295 
made Plain and Eafy . 
Rules for brewing . 
CARE mud be taken in the firft place to have the malt clean ; 
and after it is ground, it ought to ftand four or five days. 
For ftrong October, five quarters of malt to three hogfheads, 
and twenty-four pounds of hops. This will afterwards make 
two hogfheads of good keeping fmall beer, allowing five pounds 
of hops to it. 
For good middling beer, a quarter of malt makes a hogfhead 
of ale, and one of fmall beer; or it will make three hogfheads 
of good fmall beer, allowing eight pounds of hops. This will 
keep all the year. Or it will make twenty gallons of ftrong ale, 
and two hogfheads of fmall beer that will keep all the year. 
if you intend your ale to keep a great while, allow a pound of 
hops to every bufhel $ if to keep fix months, five pounds tq a 
hogfhead ; if for prefent drinking, three pounds to a hogfhead, 
and the fofteft and cleareft water you can get. 
Obferve the day before to have all your veffels very clean, and 
never ufe your tubs for any other ufe except to make wines. 
Let your calks be very clean the day before with boiling wa¬ 
ter ; and if your bung is big enough, fcrub them well with a 
little birch broom or brufh ; but if they be very bad, take out 
the heads, and let them be fcrubbed clean with a hand-brufh and 
fand and fullers-earth. Put on the head again and fcald them 
well, throw into the barrel a piece of unfiacked hme, and flop 
the bung dole. 
The fiift copper of water, when it boils, pour into your mafh- 
tub, and let it be cool enough to fee your face in ; then put in 
your malt, and let it be well mafhed, have a copper of water 
boiling in the mean time, and when your malt is well wafhed, 
fill vour mafhing^tub, ftir it well again, and cover it over with 
the facks. Let it ftand t hree hours, then fee a broad (hallow tub 
under the cock, let it run very fofely, and if it is thick throw it 
up again till it runs fine, then throw a handful of hops in the 
under tub, and let the math run into it, and fill your tubs till ail 
is run off. Have water boiling in the copper, and lay as much 
more on as you have occafion for, allowing ohe thir«d for boiling 
and wafte. Let that ftand an hour, boding more water to fill 
the mafh-tub for fmall beer ; let the fire down a little, and put it 
into tubs enough to fill your mufti. Let thedecOnd mafh be run 
off, and fill your copper with the firft wort ; put in part of your 
hops, and make it boil quick. About an hour is long enough $ 
when it is half boiled, throw in a handful of fait. Have a clean 
while wand and dip it into the-copper, and if the wort feels 
clammy it is boiled enough ; then flackien.your fire, an<J take off 
U your 
