SLUGS CASKS TO SWEETEN. 341 



London ironmonger. I have heard, but imperfectly, 

 of some new and convenient implement to draw 

 tastings from the bung-hole, instead of spiling and 

 pegging the cask, which sometimes leads to letting 

 out the drink ; a curious instance of which occurred 

 to me lately, with a cask of wine. The slugs were 

 observed very busy about the vent peg, as if wine 

 bibbers ; and either their or some other suction, 

 drew the peg, and set the wine afloat. 



CASKS. The larger the cask, the longer and 

 better will the beer keep ; thence, the butt stands 

 first, and should be set upright. Considerable fa- 

 milies seldom use casks below the hogshead for 

 their keeping beer. The wood of new casks, as has 

 been before remarked, will impart its flavour (that 

 of bark and wood) to the beer, during several brew- 

 ings. Wash first in cold, then in boiling water. 

 Scald with salt and water boiled. Some use lime or 

 brimstone. Or after well washing, keep in them 

 beer grounds, or stale beer. The coopers season 

 the staves, before they are worked into casks, by 

 boiling them in a copper. 



To sweeten FOXED, or tainted casks. The radical 

 method is that of the cooper. Unhead the cask, 

 and put in a chafing-dish of coals, on which cast 

 pitch or brimstone, the head being put in loose dur- 

 ing the fumigation ; or use the scrubbing-brush with 

 a strong ley of hard wood or pearl ashes ; or pour 

 that ley into the bung-hole, boiling hot, letting it 

 remain some time ; or malt-dust, boiled in water ; or 

 bay-salt. The following was formerly reckoned 

 effectual for a musty cask : fill the cask with boil- 

 Q 3 



