It might be expected to find here tables determining the differences in strength and quality of each drink, in proportion to their prices, and the expences of the brewer. But this, for many reasons, would be inconvenient, and in some respects impracticable. He, who chuses to be at this trouble, ought not only to take into the account, the prices of malt and hops, but the hazards in the manufacturing them, those of leakage, of bad cellars, and of careless management, the frequent returns, attended with many losses, the wearing out of utensils, and especially of casks, which last article, engrosses at least one fifth of the brewer’s capital, the charges of servants, horses, and carriages, for the delivery of the drinks, the duties paid immediately to the government, without any security for the reimbursement, the large stock and credit necessary to carry on this trade, and many other incidents, hardly to be estimated with a sufficient accuracy, and never alike to every brewer. In general it appears, when malt and hops are sold at mean prices, the value of what is employed of these, is equal to the charge attending the manufacture, or of about half the value of the drinks. Hence this conclusion, sensibly felt by every honest trader, that, from change of circumstances, the reputation of the profits has outlived the reality of them, and that a trade, perhaps the most useful to the landed interest, to the government, and to the public, of any, seems distinguished from all, by greater hazards, and less encouragement. But, in a treatise like this, where only the rules upon which true brewing is founded, are laid down, I would avoid any thing that might, though undesignedly, give handle to invidious reflections, and ill-timed controversies. I therefore content myself with setting down the latitudes of the lengths which should be made for drinks of every denomination. _Lengths of beers, according to the excise gauges, observed within the bills of mortality, or the Winchester measure._ Lengths of common small beer. } 4-1/4 Barrels to 5-1/4, } Lengths of keeping small beer. } 4-3/4 Barrels to 5-1/2, } Lengths of amber, or pale ale. } from one quarter 1-1/2 Barrel to 1-3/4, } of malt. Lengths of brown strong, or porter. } 2-1/4 Barrels to 2-3/4, } Lengths of Burton ale. } 1 Barrel to 1-1/4, } SECTION VI. _METHOD OF CALCULATING THE HEIGHT IN THE COPPER AT WHICH WORTS ARE TO GO OUT._ The expected quantities, or lengths of beer and ale, can only be found by determining at what height in the copper the worts must be when turned out.