Part 2 (2/2)

There are many that do not conceive how their Drinks becoether; but I have in Chapter VI, in my Second Book, ed in the upright wooden Pins that fasten the Planks to the Joists, and how scalding Lye is a very efficacious Liquor to extirpate it out of the Utensils in a little tiredient that is now used by the greatest Artists for curing of the sa of Beers and Ales, and the pernicious Practice of Beating in the Yeast detected

This Subject inwanted a Satyrical Pen to shew the ill Effects of this unwholsoed and hindered hitherto, froeneral use it has been under many Years, especially by the Northern Brewers, who tho' e in this Art, and have induced many others by their Example in the Southern and other Parts to pursue their Method; yet I shall endeavour to prove them culpable of Male-practice, that beat in the Yeast, as soht not to Authorize an ill Practice First, I shall observe that Yeast is a very strong acid, that abounds with subtil spirituous Qualities, whose Particles being wrapped up in those that are viscid, are by a ht into an intestine Motion, occasion'd by Particles of different Gravities; for as the spirituous Parts of the Wort will be continually striving to get up to the Surface, the glutinous adhesive ones of the Yeast will be as constant in retarding their assent, and so prevent their Escape; by which the spirituous Particles are set loose and free from their viscid Confinements, as may appear by the Froth on the Top, and to this end a moderate war the viscidities in which so of the included Air: The viscid Parts which are raised to the Top, not only on account of their own lightness, but by the continual efforts and occursions of the Spirits to get upperhest, and prevent the finer Spiritstheir escape; but if this intestine Operation is peret away, and the rerow flat and vapid, as Dr Quincy well observes Now tho' a small quantity of Yeast is necessary to break the Band of Corruption in the Wort, yet it is in itself of a poisonous Nature, as many other Acids are; for if a Plaister of thick Yeast be applied to the Wrist as soue, it will there raise little Pustules or Blisters in soree like that Venomous! (As I have just reason in a particular Sense to call it) Ingredient Cantharide, which is one of the Shop Poisons Here then I shall observe, that I have known several beat the Yeast into the Wort for a Week or ether to ihty and strong spirituous Particles; and that for two Reasons, First, Because it will make the Liquor so heady, that five Bushels of MaltNarcotick Qualities of the Yeast; which mercenary subtilty and iar and Ignorant, that it has caused many of the they had stronger and better Drink than others: But alas, how are such deceived that know no other than that it is the pure Product of the Malt, when at the sanating their Blood with the corrupt Qualities of this poisonous acid, asviolent Head-achs, loss of Appetite, and other Inconveniencies the Day following, and soer, after a Debauch of such Liquor; ould not perhaps for a great reward s a Spoonful of thick Yeast by itself, and yet without any concern ht they know several, dissolved in the Vehicle of Ale, and then the corrosive Corpuscles of the Yeast being mix'd with the Ale, cannot fail (when forsaken in the Canals of the Body of their Vehicle) to do the same mischief as they would if taken by themselves undiluted, only with this difference, that they may in this Form be carried sometinity in some of the innant Waters, as a e for beating the Yeast into Wort, that it gives it a fine tang or relish, or as they call it at London, it makes the Ale bite of the Yeast; but this flourish indeed is for no other reason than to further its Sale, and tho' it ots, to me it proves a discovery of the infection by its nauseous taste; however my surprize is lessen'd, when I remember the Plymouth People, who are quite the reverse of them at Dover and Chatham; for the first are so attach'd to their white thick Ale, thatit; nor is their humour much different as to the coshead, they immediately put in a Handful of Salt and another of Flower, and so bring it up, this is no sooner on the Stilling but often Tapp'd, that it may carry a Froth on the Top of the Pot, otherwise they despise it: The Salt co the Tiplers to becoreat Quantities they drank, that it farther excited by the biting pleasant sti quality the Salt strikes the Palate with The Flower also had its seducing share by pleasing the Eye and Mouth with its reat Nusheads of this co it was intirely the pure Product of the Malt

Their white Ale is a clear Wort made fro, which is a Composition, they say, of the Flower of Malt, Yeast and Whites of Eggs, a Nostrum made and sold only by two or three in those Parts, but the Wort is brewed and the Ale vended byin Earthen Steens, in such a thick manner as resembles butter'd Ale, and sold for Twopence Halfpenny the full Quart It is often prescribed by Physicians to be drank by wet Nurses for the encrease of their Milk, and also as a prevalent Medicine for the Colick and Gravel But the Dover and Chathaed, fine and strong

Of working and fer London Stout Beer and Ale

In my Brewhouse at London, the Yeast at once was put into the Tun to work the Stout Beer and Ale with, as not having the Conveniency of doing otherwise, by reason the After-worts of small Beer co Worts had just been, by thisDrinks, we cannot make Reserves of cold Worts toof those Liquors, for there we brewed three tireat ones do in London, and so is suffered to be Blood-warradually work two Nights and a Day at least, for this won't admit of such a hasty Operation as the common brown Ale will, because if it is work'd too war as that fermented cooler The brown Ale has indeed its Yeast put into it in the Evening very war early to their Customers, who commonly draw it out in less than a Week's time The Pale or Amber Ales are often kept near it, not quite a Week under a fer the Yeast with Wort, by beating it in several ti Drinks brewed by Private Families

I mean such who Brew only for their own use, whether it be a private Family or a Victualler In this Case be it for Stout Beers, or for any of the Ales; the way that is used in Northaood Brewers elsewhere; is, to put some Yeast into a small quantity of warm Wort in a Hand-bohich for a little while swims on the Top, where it works out and leisurely mixes with the Wort, that is first quite cold in Summer, and aler it will keep, toothe spirituous Particles into too quick a motion, whereby they spend themselves too fast, or fly away too soon, and then the Drink will certainly work into a blister'd Head that is never natural; but when it ferrees into a fine white curl'd Head, its Operation is then truly genuine, and plainly shews the right shead of Beer, that is to be kept nine Months, I put a Quart of thick Yeast, and ferether, in October or March, and if I find it works too fast, I check it at leisure by stirring in some raw Wort with a Hand-bowl: So likewise in our Country Ales we take the very sa them keep some time, and this is so nicely observed by several, that I have seen them do the very same by their small Beer Wort; now by these several Additions of raw Wort, there are as often new Commotions raised in the Beer or Ale, which cannot but contribute to the rarefaction and co Principles of the Wort and Yeast, that the Drink is rendered sled and kept fro their Escape, I can't deterenerally sparkle and knit out of the Barrel as others out of a Bottle, and is as pleasant Ale as ever I drank

Others again for butt or Stout Beer will, when they find it works up towards a thick Yeast, ain with the Hand-bowl or Jett; and when it has work'd up a second time in such a manner, they put it into the Vessel with the Yeast on the Top and the Sedi particular Care to have some more in a Tub near the Cask to fill it up as it works over, and when it has done working, leave it with a thick Head of Yeast on to preserve it

But for Ale that is not to be kept very long, they Hop it accordingly, and beat the Yeast in every four or five Hours for two Days successively in the eather, and four in the Winter till the Yeast begins to work heavy and sticks to the hollow part of the Bowl, if turned down on the same, then they take all the Yeast off at Top and leave all the Dregs behind, putting only up the clear Drink, and when it is a little work'd in the Barrel, it will be fine in a few Days and ready for drinking But this, last way of beating in the Yeast too long, I think I have sufficiently detected, and hope, as it is how declining, it will never revive again, and for which reason I have in ht fermentations, as the most natural for the Malt Liquor and the hu the fermentation of , it is often practised to cast so Box, or with the Hand over the Top of the Drink, which will become a sort of Crust or Cover to help to keep the Cold out: Others will put in one or two Ounces of powder'd Ginger, which will so heat the Wort as to bring it forward: Others will take a Gallon Stone Bottle and fill it with boiling water, which being well Cork'd, is put into the working Tub, where it will coradual Heat for some time and forward the fermentation: Others will reserve some raw Wort, which they heat and mix with the rest, but then due Care must be taken that the Pot in which it is heated has no manner of Grease about it lest it i, and for this reason some nice Breill not suffer a Candle too near the Wort, lest it drop into it But for retarding and keeping back any Drink that is too , the cold raw Wort, as I have said before, is theto check it with, tho' I have known some to put one or more Pewter Dishes into it for that purpose, or it may be broke into several other Tubs, where by its shallow lying it will be taken off its Fury Others again, to make Drink work that is backward, will take the whites of two Eggs and beat theood Brandy, and put it either into the working Vat, or into the Cask, and it will quickly bring it forward if a war Others will tye up Bran in a coarse thin Cloth and put it into the Vat, where by its spungy and flowery Nature and close Bulk it will absorp a quantity of the Drink, and breed a heat to forward its working I know an Inn-keeper of a great Town in Bucks that is so curious as to take off all the top Yeast first, and then by a Peg near the botto Tub, he draws off the Beer or Ale, so that the Dreggs are by this ht in Ales that are to be drank soon, but in Beers that are to lye nine or twelve Months in a butt or other Cask, there certainly will be wanted some Feces or Sedirow hungry, sharp and eager; and therefore if its own top and bottom are not put into a Cask with the Beer, some other Artificial Composition or Lee should supply its Place, that is wholsomer, and will better feed with such Drink than its own natural Settlement, and therefore I have here inserted several curious Receipts for answering this great End

CHAP XIV

Of an Artificial Lee for Stout or Stale Beer to feed on

This Article, as it is of very great I of our eeneralso hard and harsh, is partly owing to the nasty foul Feces that lye at the bottom of the Cask, compounded of the Sediross rigid Salts, which by their long lying in the butt or other Vessel, so tinctures the Beer as to make it partake of all their raw Natures: For such is the Feed, such is the Body, as may be perceived by Eels taken out of dirty Bottoms, that are sure to have a muddy taste, when the Silver sort that are catched in Gravelly or Sandy clear Rivers Eat sweet and fine: Nor can this ill property be a little in those Starting (as they call it in London) new thick Beers that were carry'd directly from my Brewhouse, and by a Leather Pipe or Spout conveyed into the butt as they stood in the Cellar, which I shall further demonstrate by the Example of whole Wheat, that is, byreckoned a substantial Alcali; however it has been proved that such Wheat in about three Years time has eat into the very Wood of the Cask, and there Hony-co little hollow Cavities in the Staves Others there are that will hang a Bag of Wheat in the Vessel that it mayn't touch the Bottom, but in both Cases the Wheat is discovered to absorp and collect the saline acid qualities of the Beer, Yeast and Hop, by which it is inated with their sharp qualities, as a Toast of Bread is put into Punch or Beer, whose alcalous hollow Nature will attract andParticles in either, as is proved by eating the inebriating Toast, and therefore the French a Toast into the Liquor, but are Fools for eating it: Hence it is that such whole Wheat is loaded with the qualities of the unwholsome Settle Nature, as to do thisa Bag of the Flower of malted Oats, Wheat, Pease and Beans in the Vessels of Beer, as being a lighter and mellower Body than whole Wheat or its Flower, and more natural to the Liquor: But whether it be raw Wheat or Malted, it is supposed, after this receptacle has emitted its alcalous Properties to the Beer, and taken in all it can of the acid qualities thereof, that such Beer will by length of Age prey upon that again, and so communicate its pernicious Effects to the Body of Man, as Experience seems to justify by the many sad Examples that I have seen in the Destruction of several lusty Brewers Servants, who formerly scorn'd what they then called Flux Ale, to the preference of such corroding consu Stale Beers; and therefore I have hereafter advised that such butt or keeping Beers be Tapp'd at nine or twelve Months end at furthest, and then an Artificial Lee will have a due tiood and not har butts or keeping Beers with

Take a Quart of French Brandy, or as , or other ill taste, and is full Proof, to this put as h, put it in long pieces into the Bung Hole, as soon as the Beer has done working, or afterwards, and let it gently fall piece by piece to the bottom of the butt, this will maintain the Drink in a mellow freshness, keep staleness off for soed

ANOTHER

Take one Pound of Treacle or Honey, one Pound of the Powder of dryed Oyster-shells or fat Chalk, mix them well and put it into a butt, as soon as it has done working or so it well, this will both fine and preserve the Beer in a soft, sreat while

ANOTHER

Take a Peck of Egg-shells and dry them in an Oven, break and mix them with two Pound of fat Chalk, and ar has been boiled, and put it into the butt as aforesaid

To fine and preserve Beers and Ales by boiling an Ingredient in the Wort

This most valuable way I frequently follow both for Ale, butt-beer and Small Beer, and that is, in each Barrel Copper of Wort, I put in a Pottle, or two Quarts of whole Wheat as soon as I can, that it may soak before it boils, then I strain it thro' a Sieve, when I put the Wort in cooling Tubs, and if it is thought fit the same Wheat may be boiled in a second Copper: Thus there will be extracted a gluey Consistence, which being incorporated with the Wort by boiling, gives it a more thick and ponderous Body, and when in the Cask, soon makes a Sedihty Particles of this fizy Body; but if such Wheat was first parched or baked in an Oven, it would do better, as being rather too raw as it comes frohton Buzzard in Bedfordshi+re, and had the best Ale in the Town, once told a Gentle in the Barrel, and before it was Bung'd would wager it was fine enough to Drink out of a Glass, in which it should h Froth; and it was true, for the Ivory shavings that she boiled in her Wort, was the Cause of it, which an Acquaintance of mine accidentally had a View of as they lay spread over the Wort in the Copper; so will Hartshorn shavings do the sareat finers and preservers of ainst staleness and sourness, and are certainly of a very alcalous Nature Or if they are put into a Cask when you Bung it down, it will be of service for that purpose; but these are dear in Coreat iven to a poor Body, or to the Hog

To stop the Fret in Malt Liquors