we make three hogsheads of good beer, such (I mean) as is meet for poor men as I am to live withal, whoso small maintenance (for what great thing is forty pounds a year, _computatis computandis_, able to perform?) may endure no deeper cut, the charges whereof groweth in this manner. I value my malt at ten shillings, my wood at four shillings (which I buy), my hops at twenty pence, the spice at twopence, servants' wages two shillings sixpence, with meat and drink, and the wearing of my vessel at twenty pence, so that for my twenty shillings I have ten score gallons of beer or more, notwithstanding the loss in seething, which some, being loth to forego, do not observe the time, and therefore speed thereafter in their success, and worthily. The continuance of the drink is always determined after the quantity of the hops, so that being well _hopt_ it lasteth longer. For it feedeth upon the hop, and holdeth out so long as the force of the same continueth, which being extinguished, the drink must be spent, or else it dieth and becometh of no value. In this trade also our brewers observe very diligently the nature of the water, which they daily occupy, and soil through which it passeth, for all waters are not of like goodness, sith the fattest standing water is always the best; for, although the waters that run by chalk or cledgy soils be good, and next unto the Thames water, which is the most excellent, yet the water that standeth in either of these is the best for us that dwell in the country, as whereon the sun lieth longest, and fattest fish is bred. But, of all other, the fenny and marsh is the worst, and the clearest spring water next unto it. In this business therefore the skilful workman doth redeem the iniquity of that element, by changing of his proportions, which trouble in ale (sometime our only, but now taken with many for old and sick men's drink) is never seen nor heard of. Howbeit, as the beer well sodden in the brewing, and stale, is clear and well coloured as muscadel or malvesey, or rather yellow as the gold noble, as our pot-knights call it, so our ale, which is not at all or very little sodden, and without hops, is more thick, fulsome, and of no such continuance, which are three notable things to be considered in that liquor. But what for that? Certes I know some ale-knights so much addicted thereunto that they will not cease from morrow until even to visit the same, cleansing house after house, till they defile themselves, and either fall quite under the board, or else, not daring to stir from their stools, sit still pinking with their narrow eyes, as half sleeping, till the fume of their adversary be digested that he may go to it afresh. Such slights also have the ale-wives for the utterance of this drink that they will mix it with rosen and salt; but if you heat a knife red-hot, and quench it in the ale so near the bottom of the pot as you can put it, you shall see the rosen come forth hanging on the knife.