344 BREWERS' FININGS TO RECOVER ACID BEER. 



allow of the utmost nicety, recourse may be had to 

 the sieve of Hippocrates (a flannel bag in a hoop) 

 for straining off the bottoms." 



To FINE thick beer. Brewers' finings (as before) 

 to be obtained at the ale-house, are the most usual 

 remedy. Or ISINGLASS cut small and boiled, one 

 ounce in three quarts of beer, kept all night to cool, 

 and put into a hhd. perfectly COLD, the beer being 

 well stirred. The beer to be tapped in a week. 

 It is said sometimes to make the drink flat. Or two 

 or three handfuls of SCOURING SAND, or small red 

 gravel, well stirred in. Or, a pint of WHEAT boiled 

 in two quarts of water, the liquid being squeezed 

 through a fine linen cloth. One pint of this decoc- 

 tion suffices for eighteen gallons of beer, preserv- 

 ing and feeding, as well as fining. The decoction, 

 I think, should be made with beer. Also the fine 

 flour of kiln dried HORSE-BEANS, whites of EGGS, 

 with shells powdered, and various other articles of 

 a similar nature, are used. For turbid and bitter 

 beer, perhaps alum might succeed, since it purifies 

 and fines water. 



To recover PRICKED or ACID beer. The alkaline 

 substances most in use, are SALT OF WORMWOOD 

 (tartar) and chalk. I must own, I have never suc- 

 ceeded in this case to my satisfaction, either with 

 beer or home-made wines : for having neutralized 

 the acid, that indeed not completely, a considerable 

 sediment has been deposited, which, after a while, 

 and particularly during draught, would re-ascend, 

 and the drink become sub-acid, with a flavour of the 



