CLEANSING BEER FINE A PRACTICAL EXAMPLE. 391 



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 wlu'ch, 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, 

 which old Duckit insisted was a defect grounded 

 on precedent, thence, in course, admitting of no re- 

 form. Like the great Katterfelto, of the Prussian 

 Death-head hussars, in cases of difficulty, I was apt 

 to call out "fere is mine vife?" In short, I per- 

 suaded her to inspect personally and carefully the 

 casking of the beer, which she discovered was per- 

 s4 



