SEASONS BEERS OF THE PRESENT TIMES. 353 



the water be pure, or as free as possible from injurious 

 impregnations. Thus rain, river, or pond water, may 

 be soft intrinsically, yet contain various impure 

 mixtures ; the rain, from the building over which it 

 descends ; the pond, from mud and the slime of fish, 

 perhaps often disturbed by the feet of cattle ; and the 

 river water, from heavy rains, floods, or other causes. 

 The quality of the water generally depends on the 

 nature of the soil, whence well and spring water, 

 notwithstanding their common character of hardness, 

 may be soft and well adapted to the present purposes, 

 on a chalky soil. 



It results that they who brew, cannot always com- 

 mand the quality of their water, but only the neces- 

 sary precautions in that respect; and that pre-sup- 

 posing a due degree of skill, those districts, in which 

 the softest and best water is found, will always 

 produce the best beer. The soundness and goodness 

 of the beer will much depend on the season and 

 weather in which it is brewed, and the coolness, 

 dryness, and aptitude of the place in which it is kept. 

 Spring and Autumn, September, October, and 

 March, are the well-known months for brewing ; but 

 drinkable, though not keeping beer, may be made 

 throughout all seasons, according to the necessity of 

 the case, both of the common and private brewers ; 

 by the latter, in the smallest quantities which his 

 means and situation may require. 



The beers of the present time, for fashion directs 

 and regulates every thing, are PORTER, BROWN 

 STOUT, and beer or ale, varying in colour, from the 

 almost colourless to the high amber. The porter, 



