CHAP. I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof.
CHAP. II. Of making Malts.
CHAP. III. To know good from bad Malts.
CHAP. IV. Of the Nature and Use of Pale, Amber and Brown Malts.
CHAP. V. Of the Nature of several Waters and their use in Brewing. And first of Well-waters.
CHAP. VI. Of Grinding Malts.
CHAP. VII. Of Brewing in general.
CHAP. VIII. The London Method of Brewing.
CHAP. IX. The Country or private way of Brewing.
CHAP. X. The Nature and Use of the Hop.
CHAP. XI. Of Boiling Malt Liquors.
CHAP. XII. Of Foxing or Tainting Malt Liquors.
CHAP. XIII. Of fermenting and working of Beers and Ales, and the pernicious Practice of Beating in the Yeast detected.
CHAP. XIV. Of an Artificial Lee for Stout or Stale Beer to feed on.
CHAP. XV. Of several pernicious Ingredients put into Malt Liquors to encrease their Strength.
CHAP. XVI. Of the Cellar or Repository for keeping Beers and Ales.
CHAP. XVII. Of Cleaning and Sweetening of Casks.
CHAP. XVIII. Of Bunging Casks and Carrying of Malt Liquors to some distance.
CHAP. XIX. Of the Strength and Age of Malt Liquors.
CHAP. XX. Of the Pleasure and Profit of Private Brewing, and the Charge of buying Malt Liquors.
CHAP. XXI. A Philosophical Account for Brewing strong October Beer. By an Ingenious Hand.
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