fault not to take the Liquor as high as possible but not to scald. The
next Liquors do the same.

And indeed all your Liquors ought to be taken as high as may be, that is
not to scald.

When you let your Wort from your Malt into the Underback, put to it a
Handful or two of Hops, 'twill preserve it from that accident which
Brewers call Blinking or Foxing.

In boiling your Worts, the first Wort boil high or quick; for the quicker
the first Wort is boiled, the better it is.

The second boil more than the first, and the third or last more than the
second.

In cooling lay your Worts thin, and let each be well cooled, and Care must
be taken in letting them down into the Tun, that you do it leisurely, to
the end that as little of the Feces or Sediment which causes the
Fermentation to be fierce or mild, for Note, there is in all fermented
Liquors, Salt and Sulphur, and to keep these two Bodies in a due
Proportion, that the Salt does not exalt itself above the Sulphur,
consists a great part of the Art in Brewing.

When your Wort is first let into your Tun, put but a little Yeast to it,
and let it work by degrees quietly, and if you find it works but moderate,
whip in the Yeast two or three times or more, till you find your Drink
well fermented, for without a full opening of the Body by fermentation, it
will not be perfect fine, nor will it drink clean and light.