His putting Hops into the Underback, is an excellent Contrivance to
prevent foxing, as I have already hinted.

The quick boiling of the Wort is of no less Service, and that the smaller
Wort should be boiled longer than the strong is good Judgment, because the
stronger the Wort, the sooner the Spirits flie away and the waste of more
Consequence; besides if the first Wort was to be boiled too long, it would
obtain so thick a Body, as to prevent in great measure its fining
hereafter after so soon in the Barrel; while the smaller sort will
evaporate its more watry Parts, and thereby be brought into a thicker
Confidence, which is perfectly necessary in thin Worts; and in this
Article lies so much the Skill of the Brewer, that some will make a longer
Length than ordinary from the Goods for Small Beer, to shorten it
afterwards in the Copper by Length of boiling, and this way of consuming
it is the more natural, because the remaining part will be better Cured.

The laying Worts thin is a most necessary Precaution; for this is one way
to prevent their running into Cohesions and Foxing, the want of which
Knowledge and Care has undoubtedly been the occasion of great Losses in
Brewing; for when Worts are tainted in any considerable degree, they will
be ropy in time and unfit for the human Body, as being unwholsome as well
as unpleasant. So likewise is his _Item_ of great Importance, when he
advises to draw the Worts off fine out of the Backs or Coolers, and leave
the Feces or Sediments behind, by reason, as he says, they are the cause
of those two detested Qualities in Malt Liquors, staleness and foulness,
two Properties that ought to imploy the greatest Care in Brewers to
prevent; for 'tis certain these Sediments are a Composition of the very
worst part of the Malt, Hops and Yeast, and, while they are in the Barrel,
will so tincture and impregnate the Drink with their insanous and