holdeth out so long as the force of the
same continueth, which being extinguished, the drink must be spent, or
else it dieth and becometh of no value.

In this trade also our brewers observe very diligently the nature of
the water, which they daily occupy, and soil through which it passeth,
for all waters are not of like goodness, sith the fattest standing
water is always the best; for, although the waters that run by chalk
or cledgy soils be good, and next unto the Thames water, which is the
most excellent, yet the water that standeth in either of these is the
best for us that dwell in the country, as whereon the sun lieth
longest, and fattest fish is bred. But, of all other, the fenny and
marsh is the worst, and the clearest spring water next unto it. In
this business therefore the skilful workman doth redeem the iniquity
of that element, by changing of his proportions, which trouble in ale
(sometime our only, but now taken with many for old and sick men's
drink) is never seen nor heard of. Howbeit, as the beer well sodden in
the brewing, and stale, is clear and well coloured as muscadel or
malvesey, or rather yellow as the gold noble, as our pot-knights call
it, so our ale, which is not at all or very little sodden, and without
hops, is more thick, fulsome, and of no such continuance, which are
three notable things to be considered in that liquor. But what for
that? Certes I know some ale-knights so much addicted thereunto that
they will not cease from morrow until even to visit the same,
cleansing house after house, till they defile themselves, and either
fall quite under the board, or else, not daring to stir from their
stools, sit still pinking with their narrow eyes, as half sleeping,
till the fume of their adversary be digested that he may go to it
afresh. Such slights also have the ale-wives for the utterance of this
drink that they will mix it with rosen and salt; but if you heat a
knife red-hot, and quench it in the ale so near the bottom of the pot
as you can put it, you shall see the rosen come forth hanging on the
knife. As for the force of salt, it is well known by the effect, for
the more the drinker tippleth, the more he may, and so doth he carry
off a dry drunken noll to bed with him, except his luck be the better.
But to my purpose.

In some places of England there is a kind of drink made of apples
which they call cider or pomage, but that of pears is called perry,
and both are ground and pressed i