THE

LONDON and COUNTRY

BREWER

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.