Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	let_v	little_a	6,333	5	5.4008	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A36054	Directions for brewing malt liquors shewing, what care is to be taken in the choice of water, malt, and hops : and in what proportions they are to be mixed, and how boyled and fermented, for making the best March, or October beer, strong ale, &c. : in a method never before published useful for all such as are curious in malt liquors / by a Country gentleman ; with a satyr upon brandy by another hand.	Whitaker, Edward.	1700 (1700)	Wing D1531; ESTC R7839	10,069	32

Pence or under then ever were sold for Two Shillings per Pound or upwards Indeed all Fruits are best when they are cheapest Those Years that are kindest for the Quality allways producing the greatest Quantity So that it is certainly a wise way on all accounts to furnish one self well with Hops well cured in a cheap Year 4. In your mixing and fermenting all these three together That is in Brewing after you have made a discreet Choice of your Matterials You must first consider what sort of Drink you design to Brew and accordingly proportion your Quantities If you design your first Wort for strong Ale or March or October Beer you must proportion five Gallons of Drink to every Bushell of Malt that is to say avoiding Fractions Eleven Bushells of Malt to an Hogshead of Ale or Beer But it must be remembred that in so great a disproportion of Malt to Drink as Eight to Five almost a Third of your Liquor in the first Wort will be absorped by the Malt never to be return'd and an allowance is to be made of about a Sixth Part to evaporat in Boyling So that if you expect to clear a Hogshead of Drink that is fifty four Gallons from your first VVort you must put into your Mesch-Tub near Ninety Gallons of Liquor But for your Second or Third VVorts the Goods being wet before you need put up no more Liquor then you intend to make Drink except an allowance of about a Tenth part for wast that not Boyling so long as your first VVort And you may of your Second VVort make one Hogshead of good middle Beer or Ale as Strong as the common Ale-house Drink in London And your Third VVort will make one Hogshead of good Small Beer I propose in this Case the drawing of Three VVorts because of the great Quantity of Malt to a smaller of Liquor Otherwise in Ordinary Brewings where you design not very strong Drink six or seven Bushells of Malt will make one Hogshead of good strong and another of small Beer And in such case two Moakses will as well take out the strength of your Malt as three in the other It is certain that in either of these cases your Malt will not be run out as the Common Brewers uses to be so that if you take up an handful of the Graines you may blow them out of your hands with your Breath But it is hardly worth any Man's while who is not indigent to run it out farther for his own Family for all the Drink you can after make of it will be but like the washing of Graines it will prove poor Stuff and if not drank presently it will be apt to stink unless you mix it with some of the former Worts which it will but spoil Besides what you leave in your Graines by the way proposed is not lost For if you live in the Countrey they will nourish your Cattle and Swine and if in a Town the Poor will be gratified by letting them put up some cold Water to run through them which they will carry away cold in Pails and boyl at home without any trouble or charge to you so that in effect you really relieve the Poor only with a little of your Cold Water which they themselves draw The Proportion of Hops may be half a Pound to an Hogshead of strong Ale one Pound to an Hogshead of ordinary strong Beer to be soon Drank out And two Pounds to an Hogshead of March or October Beer And for the after VVorts which are not to be kept long what comes from the first VVort will serve well enough to Boyl again with them If you put into your first VVort a greater Proportion of Hops and Boyl them all the while your VVort Boyls you will make it too bitter But I conceive it adviseable to double the Proportion by taking out the first parcell when your VVort has Boyled half the time you design it and then adding the same Quantity of fresh Hops to continue Boyling till you take your VVort out of the Copper This will somewhat encrease your Charge but that will be very inconsiderable if your furnish your self in a cheap year of Hops By this way you will take out only the fine quick Spirits of the Hops which I take to be an useful and wholesome Vegetable and will have a good Quantity left fit for the use of the Poor if you give them the last running from your Malt. Hitherto of the Qualities and Proportions of your Materials Now concerning the manner of putting them together After you have put your Liquor in your Copper strew an handful two or three of Bran or Meal upon it not so much to strengthen your Liquor as to make it heat quickly for simple Water alone will be long ere it Boyl But you must take your Liquor out of the Copper when it begins to simmer and not suffer it to Boyl For though it were granted that the Boyling did no harm to your Liquor by evaporating the Natural Spirit of the Water which it likely does yet 't is a needless expence of Fuel and Time first to make it too hot and after to stay till 't is cooler again For you must by no means mix your Malt with Boyling hot Liquor which will make the Malt clot and cake together and the most flowery parts of it run whitish glewy and sizy like Saddlers Paste so that it will never mix kindly and give out its Strength equally to the Liquor I had not dwelt so long on this Head but that I know many put their Malt first in the Mesch-Fat and then pour in their Liquor for the first Wort which is indeed necessary in the Second and Third Worts The contrary Practice of putting in your Liquor first has these Advantages First You can never otherwise guess when your Liquor is just cool enough to be mingled with your Malt But in this case you have a certain Criterion and Rule to judge by that is you must let your Liquor remain in your Mesch-Fat till the Vapour from it be so far spent that you can see your Face in the Liquor And then pouring your Malt upon it you have this farther Advantage that you keep your Liquor longer hot and it sinks gradually distributing it's strength to your Liquor equally without matting and if it does not descend fast enough of it self you must press it down with your Hands or Rudder with which you use to stir your Moaks This must be done by degrees Allways remembring that you shake your Sacks before you remove them over the sides of your Mesch-Fat to get out the Flower of your Malt which sticks to them And after all your Malt is settled and your Liquor appears above it you must put up in your Mesch-Fat as much more hot Water out of your Copper as will make in all Ninety Gallons for one Hogshead Then stir it almost without ceasing till it has been in the Mesch-Fat about two hours from

DIRECTIONS FOR BREWING MALT LIQUORS SHEWING What Care is to be taken in the Choice of Water Malt and Hops And in what Proportions they are to be Mixed and how Boyled and Fermented for Making the best March or October Beer Strong Ale c. In a Method never before Publish'd Useful for all such as are Curious in Malt LIQVORS By a Countrey Gentleman WITH A SATYR upon BRANDY By another Hand LONDON Printed for J. Nutt near Stationers-Hall 1700. DIRECTIONS FOR Brewing THEY who are Curious in Malt Drinks as it is fit every one shou'd be that uses 'em unless their Circumstances be such that they must be contented with what they find generally make out all their first Wort alone into Ale or strong Beer Ale is the only word used in the North of England for strong Malt Drink And was likely the only strong Drink our fore-fathers made of Malt. This was the English Beverage Celebrated by our Poets who yet cou'd not forbear to blame the foul Thickness of it One says Men drink it Thick and piss it Thin Mickle Faith by St. Eloy what leaves it within Which seems thus Translated by another unless good Wits jump Nil spissius illa Dum bibitur nil clarius est dum mingitur ergo Constat quod multas faeces in ventre relinquit Indeed before the use of Hops which began in England about the Year 1540 as I take it it was hard to Brew Drink which wou'd be Fine before it was Eagar All good Ale is now made with some small mixture of Hops tho' not in so great Quantity as Strong Beer design'd for longer keeping And is for that purpose usually Brewed in March or October He that will Brew well must be careful in the Choice of his Water Malt and Hops and in the manner of mixing and fermenting them 1. As to Water Pond-Water and other Standing Waters in fat Grounds if clear and sweet make a Stronger Drink with less Malt then Well Pump or Conduit Waters Tho' any of these that are not hungry and will bear Sope and lather without breaking are good Rain-Water which Lathers the best of any if saved from Lead or where it brings no Salt from the Mortar over which it may pass is good to Brew Ale to be drank new but is not proper for Drinks to be long kept It being very apt to change and unless kept cool and in great Quantities as in the Leaden Cesterns in Cellers at Amsterdam will corrupt and putrify the soonest of any Water Thames-Water taken up about Greenwich at Low Water where it is free from all Brackishness of the Sea and has in it all the Fat and Sullage from this great City of London makes very Strong Drink It will of it self alone being carryed to Sea ferment wonderfully and after its due Purgations and three times stinking after which it continues sweet it will be so strong that Several Sea Commanders have told me it wou'd burn and has often fuddled their Marriners Other Commanders have denyed this which I thought I had Reason to impute to their want of Observation However I conceive Thames-Water is by no means fit to Brew Strong Beer to keep for that let the Drink which is Brewed of it be never so clear it is apt on any considerable and sudden change of Weather to ferment and grow foul And I take this for a Rule That no Malt Drink is truly good which is not perfectly fine Upon the whole the best Liquor to Brew with is that which is taken from a small clear Rivulet or Brook undisturb'd by Navigation or Fording And taken up in dry Weather when no Rain has lately washed the Banks My first two Brewings were made of such Water which with all my Care and Experience I cou'd never equal since Though I have been very curious and sent some Miles for my Water Possibly much the best Water in England is that at Castleton in Derbyshire commonly called The Devils Arss c. Which Owzes from a great Rock covered over with a shallow Earth and short Grass a top It is incredible that so much Water shou'd percolate through so vast a Quantity of one Rocky Stone were it not obvious to any one who goes into Pools Hole where he will find the Water continually dripping through the Top and running down the Sides till it makes a kind of Chrystal Rivulet at the Bottom of that Prodigious Rocky Concave I have seen the Ale made of Castleton-Water as clear in three days after it was Barrelled as the Spring-Water it self and impossible to be known by the Eye in a Glass from the finest Canary Wine Brewers shou'd be as curious in the Choice of Water for their first Wort as Cooks are for their Boyling of Yellow Pease For as some Waters will never Boyle them soft so will they never make good Ale or Strong Beer However if the best Water be not to be had but at too great a distance and charge you may for your Second and Third Worts which are quickly spent and used only for Table Drink make use of such Water as you have near at hand 2. As for your Malt. The North Country Malts from Nottinghamshire Derbyshire Leicestershire Cheshire Lancashire c. are the best especially for Ale but are generally too slack dryed for March or October Beer which is to be kept at least half a Year before it be Drank The Goodness of these Northern Malts proceeds partly from the Corn which grows on Grounds more rested than in the Southern Countrys where the Rents are more racked and the Grounds more worn by continual Sowing and partly from the making in which they take more time then in other parts and dry it leisurely with Pit Coal Charkt called in some Places Coak and in others Culm which is sweet and gives a gentle and certain heat Whereas in the South East parts they dry their Malt with Straw which is hard to keep to a moderate and equal heat And in the West Countrys with Wood which gives a most ingrateful Tack to such as are not by Custom familiarized to it Besides in the North they do not run out their Barley in Malting to such Lengths as in other parts And in Grinding they set their Upper Millstone so high that it breaks off only the Tops of the Clevel which makes their Drink so fine And Malt small ground will never make fine Drink There is possibly some Reason for the Observation that Malt mixt of several kinds makes the best Drink And that it ought to ly ground in the Sacks three or four days before it is used 3. Your Hops must be bright well scented well dryed cured and bagg'd and generally speaking are best about a Year old They are a very uncertain Crop and consequently of a very uncertain Price sometimes sold at about Six Pence sometimes at about half a Crown per Pound And I believe it may be truly said That better Hops have been sold for Six