lye two or more Months in the Heap, to come to such a temper, that the
Kernel may readily melt in the washing.

The well dressing your Malt, ought to be one chief Care; for unless it be
freed from the Tails and Dust, your Drink will not be fine and mellow as
when it is clean dressed.

The grinding also must be considered according to the high or low drying
of the Malt; for if high dryed, then a gross grinding is best, otherwise a
smaller may be done; for the Care in grinding consists herein, lest too
much of the Husk being ground small should mix with the Liquor, which
makes a gross Feces, and consequently your Drink will have too fierce a
Fermentation, and by that means make it Acid, or that we call Stale.

When your Malt is ground, let it stand in Sacks twenty-four Hours at
least, to the end that the Heat in grinding may be allayed, and 'tis
conceived by its so standing that the Kernel will dissolve the better.

The measure and quantity we allow of Hops and Malt, is five Quarter of
Malt to three Hogsheads of Beer, and eighteen Pounds of Hops at least to
that Quantity of Malt, and if Malt be pale dryed, then add three or four
Pounds of Hops more.

The Choice of Liquor for Brewing is of considerable advantage in making
good Drink, the softest and cleanest water is to be prererr'd, your harsh
water is not to be made use of.

You are to boil your first Liquor, adding a Handful or two of Hops to it,
then before you strike it over to your Goods or Malt, cool in as much
Liquor, as will bring it to a temper not to scald the Malt, for it is a