The fourth mode of extraction is that, which, by conveying a heat, equal to what is practised for keeping pale strong, and keeping pale small beers, to the liquors commonly known by the names of _pale ale_, _amber_, or _twopenny_, the softest and richest taste malt can possibly yield, and which makes them resemble wines formed from grapes ripened by the hottest sun, though by artfully exciting periodical fermentations, they are, in a very short time, made to become transparent. As wines have, in general, been named from the town or city, in the neighbourhood of which the grapes, from which they are made, are found growing, this has, though with less reason, been the case, with our numerous class of soft beers and ales. These topical denominations can indeed constitute no real, at least no considerable difference, since the birth-place of any drink is the least of all distinctions, where the method of practice, the materials employed, and the heat of the climate, are nearly the same. Ales are not required to keep a long time; so the hops bestowed on them, though they should always be of the finest color, and best quality, are proportionably fewer in the winter than in the summer. The reason is, that the consumption made of this liquor in cold weather, is generally for purl[17], whereas, in summer, as it is longer on draught, it requires a more preservative quality. The properties of this liquor are, that it should be pale; its strength and taste principally depend on the malt, and its transparency should be the effect of fermentation, accelerated by every means, which will not be hurtful to it. Malt capable of yielding the strongest extracts, is such whose dryness does not exceed 120 degrees; and 138 we have seen to be the highest mean of the extracts, and of the dryness of the malt to admit of pellucidity, without precipitation; the hops used, being only so many as are necessary to resist the heat of the seasons the ale is brewed in, may in general be estimated in value, one degree; from these premises, the elements for brewing this drink, will be found by the same rules as before, where 10 degrees are supposed to be equal to the whole of the constituent parts, and the whole of these are employed to accelerate its coming to perfection. 120 Degrees of malt’s dryness. ---- 138 Degrees, whole medium intended. 1 Value of hops. ---- 137 Mean of malt’s dryness, and heat of extracts. For the first extract. 137 As before. 5 Half the number of the whole constituent degrees to be deducted. ---- 132 Mean of malt’s dryness, and of the heat of first extract. ---- 120 Malt’s dryness. 144 Rule to discover the first heat. ---- 264 ---- 132 As above. For the last extract.