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Updated: June 28, 2025
I am very sensible that the Vulgar Error for many Years, has been a standard Sign to the ignorant of boiling strong Worts only till they break or curdle in the Copper, which sometimes will be in three quarters of an Hour, or in an Hour or more, according to the nature of the Malt and Water; but from these in some measure I dissent, and also from those that boil it two or three Hours, for it is certain the longer worts boil, the thicker they are made, because the watry or thin parts evaporate first away, and the thicker any Drink is boiled, the longer it requires to lye in the Barrel to have its Particles broke, which Age must be then the sole cause of, and therefore I have fixed the time and sign to know when the wort is truly enough, and that in such, a manner that an ordinary Capacity may be a true judge of, which hereafter will prevent prodigious Losses in the waste of strong worts that have often been boiled away to greater Loss than Profit.
It is also to be observed, that pale Malt Worts will not break so soon in the Copper, as the brown Sorts, but when either of their Worts boil, it should be to the purpose, for then they will break sooner and waste less than if they are kept Simmering, and will likewise work more kindly in the Tun, drink smoother, and keep longer.
Replied Ahmad, "O my son, think not that Baghdad be like Cairo. Baghdad is the seat of the Caliphate; sharpers abound therein and rogueries spring therefrom as worts spring out of earth." So Ali abode in the barrack three days when Ahmad said to him, "I wish to present thee to the Caliph, that he may assign thee an allowance." But he replied, "When the time cometh." So he let him go his own way.
In other worts, that the very girl who would be capricious and uncertain, in happiness and prosperity, would suddenly become tender and truthful, as soon as sorrow touched the man who wished to have her.
Hops in themselves are known to be a subtil grateful Bitter, whose Particles are Active and Rigid, by which the viscid ramous parts of the Malt are much divided, that makes the Drink easy of Digestion in the Body; they also keep it from running into such Cohesions as would make it ropy, valid and sour, and therefore are not only of great use in boiled, but in raw worts to preserve them sound till they can be put into the Copper, and afterwards in the Tun while the Drink is working, as I have before hinted.
When the Wort is run into the Tub out of the mashing Vat, it is a very good way to throw some Hops directly into it before it is put into the Copper, and they will secure it against Sourness and Ropyness, that are the two Effects of fox'd Worts or Drinks, and is of such Power in this respect, that raw Worts may be kept some time, even, in hot weather, before they are boiled, and which is necessary; where there is a large Quantity of Malt used to a little Copper; but it is certain that the stronger Worts will keep longer with Hops than the smaller Sorts: So likewise if a Person has fewer Tubs than is wanting, and he is apprehensive his Worts will be Fox'd by too thick lying in the Coolers or working Tubs, then it will be a safe way to put some fresh Hops into such Tubs and work them with the Yeast as I have before hinted; or in case the Drink is already Foxed in the Fat or Tun, new Hops should be put in and work'd with it, and they will greatly fetch it again into a right Order; but then such Drink should be carefully taken clear off from its gross nasty Lee, which being mostly Tainted, would otherwise lye in the Barrel, corrupt and make it worse.
Thus, in pursuit of virtue, they utterly denied themselves all fleshly comfort and repose, submitting to a diet of uncooked herbs and worts, or acorns, or hard dry bread, not merely saying good-bye to delights in their quality, but, in very excess of temperance, extending their zeal to limit even the quantity of enjoyment.
The third wort is now drawn off from the mash tub, and being mixed with the remaining part of the first and second wort, it is boiled for an hour or more, with the hops used in the former instance. The three worts are then distributed into shallow vessels or coolers, and suffered to remain there till the liquor is reduced to a lukewarm state.
"Py chiminy, nur horen Sie einmal! In my life day haf I never heard so brecious worts." "So I talked him out of the hack, Mr. Tracy, and he let up on that, and said put in a hearse, then because he's chief mate of a hearse but don't own it stands a watch for wages, you know. But I can't do a hearse any more than I can a hack; so here we are becalmed, you see. And it's the same with women and such.
Indeed when the Hop in a dear time is adulterated with water, in which Aloes, etc. have been infused, as was practised it is said about eight Years ago to make the old ones recover their bitterness and seem new, then they are to be looked on as unwholsome; but the pure new Hop is surely of a healthful Nature, composed of a spirituous flowery part, and a phlegmatick terrene part, and with the best of the Hops I can either make or mar the Brewing, for if the Hops are boiled in strong or small worts beyond their fine and pure Nature, the Liquor suffers, and will be tang'd with a noxious taste both ungrateful and unwholsome to the Stomach, and if boiled to a very great Excess, they will be apt to cause Reachings and disturb a weak Constitution.
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