▁To ▁their ▁honour ▁I ▁say ▁it , ▁my ▁old ▁Masters ▁were ▁for em ost ▁in ▁this ▁attempt ▁and ▁thus ▁much ▁let ▁me ▁add , ▁I ▁approved ▁of ▁the ▁undert aking . ▁They ▁began ▁to ▁hop ▁their ▁m ild ▁be er ▁more ▁and ▁the ▁Public an ▁started ▁three , ▁four , ▁sometimes ▁six ▁but ts ▁at ▁once , ▁but ▁so ▁little ▁idea ▁had ▁the ▁bre wer ▁or ▁his ▁customers ▁inc urr ing ▁the ▁charge ▁of ▁great ▁stock s ▁of ▁be er , ▁that ▁some ▁money ed ▁people ▁made ▁a ▁trade ▁of ▁purch asing ▁their ▁ho pped ▁be ers ▁at ▁the ▁first ▁hand , ▁keeping ▁them ▁som etime ▁and ▁when ▁st ale ▁to ▁dispose ▁of ▁the ▁same ▁to ▁Public ans ▁for ▁ 5 /- ▁per ▁bar rel ▁and ▁ 6 /- ▁per ▁bar rel . ▁Our ▁t ast es ▁but ▁slowly ▁alter ▁or ▁reform . ▁Some ▁d rank ▁m ild ▁be er ▁and ▁st ale ▁mixed , ▁others ▁ale , ▁m ild ▁be er ▁and ▁st ale ▁bl ended ▁together ▁at ▁three p ence ▁per ▁quart , ▁but ▁many ▁used ▁all ▁st ale ▁at ▁four p ence ▁per ▁pot . ▁ ▁On ▁this ▁foot ing ▁stood ▁the ▁trade ▁until ▁about ▁the ▁year ▁ 1 7 2 2 ▁when ▁the ▁B rew ers ▁conce ived ▁there ▁was ▁a ▁method ▁to ▁be ▁found ▁prefer able ▁to ▁any ▁of ▁these ▁extrem es ; ▁that ▁be er ▁well ▁bre wed , ▁kept ▁its ▁proper ▁time , ▁became ▁ racy ▁and ▁m ellow , ▁that ▁is , ▁neither ▁new ▁nor