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To come then to the Crisis of the Matter, both Time and the Curdling or Breaking of the Wort should be consulted; for if a Person was to boil the Wort an Hour, and then take it out of the Copper, before it was rightly broke, it would be wrong management, and the Drink would not be fine nor wholsome; and if it should boil an Hour and a half, or two Hours, without regarding when its Particles are in a right order, then it may be too thick, so that due Care must be had to the two extreams to obtain it its due order; therefore in October and keeping Beers, an Hour and a quarter's good boiling is commonly sufficient to have a thorough cured Drink, for generally in that time it will break and boil enough, and because in this there is a double Security by length of boiling, and a quantity of Hops shifted; but in the new way there is only a single one, and that is by a double or treble allowance of fresh Hops boiled only half an Hour in the Wort, and for this Practice a Reason is assigned, that the Hops being endowed with discutient apertive Qualities, will by them and their great quantity supply the Defect of underboiling the Wort; and that a further Conveniency is here enjoyed by having only the fine wholsome strong flowery spirituous Parts of the Hop in the Drink, exclusive of the phlegmatick nasty earthy Parts which would be extracted if the Hops were to be boiled above half an Hour; and therefore there are many now, that are so attach'd to this new Method, that they won't brew Ale or October Beer any other way, vouching it to be a true Tenet, that if Hops are boiled above thirty Minutes, the wort will have some or more of their worser Quality.

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.