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BREW I N G. 673 Another. Some brewers take off all the top-yeafl: firft, and then, by a peg near the bottom of the working-tub, draw off Take a peck of egg-(hells, and dry them in an oven, the beer or ale, fo that the dregs are by this means left and mix them with two pounds of fat chalk, and behind. This is very right, in ales that are to be drank breakthem with water wherein four pounds of coarfe fufoon ; but in beers, that are to lie nine or twelve months mix gar have been boiled, and put it into the butt as aforein a butt or other calk, there certainly will be wanted faid. fome faces or fedim'ents for the beer to feed on, elfe it To fine and preferve Beers and Ales, hy boiling an Inmuft confequently grow hungry, fliarp, and eager; and gredient in the Wort. therefore, if its own top or bottom are not put into a In each barrel-copper of wort, put in two quarts of calk with the beer, fome other artificial compofition, or whole wheat as foon as poflible, that it may foak before lee, Ihould fupply its place, that is wholefomer, and it boils; then (train it through a fieve, and put the wort will better feed with fuch drink, than its own natural in cooling-tubs: Thus there will be extra&ed a gluey fettlement; and therefore, there are here inferted feveral confidence, which, being incorporated with the wort by receipts for anfwering this end. boiling, gives it a more thick and ponderous body, and, when in the calk, foon makes a fediment or lee, as. the Of artificial Lees for Stout or Stale Beer to wort is more or lefs loaded with the weighty particles of . feed on. this fizy body; but if the wheat were firfl parched, or baked in an oven, it would do better, as being rather This article is of very great importance in the cu- too from the ear. ring of our malt-liquors. The general, misfortune of raw as itTocomes fiop the Fret in Malt-liquors. the porter or keeping-beers drinking hard and harlh, is partly owing to the hafty foul feces that lie at the bot- Take a quart of black cherry-brandy, and pour it in tom of the calk, compounded of the fediments of malt, at the bung-hole of the hoglhead, and flop it clofe. hops, and yealt. Wheat is, by many, put into fuch beer recover deadifh Beer. to feed and preferve it, as being reckoned a fubftantial When firongTodrink flat, by the lofs of its fpialcali; however, it has been proved, that fuch wheat in rits, take four or five grows out of a hogftiead, and about three years time has eat into the very wood of the boil it with five poundsgallons of honey, (kim it, and, when calk. Others hang a bag of wheat in the veffel, that it cold, put it to the red, and (top may not touch the bottom; but, in both cafes, the make it pleafant, quick, and drong.it up clofe: This will wheat is difcovered to abforb and collect the acid qualimake fiale Beer drink new. ties of the beer, yeaft, and hop. Hence it is, that fuch Take theToherb damp it and drain it, whole wheat is loaded with the qualities of the unwhole- then put a fpoonful horehound, of the juice (which is an extreme fome fettlernents or grounds of the beer, and becomes of good peidoral) to a pitcher full of beer, let it (land cofuch a corroding nature, as to do mifchief; and, for vered about two hours, and drink it. that reafon, fome hang a bag of the flour of malted oats, wheat, peafe, or beans, in the veflels of beer, as being Tofine Malt-liquors. of a lighter and mellower body than the whole wheat or Take a pint of water, half an ounce of unflacked its flour, -and more natural to the liquor: But whether let it flandthree hours, it be raw wheat or malted, it is fuppofed, after this re? lime, mix them wellfettletogether; to the bottom, and the >wate^ ceptacle has emitted its alcalous properties to the beer, beandastheclearlimeas will glafs; pour the water from the fediment^, and taken in all it can of the acid qualities thereof, that and put it into your ale or beer; mix it with half aii fuch beer will in time prey upon that again, and fo com- ounce of ifing-glafs, (irfl cut fmall and boiled; and in municate its pernicious qualities to the liquor. five hours time, or lefs, the beer in the barrel will fettle'. Compofition for feeding Porter or Keeping-Beers. and be clear. Take a quart of French brandy, or as much of Enfor making Balls for fining, feeding, preglilh, that is free from any burnt tang, or other ill tafte, TLeceipt and is full proof; to this put as much wheat'or bean- ferving, relifhing, and colouring Malt Drinks, flour as will knead it into dough, put it in long pieces Wines, and Cyders. ‘into the bung-hole, as foon as the beer has done workBrown Balls. ing, or aftorwards, and let it gently fall piece by piece Alabaster, or marble calcined into a powder, two to the bottom of the butt ; this will maintain the diink pounds. Oyfler-fhells, a little calcined and freed from in a mellow frelhnefs, keep ftalenefs off for fome time, their brown or dirt-coloured out-fide, one pound. and caufe it to be the flronger as it grows aged. Pure fat chalk, well dried, one pound, Horfe-bean Another. flour, firft freed from the hulls, one pound. Red launTake one pound of treacle, or honey, one pound of ders, four ounces. Grains of paradife, half an ounce. the powder of dried oyfter-lhells, .or fat chalk, mix them Floren ine orrice-root, half an ounce. Coriander-feed, well, and put it into a butt, as foon as it has done work- a quarter of an ounce. Cloves, in. number fix. Hops, ing, or fome time after, and bung it well; this will both half an ounce. The beft ftaple inciled ifing-glafs, two fine and preferve the beer in a foft, fmooth condition for ounces. The firft runnings of the molofles, or treacle, a great while. two pounds. Vol. 'I. No. 39. 8H ' Pale 3
