



Produced by Jim Liddil and PG Distributed Proofreaders






THE LONDON and COUNTRY BREWER

By Anonymous

1736



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,

