342 UTENSILS CLEANSING BEER FINE. 



ing water, not quite to the brim, put in some pieces 

 of unslacked stone-lime, which will immediately 

 cause an effervescence, like the boiling of a copper ; 

 but this must not be continued more than half an 

 hour, or the lime may prove as bad as the must. 

 The effervescence over, bung down, but wash out 

 before the liquor be quite cold. All utensils must 

 be WASHED and SCRUBBED with the most rigid care- 

 fulness, after brewing, and placed where they will 

 not be warped by the heat of sun or fire. The 

 casks emptied should remain with the bottoms of 

 the beer within them, tight bunged, in a good cellar, 

 or other cool place. 



On CLEANSING beer fine. The old writers on 

 brewing insist much on the common accidents of 

 thick and turbid beer, from the careless and impro- 

 vident custom of casking it, bottoms and all, instead 

 of lading it off as fine as possible. I had once, in 

 my own case, a very pregnant and decisive example 

 of this. When I took Pamber House, near Basing- 

 stoke, in 1790, Mr. Wakeford, who was born there, 

 informed me of a difficulty not to be surmounted, 

 namely, that no beer had been, in their memory, or 

 could be, brewed there, fine. We engaged the old 

 bailiff, who had brewed in the house, probably, 

 during forty years. At first we were supplied from 

 a common brew-house, within a few miles, the beer 

 from which, drank at supper-time, afflicted me with 

 the most restless and troubled sleep, and infernal 

 dreams. I could well distinguish in it a q. s. both of 

 opium and the Indian berry. Our first brewing at 

 home produced the pot-luck of the house, thick beer, 



