24 



BEE 



BEE 



rather receive the breath or pers- 

 piration of cattle into my body, 

 than their dung, or stale, so I pre- 

 fer the white scum in my drink to 

 the ponderous dregs of liquors. 

 These observations will as well 

 supply to the fermenting of dough. 



To mend disorders in beer, and 

 improve it, the London and coun- 

 try brewer gives the following di- 

 rections. 



To cure a hull of ropy beer. — 

 Mix two handfuls of bean flour 

 with one handful of salt, and stir 

 it in. " 



To feed a butt of beer, — Bake a 

 rye loaf well nutmeged, put it in 

 pieces into a narrow bag of hops 

 with some wheat, and put the bag 

 into the cask at the bung hole. 



To cure musty drink. — Run it 

 through some hops that have been 

 boiling in strong wort, and after- 

 wards work it with two parts of 

 new beer, to one of the musty 

 old. This is called vamping, and 

 is a cure for musty, or drinking 

 beer. 



To feed and give a fine flavour 

 to a barrel of beer. — Put six sea 

 biscuits into a bag of hops, and 

 put all into the cask. 



To fine or clarify beer in twen- 

 ty four hours. — Put in a piece of 

 soft chalk burnt, about the big- 

 ness of two hen's eggs, which 

 will disturb the liquor, and cause 

 it afterwards to be fine, and draw 

 off brisk to the last, though it 

 were flat before. This will do for 

 a kilderkin, or half barrel. 



To fine and feed butt beer. — Cut 

 isinglass into s»Tiall pieces, and 

 soak it in some stale beer ; then 

 boil sugar in small beer or ale to 



a thin syrup, and mix it with some 

 of the isinglass beer, which put 

 into a butt of beer, stirring it brisk- 

 ly together. It will fine and pre- 

 serve the drink well. 



To recover a kilderkin of stale 

 small beer. — Put two ounces of 

 good hops, and one pound of mel- 

 low fat chalk, broke into a dozen 

 pieces, in at the bung hole, and 

 stop it up close. It will prove 

 sound and pleasant to the last. 



To fine a kilderkin of ale or 

 beer, and preserve the same sound 

 and pleasant for a long time. — 

 Take a large handful of hops, 

 boiled in a first wort only half an 

 hour, and dried ; half a pound of 

 loaf sugar dissolved in some of the 

 ale or beer; one pound of chalk 

 broke in six pieces ; the white 

 part of oystershells, calcined in 

 a clear charcoal fire to a white- 

 ness, and the stems of tobacco 

 pipes, that have been used and are 

 burnt again, of each in powder 

 four ounces. Put in your hops first, 

 with the pieces of chalk ; and then 

 mix your two powders and loaf 

 sugar in some pf the ale or beer, 

 and pour all in immediately after 

 the hops and chalk, stirring them 

 well about with a staff, and bung 

 down. 



Some put these into ale quickly 

 after it has done working; others 

 will rack off their October or 

 March beer into another cask, and 

 then put in these ingredients, and 

 stir it well with a staff: Or give 

 the vessel a roll or two, that the 

 bottom may be turned up. You 

 may tap it at a week's end : You 

 will have a clear wholesome ale or 

 beer. 



