One great piece of Oeconomy is the good management of Small Beer; for if that is not good, the Drinkers of it will be feeble in Summer-time, and incapable of strong Work, and will be very subject to Distempers; and besides, when Drink is not good, a great deal will be thrown away. The use of Drink, as well as Meat, is to nourish the Body; and the more Labour there is upon any one, the more substantial should be the Dyet. In the time of Harvest I have often seen the bad Effects of bad Small Beer among the Workmen; and in great Families, where that Article has not been taken care of, the Apothecaries Bills have amounted to twice as much more as the Malt would have come to, that would have kept the Servants in strength and good health; besides one thing more, which I observed above, good wholesome Drink is seldom flung away by Servants, so that the sparing of a little Malt ends in loss to the Master. Where there is good Cellaring, therefore, it is adviseable to brew a flock of Small Beer, either in this Month or _October_, or in both Months, and to be kept in Hogsheads, if possible: The Beer brew'd in _March_ to begin drawing in _October_, and that brew'd in _October_ to begin in _March_, for Summer drinking; having this regard to the quantity, that a Family of the same number of working Persons, will drink a third more in Summer than in Winter, If Water happens to be of a hard nature, it may be softened by setting it exposed to the Air and Sun, and putting into it some Pieces of soft Chalk to infuse; or else when the Water is set on to boil, for pouring upon the Malt, put into it a quantity of Bran, which will help a little to soften it.