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<div>The '''London and Country Brewer''' is a brewing book published in 1736. An e-text copy of this book is available from [[Project Gutenberg]] and was prepared by, using scanned images made available by [[Greg Lindahl]], for the [[Distributed Proofreaders]]. The e-text can be obtained from http://www.gutenberg.net/etext/8900<br />
== Contents ==<br />
The book contains the following sections.<br />
* Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof.<br />
* Of making good Malts.<br />
* To know good from bad Malts.<br />
* Of the Use of the Pale, Amber, and Brown Malts.<br />
* Of the Nature of several Waters, and their Use in Brewing.<br />
* Of Grinding Malts.<br />
* Of Brewing in general.<br />
* Of the ''London'' Method of Brewing Stout, But-Beer, Pale and Brown Ales.<br />
* Of the Country or Private Way of Brewing.<br />
* Of the Nature and Use of the Hop.<br />
* Of Boiling Malt liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs.<br />
* Of Foxing or Tainting of Malt Liquors; their Prevention and Cure.<br />
* Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected.<br />
* Of several artificial Lees for feeding, fining, preserving, and relishing Malt Liquors.<br />
* Of several pernicious Ingredients put into Malt Liquors to encrease their Strength.<br />
* Of the Cellar or Repository for keeping Beers and Ales.<br />
* Of Sweetening and Cleaning Casks.<br />
* Of Bunging Casks and Carrying them to some Distance.<br />
* Of the Age and Strength of Malt Liquors.<br />
* Of the Profit and Pleasure of Private Brewing and the Charge of Buying Malt Liquors.<br />
* A Philosophical Account of Brewing Strong ''October'' Beer. By an Ingenious Hand.<br />
== Interesting excerpts ==<br />
The book contains descriptions of brewing methods which are no longer used and are now considered dangerous.<br />
For example:<br />
:in Beers that are to lye nine or twelve Months in a Butt or other Cask, there certainly will be wanted some Feces or Sediment for the Beer to feed on<br />
== See also ==<br />
* [[Brewing]]</div>199.60.222.3https://cunnan.lochac.sca.org/index.php?title=Forme_of_Cury&diff=5566Forme of Cury2004-04-16T17:22:19Z<p>199.60.222.3: </p>
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