By this time also hir second woort is let runne, and the first being taken out of the furnace and placed to coole, she returneth the middle woort into the furnace, where it is striken over, or from whence it is taken againe. “When she hath mashed also the last liquor (and let the second to coole by the first) she letteth it runne and then seetheth it againe with a pound and an half of new hops or peradventure two pounds as she seeth cause by the goodness or basenesse of the hops; and when it hath sodden in summer two hours, and in winter an houre and an halfe, she striketh it also and reserveth it unto mixture with the rest when time dooth serve therefore. Finallie when she setteth hir drinke together, she addeth to hir brackwoort or charwoort halfe an ounce of arras and halfe a quarterne of an ounce of baiberries finelie powdered, and then putteth the same into hir woort with an handful of wheate floure, she proceedeth in such usuall order as common bruing requireth. Some in steed of arras and baies add so much long peper onely, but in hir opinion and my lyking it is not so good as the first, and hereof we make three hoggesheads of good beere, such (I meane) as is meet for poore men as I am to live withall whose small maintenance (for what great thing is fortie pounds a yeare computatis computandis able to performe) may indure no deeper cut, the charges whereof groweth in this manner. I value my malt at ten shillings, my wood at foure shillings which I buie, {56} my hops at twenty pence, the spice at two pence, servants wages two shillings sixpence, both meat and drinke, and the wearing of my vessell at twentie pence, so that for my twenty shillings I have ten score gallons of beer or more, nothwithstanding the loss in seething. . . . The continuance of the drinke is alwaye determined after the quantitie of the hops, so that being well hopped it lasteth longer. For it feedeth upon the hop and holdeth out so long as the force of the same endureth which being extinguished the drinke must be spent or else it dieth and becometh of no value.” A brewhouse was in the sixteenth century an essential for a gentleman’s house. Boorde, in his directions for building a country house, mentions this:—“And also” he says, “the backe-house and brew-house shall be a dystance from the place and from other buyldyng.” Strutt gives an inventory of the contents of a private brewhouse of the sixteenth century. “_Im primis_ a meshe fatt—_Item_, a great ledde (leaden vessel)—_Item_, a brasse panne set in the walle (the copper for boiling the wort)—_Item_, 6 wort leeds, callyd coolars—_Item_, a greate c’linge fatt with 2 other fattes, and other tubs and kimnelles.”