that time it will break and boil enough, and
because in this there is a double Security by length of boiling, and a
quantity of Hops shifted; but in the new way there is only a single one,
and that is by a double or treble allowance of fresh Hops boiled only half
an Hour in the Wort, and for this Practice a Reason is assigned, that the
Hops being endowed with discutient apertive Qualities, will by them and
their great quantity supply the Defect of underboiling the Wort; and that
a further Conveniency is here enjoyed by having only the fine wholsome
strong flowery spirituous Parts of the Hop in the Drink, exclusive of the
phlegmatick nasty earthy Parts which would be extracted if the Hops were
to be boiled above half an Hour; and therefore there are many now, that
are so attach'd to this new Method, that they won't brew Ale or _October_
Beer any other way, vouching it to be a true Tenet, that if Hops are
boiled above thirty Minutes, the wort will have some or more of their
worser Quality. The allowance of Hops for Ale or Beer, cannot be exactly
adjusted without coming to Particulars, because the Proportion should be
according to the nature and quality of the Malt, the Season of the Year it