furnace, and placed to
cool, she returneth the middle woort unto the furnace, where it is
stricken over, or from whence it is taken again, when it beginneth to
boil, and mashed the second time, whilst the third liquor is heat (for
there are three liquors), and this last put into the furnace, when the
second is mashed again. When she hath mashed also the last liquor (and set
the second to cool by the first), she letteth it run, and then seetheth it
again with a pound and a half of new hops, or peradventure two pounds, as
she seeth cause by the goodness or baseness of the hops, and, when it hath
sodden, in summer two hours, and in winter an hour and a half, she
striketh it also, and reserveth it unto mixture with the rest when time
doth serve therefore. Finally, when she setteth her drink together, she
addeth to her brackwoort or charwoort half an ounce of arras, and half a
quarter of an ounce of bayberries, finely powdered, and then, putting the
same into her woort, with a handful of wheat flour, she proceedeth in such
usual order as common brewing requireth. Some, instead of arras and bays,
add so much long pepper only, but, in her opinion and my liking, it is not
so good as the first, and hereof we make three hogsheads of good beer,
such (I mean) as is meet for poor men as I am to live withal, whose small
maintenance (for what great thing is forty pounds a year, _computatis
computandis_, able to perform?) may endure no deeper cut, the charges
whereof groweth in this manner. I value my malt at ten shillings, my wood
at four shillings (which I buy), my hops at twenty pence, the spice at
twopence, servants' wages two shillings sixpence, with meat and drink, and
the wearing of my vessel at twenty pence, so that for my twenty shillings
I have ten score gallons of beer or more, notwithstanding the loss in
seething, which some, being loth to forego, do not observe the time, and
therefore speed thereafter in their success, and worthily. The continuance
of the drink is always determined after the quantity of the hops, so that
being well _hopt_ it lasteth longer. For it feedeth upon the hop, and
holdeth out so long as the force of the same continueth, which being
extinguished, the drink must be spent, or else it dieth and becometh of no
value.

In this trade also our brewers observe very diligently the nature of the
water, which they daily occupy, and soil through which it passeth, for all
waters are not of like goodness, sith t