The new art of brewing and improving malt liquors to the greatest advantage: Containing the new improvement of the barley corn, for making the truest, best, and palest malt. The best methods of brewing all sorts of fine ale, strong beer, and table beer, in several parts of England and Wales. An account of hops, and of a new discovered herb growing wild, which for its agreeable bitter, and wholesome qualities, is often preferred to the hop. Curious methods of drying malt and hops in the greatest perfection. The prodigious damage done by the wevil infect to malt, wheat, &c. and how to destroy them. To fine, relish, strengthen and preserve ale or strong beer, wine or cyder, and to recover them if turned, &c. &c. &c. With many other curious and very useful matters relating to the brewery, never before published, and absolutely necessary for all who would brew their own malt drink in the highest perfection. To which is prefixed, an introduction, proposing an easy and cheap expedient for improving London porter, by rendering it pleasanter and much more wholesome; with a detection of several pernicious ingredients too commonly put therein; and directions for the use very best method of using the hop. By William Ellis, late of little Gaddesden in Hertfordshire, author of the London and country brewer, &c. who was formerly a public brewer in London