filled up with clean drink, that is, part of the very drink, which was cleansed, avoiding that produced in the stillings, as this, for want of standing a sufficient time, is always yeasty, and the yeast, being greatly attenuated by the working of the drink, easily dissolves in the ale, and renders it foul and ill-tasted. As the right forming of amber ales is looked upon to be the highest pitch of the art of pale beer brewing, I have dwelt longer on this article than otherwise it might seem necessary, to shew the connexion there is between every sort of malt liquors: but it should be observed, the same method of fermenting it, is to be practised both winter and summer, varying only the quantities of yeast in proportion to the season; for where, in winter time, this drink is fed with three quarts of yeast every twelve hours, half a gallon will answer the same intent in summer. Upon the whole, the process is contrived to accelerate fermentation, yet, the more coolly and gently it is performed, the better will the ales be. I have before hinted, if Madeira wines were fermented in this manner, they would sooner become fit for use, more especially as they need no ferment to excite them. However, this method of forming drink to be soon fit for use, has, either through interest or prejudice, been taxed with being unwholesome, but upon what grounds, I must confess I could never yet discover, as no reason of any moment has ever been alledged for this assertion. SECTION XVII. _Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice._ We have now brought our barley wines into the casks, and this on principles, it is thought, agreeable and consonant to each other. As the charge of novelty may be alledged, to invalidate what has been offered, it is but just to pay so much regard to a long, and, upon the whole, successful practice, as to recite, if not all, at least the principal maxims and signs in brewing, which hitherto have guided the artist. By comparing these with the present method, they will not only illustrate each other, but perhaps cause both to be better understood; and though, with respect to the art itself, this may be thought rather a curious than an instructive part, yet we may learn, from hence, that such practice, which long experience has proved to be right, will always correspond with true theory. 1. _When a white flour settles, either in the underback or copperback, which sometimes is the case of a first extract, it is a sure sign such an extract has not been made sufficiently hot, or, in technical terms, that_ the liquor has been taken too slack.