Part 3 (1/2)

Take a Quart of Black Cherry Brandy, and pour it in at the Bung-hole of the Hogshead and stop it close

To recover deadish Beer

When strong Drink grows flat, by the loss of its Spirits, take four or five Gallons out of a Hogshead, and boil it with five Pound of Honey, skim it, and when cold, put it to the rest, and stop it up close: This will

To make stale Beer drink new

Take the Herb horehound stamp it and strain it, then put a Spoonful of the juice (which is an extreaood Pectoral) to a pitcher-full of Beer, let it stand covered about two Hours and drink it

To fine Malt Liquors

Take a pint of water, half an Ounce of unslack'd Liether, let it stand three Hours and the Lime will settle to the Bottom, and the water be as clear as Glass, pour the water from the Sediment, and put it into your Ale or Beer, lass first cut small and boiled, and in five Hours time or less the Beer in the Barrel will settle and clear

There are several other Compositions that may be used for this purpose, but none that I ever heard of will answer like those most Excellent balls that Mr Ellis of Little Gaddesden in Hertfordshi+re has found out by his own Experience to be very great Refiners, Preservers and Relishers of Malt Liquors and Cyders, and will also recover da'd Drinks, as I have iven a further Account of sos that will fine, colour and i text]

CHAP XV

Of several pernicious Ingredients put into Malt Liquors to encrease their Strength

Malt Liquors, as well as several others, have long lain under the disreputation of being adulterated and greatly abused by avaricious and ill-principled People, to augment their Profits at the Expence of the precious Health of hureatest Jewel in Life, is said to be too often lost by the Deceit of the Brewer, and the Intemperance of the Drinker: This undoubtedly was one, and I believe the greatest, of the Lord Bacon's Reasons for saying, he thought not one Englishman in a thousand died a natural Death Nor is it indeed to beto Report, several of the Publicans make it their Business to study and practise this Art, witness what I am afraid is too true, that so Drink heady, and saving the Expence of Malt; but as this is a violent Potion by its narcotick stupifying Quality, if taken in too large a degree, I hope this will be rather a prevention of its use than an invitation, it being so htshade, that it bears the sah; for one ofits Berries that grow in soes, and so neatly rese for the right

There is another sinister Practice said to be frequently used by ill Persons to supply the full quantity of Malt, and that is Coriander Seeds: This also is of a heady nature boiled in the Wort, one Pound of which will answer to a Bushel of Malt, as was ingenuously confess'd to reat deal of it to Alehouse Brewers (for I don't suppose the great Breould be concern'd in any such Affair) for that purpose, purpose, at Ten-pence per Pound; but horetchedly ignorant are those thatthe way first to cure and prepare it for this and other , and will cause Sickness in the Drinkers of it Others are said to make use of Lime-stones to fine and preserve the Drink; but to come off the fairest in such foul Artifices, it has been toointo the Ale, that without doubt it has done great Prejudice to the Healths of many others besides the Person I have writ of in the Preface of my Second Book For the sake then of Seller and Buyer, I have here offered several valuable Receipts for fining, preserving andBeers and Ales, in such a true healthful and beneficial manner, that froe of their worth are fully known, no Person, I hope, will be so sordidly obstinate as to have any thing to do with such unwholsoredients; because these are not only of the cheapest sort, but will answer their End and Purpose; and the rather, since Malts are now only twenty shi+llings per Quarter, and like to hold a low Price for Reasons that I could here assign

I own, I forht they were too valuable to expose to the Publick by reason of their Cheapness and great Virtues, as being most of them wholsomer than the Malt itself, which is but a corrupted Grain But, as I hope they will do considerable Service in the World towards having clear salubrious and pleasant Malt Liquors in most private Families and Alehouses, I have my Satisfaction

CHAP XVI

Of the Cellar or Repository for keeping Beers and Ales

It's certain by long Experience, that the Weather or Air has not only a Power or Influence in Brewings; but also after the Drink is in the Barrel, Hogshead or butt, in Cellars or other Places, which is often the cause of forwarding or retarding the fineness of Malt Liquors; for if we brew in cold Weather, and the Drink is to stand in a Cellar of Clay, or where Springs rise, or Waters lye or pass through, such a Place by consequence will check the due working of the Drink, chill, flat, deaden and hinder it fro fine So likewise if Beer or Ale is brewed in hot Weather and put into Chalky, Gravelly or Sandy Cellars, and especially if the Windows open to the South, South-East, or South-West, then it is very likely it will not keep long, but be muddy and stale: Therefore, to keep Beer in such a Cellar, it should be brewed in October, that the Drink may have time to cure itself before the hot Weather comes on; but in wettish or damp Cellars, 'tis best to Brew in March, that the Drink may have time to fine and settle before the Winter Weather is advanced Now such Cellar Extreht into a temperate State, for which purpose some have been so curious as to have double or treble Doors to their Cellar to keep the Air out, and then carefully shut the outward, before they enter the inward one, whereby it will be more secure from aerial Alterations; for in Cellars and Places, that are most exposed to such Seasons, Malt Liquors are frequently disturb'd and made unfit for a nice Drinker; therefore if a Cellar is kept dry and these Doors to it, it is reckoned warm in Winter and cool in Suht to be those in Chalks, Gravels or Sands, and particularly in Chalks, which are of a drying quality more than any other, and consequently dissipates Damps the ood keeping of the Drink; for all damp Cellars are prejudicial to the Preservation of Beers and Ales, and sooner bring on the rotting of the Casks and Hoops than the dry ones; Insomuch that in a chalky Cellar near me, their Ashen broad Hoops have lasted above thirty Years Besides, in such inclosed Cellars and temperate Air, the Beers and Ales ripen ested and softned, and drink smoother: But when the Air is in a disproportion by the Cellars letting in Heats and Colds, the Drink will grow Stale and be disturbed, sooner than when the Air is kept out From hence it is, that in soood, because they breith Pale or Amber Malts, Chalky Water, and keep their Drinks in close Vaults or proper dry Cellars, which is of such I any Malt Liquor may be truly brewed, yet it may be spoiled in a bad Cellar that may cause such alternate Fermentations as to make it thick and sour, tho' it soain; and to prevent these Commotions of the Beer, some brew their pale Malt in March and their brown in October, for that the pale Malt, having not so many fiery Particles in it as the brown, stands more in need of the Su ainst the Winter Colds that will help to smooth its harsh Particles; yet when they happen to be too violent, Horse-dung should be laid to the Windows as a Fortification against thehts at all to a Cellar, it would be better

Some are of Opinion, that October is the best of all other Months to brew any sort of Malt in, by reason there are so est the Drink and make it much excel that Brewed in March because such Beer will not want that Care and Watching, as that brewed in March absolutely requires, by often taking out and putting in the Vent-peg on Change of Weather; and if it is always left out, then it deadens and palls the Drink; yet if due Care is not taken in this respect, a Thunder or Stor the Drink ferment and burst the Cask; for which Reason, as Iron Hoops are reatest Security to the safety of the Drink thus exposed; and next to them is the Chesnut Hoop; both which will endure a shorter or longer tieins to rust first at the Edges, and therefore should be rubbed off when opportunity offers, and be both kept from wet as much as possible; for 'tis Rust that eats the Iron Hoop in two sometimes in ten or twelve Years, when the Ashen and Chesnut in dry Cellars have lasted three ti and Sweetening of Casks

In Case your Cask is a butt, then with cold Water first rince out the Lees clean, and have ready, boiling or very hot Water, which put in, and with a long Stale and a little Birch fastened to its End, scrub the Bottom as well as you can At the same time let there be provided another shorter Broo, that with one Hand may be so imployed in the upper and other Parts as to clean the Cask well: So in a Hogshead or other smaller Vessel, the one-handed short Broom may be used with Water, or with Water, Sand or Ashes, and be effectually cleaned; the outside of the Cask about the Bung-hole should be ashed, lest the Yeast, as it works over, carries some of its Filth with it

But to sweeten a Barrel, Kilderkin, Firkin or Pin in the great Brewhouses, they put theether, that the Stea Water or Wort may penetrate into the Wood; this Way is such a furious Searcher, that unless the Cask is new hooped just before, it will be apt to fall in pieces

Another Way

Take a Pottle, or more, of Stone Lime, and put it into the Cask; on this pour so it well about

Another Way

Take a long Linnen Rag and dip it inpendant with the upper part of the Rag fastened to the wooden Bung; this is a most quick sure Way, and will not only sweeten, but help to fine the Drink