Part 2 (1/2)

When Hops have been dear, many have used the Seeds of Wormwood, the they buy in the London Seed Shops instead of therows in our coather and dry in their Houses against their wanting of them: Others that wholsorows on several of our Commons

But before I conclude this Article, I shall take notice of a Country Bite, as I have already done of a London one, and that is, of an Arch Fellow that went about to Brew for People, and took his opportunity to save all the used Hops that were to be throay, these he washed clean, then would dry them in the Sun, or by the Fire, and sprinkle the juice of horehound on thereenish colour and bitterish taste, that with the help of the Screw-press he would sell them for new Hops

Hops in therateful Bitter, whose Particles are Active and Rigid, by which the viscid ramous parts of the Malt are estion in the Body; they also keep it fro into such Cohesions as would reat use in boiled, but in raorts to preserve them sound till they can be put into the Copper, and afterwards in the Tun while the Drink is working, as I have before hinted

Here then I reatly the cause of that rough, harsh unpleasant taste, which acco boiled in them as to tincture their worts with their,the Malt, be ever so good, the Hops, if boiled too long in them, will be so predominant as to cause a nasty bad taste, and therefore I areat Perfection, when Hops areto my Directions, and also that etable than ever, that their Dearness ement to this excellent Practice

For I know an Alehouse-keeper and Breho, to save the expence of Hops that were then two shi+llings per Pound, use but a quartern instead of a Pound, the rest he supplied with Daucus Seeds; but to beof this Person's Ale I discovered three several Impositions First, He underboil'd his Wort to save its Consumption: Secondly, He boiled this Seed instead of the Hop; and Thirdly, He beat the Yeast in for soth of the Drink; and all these in such a Legerdenorant Drinker to such a degree as not to suspect the Fraud, and that for these three Reasons: First, The underboil'd wort being of a more sweet taste than ordinary, was esteereat allowance of Malt Secondly, The Daucus Seed encreased their approbation by the fine Peach flavour or relish that it gives the Drink; and Thirdly, The Yeast was not soheady Liquor These artificial Qualities, and I think I ar, ere his chief Customers, that I have known this Victualler have hours, who had much more wholsome at the same time; for the Daucus Seed tho' it is a Carood Properties, yet in the unboil'd Wort it is not capable of doing the Office of the Hop, in breaking thro' the cla Qualities, a Strengthener of the Sto Obstructions of the Viscera, and particularly of the Liver and Kidneys, as the Learned maintain, which confutes the old Notion, that Hops are a Breeder of the Stone in the Bladder

CHAP XI

Of Boiling Malt Liquors

Altho' I have said an Hour and a half is requisite for boiling October Beer, and an Hour for Ales and small Beer; yet it is to be observed, that an exact tiether a certain Rule in this Case with so till they all sink, their Seeds will arise and fall down again; the wort also will be curdled, and broke into small Particles if exareat Pins heads, and will appear clean and fine at the Top This is so n to shehen the Wort is boiled enough; and this will happen sooner or later according to the Nature of the Barley and its being well Malted; for if it coood Property of breaking or curdling soon; but if of tough Clays, then it is longer, which by some Persons is not a little valued, because it saves ti, and consequently the Consumption of the Wort

It is also to be observed, that pale Malt Worts will not break so soon in the Copper, as the brown Sorts, but when either of their Worts boil, it should be to the purpose, for then they will break sooner and waste less than if they are kept Si, and will likeork er

Now all Malt Worts ; if too little, then the Drink will always taste rakish, and be unwholsoest our Food, it will cause Obstructions, Colicks, Head-achs, and other misfortunes; besides, all such underboil'd Drinks are certainly exposed to staleness and sowerness, much sooner than those that have had their full ti, they will then thicken (for one may boil a Wort to a Salve) and not coht Condition, which will cause it never to be right clear in the Barrel; an Item sufficient to shew the mistake of all those that think to excel in Malt Liquors, by boiling thereat Confusion of the Wort, and doing ood to the Drink

But to be more particular in those two Extreams, it is my Opinion, as I have said before, that no Ale Worts boiled less than an Hour can be good, because in an Hour's time they cannot acquire a thickness of Body any ways detrimental to them, and in less than an Hour the ramous viscid parts of the Ale cannot be sufficiently broke and divided, so as to prevent it running into Cohesions, Ropyness and Sowerness, because in Ales there are not Hops enough allowed to do this, which good boiling reat reeable to the Body of Man; for then its cohesive Parts being not thoroughly broke and co, rees the Stoest and secrete such parboiled Liquor, that time and fire should have cured before: Is not this apparent in half boil'd Meats, or under-bak'd Bread, that often causes the Stoest, especially in those of a sedentary Life; and if that suffers, 'tis certain the whole Body norant then are those People, who, in tipling of such Liquor, can praise it for excellent good Ale, as I have been an eye-witness of, and only because its taste is sweetish, (which is the nature of such raw Drinks) as believing it to be the pure Effects of the genuine Malt, not perceiving the Landlord's Avarice and Cunning to save the Consureat Prejudice of the Drinker's Health; and because a Liquid does not afford such a plain ocular Demonstration, as Meat and Bread does, these deluded People are taken into an Approbation of indeed an Ignis fatuus, or what is not

To come then to the Crisis of the Matter, both Ti of the Wort should be consulted; for if a Person was to boil the Wort an Hour, and then take it out of the Copper, before it was rightly broke, it would be wrong ement, and the Drink would not be fine nor wholsome; and if it should boil an Hour and a half, or two Hours, without regarding when its Particles are in a right order, then it may be too thick, so that due Care must be had to the two extreams to obtain it its due order; therefore in October and keeping Beers, an Hour and a quarter's good boiling is coenerally in that tih, and because in this there is a double Security by length of boiling, and a quantity of Hops shi+fted; but in the neay there is only a single one, and that is by a double or treble allowance of fresh Hops boiled only half an Hour in the Wort, and for this Practice a Reason is assigned, that the Hops being endoith discutient apertive Qualities, will by the the Wort; and that a further Conveniency is here enjoyed by having only the fine wholso flowery spirituous Parts of the Hop in the Drink, exclusive of the phlegmatick nasty earthy Parts which would be extracted if the Hops were to be boiled above half an Hour; and therefore there are many now, that are so attach'd to this new Method, that they won't brew Ale or October Beer any other way, vouching it to be a true Tenet, that if Hops are boiled above thirty Minutes, the ill have some or more of their worser Quality The allowance of Hops for Ale or Beer, cannot be exactly adjusted without co to Particulars, because the Proportion should be according to the nature and quality of the Malt, the Season of the Year it is brew'd in, and the length of ti brown Ale brew'd in any of the Winter Months, and boiled an Hour, one Pound is but barely sufficient for a Hogshead, if it be Tapp'd in three Weeks or a Month

If for pale Ale brewed at that tie, one Pound and a quarter of Hops; but if these Ales are brewed in any of the Summer Months, there should be more Hops allowed

For October or March brown Beer, a Hogshead made from Eleven Bushels of Malt, boiled an Hour and a quarter to be kept Nine Months, three Pounds and a half ought to be boiled in such Drink at the least

For October or March, pale Beer made from fourteen Bushels, boiled an Hour and a quarter, and kept Twelve Months, six Pound ought to be allowed to a Hogshead of such Drink, and iven the Wort to boil

Now those that are of Opinion, that their Beer and Ales are greatly i the Hops only half an Hour in the Wort, I joyn in Senti very sure by repeated Experience it is so; but I must here take leave to dissent fro the Wort is full enough for ht sound and well relished Malt Drinks; however of this I have a in Chapter IV, where I have plainly publish'd the true Sign or Criterion to knohen the Wort is boiled just enough, and which I intend to publish in a little ti Malt Liquors

Foxing is a misfortune, or rather a Disease in Malt Drinks, occasioned by divers Means, as the Nastiness of the Utensils, putting the Worts too thick together in the Backs or Cooler, Brewing too often and soon one after another, and someti Heats, being of such pernicious Consequence to the great Brewer in particular, that he soht Order again under a Week or two, and is so hateful to hi the, in the Brewhouse to pay Sixpence, which obliges them to call it Reynards; for when once the Drink is Tainted, it may be smelt at some Distance somewhat like a Fox; It chiefly happens in hot weather, and causes the Beer and Ale so Tainted to acquire a fulsoree become Ropy like Treacle, and in some short time turn Sour This I have known so to surprize my small Beer Customers, that they have asked the Drayman as the matter: He to act in his Master's Interest tells theoodness of the Malt that causes that sweetishat Home how cleverly he came off I have had it also in the Country norance of my Servant, hen a Tub has been rinced out only with fair Water, has set it by for a clean one but this won't do with a careful Master for I oblige him to clean the Tub with a Hand-brush, Ashes, or Sand every Brewing, and so that I cannot scrape any Dirt up under my Nail However as the Cure of this Disease has baffled the Efforts ofout a Renity, and shall deliver the best I know on this Score

And here I shallthe Fox in Malt Liquors When the Wort is run into the Tub out of the ood way to throw some Hops directly into it before it is put into the Copper, and they will secure it against Sourness and Ropyness, that are the two Effects of fox'd Worts or Drinks, and is of such Power in this respect, that raw Worts may be kept some time, even, in hot weather, before they are boiled, and which is necessary; where there is a large Quantity of Malt used to a little Copper; but it is certain that the stronger Worts will keep longer with Hops than the smaller Sorts: So likewise if a Person has fewer Tubs than is wanting, and he is apprehensive his Worts will be Fox'd by too thick lying in the Coolers or working Tubs, then it will be a safe way to put some fresh Hops into such Tubs and work them with the Yeast as I have before hinted; or in case the Drink is already Foxed in the Fat or Tun, new Hops should be put in and work'd with it, and they will greatly fetch it again into a right Order; but then such Drink should be carefully taken clear off fro mostly Tainted, would otherwise lye in the Barrel, corrupt and make it worse

Some will sift quick Li in the Tun or Vat, that its Fire and Salts may break the Cohesions of the Beer or Ale, and burn away the stench, that the Corruption would always cause; but then such Drink should by a Peg at the bottos left behind