rest, which will in a little time come to drink very well. If your Drink
in _September_ be well condition'd for taste, but not fine, and you desire
to drink it presently, rack it before you put your Ising-glass to it, and
then it will fine the better and drink the cleaner.

To make Drink fine quickly, I have been told that by separating the Liquor
from the Feces, when the Wort is let out of the Tun into the Underback,
which may be done in this manner, when you let your Wort into your
Underback out of your Tun, catch the Wort in some Tub so long, and so
often as you find it run foul, put that so catched on the Malt again, and
do so till the Wort run clear into the Underback. This is to me a very
good way (where it may be done) for 'tis the Feces which causes the fierce
and violent fermentation, and to hinder that in some measure is the way to
have fine Drink: Note that the finer you make your Wort, the sooner your
Drink will be fine, for I have heard that some Curious in Brewing have
caused Flannels to be so placed, that all the Wort may run thro' one or
more of them into the Tun before working, by which means the Drink was
made very fine and well tasted.


_Observations on the foregoing Account_.


This Excellent Philosophical Account of Brewing _October_ Beer, has
hitherto remained in private Hands as a very great Secret, and was given
to a Friend of mine by the Author himself, to whom the World is much
obliged, altho' it comes by me; In justice therefore to this ingenious
Person, I would here mention his Name, had I leave for so doing; but at
present this Intimation must suffice. However, I shall here take notice,
that his Caution against using tailed or dusty Malt, which is too commonly