A Seigneury of New France

Abstract

peices and the Earth shaken off from it (which is best to be done in a dry time) and then to make it very cleane, it may be washed and presently dried upon a Hill or in the Sun, or in that Countrey it selfe, spread thinn on a Chamber floore. This way every Graine that was sound, and good will grow and consequently become Mault, and no part of the Graine remains steely (as is alwayes in the other wayes of maulting it) but be mellow, and Flowry and very sweete, and the Beere that is made of this Mault wilbe of a very good browne Colour, and be a pleasant, and wholesome drinke. But because the other way of makeing Beere out of the Bread, as before sett downe, is found to be as well Coloured, and pleasant, and every way as good and very wholesome without any windy Quality, and keepeth better from Sowring then any other Beere of that Corne, therefore that way of Brewing is most in use in that Countrey, that way of Maulting being also yet little knowne.