The London and Country Brewer | Page 3

nor are the black blewish Marly Clays of the Vale much better, but Loams are, and Gravels better than them, as all the Chalks are better then Gravels; on these two last Soils the Barley acquires a whitish Body, a thin skin, a short plump kernel, and a (unreadable) flower, which occasions those, fine pale and amber Malts made at Dunstable, Tring and Dagnal from the Barley that comes off the white and gravelly Grounds about those Places; for it is certain there is as much difference in Barley as in Wheat or other Grain, from the sort it comes off, as appears by the excellent Wheats that grow in the marly vale Earths, Peas in Sands, and Barley in Gravels and Chalks, &c. For our Mother Earth, as it is destinated to the service of Man in the production of Vegetables, is composed of various sorts of Soils for different Seeds to grow therein. And since Providence has been pleased to allow Man this great privilege for the imployment of his skill and labour to improve the same to his advantage; it certainly behoves us to acquaint ourselves with its several natures, and how to adapt an agreeable Grain and Manure to their natural Soil, as being the very foundation of enjoying good and bad Malts. This is obvious by parallel Deductions from Turneps sown on rank clayey loamy Grounds, dressed with noxious Dungs that render them bitter, tuff, and nauseous, while those that grow on Gravels, Sands and Chalky Loams under the assistance of the Fold, or Soot, Lime, Ashes, Hornshavings, &c. are sweet (unreadable) and pleasant. 'Tis the same also with salads, Asparagus, Cabbages, Garden-beans and all other culinary Ware, that come off those rich Grounds glutted with the great quantities of London and other rank Dungs which are not near so pure, sweet and wholsome, as those produced from Virgin mould and other healthy Earths and Manures.
There is likewise another reason that has brought a disreputation on some of the Chiltern-barley, and that is, the too often sowing of one and the same piece of Ground, whereby its spirituous, nitrous and sulphureous qualities are exhausted and worn out, by the constant attraction of its best juices for the nutriment of the Grain: To supply which, great quantities of Dungs are often incorporated with such Earths, whereby they become impregnated with four, adulterated, unwholsome qualities, that so affect the Barley that grows therein, as to render it incapable of making such pure and sweet Malts, as that which is sown in the open Champaign-fields, whose Earths are constantly rested every third Year called the Fallow-season, in order to discharge their crude, phlegmatick and sour property, by the several turnings that the Plough gives them part of a Winter and one whole Summer, which exposes the rough, clotty loose parts of the Ground, and by degrees brings them into a condition of making a lodgment of those saline benefits that arise from the Earths, and afterwards fall down, and redound so much to the benefit of all Vegetables that grow therein, as being the essence and spring of Life to all things that have root, and tho' they are first exhaled by the Sun in vapour from the Earth as the spirit or breath thereof, yet is it return'd again in Snows, Hails, Dews, etc. more than in Rains, by which the surface of the Globe is saturated; from whence it reascends in the juices of Vegetables, and enters into all those productions as food, and nourishment, which the Creation supplies.
Here then may appear the excellency of steeping Seed-barley in a liquor lately invented, that impregnates and loads it with Nitre and other Salts that are the nearest of all others to the true and original Spirit or Salt of the Earth, and therefore in a great measure supplies the want thereof both in inclosure and open Field; for even in this last it is sometimes very scarce, and in but small quantities, especially after a hot dry Summer and mild Winter, when little or no Snows have fell to cover the Earth and keep this Spirit in; by which and great Frosts it is often much encreased and then shews itself in the warmth of well Waters, that are often seen to wreak in the cold Seasons. Now since all Vegetables more or less partake of those qualities that the Soil and Manures abound with in which they grow; I therefore infer that all Barley so imbibed, improves its productions by the ascension of those saline spirituous particles that are thus lodged in the Seed when put into the Ground, and are part of the nourishment the After-Crop enjoys; and for this reason I doubt not, but when time has got the ascendant of prejudice, the whole