But how far these Reasons may be just, I
shall not pretend to determine; but in such a Work as this, nothing should
be omitted that may contribute to give the least Hint towards meliorating
so valuable a Manufacture; the Artists in the Brewing Way are at liberty to
judge as they please.
But when we have been careful in all the above Particulars, if the Casks
are not in good order, still the Brewing may be spoil'd. New Casks are apt
to give Drink an ill Taste, if they are not well scalded and season'd
several days successively, before they are put in use; and for old Casks,
if they stand any time out of use, they are apt to grow musty: unslack'd
Lime, about a Gallon to a Hogshead, with about six Gallons of Water put in
with it, and the Hogshead presently stopp'd up, will clear it of its Taint,
if the same be repeated four or five times; or burning of Linnen dipp'd in
Brimstone, to be close stopped in a Cask, three or four times repeated,
will do the same: or else put Water in your Vessels, and throw in some
burning Coals, and stop them close, will do the like, if it be often
repeated.
I have now but little more to say about the Management of Drink, and that
is concerning the Bottling of it. The Bottles first must be well clean'd
and dry'd; for wet Bottles will make the Drink turn mouldy, or motherry, as
they call it; and by wet Bottles, many Vessels of good Drink are spoiled:
but if the Bottles are clean and dry, yet if the Corks are not new and
found, the Drink is still liable to be damaged; for if the Air can get into
the Bottles, the Drink will grow flat, and will never rise.
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