also so far under the Influence of the Air and Soil, as makes many
excellent for Brewing when others are as bad. In Rivers, that run thro'
boggy Places, the Sullage or Washings of such Soils are generally
unwholsome as the nature of such Ground is; and so the Water becomes
infected by that and the Effluvia or Vapour that accompanies such Water:
So Ponds are surely good or bad, as they are under too much Cover or
supply'd by nasty Drains, or as they stand situated or exposed to good and
bad Airs. Thus the Well-waters by consequence share in the good or bad
Effects of such Soils that they run thorough, and the very Surface of the
Earth by which such Waters are strained, is surely endowed with the
quality of the Air in which it lies; which brings me to my intended
purpose, to prove that Water drawn out of a Chalky, or Fire-stone Well,
which is situated under a dry sweet loamy Soil, in a fine pure Air, and
that is perfectly soft, must excel most if not all other Well-waters for
the purpose in Brewing. The Worts also that are rooted in such an Air, in
course partakes of its nitrous Benefits, as being much exposed thereto in
the high Backs or Coolers that contain them. In my own Grounds I have
Chalks under Clays and Loams; but as the latter is better than the former,
so the Water proves more soft and wholsome under one than the other. Hence
then may be observed the contrary Quality of those harsh curdling
Well-waters that many drink of in their Malt Liquors, without considering
their ill Effects, which are justly condemn'd by this able Author as unfit
to be made use of in Brewing _October_ Beer.

The boiling a few Hops in the first Water is good, but they must be
strained thro' a Sieve before the Water is put into the Malt; and to check
its Heat with cold Liquor, or to let it stand to cool some time, is a
right Method, lest it scalds and locks up the Pores of the Malt, which
would then yield a thick Wort to the end of the Brewing and never be good
Drink.