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.
XII. Of Foxing or Tainting of Malt Liquors; their Prevention and Cure.
XIII. Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected.