332 FERMENTATION INGREDIENTS USED. 



process, took no further pains, than to distribute 

 the yeast over, and stir it into the surface. Others 

 are particular to put the yeast into a hand bowl, 

 which they set afloat on the beer. In three or four 

 hours, the yeast will work over the bowl into the 

 beer, when the bowl is to be turned bottom upwards, 

 and a fermentation communicated to the whole mass, 

 or the bowl of yeast and wort mixed is placed at the 

 bottom of the empty tub, and the worts laded upon 

 it. Some say the first, or common method, merely 

 spreading the yeast on the surface, has the speediest 

 effect. Too rapid and speedy fermentation, how- 

 ever, is not desirable, lest, by excess, it exhausts the 

 spirit of the beer ; indeed, slow working, provided in 

 the end it be thorough and effective, and not carried 

 to the other extreme, need not be regretted ; but in 

 FILLING up the beer, when in the casks, the remain- 

 ing yeast should be well worked out, yeast being a 

 narcotic and unwholesome matter. 



In cold weather, when it is difficult to raise a fer- 

 ment, it is an old practice to fill a gallon or two- 

 gallon stone bottle with boiling water, well corked 

 and put into the beer, in order to infuse and spread 

 a heat : also, to quicken the fermentation, salt, flour, 

 and the whites of eggs are used ; but I apprehend 

 when good yeast fails, those are not likely to succeed, 

 and that time is the real remedy. As to the stock 

 of beer brewed, according to the old maxim, better 

 to have rather too much than too little, as the casks 

 must be filled ; since if there be not ale enough, 

 they must be filled up with small beer, or, perhaps, 



