Every Man his own Gauger: WHEREIN Not only the Artist is shown a more Ready and Exact Method of GAUGING than any hitherto Extant. But the most Ignorant, who can but red English, and tell twenty in Figures, is Taught to find the Content of any sort of Cask or Vessel, either full, or in part full; and to know if they be right sized.  
ALSO What a Pipe, Hogshead, &c. amounts to at the common Rate and Measure they Buy or Sell at. With several useful Tables to know the Content of any Vessel by. Likewise a Table showing the Price of any Commodity, from one Pound to an Hundred weight, and the contrary. To which is added,  
The Art of Brewing Beer, Ale, Mum; of Fining, Preserving and Botling brewed liquours, of making the most common Physical Ales now in use, of making several Fine English Wines.  
The Vintners Art of Fining, Curing Preserving and Rectifying all sorts of Wines, of making Artificial Wines, Distilling of Brandy and Spirits from Malt, Molasses, &c.  
Together with The complete Coffee-Man, Teaching how to make Coffee, Tea, Chocolate, Content, and the Richest, Finest Cordials, &c.  
Of great use for common Brewers, Victuallers, Vintners, Wine-Coopers, Distillers, Strong-water-men, Coffee-men, and all other Traders.  
By J. LIGHTBODY. Philomath.  
London, Printed for G. C. at the Ring in Little-Brittain, Price 1 s.   

READER,  
THis, and those following Books are so Diverting and Instructive, that they will help the meanest Capacity to be able to Discourse on all Subjects whatsoever.  

1 A Thousand notable things on most Subjects Price 1 s. 6 d.  
2 The way to save Wealth Price 1 s. 6 d.  
3 The way to get Wealth Price 1 s. 6 d.  
4 Arts Treasury, in Dying, Limning, Painting and Brewing and many curious matters Price 1 s. 6 d.  
5 Arts Masterpiece in Japanning, Painting in Oil, Dying, and divers other matters Price 1 s.  
6 The Mystery of Vintners and Wine-coopers Price 6 d.  
7 Whites rich Cabinet of curiosities, adorned with Cuts Price 6 d.  
8 Art of Legerdemain, and Hocus Pocus improved by H. Hill, with Cuts Price 6 d.  
9 Art of Japaning, Varnishing and Gilding Price 8 s.  
10 Art of Dying Silk, Wool and linen Price 4 s. 6 d.  
11 complete Bee Master and how to order them Price 6 d.  
12 Butler of Bees and to order them Price 1 s.  
13 complete Fisher with Cuts Price 6 d.  
14 The experienced Fowler, with Cuts and Springs Price 6 d.  
15 The French Perfumer of Gloves and Snuff, &c. Price 1 s.  
16 Sports-man's Instructor in Hawking, hunting, Fishing and Fowling Price 6 d.  
17 Treasury for Dealers, Merchants, Seamen, &c. Price 1 s. 6 d.  
18 Collins's arithmetic, showing the whole Art, &c. Price 1 s.  
19 complete Verminkiller, in House or Land Price 6 d.  
20 Florist's Vademecum, or Book for Gardiners Price 1 s.  
21 History of Winds and Storms from W. the Conq. Price 6 d.  
22 complete Husbandman for Ground and Cattle Price 1 s. 6 d.  
23 Markham's Master-piece to cure all Cattle Price 3 s. 6 d.    

THE TABLE.  

WOrt to gage in Coolers, or Backs pag. 2  
A Table of Contents of a Square Tun, from pag. 1 to 20  
Feet Square, and 100 Parts pag. 6  
To know if Measure, and Cask be right pag. 8  
To gage a Beer Barrel, or Kilderkin pag. 12  
— A Hogshead pag. 13  
— A Butt standing pag. 14  
Names and Contents of Beer and Ale Vessels pag. 15  
Vintners, Distillers, &c. may gage full, or not full Casks and what drawn out pag. 16  
A Table of Segements pag. 20  
To gage a Hogshead of Wine pag. 21  
— A Pipe of Wine pag. 22  
— A Pipe standing pag. 23  
A Table of Gallons of Wine or Brandy in a standing Pipe on every Inch pag. 24  
To gage a Tun standing pag. 25  
A Table shows how much a Tun holds of Wine or Brandy on every Inch in Depth pag. 26  
To gage a different Pipe of 126 Gallons used in London pag. 27  
Vintners, &c. may know the Contents of a Pipe, Tun, or Barrel, &c. at the Common Rate and Measure, Selling or Buying, from 1 s. the Quart to 2 s. 6 d. increasing by 2 d. a Quart. pag. 28  
Price of Spirits and Brandy pag. 32  
A Table of the Price of any Commodity, from 1 l. to 100 and the contrary of it pag. 34  
A Table of the Content of Cylinders in Ale Gallons, and Hundredth Parts, from 12 to 60 Inches Diameter, and to 8 Inches in Depth pag. 36  
To Brew Beer, Ale, and Mum pag. 42  
To Clear and Fine Beer, and keep it from Sowering pag. 44  
To Bottle Beer & Ale, and make Scurvey-grass Ale pag. 45  
To Brew as good Mum as Brumswick pag. 45  
To make cider, and other liquours of Fruits, &c. pag. 46  
To Bottle cider, and make Goosberry Wine pag. 48  
To Fine French, Spanish, & Ippocras Wine pag. 49  
To cure Ropy, Muddy, and thick Wine pag. 49  
To cure the Pricking of French, Rhenish, or Spanish Wine pag. 50  
How to preserve claret and regain its colour pag. 50  
Prevent Souring of French Wines, and help them pag. 51  
To help Sour Spanish Wines pag. 51  
To help Stinking Wines pag. 51  
To rectify old decayed Wine, and recover Flat Wine pag. 51  
To help disturbed French Wine pag. 52  
Cure Spanish ▪ and Rhenish of Fret pag. 52  
Scent a Cask for Wine, or cider pag. 52  
To make Couslip Wine pag. 52  
To make Scurvy-grass Wine, and Mead pag. 53  
To make Artificial Claret pag. 54  
— Malaga pag. 55  
To make Cordial Pestilential and true Dr. Stephen's Water pag. 56  
To make Treacle, and Cinnamon Water pag. 56  
To make right Irish Usquebah pag. 57  
To make Spirit of Elderberries for many Diseases pag. 57  
To make Cherry Wine pag. 57  
To make Wormwood Wine pag. 58  
Distilling Spirits and Brandy from Malt pag. 58  
To make a liquour of Molasses from whence to draw a good Spirit pag. 59  
To make Cock-Ale, and Broom Ale pag. 60  
Drink against Scurvy, also Butler's Ale pag. 61  
To make Coffee, Tea, and Chocolate pag. 62  
To make Chocolate Cakes, and Content pag. 63  
To make Ratëfia, Limonade, and all sorts of Fruit Wines pag. 64  
To make Rack and Rum pag. 65  
To make Punch, or slip pag. 66  
Tryon's Way of Brewing Ale and Beer pag. 66    

A BOOK OF KNOWLEDGE. Of GAUGING.  
THIS being a business which concerns every Man who Sells, and Buys such liquours as are liable to pay Duty to the Queen, as well as otherwise, I shall endeavour to make it as plain as possibly the Nature of the Thing will allow.  
It is common for every Man who buys any liquours, to examine the Quality of it, but is obliged to take the Sellers Word for the Quantity, by reason he is not so competent a Judge therein, as he may be of the other: But without doubt every Man is desirous to know how much, as well as what he has bought; and questionless, sometimes a Man Pays for more than he has delivered to him, tho' at the same time he pays for no more than what he has bought, and ought to have delivered to him.  
To prevent such Inconveniences or Losses, it is proper the Buyer as well as the Seller, should understand how to Measure or gage such Quantities as they buy in the Cask; and because every Man is not so well versed in arithmetic as the Art of Gauging requires, I shall set down such easy Rules as may suit the meanest Capacity, and I shall begin with a Common Brewer.  

CHAP. I. How a common Brewer may gage his own words in the Cooler, or Back, so that he may know his Charge.  
First, YOU are to find the Area, or what quantity your Cooler, or Back holds upon one Inch in depth, which must be found in manner following.  
 rectangle  
Suppose a Square Cooler be in length 206 Inches, and 3 tenth parts of an Inch, and in breadth 153 Inches, and 2 tenth parts of an Inch, you must Multiply 206.3 the Length of the Cooler by 153.2 the Breadth, and the Product divide by 282, or Multiply by .00355, and the Quotient, if you Divide, or the Product, if you Multiply, is how many Gallons of words, your Back holds upon every Inch in Depth. Now having found the Area of your Cooler, or the Content upon one Inch in Depth, the greatest part of the work is done, the remaining part being only to Multiply that Area by the Inches and Parts, the Back is in depth of liquour, and the Product is the Number of Gallons and Parts the Cooler has in it.  
Note, 〈…〉 ●rea being once found, you are to insert 〈…〉 will have occasion to find it no more so long 〈…〉 c●ntinues in the same form; but to use 〈…〉 Multiplier for its proper Cooler.  

Example.  
The Cooler's Length is 206.3 — Breadth is 153.2 The Product of these two is 31605.16 The Proper Multiplyer is — .00355 The Area 112.1983180  
You are always to prick off so many Figures to the Right-hand of the Product, as there are Figures pricked off in both Multiplicator, and Multiplicand, as you may see in the foregoing work; the Product of the Length and Breadth has 2, and the proper Multiplier is in number 5, which is all Decimal Parts, which makes 7 in all, therefore I have pricked off 7 Figures to the Right-hand, which is only the Fraction, or part of a Gallon; and the 3 Figures beyond the prick to the Left-hand are so many Gallons; so that the Area of the foregoing Back is 112 Gallons, and 19 hundredth parts of a Gallon; for the first two Figures beyond the Prick, to the Right, are most significant, as you may find explained at large in my Gauger, and Measurers Companion.  
Note, That .75 is 3 quarters of a Gallon, .50 the half, and .25 one quarter of a Gallon, so that .19 in the foregoing Example is something less than the quarter of a Gallon, and more than the eighth part of a Gallon.  
So much shall suffice for the Gauging of Square Backs, and shall proceed to Round and Oval Coolers, there being scarce any other form used, the Triangle being altogether needless.   

Of Gauging Round Coolers.  
If it be a Cooler that is wider at the top than bottom, or at the bottom than top, you are, when it is empty, to take a Line and extend from the one side of the top to the other, so that it may across the Center or Middle of the circled, and apply it so extended, to your Rule, setting down how many Inches and tenth parts of an Inch it cuts on the Rule, and so likewise extend your line to the bottom, setting it down in like manner; when so done, you are to add both these Dimensions together, and take one half of the Sum for the Diameter of the Cooler.   

Example.  
Suppose a round Cooler was 64.2 at top, and 56.3 at bottom, the Sum is 120.5 the half whereof is 60.2, which is the Mean Diameter of the R●und Cooler.  
Now to fi●d the Area of this Round Cooler ▪ you are to Multiply the Diameter of it by itself ( i.e.) 50.2 by 60.2, and the Product thereof Divide by 359 or Multiply by .00278, and the Quotient or Product is the Area in Ale-Gallons, the which you are to insert in your Book as aforesaid.  
Suppose a Round Cooler's Dimensions to be according to the foregoing Paragraph, that is, the Mean Diameter to be 60.2, The Product of the Diameter is 3624.04 The proper Multiplyer is .00278 The Area is 10.07  
The which you are to Multiply by the Number of Inches and Parts, your Wort is in depth, and the Product is what your Cooler contains in Ale Gallons.   

Example.  
You dip with your Rule in the common dipping place, and find there is 16 Inches and 2 tenth parts of an Inch Wet, you Multiply your wet Inches by your Area, or your Area by the wet Inches, and the Product is the number of Gallons, and Parts contained in your Cooler.  
The Area is 10.07 Wet Inches 16.2   2014   6042   1007   163.134  
The number of Gallons in this Cooler is 163, and the eighth part of a Gallon.   

Of Gauging an Oval Cooler.  
You must apply your Line or Rule to the Length of the Oval, and set down how many Inches and Parts it is, and in like manner to the Breadth, then add them together, and take half the Sum for the Mean Diameter, the which you must Multiply, or Divide, as in the Round Cooler, and the Quotient or Product is the thing required.  
By reason some Men will reckon it too tedious, and others may not rightly apprehended the former Rules, I shall set down a Table, by which you may by Inspection( having taken the Dimensions by the Rule) find the Area, and Content of a Tun or Back.  
In the City of London the common Brewers Backs are extraordinary large, and it would be too tedious to find how many Gallons a Tun or Cooler holds, the Dimensions being taken in Inches in Length and Breadth, therefore I shall here compose a Table by which you may know how many Barrels, Kilderkins, Firkins, Gallons, Pottles &c. a Back or Tun holds upon one Inch deep, from one Foot, to 10 Foot Square.  
  Parts. A Barrel contains 100 A Kilderkin 50 A Firkin 25 A Gallon 0278 A Pottle 0139 A Quart 0069½ A Pint 0035  

A Table showing the Content of any Square Tun, from one Foot to 20 Foot Square in Barrels, and 100 Parts.  Feet of Length and Breadth.   XX. XIX. XVIII XVII XVI. XV. XIV. XIII. XII. XI.     B. pts B. pts. B. pts. B. pts. B. pts. B. pts. B. pts. B. pts. B. pts. B. pts.   20 5.67 5.39 5.11 4.82 4.53 4 25 3.97 5.68 3.40 2.12 20     5.12 4.85 4.58 4.31 4.04 3.77 3.50 3.23 2.96 19       4.59 4.34 4 08 3.82 3.57 3.31 3.06 2. ●0 18   I.     4.09 3.85 3.61 3.37 3.13 2.89 2.65 17 1 0.01 II.     3.63 3.40 3.17 2.95 2.72 2.49 16 2 0.02 0.05 III.     3.19 2.97 2.76 2.55 2.33 15 3 0.04 0.08 0.12 IV.     2.78 2.58 2.38 2.18 14 4 0.05 0.11 0.17 0.22 V.     2.39 2.21 2.02 13 5 0.07 0.14 0.21 0.28 0.35 VI.     2.04 1.87 12 6 0.08 0.17 0.25 0.34 0.42 0 51 VII.     1.71 11 7 0.09 0.19 0.29 0.39 0.49 0.59 0.69 VIII.       8 0.11 0 22 0.34 0.45 0.56 0 68 0.79 0.90 IX.     9 0.12 0 25 0.38 0.51 0.63 0.76 0.89 1.02 1.14 X.   10 0.14 0.28 0.42 0.56 0.70 0.85 0.99 1.13 1.27 1.41 10 11 0.15 0.31 0.46 0.62 0.78 0.93 1.09 1.24 1.40 1.56 11 12 0.17 0.34 0.51 0.68 0.85 1.02 1.19 1.36 1 53 1.70 12 13 0.18 0.36 0.55 0.73 0.92 1.10 1.29 1.47 1.65 1.84 13 14 0.19 0.39 0.59 0.79 0.99 1.19 1.39 1.58 1.87 1.98 14 15 0.21 0.42 0. 6● 0.85 1.06 1.27 1.48 1.78 1.91 2.12 15 16 0.22 0.45 0.68 0.90 1.13 1.36 1.58 1.81 2.04 2.26 16 17 0 24 0.48 0.72 0.96 1.20 1.44 1.68 1.92 2.17 2 41 17 18 0.25 0.51 0.76 1.02 1.27 1.53 1.78 2.04 2.29 2.55 18 19 0.26 0.53 0.80 1.07 1.34 1.61 1.88 2.15 2.42 2.60 19 20 0.28 0.56 0.85 1.13 1.14 1.70 1.98 2.26 2.55 2 83 20   I. II. III. IV. V. VI. VII. VIII. IX. X.     

The use of the foregoing Table will appear by the following Example.  
Q. 1. I would know the Area, or what the Tun holds upon an Inch, which is 6 Foot square every way?  
Look where you find 6 in the side of the Table, and VI. in the Top or Bottom, and where they meet in a Square, you will find 0.51, which shows that a Tun 6 Foot Square holds upon an Inch 0. Barrel .51. parts of a Barrel, which is half a Barrel and a little more, this being multiplied by the Inches in depth, you have the Content in Barrels and Parts.  
Q. 2. A Tun is 9 Foot one way, and four the other, what is the Content of one Inch Deep.  
Find 9. Foot in the side of the Table, and IV. in the Bottom, and where they meet in a Square, you will find 0.51. the same of the other.    

CHAP. II. How victuallers may know whether they have their right Measure of Drink from the Brewer, and whether their Casks be false or true?  
FOR those who understand Figures, I shall insert an infallible Rule, whereby they shall easily Discover a Fraud, if there be such, and for those who do not understand Figuring,( or suppose they be illiterate) shall exactly know what is in their Butts, Hogsheads, Barrels ▪ Kilderkins, or Firkins, and how much is wanting of what they should have ▪ and that in the Plainest and easiest Method imaginable.  
I shall first begin with him who understands Figures; for tho' he has Learned no further than Multiplication, he is sufficiently qualified for this.  
Suppose he was to gage a Barrel of Beer, he is first to put his Rule in at the Bong, downright, and observe how many Inches and Parts the Inside of the Bong Cuts on the Rule and Insert it on Paper, then apply a Line to the Head in manner following, you are to find the Center of the Head by a pair of Compasses, then extend your Line from one side of the circled to the other, crossing the Center, and how many Inches and Parts that is, set down; likewise the Inches must be distinguished from the Parts by a prick betwixt the number of Inches, and the number of Parts.  
When you have done according to the foregoing Directions, you must Subduct the Inches and Parts, the Head is in Diameter, from the Bong Diameter, and the remainder you must Multiply by .7, and that Product you must add to the Head Diameter, placing the Head Diameter one place towards the Left-hand, further than the Product, as you may see in the following Example.  

Example.  
Suppose the Bong Diameter to be 23.1, and the Head Diameter to be 20.5 length 26.  
Bong Diameter. 23.1 Head Diameter. 20.5   2.6   .7   1.82   20.5 The Mean Diameter. 22.32  
The foregoing Number 22.32 is the Mean Diameter of the Beer Barrel, which mean Diameter you must Multiply by itself, and Divide the Prod●ct by 359, or Multiply it by .00278, and the Quotient or Product Multiply by the Length, and the last Product is the Content of the Cask.   

Example.  
The Mean Diameter is 〈…〉   〈…〉   4464   6096   4464   4464   49●1●24   .00278   39954592   34872768   9963648   1.365047072 In Length 26   8190282432   2730094144   35.491223872  
The Content of this Cask is 35 Gallons, and almost an half. Always observe to prick off so many Figures to the Right-hand in the Product, as there is Figures or decimal Parts pricked off in both Multiplicator and Multiplicand, and those Figures to the Left-hand of the prick is the number of Gallons, and the rest is only so many parts of a Gallon as you may see in the Direction to a common Brewer.  
This Rule in finding the Content must be used in Barrels, Kilderkins, Firkins, Hogsheads and Butts; but to ease you of all this Trouble of Multiplication, I shall hereafter insert a Table which will be very useful and easy for you.  
In the next place I shall direct how any Man that understands nothing of Figures, shall gage his own Drink, by the help of nothing but a Rod of Inches and Quarters, and a Cork, balanced with a piece of led at the end of it, so much as may sink it, so as the top of the Cork may swim equal with the top of the liquour, trying it in a Pail of Water, then tie a string to it, making a Hook in the middle of the top of the Cork to fix it to, and use it as hereafter mentioned.  
Note, That in a Barrel of Beer there is 36 Gallons, and in Ale but 32.  
The several Dimensions of Casks are as follows.  
A Butt ought to be in length 50 Inches, the ledges beyond each Head being one Inch, and one quarter of an Inch, which makes 2 Inches and an half, each Head being 3 quarters of an Inch thick, which amounts to 4 Inches in all, the which must be taken from the whole length, and the remainder is 46 Inches in length of liquour. But you need have no respect to the length of the liquour, but to the length of the Cask, for if the Butt be 50 Inches in length, and 31 Inches at the Bong, and 25 at the Head, the Cask is true.  
Note, That the Dimensions of the following Caks must be taken to the outside of the Bong, and from the inside of the understaves, to the outside of the upper staves at the Head.  
  Inches. A Barrel must be in Length 31 Diameter at the Bong 23 and an half. Diameter at the Head 21 A Kilderkin must be in length 24 and an half. Diameter at the Bong 18 3 quarters Diameter at the Head 16 and an half. A Firkin must be in length 19 Diameter at Bong 15 Diameter at Head 13  
The Rod which you are to use in taking these Dimensions must be at least four Foot long, divided into Inches and Quarters, with which Rod you are first to try the length, and then put your Rod streight down at the Bong, and if 23 and half appear at the outside of the Bong, the Barrel is right in that part; then apply the Rod to the Head, exactly in the middle, and if the outward Edge of the Stave cut 21 on the Rule, it is a true Barrel. This is only to know whether the Vessel be right or not: But I shall in the following matter direct you an easier way.  
Now as to the knowing what quantity of Drink you have, or what you want of the quantity you should have, use the following Method.   

For a Barrel of Beer.  
Put your Rod exactly down at the Bong, then throw in your Cork, holding the string in your Hand, and it will first sink below the liquour and Yeast, and then it will rise to the face of the liquour; then extend your string so as you may not pull the top of the Cork above the liquour, and fix the string with your Thumb to the Rule, taking them both together out of the Barrel, and when you have wiped the Yeast off the Rule, what ever Figure appears where the top of the Cork touches, there is so many Inches of liquour; if the liquour wet 15 Inches and three Quarters, there is just 3 Firkins in the Barrel, and for every quarter of an Inch it is under, you loose half a Gallon of Drink, for 7 Inches downward.  
If the Drink wet 11 Inches and an half there is half a Barrel, or 18 Gallons in the Barrel, and for every Quarter of an Inch you want in so much being wet, the loss of half a Gallon of Drink.  
If the Drink wet 9 Inches, and almost a quarter, then there is in the Barrel one Firkin or 9 Gallons, and for every half Inch you want of being wet so far for 4 Inches downward, your loss is one Gallon and little more.   

For Gauging a Kilderkin of Beer.  
If the liquour wet 18 Inches and an half, it is right, and if it be an Inch under, it wants half a Gallon, if 2 Inches and a Quarter, it wants a Gallon.  
If the Drink wet 9 inches and a Quarter, there is in the Kilderkin one Firkin, and for every three Quarters of an Inch it is under, it wants one Gallon.   

For Gauging a Hogshead of Beer.  
If the liquour wet 26 Inches on the Rule, then there is 54 Gallons, or a Hogshead of Drink therein, and if it wet 25 and a quarter, there is but 53 Gallons therein, and for every three quarters of an Inch it wants of wetting 25 Inches, there is a Gallon loss for 3 Inches downward.  
If the liquour wet 20 Inches and a quarter, then there is 46 Gallons in the Hogshead; and for every half Inch it wants of wetting so far there is 9 Pints wanting, for two Inches downward.  
If the liquour wet 18 Inches on the Rule, then there is 41 Gallons in the Cask, and for every Inch it wants of we●ting 18 Inches, there is 2 Gallons, and 3 quarts wanting for 6 Inches downward.  
If The liquour wet 12 Inches on the Rule, then there is 24 Gallons in the Cask, if 10 and a quarter, there is 19, if 9 and an half, there is 17, if 8, there is 13, if 7 and a quarter there is a 11 Gallons in the Cask, if it wet 5, there is 6 Gallons in the Cask, and if it wet one Inch and three quarters, there is but one Gallon in the Cask.   

To gage a Butt lying.  
A Butt must be as before specified, that is the length 50 Inches from the one end of the Staves to the other, the Bong must be 31, and the Head must be 25, measuring the Bong and Head, from the bottom of the Cask, opposite to the Bong, to the outside of the Staves at the Bong and Head, and if the Dimensions be so, the Cask is right.  
Put your Rod down streight at the Bong, and if the liquour wet 31 Inces, there is the true Content in the Cask, that is 180 Gallons, and if it want two Inches of wetting so far, there is 2 Gallons of Drink wanting; and if it want 3 Inches of wetting so far, there is wanting of Drink 4 Gallons and an half; if it wet 27 Inches on the Rod, there is just 101 Gallons in it; and for every Inch it wants for 2 Inches downward, there's 2 Gallons and an half of Drink wanting, and for every quarter of an Inch thence downward for 6 Inches, there i● a Gallon wanting; If there be wet 21 Inches, then there is in the Cask 80 Gallons, and for every Inch not wetting so far for 2 Inches, there is 4 Gallons and half wanting.  
If the liquour wet 19 Inches, then there is in the Cask 71 Gallons, and for every Inch it wants of wetting so far there is 5 Gallons of Drink wanting for 2 Inches downward; if the liquour wet 16 Inches, there is in the Cask 56 Gallons and an half, and for every Inch it wants, for 3 Inches downward, there is 5 Gallons wanting; if the liquour wet 12 Inches, there is 36 Gallons and an half in the Cask, and for every quarter of an Inch for 6 Inches downward it wants of wetting so far, there is 1 Gallon of Drink wanting; if the liquour wet 6 Inches on the Rule, there is 12 Gallons therein of Beer, and if it wet 2 on the rule there is 2 Gallons therein.   

To gage a Butt standing.  
Put your Rod streight down at the head of the Butt to the bottom of the same, and if the liquour wet 46 Inches there is the true Content of the Butt, or 108 Gallons of Beer therein; if it wet 45 and an half, there wants a Gallon, and so for every half Inch it wants of wetting 46 Inches on the Rule for 8 Inches downward, there is a Gallon of Drink wanting; if the liquour wet 38 Inches on the Rule, there is 92 Gallons in the Butt; if it wet 37 on the Rule, 89 Gallons and an half in the Cask; if 36 on the Rule, 87 Gallons in the Cask; if 35 Jnches on the Rule, then there is 85 Gallons in the Cask; and for every Inch it wants of wetting 35 on the Rule, for 25 Inches downward, there wants two Gallons and an half of Drink.  
If the liquour wet 10 Inches on the Rule, there is 21 Gallons in the Cask, and for every Inch it wants of weting so far for two Inches downward, there is 2 Gallons and an half wanting of liquour, and from thence downward there is for every half Inch it wants of wetting 8 Inches, one Gallon wanting.  
All the foregoing Casks may be Measured most easy and exactly, with a little care and pairs in the use of the Rule and Cork, that is, in putting the Rule strait down into the Cask, and taking care when your Cork is thrown into the Barrel, that you do not extend the string so as to pull the Cork above the liquour, nor let the string be too slacken.  
Having  told you in the foregoing matter how to know whether a Cask holds the true Measure it ought to hold, by the Length, Head and Bong; I shall now show you an easier way, and as sure as the other.  
You must put your Rule down at the Bong slantways to the undermost edge of the Head, and if 34 Inches and a quarter appear at the inside of the middle of the Bong, to the Right or Left-hand that is a true Butt; and if 29 appear at the same place in a Hogshead it is true; and if 25 appear in a Barrel it is true; and if 23 appear, in a Kilderkin; and 16 appear in a Firkin, they are true.  

The Names and Contents of Beer and Ale Vessels.  A Beer Barrel holds 36 Gallons. An Ale Barrel 32 A Beer Kilderkin 18 An Ale Kilderkin 16 A Beer Firkin 9 An Ale Firkin 8 A Butt of Beer is 108 An Hogshead 54    

CHAP. III. How Vintners, Wine-Coopers, Distillers, and Strong-water-men, may gage any Cask, either full, or part full, and to know how much is in a Cask, or how much is drawn out.  
I Shall neither Discourse of the necessity nor usefulness of the thing, the Traders themselves being satisfied thereof, but shall, as nigh as possibly I can, direct how every man may gage his own liquours, either by the Pen and Rule, or by the Rule of Inches alone, the latter being as exact as the former, and a great deal more easy.  

The Contents of several Wine Casks used in England.  A Tun of Wine is 252 Gallons. A Pipe, or Butt is 126 A Tierce is 42 A Tercion is 84 An Hogshead is 63 A Runlet is 18  
A Canary Pipe is 116 and almost a half. A Brandy Hogshead is 57 and 1 third.  
To begin with him who understands arithmetic, you are to take the several Dimensions of your Cask in manner following.  
First, Measure with your Rule( which must be at least 5 Foot long) the length of your Cask, and set down with your Pen how many Inches and Parts, then Measure how much the Staves go beyond the Heads, which I believe in a Hogshead may be one Inch and an half, which being double for both ends, amounts to 3 Inches; then for the thickness of each Head you may find by piercing of a hole and putting in a Nail, which must be made crooked at the Point; then when you have found the thickness of one Head, double it, and add the Sum to the 3 Inches the Ledges was beyond the Head, which I suppose to be in all 4 Inches and an half; which 4 and an half you must subduct from the whole length, and the remainder is the length of the liquour, or of the Casks inside from head to head.  
Then put the Rule in at the Bong streight down to the bottom, and see how many Inches and Parts appear at the middle of the inside of the Bong, and set that down; in like manner apply your Rule to the Head, and observe how many Inches it is in Diameter from inside to inside, crossing the middle of the Head, and likewise set that down.  
When you have taken the Dimensions as before directed, you are to subtract the Head from the Bong, and the Remainder Multiply by .7 adding the Product to the head Diameter, in manner following, that is, place the head Diameter one place towards the Left-hand further than the Product, then add them together, and prick off all the Figures to the Right-hand, except two, which two to the Left-hand beyond the Prick, is so many Inches, and the rest to the Right is but so many parts of an Inch.  
Then you must Multiply this Number by itself, and the Product you must Divide by 231, or Multiply by .0043, and the Quotient or Product Multiply by the length, and the Product is how many Gallons and Parts is in the Cask if it be full, or how many Gallons of Wine the Cask will hold? observing always to prick off as many Figures to the Right-hand, as there is Figures pricked off to the Right, in both Multiplyer and Multiplicand.  
Example. Inches. The Bong Diameter is 26. 0 The Head Diameter is 22 3 Parts The Remainder is 3. 7 The Multiplyer 7 The Product 2. 59 The Head Diameter is 22. 3 The Mean Diameter 24. 89  
  24.89   24.89   22401   19912   9956   4978   619.5121   .0043   18585363   24780484   2.66390203 The Length is 32   532780406   799170609   85.24486496  
The Content of the foregoing Cask is just 85 Gallons, and almost one quarter of a Gallon, the first two Figures in the Decimal Parts to the Right-hand being of more value by 10 times than all the rest; for as I said before, in Brewing, that 25 is the one quarter of a Gallon, and 50 the one half, and .75 the three quarters, so you see here that the Figures to the Right-hand is .24 Decimals, which does not want much of .25, the one quarter of a Gallon.  
The foregoing Rule you are to use in all Casks, only observe that you prick off so many Figures as there is in both the Numbers Multiplied, and for a Cask much Boulging Multiply by .75 instead of .7, and in case it be a Cask which is short and thick, in form of a hard Ware Cask, which is very rare to be found, you are to Multiply by .6 but the foregoing Multiplier .7 will serve for most Casks, if not all, used by Vintners.  
If it so fall out that you have a Cask part full, and would desire to know how much is in the Cask, and how much is drawn out, you must first know what the whole content of the Cask is, by the foregoing Rule, and then work according to the following Rule.  
We shall suppose the Cask to be a Hogshead lying, whose content is 63 Gallons of Wine, the Bong Diameter of it is 25 Inches, and there is of liquour in the Cask 16 Inches; now to know how many Gallons of Wine is therein, you must add two ciphers to the wet Inches, let them be what Number they will, and Divide the same by the Bong Diameter, observing that if the remainder be above half the Divisor, to add one more to the Quotient, and look for what Number you have in your Quotient in the following Table, and over-against it, and under V.S. you will find a Number, the which being found Multiply by the Content, and you have exactly how many Gallons and Parts is in the Cask, the first two Figures to the Left-hand being the Gallons, and the rest you are to prick off for Parts.  

Example.  
The Content of a Cask is   63 The Bong Diameter is   25 The wet Inches is   16   25) 1600( .64     150     100   The Number I find in the Table over against My Quotient, and under V. S. is Multiply by the Content 64 .6759 63     20277     40554 Remaining liquour   42.5817  
There is in the Cask 42 Gallons and an half of Wine.  
This is the most common and easy way I can prescribe, and will come nigh enough the Truth in Boulging Casks, tho' the less they are Boulging, the truer the work will he.  

A Table of Segments.  V. S   V. S   1 .0017 99 .9983 2 .0048 98 .9952 3 .0087 97 .9913 4 .0134 97 .9806 5 .0187 98 .9813 6 .0245 94 .9755 7 .0308 93 .9692 8 .0375 92 .9625 9 .0446 91 .9554 10 .0520 90 .9480 11 .0598 89 .9402 12 .0680 88 .9320 13 .0764 87 .9236 14 .0851 86 .9149 15 .0941 85 .9059 16 .1033 84 .8967 17 .1127 83 .8873 18 .1224 82 .8779 19 .1323 81 .8677 20 .1424 80 .8570 21 .1527 79 .8473 22 .1631 78 .8369 23 .1737 77 .8263 24 .1845 76 .8155 25 .1955 75 .8045 26 .2066 74 .7934 27 .2178 73 .7822 28 .2292 72 .7708 29 .2407 71 .7503 30 .2523 70 .7477 31 .2640 69 .7360 32 .2759 68 .7360 33 .2878 67 .7122 34 .2998 66 .7002 35 .3119 65 .6881 36 .3241 64 .6759 37 .3364 63 .6636 38 .3487 62 .6513 39 .3611 61 .6389 40 .3731 60 6265 41 .3860 59 .6140 42 .3986 58 .6014 43 .4112 57 .5888 44 .4238 56 .5762 45 .4364 55 .5636 46 .4491 54 .5509 47 .4618 53 .5382 .48 .4745 52 .5255 49 .4873 51 .5127 50 .5000 50 .5000  
The foregoing Rules are only fit for such as understand Figures, and consequently altogether useless to those who do not; but the following Rule shall be useful to both, and not in the least inferior to the former in exactness, tho' a great deal more easy, and sooner done.  
You shall use the same Instrument for Wine, as you did for Ale, that is, a Rod about 5 Foot long, divided into Inches and quarters; but will have no occasion for the Cork, which is directed to be used in Ale, by reason there is no Yeast upon Wines, or Brandies.   

To gage an Hogshead of Wine.  
Put your Rule streight down at the Bong, and if the Wine wet 25 Inches on the Rule, there is 63 Gallons of Wine in the Cask; if 23 and an half, there wants a Gallon; if the Wine wet 22, there wants three Gallons and an half, if it wet 21 Inches on the Rule, there is 58 Gallons in the Cask; if 20 Inches and an half, there is 57 Gallons; if 19 Inches and 3 quarters, there is 55 Gallons; and for every Inch it wants of wetting 19 Inches, for 3 Inches downward, there is 3 Gallons wanting of 55 Gallons. If the Wine wet 16 Inches and an half, there is 46 Gallons in the Cask, and for every Inch it wants of wetting 16 Inches, for 8 Inches downward, there is 3 Gallons and an half wanting of 46 Gallons. If the Wine wet 8 Inches and an half on the Rule, there is 18 Gallons in the Cask; and for every Inch it wants of wetting so far for 3 Inches downward, there is wanting 3 Gallons of Wine. If the Wine wet 5 Inches and an half, there is 9 Gallons in the Cask; if 4 and three quarters, there is 7 Gallons; if 4 Inches, there is 5 Gallons and an half, and if there be 2 Inches wet, there is 2 Gallons of Wine in the Cask. So much for a Hogshead: We shall next proceed to a Pipe, these two being the most common Vessels used by Vintners.   

To gage a Pipe of Wine.  
A Canary Pipe contains 116 Gallons, tho' some say 120; but I have tried the Content of some Pipes, and found it to be 116 and almost an half; but we shall here suppose it to 120 Gallons, and proceed in the work as follows.  
Put your Rule in at the Bong, as aforesaid, and if the Wine Wet 28 Inches and three quarte●s, there is 120 Gallons in the Cask; if 27 Inches and an half, there is but 119 therein; if 26 Inches and three quarters, there is 118 Gallons; if 26 Inches there is 116 Gallons and an half; if 25 Inches wet, there is 114 and an half; if 24 Inches wet, there is 112 Gallons and an half; if 23 and an half wet, there is 111 Gallons; and if 23 wet, there is 109 Gallons in the Pipe, and for every Inch it wants of wetting so far, for 4 Inches d●wnward, there is 5 Gallons wanting. If the Wine wet 19 Inches on the Rule, there is in the Cask 89 Gallons, and for every Inch is wanting thence downward for 4 Inches, there is 6 Gallons wanting of 89 Gallons; if 15 Inches be wet on the Rule, there is 65 Gallons in the Cask, and for every Inch it wants of wetting ●5 on the Rule, for 3 Inches downward, there is 6 Gallons and a half wanting of 65 Gallons. If it wet 12 Inches, there is 45 Gallons in the Cask; and if it wet 11 Inches, there is 39 Gallons and an half therein, and from thence downward for 2 Inches, there is for each Inch 5 Gallons and and an half wanting of 39 Gallons. If the Wine wet 9 Inches on the Rule, there is 28 Gallons, and for every Inch it wants thereof, for 3 Inches downward, there is 5 Gallons wanting of 28 Gallons. If the Wine wet 5 Inches on the Rule, there is 9 Gallons in the Cask; if it wet 4 Inches there is 6 Gallons; if it wet 3 Inches, there is 4 Gallons therein; and if it wet 2 Inches, there is 2 Gallons in the Pipe.  
As to Tierces and Runlets, their Contents are so various, that there can be no certain Rule set down for the Gauging of them; only that if the Head Diameter of a Tierce be 16 Inches and a quarter, and the Bong 18 Inches and a quarter, and the length 34 and an half, the Tierce contains 42 Gallons.  
If the Head Diameter of a Runlet be 15 Inches and 3 quarters, and the Bong 17 and a quarter, and length 31, the Content of the Runlet is 29 Gallons and an half.  
Note, That Brandys, Strong-waters, cider, Perry, Metheglin, Mead, &c. are all Measured by Wine Measure.   

To gage a Pipe standing.  
This may be very useful for Distillers, and particularly for those in the Country, that being the most common Vessel used by them.  
Suppose the Content to be 116 Gallons, I shall here set down a Table, by which you may know how much liquour is in the Pipe, at every Inch in Depth; by putting your Rule streight down to the bottom of the Vessel, and seeing how many Inches the liquour wets on the Rule, and opposite to the number of Inches in the first Column, you will find in the second Column the number of Gallons and Parts.   

Example.  
Suppose there be 16 Inches wet on the Rule, you look for 16 in the first Column, and over against it in the second, you will have the Number of Gallons and Parts, viz. 36 Gallons and 3 Pints.  

A Table showing how many Gallons and Pints of Wine or Brandy a Pipe standing holds upon every Inch.  Inc. Gal. Pi. 1 2   2 4 1 3 6 2 4 8 1 5 10 3 6 12 1 7 14 4 8 17   9 19 3 10 21 6 11 24   12 26 4 13 29   14 31 3 15 33 5 16 36 3 17 39   18 41 4 19 44   20 46 4 21 49 3 22 52   23 53 3 24 57   25 59 4 26 62   27 65   28 67   29 69 3 30 72 2 31 75   32 77 5 33 80   34 82 3 35 85   36 87 4 37 90 4 38 92 6 39 95   40 97   41 99 2 42 102   43 104   44 106 1 45 108 1 46 110 1 47 112 3 48 115     

To gage a Tun standing.  
The Content of the Tun of Wine is 252 Gallons, and it is a Vessel very much used in the Distillery, both for Spirits and low-wines; Therefore I have set down a Table, by which you may know the Content of every Inch in depth, using it in the same manner as the foregoing Table for a Pipe.  
Some distillers in the City of London weigh their Vessels when full, which I look upon, and doubtless it is, a great trouble; it being none of my Business to doubt the exactness of it, here I shall insert what weight they allow to some quantities, and what weight they allow for the Cask.  
For half an Hogshead, which is 31 Gallons and an Half, they allow two Hundred, one quarter and 11 Pound for Cask and liquour, allowing one Quarter and 22 Pound for the Cask.  
For a puncheon, they allow, Cask and liquour, 6 Hundred, one Quarter, and 2 Pound.  
For a Canary Pipe, 8 hundred, 2 quarters, and 17 Pound.  
For a Butt or Pipe, holding 126 Gallons, they allow for Butt and liquour 9 Hundred, one quarter and 17 Pound.  
For a Hogshead they allow 4 Hundred, 2 Quarters, and 22 Pound.  
This is but a vulgar and uncertain Estimation, for some Spirits are lighter than others; for the higher the Spirit, the lighter the Quantity.  
The following and foregoing Tables are grounded upon both Reason and Art; and if any Artist will be at the pains to try each Inch severally, he will find them so, and consequently he must own that they are most useful.  

A Table showing how much Wine or Brandy a Tun holds upon every Inch in depth.  Dep. Gal. Pi. 1 4 6 2 9 2 3 14 6 4 19 6 5 24 7 6 30   7 35 4 8 41 3 9 46 4 10 52 6 11 58   12 64   13 70   14 76   15 81 7 16 88   17 94   18 100   19 106   20 113   21 118 2 22 126   23 131   24 138 2 25 144   26 151   27 156 2 28 164   29 169 4 30 175 1 31 181   32 186 4 33 193 1 34 199 2 35 205 1 36 210   37 215 2 38 221   39 226 6 40 231 4 31 236 4 42 242   43 246   44 252    

To gage another sort of a Pipe, which holds 126 Gallons most used in London.  Dep. Gal. Pi. 1 2 1 2 4 2 3 6 4 4 8 6 5 11 1 6 13 4 7 16   8 18 6 9 21   10 23 3 11 26 3 12 28 7 13 31 4 14 34   15 36 4 16 39 1 17 42   18 44 7 19 47 5 20 50 2 21 53   22 56 1 23 59   24 61 5 25 65 2 26 68   27 70 7 28 73 2 29 76   30 78 6 31 82   32 84 4 33 87 2 34 89 6 35 92 1 36 95   37 97 7 38 100   39 103   40 105 7 41 108   42 111   43 113 1 44 115 7 45 118   46 120   47 122 1 48 124    
These Tables are all done by one and the same Rule.  
As for the other Vessels used by Distillers, they are so various that there can be no certain Rule set down for the Gauging of them by an Instrument, the only way being to do it by Figures, as I have taught in the foregoing Discourse.  
Having Treated as much as is requisite of Gauging, I shall now proceed to the several Prizes of greater and lesser Quantities, from a Q●art to a Gallon, and from thence to a Tun; and likewise from the Price of a Quart to that of a Tun, both in Ale and Wine Measure, which will be of great use to all who deal therein.  
Also I shall take notice of something of Weights, whereby having the Price of one Pound, you may know what the Hundred comes to, and the contrary.   

How Vintners, Distillers, Strong-water-men and Victuallers may know how much a Tun, Pipe, Hogshead, or Barrel &c. amounts to at the common Rate, and Measure they Sell or Buy the same, from one Shilling the Quart, to two Shillings and six Pence, increasing by 2 d. a Quart.  

First, a Tun of Wine is 252 Gallons, or 1008 Quarts at one Shilling the Quart, amounts to 50l 8 s.  s d. l. s. d. At 1 2 amounts to 58 16 00 At 1 4 amounts to 67 04 00 At 1 6 amounts to 75 12 00 At 1 8 amounts to 84 00 00 At 1 10 amounts to 92 08 00 At 2 0 amounts to 100 16 00 At 2 2 amounts to 109 04 00 At 2 4 amounts to 117 12 00 At 2 6 amounts to 126 00 00  

Secondly, A Pipe is 126 Gallons, or 504 Quarts, at one Shilling the Quart, amounts to 25 l. 4 s.  s. d. l. s. At 1 2 amounts to 29 08 At 1 4 amounts to 33 12 At 1 6 amounts to 37 16 At 1 8 amounts to 42 00 At 1 10 amounts to 46 04 At 2 0 amounts to 50 08 At 2 2 amounts to 54 12 At 2 4 amounts to 58 16 At 2 6 amounts to 63 00  

Thirdly, A Hogshead is 63 Gallons, or 252 Quarts, at one Shilling the Quart, amounts to 12 l. 12 s.  s. d. l. s. At 1 2 amounts to 14 14 At 1 4 amounts to 16 16 At 1 6 amounts to 18 18 At 1 8 amounts to 21 00 At 1 10 amounts to 23 02 At 2 0 amounts to 25 04 At 2 2 amounts to 27 06 At 2 4 amounts to 29 08 At 2 6 amounts to 31 10  

Fourthly, A Pipe or Butt of Ale or Beer is 108 Gallons, or 432 Quarts, at 2 d. a Quart, amounts to 3 l. 12 s.  d. l. s. At 4 amounts to 07 04 At 6 amounts to 10 16 At 8 amounts to 14 08 At 10 amounts to 18 00 At 12 amounts to 21 12  

Fifthly, A Hogshead is 54 Gallons, or 216 Quarts, at 2 d. a Quart, amounts to 1 l. 16 s.  d. l. s. At 4 amounts to 03 12 At 6 amounts to 05 08 At 8 amounts to 07 04 At 10 amounts to 09 00 At 12 amounts to 10 16  

Sixthly, A Barrel of Beer is 36 Gallons, or 144 Quarts, at 2 d. a Quart, amounts to 1 l. 4 s.  d. l. s. At 4 amounts to 02 08 At 6 amounts to 03 12 At 8 amounts to 04 16 At 10 amounts to 06 00 At 12 amounts to 07 00  
Note, That a Butt is 3 Barrels of Beer, and a Hogshead is one Barrel and an half.  

Seventhly, A Barrel of Ale is 32 Gallons, or 128 Quarts, at 2 d. a Quart, amounts to 1 l. 1 s. 4 d.  d. l. s. d. At 4 amounts to 02 02 08 At 6 amounts to 03 04 00 At 8 amounts to 04 05 04 At 10 amounts to 05 06 08 At 12 amounts to 06 08 00  
It will not be amiss to hint a little at such Measures as Tankards and Pots used in public Houses, I have taken the pains to gage a Pot and Tankard such as are commonly used, and find them to hold, according to the Rules of Gauging, 1.5 which is one Pint, and an half, so that I suppose there may be 6. of these in a Gallon, by the assistance of a careful Tapster, who always takes care, by the help of a thing commonly called neck and Froth, to allow for Lakage and Workage: But we shall only allow here 5. and an half of these Pots to a Gallon. Now the Barrel of Beer is 36 Gallons, or 198 Pots, at two Pence a Pot, amounts to 1 l. 13 s. And so proportionably for a greater or lesser quantity; as a Pipe or Hogshead. A Pipe amounts, at two Pence a Pot, to 4 l. 19 s. And a Hogshead to 2 l. 9 s. 6 d. So the Victuallers may soon compute whether they gain or loose, if they can but compute how many Barrels they sell a Week, one Week with another thro' the Year, and what Charges they are at in House-keeping, Servants Wages and House-rent, which may easily be done.  
Suppose the Charge in House-keeping to be 20 Shillings a Week, and Servants Wages 4 Shillings a Week, House-Rent 26 Pound a Year, which is 10 Shillings a Week, all this amounts to one Pound 14 Shillings a Week. We shall suppose you pay to your Brewer for Beer per Barrel, 1 l. 2 s. and for Ale 19 s. The profit of a Barrel of Beer is 11 Shillings, and of a Barrel of Ale 10 Shillings; now you must either sell 2 Barrels of Beer, and as much of Ale per Week, or else you loose by your Trade. I shall say no more of this, but leave every Man to his own Humour, and shall return to my former business.  
It is usual for Distillers to sell greater or lesser quantities for uncertain Prizes, according as the Chapman and they can agree, therefore it will not be unnecessary to lay down a Method whereby they may know if the Price of the small quantity be agreed on, what the great quantity amounts to, or the contrary.  
Suppose he sell● to his Chapman a quantity of Spirits at 5 Shillings and 5 Pence a Gallon, to be sure the Buyer will be desirous to know what that comes to a Quart, so that he may know how to sell it again by Retail ▪ Therefore it will be very necessary he should confer a little with the following Table, which will be very useful in all such cases.  

The Rates of Spirits and Brandies by Quart and Gallon, are as follows.    l. s. A Tun of Spirits is 252 Gallons at 6 d a Quart, or 2 s. a Gallon, amounts to 25 04 At 8 d. the Quart, or 2 s. 8 d. the Gallon is 33 12 At 10 d. the Quart, or 3 s. 4 d the Gallon is 42 00 At 1 s. the Quart, or 4 s. the Gallon is 50 08 At 1 s. 2 d. the Quart, or 4 s. 8 d. the Gallon is 58 16 At 1 s. 4 d. the Quart, or 5 s. 4 d. the Gallon is 67 04 At 1 s. 6 d. the Quart, or 6 s. the Gallon is 75 12  

A Pipe is 126 Gallons, at 6 d. the Quart, or 2 s. the Gallon amounts to 12 l. 12 s.    l. s. At 8 d. the Quart, or 2 s. 8 d. the Gallon is 16 16 At 10 d. the Quart, or 3 s. 4 d. the Gallon is 31 00 At 1 s. the Quart is 25 00 At 1 s. 2 d the Quart is 29 08 At 1 s 4 d. the Quart is 33 12 At 1 s. 6 d. the Quart is 37 16  

A Hogshead is 63 Gallons at 6 d. the Quart, or 2 s. the Gallon, amounts to 6 l. 6 s.    l. s. At 8 d. the Quart is 08 08 At 10 d. the Quart is 10 10 At 1 s. the Quart is 12 12 At 1 s. 2 d the Quart is 14 14 At 1 s. 4 d. the Quart is 16 16 At 1 s. 6 d. the Quart is 18 18  

A Hogshead is 31 Gallons and an half, at 6 d. the Quart, amounts to 3 l. 3 s.    l. s. At 8 d. the Quart is 04 04 At 10 d. the Quart is 05 05 At 1 s. the Quart is 06 06 At 1 s. 2 d. the Quart is 07 07 At 1 s. 4 d. the Quart is 08 08 At 1 s. 6 d. the Quart is 09 09  

A Runlet is 18 Gallons, or 72 Quarts, at 6 d. the Quart, amounts to 1 l. 16 s.    l. s. At 8 d. the Quart is 2 08 At 10 d. the Quart is 3 00 At 1 s. the Quart is 3 12 At 1 s 2 d. the Quart is 4 04 At 1 s. 4 d. the Quart is 4 16 At 1 s. 6 d. the Quart is 5 08  

6 d. a Gallon is 1 d. half penny a Quart,  
7 d. a Gal. is 1 d. three farthings a Quart.  
8 d. a Gal. is 2 d. a Quart.  
9 d. a Gal. is 2 d. farthing a Quart.  
10 d. a Gal. is 2 d. half-penny a Quart.  
11 d. a Gal. i● 2 d three-farthings a Quart.  
12 d. a Gal. is 3 d. a Quart.  
13 d. a Gal is 3 d. farthing a Quart.  
14 d. a Gal 3 d half-penny a Quart.  
15 d. a Gal. is 3 d. three farthings a Quart.  
16 d. a Gal. is 4 d. a Quart  
17 d. a Gal. is 4 d. farthing a Quart.  
18 d. a Gal is 4 d. half-penny a Quart.  
19 d. a Gal. is 4 d. three farthings a Qua●t.  
20 d. a Gal. is 5 d. a Quart.  
21 d. a Gal. is 5 d. farthing a Quart.  
22 d. a Gal. is 5 d. half-penny a Quart.  
23 d. a Gal. is 5 d. three farthings a Quart.  
24 d. a Gal. is 6 d. a Quart.   
The foregoing Table is so plain that it needs no Explication; however, I shall show an Example of th● use of it.  
Suppose, as aforementioned, a Gallon of Brandy cost 5 s. and 5 d. what is that a Quart, look for the nighest number under 5 s. and 5 d. in the middle of the Tabl● which you will find to be 5 s. and 4 d. and at the Head of the Line you will find a Q●art cost 1 s. 4 d. so you are only to add one farthing to it for the odd ●enny, which makes it 1 s. 4 d. farthing a Quart, having the Price of a Quart, and would desire the Price of a Gallon, or greater Quantity, you are to look for the Price of the Quart in the beginning of the Line, and at the middle and end you will find what the greater Quantity cost, let it be Gallons or Casks.  
If a Pound weight of any thing, cost any number of Pence and Farthings under a Shilling, and from thence to 3 s. what will a Hundred Weight amount to at 112 Pound to the Hundred.  
If a Pound Weight of Tobacco cost one Farthing, what comes an Hundred Weight to at that rate.  
  l. s. d. Answer 00 02 04 At 2 Farthings a Pound 00 04 08 At 3 Farthings a Pound 00 07 00 At 1 d. a Pound 00 09 04 At 2 d. a Pound 00 18 08 At 3 d. a Pound 01 08 00 At 4 d. a Pound 01 17 04 At 5 d. a Pound 02 06 08 At 6 d. a Pound 02 16 00 At 7 d. a Pound 03 05 04 At 8 d. a Pound 03 14 08 At 9 d. a Pound 04 04 00 At 10 d. a Pound 04 13 04 At 11 d. a Pound 05 02 08 At 1 s. a Pound 05 12 00 At 1 s. 6 d. a Pound 08 08 00 At 2 s. a Pound 11 04 00 At 2 s. 6 d. a Pound 14 00 00 At 3 s. a Pound 19 12 00  
The Use of the foregoing Table is very easy; for suppose I pay for an Hundred Weight of any thing 1 l. 12 s. 8 d. What is that a Pound? I find that 3 d. the Pound is 1 l. 8 s. and 2 farthings a Pound in the beginning of the Table is 4 s. 8 d. which being added together amounts to the Sum proposed; so you find that a Pound of any thing at 1 l. 12 s. 8 d. the Hundred, is 3 d. 2 Farthins a Pound.  
A TABLE of the Content of Cylinders in Ale-Gallons, and hundredth parts, from 12 to 60 Inches of Diameter, and to 8 Inches in depth.  

Content of Cylinders. in Gallons and Hundred Parts.  DEPTH. DEPTH. Diam. 1. 2. 3. 4. 5. 6. 7. 8. 12 0.40 0.90 1.20 1.60 2.00 2.40 2.80 3.20 13 0.47 0.94 1.41 1.88 2.35 2.62 3.29 3.76 14 0.55 1.10 1.65 2.20 2.75 3.30 3.85 4.40 15 0.63 1.26 1.89 2.52 3.15 3.78 4.41 5.04 16 0.71 1.42 2.13 2.84 3.55 4 26 4.97 5.68 17 0.80 1.60 2.40 3.22 4.00 4.80 5.60 6.40 18 0.90 1.80 2.70 3.60 4.50 5.40 6.30 7.20 19 1.00 2.00 3.00 4.00 5.00 6.00 7.00 8.00 20 1.11 2.22 3.33 4.44 5.55 6.66 7.77 8.88 21 1.23 2.46 3.69 4.92 6.15 7.38 8.88 9.84 22 1.35 2.70 4.05 5.40 6.75 8.10 9.45 10.80 23 1.47 2.94 4.41 5.88 7.35 8 82 10.29 11.76 24 1.60 3.20 4.80 6.40 8.00 9.60 11.20 12.80 25 1.74 3.48 5.22 6.96 8.70 10.44 12.18 13.92 26 1.88 3.76 5.64 7.72 9.40 11.28 13.16 15.04 27 2.03 4.06 6.09 8.12 10.15 12.18 14.21 16.24 28 2.18 4.36 6.54 8.72 10.90 13.08 15.26 17.44 29 2.34 4.68 7.02 9.36 11.70 14.04 16.38 18.72 30 2.51 5.02 7.53 10.04 12.55 15.06 17.57 20.08 31 2.68 5.36 8.04 10.72 13.40 16.08 18.76 21.44 32 2.85 5.70 8.55 11.40 14.25 17.10 19.95 22.80 33 3.03 6.06 9.09 12.12 15.15 18.18 21.21 24.24 34 3.22 6.44 9.66 12.88 16.10 19.32 22.54 25.76 35 3.41 6.82 10.23 13.64 17.05 20.46 23.87 27.28 36 3.61 7.22 10.83 14.64 18.05 21.66 25.27 28.88 37 3.81 7.62 11.43 15.24 19.05 22.86 26.67 30.48 38 4.02 8.04 12.06 16.08 20.10 24.12 28.14 32.16 39 4.24 8.48 12.72 16.96 21.20 25.44 29.68 33.92 40 4.46 8.92 13.38 17.84 22.30 26.76 31.22 25.68 41 4.68 9.36 14.04 18.72 23.40 28.08 32.76 37.44 42 4.91 9.82 14.73 19.64 24.55 26.46 34.37 39.28 43 5.15 10.30 15.45 20.60 25.75 30.60 36.05 41.20 44 5.39 10.78 16.17 21.56 26.95 32.34 37.73 43.12 45 5.64 11.28 16.92 22.56 28.20 33.84 39.48 45.12 46 5.89 11.78 17.67 23.56 29 45 35.34 41.23 47.15 47 6.15 12.30 18.45 24.60 30.75 36.90 43.05 49.20 48 6.42 12.84 19.26 25.68 32.10 38.52 44.94 51.36 49 6.69 13.38 20.07 26.76 33.45 40.14 46.83 53.52 50 6.96 13.92 20.88 27.84 34.80 41.76 48.72 55.68 51 7.42 14.48 21.72 28.96 36.20 43.44 50.68 51.92 52 7.53 15.06 22.39 30.12 37.65 45.18 52.71 60.24 53 7.82 15.64 23.46 31.28 39.10 46.92 54.74 62.56 54 8.12 16 24 23.36 32.48 40.60 48.72 56.84 64.96 55 8.43 16.84 25.26 33.68 42.10 50.52 58.94 67.36 56 8.73 17.46 29.19 34.92 43.65 52.38 61.11 69.84 57 9.05 18.10 27.15 36.20 45.25 54.30 63.35 72.40 58 9.37 18.74 28.11 37.48 46.84 56.22 65.59 74.96 59 9.69 19.38 29.07 38.76 48.45 58.14 67.83 77.52 60 10.03 21.60 30.09 46.12 50.15 60.18 70.31 80.24   

The use of the foregoing TABLE.  
HAving found the Mean Diameter of the Vessel, and also the Depth of the liquour, seek the Diameter in the first Column of the Table, and casting your Eye upwards, you find over all the other Columns, one of the Digits, amongst which you shall find your Depth of liquour, if it be under eight Inches, then under that Figure, and against your Diameter you shall find your Number of Gallons, and Parts.   

Example.  
To find the Content of a Cylinder, whose Diameter is 56 Inches, and Depth 7 Inches.  
I seek, first the Diameter 56, and against it in the Column under 7. I find 61 Gallons and 11 parts of a Gallon, which is almost a Pint. To reduce any of the fractions such as 11, you are to Multiply it by 8, and cut off 2 Figures to the Left-hand, which is so many Pints, and those to the Right are so many Parts of a Pint.   

THE True ART OF Brewing Beer, Ale and Mum.  
THere are many different Opinions concerning Brewing, and particularly in the boiling of the liquour of words, but I shall not trouble myself here to compose the difference of Men's Opinions therein, but shall treat of what natural Reason and my own Experience( by unwearied travail and inspection therein) has taught me, as well in the Northern-parts of England, as in the South and Western.  
First, You are to make your Water boil, and immediately abate your Fire insomuch that the Water may give over boiling, letting it stand in the Copper, or rather draw it from thence into some well seasoned wooden Vessel, for the space of one quarter of an hour, then wet your Malt therewith very stiff pouring it on by degrees; when you find that your Malt is all wet, stir it very well, and let it stand for half an hour, then pour the remaining part of the liquour which you intend for the first words, on your Mash very gently, and cover it up for two Hours, then put what quantity of Hops you think fit into your receiver and let your words run to them, letting it stand with the Hops in it one Hour; then strain it into your Cooler, and you have door with your first words; then pour the full quantity of liquour upon your Mash, according as you design your Beer or Ale to be in Strength, in a manner boiling, stirring it very well, then let it stand covered as before for half an Hour, and let it run into your Receiver, then put all your words together into the Copper, adding thereto more Hops at pleasure, according to the liquour you intend to Brew, whether it be Beer or Ale.  
Let it boil for two Hours gently, then abate the Fire, and draw it out into the Coolers, straining the Hops there-from through a Basket for that purpose, and so you have done with preparing the words which is the first and greatest work.  
The quantity of Hops you are to use for Ale is three Pound to 8 Bushels of Malt; if it be Beer, you put 6 Pound to 8 Bushel.  
Take care your Vessels be kept very clean, or else they will turn sour, and will prick the words, which will cause the Drink to turn sour and Dead.  
To prevent the Sowering of your Vessels, you are to wash them with warm Water, mixed with your Hops which you strain from the Wort.  
When your Wort is Milk warm, put it into your Guile-Tun, and add thereto your Yeast, or Barm; and when it works over, beat it in very moderately, and often; when it is at the height of Working. Tun it into your Casks being well seasoned and clean, and it will still continue Working and Fine itself.  
Double Ale or Beer is Brewed after the same manner of single, only instead of Water, you Mash with the first words upon fresh Malt.  
Thus I have given you my judgement of Brewing Ale and Beer, and shall only say two or three Words to the difference of Water.  
Some are of opinion that River Water makes the best Drink, but to my knowledge there is a place in Yorkshire some 9 Miles from York, called Easingwood, and another place called Byland, that exceeds all Yorkshire for good and strong Ale. And trial has been made with the same quantity of Malt made of the same barley at one and the same time, and the same quantity of Water; the on● being Brewed with River Water at York, and the other with Spring-water at Byland, the product of words was the same, and Brewed by the same Brewer, and yet the Byland Ale was both stronger, pleasanter and clearer than the other. The Spring proceeds from a Lime-stone, which Water I am confident is better than River Water.  
Several other ways of Brewing red in a Book called Art's Treasury, Sold at the Ring in Little-Britain. Price one Shilling.    

CHAP. IV. To clear and fine Beer, and preserve it from Sowering.  
TAke the Whites of 10 Eggs, and mix with Wheat Flower, and add thereto a spoonful of the Jelly of Isinglass, and a small quantity of Niter, and it will preserve, clear and feed the Beer to admiration.  

To recover sour Beer, to its former Taste.  
Take three or four handfuls of the Ashes of burnt Beech, and as much burnt Oyster-shells, and as much Niter as will lye upon a Shilling, and put all into a Bag and hang it in the liquour, then take a good handful of Wheat and throw therein, and Bong up the Vessel.  
If Beer be not very sour, throw a piece of Chalk well dried by the Fire in the Lump therein, and it will be drinkable in 3 Hours.   

How to Bottle Bear and Ale.  
Take a handful of Rosemary and boil in a Quart of fair Water skimming it very well, and add thereto half a Pound of fine Loaf Sugar, and a few Cloves, and when it is Milk warm put thereto a spoonful of Barm, and when it begins to work skim off the Barm, and put two spoonfuls of this to one Bottle, and fill the Bottle almost to the neck. Then Cork it very well, your Drink must neither be stale nor new.   

scurvy grass Ale after the best manner.  
Take Scurvey-grass half a perk, Water-creases four handfuls, Brook-lime three Handfuls, Horse-Radish three Ounces, Sweet Fennel-Seeds and Sena, of each 2 Ounces, Figs 4 Ounces, bruised, and new Ale 2 Gallons; put them into an Earthen Pot well stopped, and let it stand for use. As you increase the Quantity of the liquour increase likewise the Ingredients.   

To Brew as good Mum as Brumswick.  
To make a Hogshead of Mum, you must use as much Water as( when boiled to the Consumption of one 3d part) may make a Hogshead of Drink, which I believe may be about 100 Gallons: To which you must put 7 Bushels of Wheat Malt, one Bushel of Oat Malt, and one Bushel of ground Beans, being Brewed according to the Method of Beer and Ale; you are to Tun it when it is sufficiently wrought( but not too long) into your Cask, the same being well seasoned, and not filled too full; put into the Cask when working, the Tops of ●ir and Birch, of each one Pound, three handfuls of Cardus Benedictus dried, hours of Rosa Solis a handful, Betrony, Marjorum, Penny-royal, Flowers of Elder and Thyme, of each a handful, Seeds of Cardamum and Barberries bruised, of each two Ounces. When the liquour has wrought a while with the Herbs, fill it up with the remaining liquour, and then put in the Cask a dozen of new laid Eggs, the Shells not cracked, then Bong it up close, and keep it for one, two or three whole years before you use it, for the longer you keep it, the better it is,    

CHAP. V. Of making cider and other liquours of Fruits, after the best and most profitable manner.  
THE first thing to be considered here is the Ripeness of the Fruit; There being much cider spoiled in this Kingdom through using the Fruit before it be ripe, which yields but a Crab'd and sour liquour; and will not keep so long as if the Fruit were ripe before it be used.  
This is occasioned by the Ignorance, and Covetousness of Men, who thinking to get all loses all; for when apple falls from the Trees before ripe, by the wind or otherwise, he is resolved he will make use of them, merely for the greater quantity of liquour they produce, not considering what a sour, phlegmatic, and unhealthful liquour proceeds there-from, and how hurtful it is to the other good and ripe Fruit.  
Therefore I would advice that such Fruit as fall before ripe, be laid by till the time of their being ripe if they had been on the three; before you grinned them, and to keep the Product of them by itself.  
When the Fruit is ripe which you may know by their fragrant smell, or Blackness of the seed or kernel, lay them in a dry place upon Oat-straw; for the space of 16 or 18 days; pick out all the Rotten or Bruised apple from the sound, for they will give your cider a bad taste.  
When your Fruit is grinded it is proper you let the whole Mass stand a day or two, according to your Conveniency before you press it, for it will mightily help the Colour of the cider.  
If you have in the bottom of your Vessel some small holes through which the fine liquour will distill into a receiver, it will be much better then that which is prest.  
In pressing your Fruit I leave that to your own Discretion, and Conveniency, the greatest loss that can happen thereby is only that some ways of pressing produces less liquour then others.  
Gather all the liquour, as it comes from the press into some convenient large Vessel, straining it through a strainer therein, when so done throw a Cloath over it and let it stand and Ferment,  
In order to its Fermentation you are to keep it warm, by warm clothes, or otherwise, for that will be a great help to the speedy and well Fermenting of it; the way of Fermenting of it must be thus. Take four or five Ounces of Isinglass, and beat it very well upon an Anvil, put it into three or four Quarts of warm cider, let it stand in a warm place for three or four days, till it turn to a Jelly, then put a Gallon of cider, and mix it with this Jelly very well, and put it altogether into your Vessel, stirring it very well with a Staff, and in a day or two it will be fit for to put into such Vessels as you design to keep it in all the year; taking care before you draw it into these Vessels, to take off a sort of skim, which will lye on the surface of the liquour.  
When the liquour is thus well Fined and Purified, and put into such Casks as you find convenient; leaving therein no more Lees than is necessary for its Preservation, it will keep a long time: But observe that your Casks be well seasoned.  
Take care you do not fill your Casks too full, but leave room for the cider to finish its Fermentation; but if it will Ferment no more, and you design to keep it long, put into a Hogshead thereof, a quart of unground Wheat, or a small quantity of the New Lees of Canary, and then Bung it up, and leave a small Vent-hole, with a loose Peg, therein, for there is a wild Spirit in all such liquours which will often force a Vent.  

To Bottle cider.  
Great care must be had to the well Seasoning of the Bottles, which I leave to every Man's own Discretion. When your cider is thoroughly purified, draw it into Bottles, putting into each Bottle about the Bigness of a Walnut of fine Sugar; or if the cider be sharp of Tart use more Sugar; if it has body enough, and not Flat, the former quantity is enough, then let your Bottle●… stand about an Hour before you Cork them up. Ther●… lay the Bottles on their Sides; open each Bottle once a day for a Week, and stop them close up again, which will let out the wild Spirit, and hinder the breaking of the Bottles; let your Bottles be filled within an Inch of the Neck.  
You must be careful in choosing good Corks, and let them steep three or four Hours in warm water before you use them.  
Perry is made after the same manner as cider, only your Pears must not be too Mellow when used, and if you grinned a few Crabs amongst them, it will make the Drink more pleasant.   

How to make Gooseberry Wine.  
Take the Gooseberries and press the Juice from them, and strain it very well; then take as much water as the quantity of the Juice is, and boil with refined Sugar, about the quantity of one Pound to a Gallon of Wine( when it is mixed with your Water) then mix the Juice and water together, and fine it with Isinglass, as before directed, after the rate of an Ounce to Ten Gallons and when the Scum is raised to the top, take it off, and the liquour will be clear; then draw it into your Vessels, and it will finish its Fermentation, and in a Months time it will be fit for Bottling, put into each Bottle a piece of Sugar.  
Currant and Rasbery Wines are after the same manner, only the Currants when too Ripe are sour, therefore must be pulled when just Ripe; and Gooseberries the longer they are on the three, the sweeter they are.  
An Appricock or Peach bruised, and put into a Bottle of any of these Wines, will give them a curious Flavour, and brisk Taste.   

To Fine French and Spanish Wines infallibly.  
Take Half a Pound of Isinglass, and put into a Pint of the Roughest claret, so that it may be covered therewith, let them stand 24 Hours, then take out the Isinglass and beat it to pieces, then put to it more Wine, squeezing it four or five times a day, and as it thickens put to it more Wine; then take a Quart of this Jelly, and mix with three Gallons of the same Wine you are to Fine, and put into the Hogshead, beating it with a Staff very well, and in two days the Wine will be Fine. If it be French Wine you must Bong it up very close, but not the Spanish.   

How to Fine Wines presently.  
Put into your Cask some Chips of Beech, half a Pint of Vinegar, and a Pint of the best Spirit of Wine, and half an handful of Salt well dried, and in twelve Hours it will be Fine.   

To Fine a sort of Wine called Ippocras.  
Put therein only New Milk, and in a short space it will carry to the bottom all the gross part of the Wine.   

To Cure French Wine, Ropy, Muddy and Thick.  
Take a Pint of Spirit of Wine and put into a Hogshead of Wine provided the Wine be not sharp, and it will cure ●… t very speedily, but take care to draw it as soon as you ●… an.   

Another way.  
Make a strong Lee of the Ashes of Vine branches, and Oak-leaves, and pour a Quart thereof into a Pipe of Wine hot, and stir it well; then infuse two Pound of Turnsoll in good Sack ten Hours, put the Infusion, being strained, into your Wine, and it will make it have a good Flavour, and drink extraordinary well after two days settling.   

To cure the Pricking of French Wine.  
Take one Pound of the Powder of Holland, or Flanders Tiles, and half a Pound of Roach-allom, and beat them well with a sufficient quantity of the Wine, and put into the Hogshead.   

How to Cure the Pricking of Rhenish.  
First Rack your Wine into a well scented Cask, then mix with two Gallons of Skim-milk, seven Gallons of Clarified-honey, and beat them well, and put into the Cask, and after beating it well in the Cask, let it stand to settle.   

How to Cure the Pricking of Spanish Wine.  
Put into a Gallon of Wine eighteen or twenty fine Limestones unslact, sti●ing it very well, and thereto add more Wine, and pour this mixture into the Cask, and stir it well, then when it is settled, Rack it into a well scented Cask.   

How to Preserve Claret.  
When the Claret is racked from its Lees, put into a Tierce of Wine ten or twelve new laid Eggs, making a small hole in the shell of each, and the Wine will consume all the Eggs, and keep sound.   

To Preserve and Regain the Colour of Claret.  
Infuse read Beet Roots in the same Claret, and put a sufficient quantity thereof( being strained) into your Wine, according as you would have your Wine in Colour. You may infuse with the Roots two or three handfuls of Ripe Mulberries.   

To prevent the souring of French Wines.  
Take the Powder of the Grains of Papadise a sufficient quantity, together with Lavender-tops, and put into your Vessel.   

To help sour French Wines.  
Take four Ounces of boiled Wheat, and three or four Canes of cinnamon, and put into a Hogshead, stirring it very well, then Bong it up close.   

To help Spanish sour Wines.  
After it is racked into a clean Cask, put therein two Gallons of Rain-water, mixed with five Ounces of Burnt Chalk, and two Ounces of Lime unslact, together with two Ounces of Nutmegs and Cloves.   

To help stinking Wines.  
Take half an Ounce of Ginger, and three Drams of Zedoary, and boil them in a Pottle of good Wine, and put thereto two Ounces of Nutmegs and Cloves, put it into the Hogshead very hot, Bong it up close.   

To rectify old decayed Wines.  
Take three Gallons of Stum and make it very hot, but not boiling, and put it so into the Hogshead, setting a Pan of Fire nigh the Hogshead, which will cause the Wine to drink brisk and pleasant.   

Another way to recover Flat Wines.  
Draw your Wine upon Fresh Lees, if it be Spanish, and there needs no more. But if French, you must boil in a Gallon of good Wine eight Ounces of Raisins, and when it is boiled put therein a pound of Fine Sugar or Mollasses; then put it into the Hogshead, and Bong it up. If this be put into any Wine, it will make it drink very brisk and sparkling.   

To help disturbed French Wine.  
Take two or three Pound of the Powder of Peeble-stones baked in an Oven, and mix therewith thirteen or fourteen Eggs, add thereto a Gallon of the same Wine, then put them into the Cask, and stir it very well, and in two or three Days draw it into a fresh Cask.   

To Cure Spanish and Rhenish of its freting.  
You need use nothing else but open the Bong, and lay thereon a blew state, and the Filth which the Wine Purges, must be wiped off the state three or four times a day for three Days, then let it stand quiet for eight or ten days and then Rack it into a fresh Cask, being scented with hanging a Match rubbed with Brimstone in at the Bong.   

How to Scent a Cask for Wine or cider.  
Take four Ounces of Brimstone, and half as much Burnt-allom, three Ounces of Aqua-vitae, melt them in an earthen Pan over a Fire, then take a Piece of new linen Cloth and dip therein, and sprinkle upon the Powders of Nutmeg and Cloves, then set it on Fire, and let it burn in the Bong-hole so as the Fume may disperse itself into the Vessel.   

How to make Cowslip Wine.  
Take three Gallons of fair Water, and five Pound of Loaf-sugar, and Boil them for half an Hour, and scum it well, then let it stand till it is almost could; then put in four Quarts of picked Cowslips, gently bruised with two spoonfuls of Ale-yeast, and one Pound of Syrup of Lemons beaten with it, and let them stand close stopped three Days in Fermentation; then strain away the liquour from the Herbs, and put it into a Barrel, give it just room to Work, and so let it remain one Month; then draw it off into Bottles upon a little Loaf-Sugar, Cork it, and tie it down close, and it will keep a Year. The like may be done with Primroses, or any other Flowers.   

How to make Scurvy-grass Wine.  
Take Scurey-grass in May, June, or July, and stamp it in a ston mortar, and put in it a large Earthen Part, and sprinkle it over with a little Powder of Salt of Tartar, and smear it over with Honey, and cover it close, and let it stand so for twenty four Hours, and in the mean time decoct to every Gallon of Water three pints of Honey, and gently boil it half an Hour; scum it and take it from the Fire, and when almost could, put your Scurvy-grass into a Barrel, and pour the liquour on it, and in a gentle warmth let it stand in Fermentation, put therein a sufficient quantity of sliced Horse-radish, and so let it be fully Fermented, take the Juice from the Herbs, and leave them dry, and put the liquour a second time in fresh Herbs, and Ferment as before, and then refine it with whites of Eggs, and Flower, beat it up together, and when sufficiently stale, then it is the true Wine of Scurvey-grass; but your Fermentation must be in a could place.   

To make Mead.  
Take Twenty Gallons of the best Spring-water can be gotten, and put it over the Fire, and let it stand for two or three Hours, but suffer it not to boil; and to every Gallon of Water add three Pound of Virgins Honey, and let it gently boil an our hoar more, and take off the Scum in the boiling; and when it is almost could, add two spoonfuls of Ale-yeast to every Gallon, and so let it work two Day; then Barrel it up, and add to every Gallon of liquour, Nutmegs, Mace, Cinnamon in powder, each half an Ounce, tie it up in a Bag, and cast it into the liquour, then stop it close for a Month, two or three, the longer the better; draw it out and bottle it, and a bit of Loaf-Sugar.   

Another highly esteemed of.  
Take to every Gallon of the could Distilled Water of Cowslips, or Spring Water, two Pound of the best Virgins Honey, and to every twenty Gallons, add in the boiling a good handful of Marjorum, Balm and Rosemary each together, and before it be quiter could strain it through a sieve, and Ferment it as before is said; then add in the Barrel Cinnamon, Nutmegs, Mace, Ginger, Orice-roots half Ounce, and three or four Lent-figs, and let it Work and Refine as the former, and bottle in the same manner. Observe, that French shows the way of making Matheglin stale quickly, by covering over with Bread and Mustard.   

To make Artificial Claret.  
Take the Juice of Clary, or the water of Clary Distilled in a could Still, one part, Redstreak, or Pippin-Cyder half a Part, and add five or six Pound of Malaga Raisins, and beat them in a ston mortar, and let it Ferment close covered over, the space of fifteen Days, stirring of it every second Day, then press out the Fruit, and put to the liquour into a Barrel, with a little Christals of Tartar, or the fat Mother of Claret, and to every three Gallons add a Pint of the Juice of Black-Cherries and Case-berries, or Black-berries, and covered over with Bread and Mustard, and so will it refine and come to be Excellent Wine. Observe, with the Mother of a Hoshead of any Wines, a Hogshead of Wine may be made not much differing from its Original; now in Fortifying your Artificial Claret, that if you take a Pint of the Spirit of Clary, and the whites of two new laid Eggs, a Dram of Isin-glass, and three Spoonfuls of fine Floor, two Pound of the syrup of Clary, all being beat together, and refined down, and thus does it come wonderful Rich.   

To make an Artificial Malaga Wine.  
First take a Wine Barrel hooped, and dressed, with one end being open, to which a close Cover must be fitted, which must be to take off and to put on at pleasure, set in a warm place, Winter or Summer; and fill it full with clear and pure Water; to each 3 Gallons, put six Pound of the best Malaga Raisings, which you must bruise in a ston Mortar, and then strew upon the Water; upon each twenty Gallons of which, you must cast a handful of Calx Vive; then cover the Vessel close with the Cover, and cast clothes upon it to keep it warm, and let it stand 4 or 5 Days to Work as Wine or Beer do, when they be new; then see if the Raisins be risen up to the top of the Water; if so ▪ then put them down again, as before; let them thus stand 3 Weeks or a Month together with the Raisins being every fourth or fifth Day put down in case they rise up: Then put a Tap into the Vessel three or four Fingers above the Bottom, and try if it be good and taste like Wine; if not, let it stand a while longer; but if so, draw it off into another Wine-Vessel, and to every twenty Gallons that you have drawn off, put a Pint of the best Aqua-vitae, two new-laid Eggs, and a Quart of Alligant, beaten well together, and let it stand in a Cellar, as other Wine doth, till it be clear and fit to be drank. Not only this Malaga, but the Author doth also suppose, that thou mayst by these examples, invent and prepare several other sorts of Wines, which is not here set down, by thy having knowledge of different Herbs, that bears the stiptick assid or mildred taste, and have a Signature with the different Sulphurs of the different sorts of Wines; as Ripadavia, and Rialla, and Canary, Tent, &c.   

How to make Cordial Waters after the most Physical and pleasant manner.  

To make the Pestilential Water.  
Take of Rue a handful, and as much Barm, and half a handful of Pimpernel and Dragon, Mugworth, Celendine, Angelica, Agrimony, and Rosemary; bruise them all in a Mortar, put them in an earthen Pot, put thereto a Gallon of Rhenish Wine, and let them stand six Days, then put the whole Mass in alembic, draw off the Spirit, and preserve for use.   

The true Receipt to make Dr. Stephens's Water.  
Take of Coriander and Fennelseeds, Annaseeds, Galinga and Ginger, of each a Dram, Cinnamon, Nutmeg, and Cloves, of each a Dram, of camomile, Sage and Marjorum, five Ounces, Fennel, Parsley and Setwel Roots three Ounces: Bruise them, and put thereto two Quarts of Canary, and as much strong Ale; let it stand twenty nine Hours, and it is fit to put into the Still, drawing it off Gently.   

How to make Treacle Water.  
Take Carduus Benedictus, Marigolds, Baum, of each 4 handfuls, Angelica, and Masterwort, each 3 handfuls, Venice Treacle 8 Ounces, one Gallon of Canary and 3 Pints of White-Wine, one Quart of Lemon-Juice, digest the whole in a close Vessel three Days, and distill the same.   

How to make Cinnamon Water.  
Take half a Pound of Cinnamon, well bruised, steep it in a Quart of good White-Wine, and as much rose-water, and Sack, for the space of 14 Hours, stir it often, the product of this from the Still will be 3 Pints.   

To make the best sort of Right Irish Usquebaugh.  
Take of Good Spirits 12 Gallons. Put therein of aniseeds, Nutmegs, Sugar, Carroway-seeds, of each four Ounces, distill the whole to proof Spirit, put thereto Liquorish, Raisins of the Sun 2 Pound, and 4 Pound of Sugar, let it drain through a Flannel Bag, and fine it down with the Whites of Eggs and Wheat Floor: This is the only way the Natives of Ireland make this liquour, which is approved of to exceed all the other new ways of making it, being but imitations of the Original.   

A most excellent Spirit of Elderberries, of Sovereign virtues in many Diseases.  
Take ripe Elder-berries, and in a great Press, press out the Juice as you do Grapes in England, and barrel it up, and Ferment it very well, according to the highest Rules of Fermentation, with addition of a Pint of White-wine Lees, and after 10 or 12 Days, distil it in a alembic; after fourteen Days rectify it again. Observe, that the Wines and Spirits of all Berries, as Elderberries, Rasberries, Mulberries, Blackberries, Cherries, and the like, you are not to use Water, but press out their Juices, as before is said, and help on the Fermentation with Sugar, &c. Now any Wine or Spirit that ye design to have strong in Taste, and Smell of the Herbs or Flowers, let them but reiterate the Fermentation and Distillation, and in each Operation, put in fresh Flowers and Herbs in their prime, and then it shall be Obtained. Here use Elder-Flowers.   

To make Cherry Wine.  
Take a considerable quantity of ripe Cherries, and take the Stones out of them, press the whole Mass in a Press, and strain the liquour, and let it settle for three Days, then draw it off from the Sedement, and Bottle it up for Use, putting in each Bottle an Ounce of Loaf Sugar, and a little Cinnamon, tie the Cork down, and let it stand six Weeks, and it will be a most pleasant liquour.   

For ston or Gravel.  
Drink Water mixed with a little Treacle.   

To make Worm-wood Wine.  
Take a Gallon, less or more, of small White-wine, put therein three or four Lemon Peels, of Mace and Cinnamon, half an Ounce of each, to each Gallon of liquour put a Pound of white Sugar, and stop them up close in a convenient Vessel, and when it has stood five Days, draw it into Bottles, putting into each Bottle a dram of the quintessence of Worm-wood, Cork the Bottles very well and let them stand 3 or 4 Weeks, and they are fit for Drinking.  
red more of ordering Wines in a Book called, The Art and mystery of Vintners and Wine Coopers, Pr. 6 d. and to make 23 sorts of English Wines as good as French, red a Book called, The way to get Wealth, by making 23 sorts of English Wine, equal to French, and cider equal to Canary, and many other curious matters, Pr. 1 s. 6 d. Sold at the Ring in Little-britain.     

CHAP. V. Concerning Distillation of Spirits and Brandies from Malt.  
THE Common way used by the best distillers in Holland, and other parts, is as follow, viz. They first make their liquour or Water almost boil, and pour it upon the Malt, in a convenient Vessel for that use, so that it may just wet the Malt, when it is wet so much as is requisite, they row, or stir it very well for the space of an Hour, then they cover it up and let it stand for two Hours; then they let it off into the Receivers, and pour on more liquour, and let it stand about an Hour, and in like manner a third time; when they have thus done, and conveyed all the words into the Wash-Backs, they Ferment it with Barm, for two or three Days, keeping it from Working over the Backs, by often beating it in, observing to take off the Barm before it Work itself Flat, or else the Yeast will fall to Bottom and damnify the Wash, let it stand for use in the Back till it be a Medium between sour and Sweet.  
They draw it out of their Backs into the Still by a Pump, filling the Still above half full, observing to keep working of the Back all the while, so that it may be equally mixed; when so done they shut the Still; and by a good fire, set it a boiling; they then Lute the Still with the Whites of Eggs and barley Floor: If the Malt be good, the first two or three Cans will be proof Spirits, which needs no more distillation. Then they proceed( the low Wines being all drawn, and has stood 8 or 9 Days) to Distillation of Spirits, which they do in the same manner as they do for the Low-Wines, and if they intend to have it double rectified, they draw it a Third time.  
The common quantity drawn from a Quarter of good Malt, is three Barrels of Wash; and from thence your Product of Low-Wines will be thirty six or thirty eight Gallons, which will yield some fourteen Gallons of proof Spirits.  

To prepare a liquour of Molasses from whence you may draw a Good Spirit.  
Make your liquour, or Water Blood warm, and put to 40 Gallons of the said liquour, a Hundred Weight of Molasses, stir them well together, for the space of 2 or 3 Hours, till the whole is dissolved, then put it into your Copper, putting therein a sufficient quantity of Barm; Nutmegs and Cinnamon, according to the Discretion of the Distiller, the intent of the things being only for a Flavor: when you have so done, clap on the Head while the liquour is yet warm, and let it stand twenty four Hours well Luted, then let it run into the Receiver, and put your Barm therein, and let it Work very well, beating it in Four or Five times a Day, for two Days, then let it stand Four or Five Days and it is an Excellent liquour for Drinking, or Distillation.   

Excellent Receipts for making Physical and other Ales.  

To make Cock-Ale.  
Take a young Cock, and boil with four Pound of stoned Raisins of the Sun in fair Water, put thereto three or four Nutmegs sliced, together with an Ounce of Mace and half a Pound of Dates, beat them well, and put them into three Quarts of Canary, and put thereto the liquour wherein the Cock was boiled in a manner to pieces, strain the liquour, and press the remainder, and when your Ale has done Working, pour it in and stop it close, three Quarts will be sufficient for a Barrel of Ale, let it stand twenty four Hours, and Bottle it up, and in three Weeks it will be fit for drinking.   

To make Broom-Ale.  
Take three handfuls of the tops of Broom,( Green Broom is the best) and boil it five Hours in two Quarts of good Ale, adding thereto( after one Hours boiling,) a Quart of rhenish Wine, and three Ounces of Elecampane Root; when it has boiled so long, take it off the Fire, and strain it through a linen Cloth, and put the liquour into an Earthen Vessel, and put therein two Ounces of Horse-Radish sliced, Agrimony, and polypody of each three Ounces, let it stand three Weeks and pour it into three Gallons of Ale, and it will be an excellent drink against the Dropsy.   

An excellent Drink against the Scurvy.  
Take three Pecks of Sea Scurvy-grass, or Garden Scurvy-grass if the other cannot be got, one perk of Water-cresses and-Brook lime, twelve Ounces of English rhubarb, Horse-Radish eight Ounces, Anni-seeds and Caraway-seeds of each three Ounces, Sena and polypody of the Oak six Ounces, and put it into new Ale, and let it stand four or five Days before you drink it, and it is an excellent Drink, Spring and Fall to preserve the Health and Purge the Blood.   

A Purging Ale by Dr. Butler, Physician to King James.  
Take Sea and Garden Scurvy-grass, of each a perk, Sena and polypody of the Oak, of each four Ounces, Sarsaparilla six Ounces, Caraway-seeds and Anni-seeds, of each half an Ounce, Liquoras two Ounces, Agrimony and Maiden-hair, of each two indifferent handfuls, cut the Sasaparilla, scrape and slice the Liquoras, then let them be all together grosloy beaten, then put a Gad of Steel into the bottom of a Canvas Bag to make it sink, and upon that all the former ingredients, and hang it in a Vessel of a fit size, and Tun upon it four Gallons of good Ale, after four or five Days you may drink of it and when it begins to grow stale draw it into Bottles and Cork it close, and set it in a Cool Cellar upon the stones, or in sand, If you would have it more purging, increase, or double the Proportion of Sena.    

How to make Coffee, Tea, Chocolate, and Content.  

To make Coffee.  
YOU must take a sufficient quantity of Fair Water, and Boil it over a gentle Fire, but rather set it before the Fire in a convenient Tin Pot for that purpose, till it Boil; and when it begins to Boil, put to every Pint and half of Water, two Ounces of the best Coffe-powder, and let it Boil for a quarter of an Hour, and it it is fit for use; after it has stood for a small time to settle. If you would make Milk Coffee, you must, to every Pint of Water, put a quart of Milk.   

How to make Tea.  
To every Quart of hot Water, put an Ounce of good Tea, and set it over a gentle Fire till it Boil; when it has boiled for half an Hour, take it off the Fire, and set it before the Fire, to keep hot; and as you serve it in Dishes, put therein as much fine Sugar as will sweeten it, or rather Sugar-Candy. Some are of Opinion that boiling it in Milk, is better than Water, putting thereto a small quantity of Salt.   

To make Sage-Tea.  
You must take an Ounce of Sage, and put into a Quart of hot Water, and set it over the Fire, as before directed; when it has Boiled half an Hour, take it off, and keep it Warm; if you put into the Water, when it is a Boiling. a sprig of Rosemary, and a Blade or two of Mace, it will give it a fine Taste, and will make it comfortable to both Head and Stomach; some use two parts Sage, and one third Mint.   

To make Chocolate.  
Take of Milk one Pint, and of Water half as much, and Boil it a while over a gentle Fire; then grace the quantity of one Ounce of the best Chocolate, and put therein; then take a small quantity of the liquour out, and beat with six Eggs; and when it is well beat, pour it into the whole quantity of liquour, and let it boil half an Hour gently, stirring it often with your Mollinet; then take it off the Fire, and set it by the Fire to keep it hot; and when you serve it up, stir it well with your Mollinet. If you Toast a thin slice of white Bread, and put therein, it will eat extraordinary well.  
It will not be amiss to Insert the manner of making the Chocolate Cakes, or Rowles, to the end, that those who use it may the better Judge of the goodness thereof.   

To make Chocolate Cakes and Rowles.  
Take Cocoa nuts, and dry them gently in an Iron pan, or pot, and peel off the husks, then powder them very small, so that they may be sifted through a fine scarce; then to every pound of the said Powder add seven Ounces of fine white Sugar, half an Ounce of Nutmegs, one Ounce of Cinnamon, Ambergreace and Musk each four Grains, but these two may be omitted, unless it be for extraordinary use.   

To make Coffee-House-Liquor called Content.  
Take one pint of Milk, and half a pint of Water, and Boil them together gently, then grace an Ounce of the roll so called, therein, and set it upon the Fire, then take a small quantity of the liquour out and beat with three or four Eggs, and put into the whole quantity, when it has Boiled half an hour take it off the fire and keep it warm for use, when you serve it into Dishes put into each Dish a small quantity of Rosa Solis: Observe you stir it with your Mollinet as you do Chocholate. Milk, and water, and Ginger-Bread, grated makes liquour Like Chocolate.   

A liquour not inferior to Chocolate.  
Take a sufficient quantity of the Kernels of new Walnuts, and take the small Rhine or Skin from them put them into a pan and dry them, so as they may be, beaten to a fine Powder, then scarce the Powder through a fine scarce, beating the Gross till it become so fine as it may pass the scarce; to every pound of the same Powder, add six Ounces of fine Sugar, one Ounce of Nutmegs, half a Dram of Saffron, all beat to Powder. Then take a pint of Milk, and half a pint of Water, and Boil for a small time over a gentle Fire, and put thereto one Ounce and a half of the Powder; then take a small quantity of the liquour out and beat with a dozen of Eggs, adding thereto three or four spoonfuls of Cream, and put all together, and let it Boil for half an hour gently, then take it off and keep it hot for use; observing to use the Mollinet, as you did in Chocolate: I have known Hazl●-Nuts used instead of Walnuts.   

To make Ratefia.  
Take a Quart of Brandy, a Quart of Spring-Water, a Pound of Sugar, an Ounce of Cinnamon, a Dram of Cloves, a quarter of a Pint of Orange-Flower-water, put these into a Skillet, close covered; and set it on a slow Fire till the Sugar is dissolved; let it infuse 24 Hours, then Strain it, and colour it with Cochine●le; if you think it not strong enough, put more Brandy to it.   

To make Limonade.  
Scrape into fair Water and Sugar, as much Lemmon-peel as you think convenient, then drop in a few drops of the Essence of Sulphur, cut in some slices of lemon, and put in some Water; this is extreme cooling in hot Diseases, and particularly in Fevers, much comforting and available to recovery.   

A cheap Way to make Wine of all sorts of Fruit, as Cherries, gooseberries, Currants, apricots, Plumbs or the Like.  
Take good Water, make it Scalding Hot, put it into the Marsh-Tub Scalding Hot to the bruised Fruits, let them infuse an Hour, then draw it off, infuse your Herbs, and Seeds, if bitter, half an Hour, if not, let it be an Hour: Then cool it as Wort is, and then put Treacle, Honey, or Sugar, what quantity you please, or as you would have it in Strength, then add some Yeast, and stir it well together, and it will Work, then Barrel it: But I think it is better with could Water, and makes a much brisker Wine.   

Another cheap & profitable way to make Wine of Cherries, gooseberries, Plumbs, or any other like Fruits.  
Bruise them in a convenient Vessel, and put them into a Tub, such as you Marsh Malt in to Brew with, having a Tap in it, put what quantity of could Water you think fit, or as you would have it, Strong or Small; infuse those Fruits 15, or 18 Hours, then draw it off: If it be to keep, put some bitter Herbs, or Seeds in it for 2 or 3 Hours; if for present use, put Balm, or any good Herb; add to every 2 or 3 Po●nd of Treacle, Sugar, or Honey ▪ if you would have it very strong, and more sweetening; take Yeast to set it Working as you do Ale, or Beer.  
Note: This sort of Wine is better than made of the whole Juice, because it is lighter on the Stomach, digesting better in all such like Fruit-Wine   

To make Rack.  
Take a Gallon of Brandy, a Quart of tart cider, not sour; of Lime Juice, half a Pint; a Quart of Water, beaten Cinnamon, Nutmeg, and Ginger, of each a Quarter of an Ounce, White-Sugar-candy finely Beaten, 2 Pounds: Mix all these well together, putting a Sop dipped in Honey into it.   

To make Rum.  
This liquour is made in the Sugar Isles, &c. after this manner. The Grindings and refuse of the Sugar-Canes they steep 2 or 3 Days in fair Water; then drawing off the Water, they boil it, and keep Scumming it till no more Scum will rise, then they pot it in a Cask to Ferment and Work 9 or 10 Days, in which time it gets a strong Body; then draw it off from the jennings into other Casks; put to it Jamaica Pepper, and a few sweet-Herbs, hung in a Bag in the Cask, and that gives it a curious Flavor.   

To make Punch or slip.  
Take a Quart of Spring Water, half a Pint of Brandy, a little Nutmeg and Sugar, and a little Lime-Juice, or a Lemon, or Verjuice, and squeeze into it; mix them well together, and itis done. For slip 2 Quarts of good Ale or Beer, half a Pint of Brandy, a little Lemmon-juice, Nutmeg and Sugar mixed together, and it's done. You may make either sort Stronger, by adding more Brandy, or Weaker by putting more Water, or Small Beer to them. Verjuice is as good as lemons, or better. Strain your Punch, or slip through a Flannel Bag, and it will be very clear and Fine.   

cider to make Drink like Canary.  
When you Bottle your cider put 2 Spoonfuls of Spirit of Clary into it,( it's Sold by some Apothecaries) and let it stand some time, and a well exercised palate cannot tell the difference.  
I am apt to think that if 2 or 3 Spoonfuls of Brandy, and a little Loaf-Sugar were put into it. would make it still better.    

Tryon's Way of Brewing Ale and Beer.  
First LET your Water be Pure Clear River Water, because River Water is Richest in Spirit, and Fatter than Fountain, Well, or Pond Water, which by standing, are apt to loose their Spirit.  
Secondly, Put good Malt and Hops into the Mash-fat, and your whole quantity of Water, whether put in at once, or at two several times, let be but just scalding-hot upon them, and then stir them well together, and let them stand so long as till the Water extracts the Virtue from the Malt and Hops, and then draw your Wort off. If could Water would draw out the Virtue of Malt and Hops, it would be better, but it will not, therefore scalding must be used. boil not your Hops, for thereby the balsamic, and Fragrant oil and Spirit is lost: This you may observe in other Herbs, as Tea, and the like, which they do not boil, but pour scalding-hot liquour on it, which makes it more Fragrant, and hinders its becoming Flat, Dispirited, and unpleasant in Taste.  
Thirdly, boil not your Wort after it's made, for that adds nothing to the Quantity, but lessons its pure balsamic Virtue and Goodness. If you say you boil the Wort to lessen the watery Parts, that you may remedy by putting less Water or so much the more Ingredients. If you say without this boiling Ale or Beer will not keep, you mistake, for all liquid things keep long, or decay, according to the quantity of Spirit that is in them; and by reason boiling diminishes that Spirit, 'tis manifest so much the sooner the Drink will decay, and grow Sour, or Hard, and this I impute chiefly to the boiling. If you say boiled Beer will keep 8 or 9 Years, that is true, but that proceeds from the vast quantity of the Malt and Hops that is in it, not from its boiling, for boiling will not preserve it a quarter so long if it wants a due proportion for that 9 Years keeping of malt & Hops. So it is that indeed, which does effect the work; Excellent pure Ale I have drank at a House in York-shire, as clear as White-wine and as strong; I thought it to be about 3 Weeks old, and it was 14 Months old and the partysaid it would keep as many more in that goodness, the which was imputed to the quantity and goodness of the Malt they put in it; for,( said the Party) put in but half the Malt and it will not keep a quarter so long, the party  told me he never boiled his words because boiling diminished the Spirits and weakened the liquour.  
Fourthly, In Working, let the quantity of your Yeast be according to the proportion and quantity of the liquour, and let it not be wrought upto hot, but as cool as possible to be done; by this means the Fermentation will be gentle and naturally and the Drink keep longer; and being thus gently performed it will cease of its own accord when it comes to a Fineness, whereas being too hot it will cause a violent Fermentation, loose its balsamic Spirituous quality and quickly grow Hard, or Eager, and sour, and the longer this violent Fermentation continues, by so much the more itis weakened and turns sour.  
Fifthly, The time of Working being over, the Vessels containing the Drink should be very cool, that the Air may not easily penetrate, because heat is apt to put all Fermented liquours on the Fret which produces Staleness and Sourness. The time of keeping any liquour of this kind is according to its strength in Malt, and Tincture of the Hops; Coolness, and Quietness, ought to be minded, for great Knocks cause freting as that of Coaches, Carts, Thunder, Lightning, Drums, Canons, &c. cause fretting and source the Drink as well as the heat of the Ambient Air, so that coolness and quietness is very requisite to the place you keep your Drink in.  
Sixthly, The Age I cannot determine; for that is according to the quantity and strength of the Spirit itis endowed with; new liquours, if once Fine, are wholesomer than old and stale; and therefore being once Fine, tho' never so new are fit to Drink. mildred Drink if Fine opens obstructions, purifies the Blood, keeps the Body soluble, and because of the Hops is Dicretick, good against ston, Sand or Gravel, Ale is good for Consumptions makes lean Folks fat. Beer strong of the Hop is good against Gout, Scurvy, Dropsy and ston.  
The british Mercury, containing the best News, and gives Account of Exchange Bills, Assize of Bread, course of Exchange. And you may have your household-goods or Houses insured: paying 2 s. 6 d beforehand, and 2 s. 6 d. quarterly. The Office is at Paul's Coffee-house, adjoining to Dean's-court, at the West end of St. Paul's: Note, This News is as good as the Postman or other Papers ▪ and will be left for any, where they please, in London, 3 times a Week.    
FINIS.