The London and Country Brewer

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The London and Country Brewer, by Anonymous

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Title: The London and Country Brewer
Author: Anonymous
Release Date: September, 2005 [EBook #8900] [Yes, we are more than one year ahead of schedule] [This file was first posted on August 22, 2003]
Edition: 10
Language: English
Character set encoding: ISO-8859-1

Produced by Jim Liddil and PG Distributed Proofreaders

Containing an Account,
I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof.
II. Of making good Malts.
III. To know good from bad Malts.
IV. Of the Use of the Pale, Amber, and Brown Malts.
V. Of the Nature of several Waters, and their Use in Brewing.
VI. Of Grinding Malts.
VII. Of Brewing in general.
VIII. Of the London Method of Brewing Stout, But-Beer, Pale and Brown Ales.
IX. Of the Country or Private Way of Brewing.
X. Of the Nature and Use of the Hop.
XI. Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs.
XII. Of Foxing or Tainting of Malt Liquors; their Prevention and Cure.
XIII. Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected.
XIV. Of several artificial Lees for feeding, fining, preserving, and relishing Malt Liquors.
XV. Of several pernicious Ingredients put into Malt Liquors to encrease their Strength.
XVI. Of the Cellar or Repository for keeping Beers and Ales.
XVII. Of Sweetening and Cleaning Casks.
XVIII. Of Bunging Casks and Carrying them to some Distance.
XIX. Of the Age and Strength of Malt Liquors.
XX. Of the Profit and Pleasure of Private Brewing and the Charge of Buying Malt Liquors.
To which is added,
XXI. A Philosophical Account of Brewing Strong October Beer. By an Ingenious Hand.

By a Person formerly concerned in a Common Brewhouse at London, but for twenty Years past has resided in the Country.

The SECOND EDITION, Corrected.

Printed for Messeurs Fox, at the Half-Moon and Seven Stars, in Westminster-Hall. M.DCC.XXXVI.
[Price Two Shillings.]

The many Inhabitants of Cities and Towns, as well as Travellers, that have for a long time suffered great Prejudices from unwholsome and unpleasant Beers and Ales, by the badness of Malts, underboiling the Worts, mixing injurious Ingredients, the unskilfulness of the Brewer, and the great Expense that Families have been at in buying them clogg'd with a heavy Excise, has moved me to undertake the writing of this Treatise on Brewing, Wherein I have endeavour'd to set in sight the many advantages of Body and Purse that may arise from a due Knowledge and Management in Brewing Malt Liquors, which are of the greatest Importance, as they are in a considerable degree our Nourishment and the common Diluters of our Food; so that on their goodness depends very much the Health and Longevity of the Body.
This bad Economy in Brewing has brought on such a Disrepute, and made our Malt Liquors in general so odious, that many have been constrain'd, either to be at an Expence for better Drinks than their Pockets could afford, or take up with a Toast and Water to avoid the too justly apprehended ill Consequences of Drinking such Ales and Beers.
Wherefore I have given an Account of Brewing Beers and Ales after several Methods; and also several curious Receipts for feeding, fining and preserving Malt Liquors, that are most of them wholsomer than the Malt itself, and so cheap that none can object against the Charge, which I thought was the ready way to supplant the use of those unwholsome Ingredients that have been made too free with by some ill principled People meerly for their own Profit, tho' at the Expence of the Drinker's Health.
I hope I have adjusted that long wanted Method of giving a due Standard both to the Hop and Wort, which never was yet (as I know of) rightly ascertain'd in Print before, tho' the want of it I am perswaded has been partly the occasion of the scarcity of
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