r
water, which has had the rays of the sun, and the influence of the air
upon it, which have a tendency to permit it easily to penetrate the
malt, and extract its virtues. On the contrary, hard waters astringe and
bind the power of the malt, so that its virtues are not freely
communicated to the liquor. Some people hold it as a maxim, that all
water that will mix with soap is fit for brewing, which is the case with
the generality of river water; and it has frequently been found from
experience, that when an equal quantity of malt has been used to a
barrel of river water, as to a barrel of spring water, the brewing from
the former has exceeded the other in strength above five degrees in the
course of twelve months keeping. It has also been observed, that the
malt was not only the same in quantity for one barrel as for the other,
but was the same in quality, having all been measured from the same
heap. The hops were also the same, both in quality and in quantity, and
the time of boiling equal in each. They were worked in the same manner,
and tunned and kept in the same cellar; a proof that the water only
could be the cause of the difference. Dorchester beer, which is
generally in much esteem, is chiefly brewed with chalky water, which is
plentiful in almost every part of that county; and as the soil is mostly
chalk, the cellars, being dug in that dry soil, contribute much to the
good keeping of their drink, it being of a close texture, and of a dry
quality, so as to dissipate damps; for it has been found by experience,
that damp cellars are equally injurious to the casks and the good
keeping of the liquor. Where water is naturally of a hard quality, it
may in some measure be softened by an exposure to the sun and air, and
by infusing in it some pieces of soft chalk; or when the water is set on
to boil, in order to be poured on the malt, put into it a quantity of
bran, and it will have a very good effect.

WATER CAKES. Dry three pounds of fine flour, and rub into it a pound of
sifted sugar, a pound of butter, and an ounce of carraway seeds. Make it
into a paste with three quarters of a pint of boiling new milk; roll the
paste very thin, and cut it into any form or size. Punch the cakes full
of holes, and bake on tin plates in a cool oven.

WATER GRUEL. Mix by degrees a large spoonful of oatmeal with a pint of
water in a saucepan, and when smooth, boil it. Or rub the oatmeal smooth
in a little water, and put it into a