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<h2> CHAP. XIX. Of the Strength and Age of Malt Liquors. </h2> Whether they be Ales or strong Beers, it is certain that the midling sort is allowed by Physicians to be the most agreeable of any, especially to those of a sedentary Life, or those that are not occupied in such Business as promotes Perspiration enough to throw out and break the Viscidities of the stronger sorts; on which account the laborious Man has the advantage, whose Diet being poor and Body robust, the strength of such Liquors gives a Supply and better digests into Nourishment: But for the unactive Man a Hogshead of Ale which is made from six Bushels of Malt is sufficient for a Diluter of their Food, and will better assist their Constitution than the more strong sort, that would in such produce Obstructions and ill Humours; and therefore that Quantity for Ale, and ten Bushels for a Hogshead of strong Beer that should not be Tapp'd under nine Months, is the most healthful. And this I have experienc'd by enjoying such an Amber Liquor that has been truly brewed from good Malt, as to be of a Vinous Nature, that would permit of a hearty Dose over Night, and yet the next Morning leave a Person light, brisk and unconcern'd. This then is the true Nostrum of Brewing, and ought to be studied and endeavoured for by all those that can afford to follow the foregoing Rules, and then it will supply in a great measure those chargeable (and often adulterated tartarous arthritick) Wines. So likewise for small Beer, especially in a Farmer's Family where it is not of a Body enough, the Drinkers will be feeble in hot Weather and not be able to perform their Work, and will also bring on Distempers, besides the loss of time, and a great waste of such Beer that is generally much thrown away; because Drink is certainly a Nourisher of the Body, as well as Meats, and the more substantial they both are, the better will the Labourer go through his Work, especially at Harvest; and in large Families the Doctor's Bills have proved the Evil of this bad Oeconomy, and far surmounted the Charge of that Malt that would have kept the Servants in good Health, and preserved the Beer from such Waste as the smaller sort is liable to. 'Tis therefore that some prudent Farmers will brew their Ale and small Beer in March, by allowing of five or six Bushels of Malt, and two Pounds of Hops to the Hogshead of Ale, and a quarter of Malt and three Pounds of Hops to five Barrels of small Beer. Others there are, that will brew their Ale or strong Beer in October, and their small Beer a Month before it is wanted. Others will brew their Ale and small Beer in April, May and June; but this according to humour, and therefore I have hinted of the several Seasons for Brewing these Liquors: However in my Opinion, whether it be strong or small Drinks, they should be clear, smooth and not too small, if they are design'd for Profit and Health; for if they are otherwise, it will be a sad Evil to Harvest Men, because then they stand most in need of the greatest Balsamicks: To this end some of the softning Ingredients mentioned in the foregoing Receipts should be made use of to feed it accordingly, if these Drinks are brewed forward. And that this particular important Article in the Brewing Oeconomy may be better understood, I shall here recite Dr. Quincy's Opinion of Malt Liquors, viz. The Age of Malt Drinks makes them more or less wholsome, and seems to do somewhat the same as Hops; for those Liquors which are longest kept, are certainly the least viscid; Age by degrees breaking the viscid Parts, and rendering them smaller, makes them finer for Secretion; but this is always to be determined by their Strength, because in Proportion to that will they sooner or later come to their full Perfection and likewise their Decay, until the finer Spirits quite make their Escape, and the remainder becomes vapid and sour. By what therefore has been already said, it will appear that the older Drinks are the more healthful, so they be kept up to this Standard, but not beyond it. Some therefore are of Opinion, that strong Beer brewed in October should be Tapp'd at Midsummer, and that brewed in March at Christmas, as being most agreeable to the Seasons of the Year that follow such Brewings: For then they will both have part of a Summer and Winter to ripen and digest their several Bodies; and 'tis my humble Opinion, that where the Strength of the Beer, the Quantity of Hops, the boiling Fermentation and the Cask are all rightly managed, there Drink may be most excellent, and better at nine Months Age, than at nine Years, for Health and Pleasure of Body. But to be truly certain of the right Time, there should be first an Examination made by Pegging the Vessel to prove if such Drink is fine, the Hop sufficiently rotted, and it be mellow and well tasted. <hr /> <div style="break-after:column;"></div>

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