The London and Country Brewer
THE LONDON and COUNTRY BREWER 1736 Containing an Account, I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making good Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts.
fumbles horribly on the anvil. Swaying, he seems to rush to right and
to left, like a passenger on a hell-bound ferry. The more drunk he is,
the more furiously he falls upon his iron and his fire.
I return home. Just as I am about to enter a timid voice calls
me--"Simon!"
It is Antonia. So much the worse for her. I hurry in, followed by the
weak appeal.
I go up to my room. It is bare and always cold; always I must shiver
some minutes before I shake it back to life. As I close the shutters I
see the street again; the massive, slanting blackness of the roofs and
their population of chimneys clear-cut against the minor blackness of
space; some still waking, milk-white windows; and, at the end of a
jagged and gloomy background, the blood-red stumbling apparition of the
mad blacksmith. Farther still I can make out in the cavity the cross
on the steeple; and again, very high and blazing with light on the
hill-top, the castle, a rich crown of masonry. In all directions the
eye loses itself among the black ruins which conceal their hosts of men
and of women--all so unknown and so like myself.
CHAPTER II
THE LONDON and COUNTRY BREWER 1736 Containing an Account, I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making good Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts.