I shall now mention two or three Particulars relating to Malt, which may help those who are unacquainted with brewing: In the first place, the general Distinctions, between one Malt and another, is only that one is high dried, the other low dried; that which we call high dried, will, by brewing, produce a Liquor of a brown, deep Colour; and the other, which is the low dried, will give us a Liquor of a pale Colour. The first is dried in such a manner, as may be said rather to be scorch'd than dried, and will promote the Gravel and Stone, and is much less nourishing than the low dried, or pale Malt, as they call it; for all Corn in the most simple way is the most feeding to the Body. I have experienc'd too, that the brown Malt, even tho' it be well brewed, will sooner turn sharp than the pale Malt, if that be fairly brewed. I am told, that a Gentleman in _Northamptonshire_ has dried Malt upon the Leads of a House, and has made very good Drink of it: And the Method of drying Malt by hot Air, which was once proposed to the Publick, will do very well for a small quantity, but 'tis much too tedious to be ever rendered profitable; however, any means that can be used to dry Malt without parching of it, will certainly contribute to the goodness of the Malt. At the _Greyhound_ at _Marlborough_ I have drank of the palest-colour'd Ale I ever saw, and the best tasted, and the strongest that I have met with. In that place they dry their Malt very tenderly, and brew with chalky Water, and their Cellars are dug in Chalk: So at the _Crown_ at _Hockrell_ near _Bishop-Starford_ in _Hertfordshire_, is excellent Beer of a pale Colour, strong, and well tasted; there the Malt is tenderly dried and the Soil chalky: likewise at _Nottingham_ and _Derby_ they brew with pale Malt, chalky Water, and their Cellars are dug in Chalk.