The London and Country Brewer

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.
IX. Of the Country or Private Way of Brewing.
X. Of the Nature and Use of the Hop.
XI. Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs.