is brew'd in, and the length of time it is to be kept.

For strong brown Ale brew'd in any of the Winter Months, and boiled an
Hour, one Pound is but barely sufficient for a Hogshead, if it be Tapp'd
in three Weeks or a Month.

If for pale Ale brewed at that time and for that Age, one Pound and a
quarter of Hops; but if these Ales are brewed in any of the Summer Months,
there should be more Hops allowed.

For _October_ or _March_ brown Beer, a Hogshead made from Eleven Bushels
of Malt, boiled an Hour and a quarter to be kept Nine Months, three Pounds
and a half ought to be boiled in such Drink at the least.

For _October_ or _March_, pale Beer made from fourteen Bushels, boiled an
Hour and a quarter, and kept Twelve Months, six Pound ought to be allowed
to a Hogshead of such Drink, and more if the Hops are shifted in two Bags,
and less time given the Wort to boil.

Now those that are of Opinion, that their Beer and Ales are greatly
improved by boiling the Hops only half an Hour in the Wort, I joyn in
Sentiment with them, as being very sure by repeated Experience it is so;
but I must here take leave to dissent from those that think that half an
Hour's boiling the Wort is full enough for making right sound and well
relished Malt Drinks; however of this I have amply and more particularly
wrote in my Second Book of Brewing in Chapter IV, where I have plainly
publish'd the true Sign or Criterion to know when the Wort is boiled just
enough, and which I intend to publish in a little time.