“_To make a Hogshead of Strong Ale._--It was necessary, first of all, to make the _grout_, which was thus done:--Nine gallons of water was to be well boiled, and put into a brewing-vessel; when it was a little cool there was put therein three pecks of malt, which was left standing for an hour and a-half, and then it ought to be drawn off into a cooler. When it was near cold, it was put into a vessel provided for that purpose, perfectly clean, and having a cover to stop it down close. Being therein, it was closely covered down, that it might there stand to sharpen; if the weather should be cold it might require about eighteen hours, but if it was hot not quite so long. When it was ripe enough, upon the sudden opening of the vessel, the strength of the fume arising from the liquour would near, if not entirely, extinguish a lighted candle, which ought to be provided short on purpose, and holden over for the proof thereof. When the brewer was satisfied that the grout was properly ripened, he poured it forth into the copper, and boiled it moderately upon a slow fire for about an hour, constantly stirring it all the while, and to know when it was boiled enough he provided a small ashen stick, which, being alighted at the fire, he thrust suddenly into the boiling liquor, drawing it forth as quick as possible, when, if the fire on the stick remained still unextinguished, it was well boiled, but not if it were otherwise. This being done, the liquor was put into a vessel of twenty gallons, or thereabouts, and yeast put to it, that it might work, which when it had sufficiently done, it was ready for the wort to be put to it. The wort might be brewed of what strength the brewer should please, so that it did not exceed sixty gallons to the above proportion of grout. The grout being now properly ripe, and having worked enough, a quantity of the wort, sufficient to fill up the twenty-gallon vessel into which the grout is put, must be poured upon it, and then the whole drawn off into the _yeeling fatt_, and there, being mixed with the remainder of the wort, is left to work together, which when it hath sufficiently done, it must be strained off into the hogshead, through a hair sieve made for that purpose, where it must also work like other beer or ale.”[XXVI-24] In the ninth year of Edward II., things being very scarce, a gallon of ale was sold for twopence, of the better sort for threepence, and of the best for fourpence; but the Londoners ordained that, in the City, a gallon of the bettermost sort of ale should be sold for three-halfpence, and of the small ale for one penny only.[XXVI-25]