“Have ale of good body, and when it has worked well bottle it off, but fill not the bottles within three spoonfuls; then being ripe, as you use it, fill it up with the syrup of any fruit, root, flower, or herb you have by you for that purpose, or drop in chimical oyls or waters of them, or of spices, and with a little shaking the whole mass will be tinctured and taste pleasantly of what you put in; and so you may make all sorts of physical ales with little trouble, and no incumbrance, more healthful and proper than if herbs were soaked in it or drugs, which in the pleasant entertainment will make your friends wonder how you came by such variety on a sudden.”
Thus much then, of home-brew; the subject is almost inexhaustible and pleasant withal, but the laws of space are inexorable, and forbid further tarrying. As Walter de Biblesworth quaintly remarks:—
Ceste matyre cy repose, Parlom ore de autre chose.
CHAPTER IV.
Then long may here the ale-charged Tankards shine, Long may the Hop plant triumph o’er the Vine.
The Hop for his profit I thus do exalt. It strengtheneth drink, and it favoureth Malt; And being well brewed, long kept it will last, And drawing abide—if ye draw not too fast.
USE AND IMPORTANCE OF HOPS IN BEER: THEIR INTRODUCTION AND HISTORY. — HOP-GROWERS’ TROUBLES. — MEDICINAL QUALITIES. — ECONOMICAL USES. — HOP-PICKERS.
