Days together, in _October_ or _March_, and if I find it works too fast, I
check it at leisure by stirring in some raw Wort with a Hand-bowl: So
likewise in our Country Ales we take the very same method, because of
having them keep some time, and this is so nicely observed by several,
that I have seen them do the very same by their small Beer Wort; now by
these several Additions of raw Wort, there are as often new Commotions
raised in the Beer or Ale, which cannot but contribute to the rarefaction
and comminution of the whole; but whether it is by these joining
Principles of the Wort and Yeast, that the Drink is rendered smoother, or
that the spirituous Parts are more entangled and kept from making their
Escape, I can't determine; yet sure it is, that such small Liquors
generally sparkle and knit out of the Barrel as others out of a Bottle,
and is as pleasant Ale as ever I drank.

Others again for Butt or Stout Beer will, when they find it works up
towards a thick Yeast, mix it once and beat it in again with the
Hand-bowl or Jett; and when it has work'd up a second time in such a
manner, they put it into the Vessel with the Yeast on the Top and the
Sediments at Bottom, taking particular Care to have some more in a Tub
near the Cask to fill it up as it works over, and when it has done
working, leave it with a thick Head of Yeast on to preserve it.

But for Ale that is not to be kept very long, they Hop it accordingly, and
beat the Yeast in every four or five Hours for two Days successively in
the warm weather, and four in the Winter till the Yeast begins to work
heavy and sticks to the hollow part of the Bowl, if turned down on the
same, then they take all the Yeast off at Top and leave all the Dregs
behind, putting only up the clear Drink, and when it is a little work'd in
the Barrel, it will be fine in a few Days and ready for drinking. But
this, last way of beating in the Yeast too long, I think I have