Summary of Contents.

A horizontal divider rule featuring a thick central bar flanked by thin, tapering lines.

	Pag.
Proemium	3
Zosimus on the preparation of beers	10
Zosimus's Baphē or Tincture of copper	17
Zosimus's making of crystals	22
Washing of Cadmia	26
History of beers	29
Etymology of beer	29
Invention of beer	31
Beer and fermented liquor	33
Forms of beer	37
Genera and species of beer	40
I. Barley beer	40
1. Pinon	40
2. Brytum	40
3. Curmi, camum	42
4. Beer	45
5. Phucas, Phocadium, Alfoca, Foca, Focha	47
II. Wheat beer	51
6. Celia, Ceria	51
III. Substitute beer	52
7. From any grain, oats, millet, rice, panic grass, spelt	53
8. From roots and seeds	55
9. From bread	56
IIII. Double beer, or double ale	59
Material of beer and the method of preparation	61
Buna or Malt	69
No mention of hops	71
Description of ale	72
Fermentation of beer	75