Page:Encyclopædia Britannica, first edition - Volume I, A-B.pdf/806

 B R E T7 I N G. 674 fands; and particularly in chalks, which’are of a drying Pale Balls, .than any other, and ccnfequently tiifiipati: Are made tn the fame manner, and with the hke quality; more which contributes much to the 'gook keeping of quantity of every thing, except a pound or two of fiiie damps drink, for all damp cellars are prejudicial to the prefugar made into a fyrup, inftead of the raolofles, and o- the fervation of beers and ales, and fooner bring on the rotmitting the faundera. cafks and hoops than the dry ones. Befides, TV. B. The powders are to be pretty fine, and the ting of theinclofed cellars and temperate air, the beers and balls dried very gradually without heat for the firft three inalesfuch ripen triore kindly, are better digefted and foftened, or four days upon brown paper laid over a large fieve and drink fmoother : But, when the temperature of the bottom, and turned often. Afterwards they may be put air in the cellar is unequal, the drink foon grows ftale. into the fun, or at a proper diftance from the fire, in or- Though malt-liquor be truly brewed, yet it is often ('pollder to dry .them thoroughly; and the quantity of the ed in a bad cellar, that fuch alternate fermenthops may be augmented, or wholly omitted, at difcre- ations as to make it thickoccafions and four, though it fometimes tion, according as the liquor requires. happens that after fuch changes it fines itfelf again.' Put as much water to your glafs as will juft cover it, To thefe commotions of the beer, fome brew theirin order to open its body, letting it ftand fo twelve paleprevent malt in March, and their brown in Oftober ; behours; then add the following inlulion to it, and gra- caufe the pale malt, having not fp many fiery particles in dually diflblve the whole over a gentle fire. Then it as the (lands more in need of the fummer s -ftrain it off hot among fome of the powder, adding the weather tobrown, ripen it, while the brown fort, being more reft by a little at a time, with fome of the treacle or fyand dry, is better able to defend itfelf againft the rup likewiie alternately, till you beat the whole into a hard that will help to fmooth its harfh particles ; ftiffmafs, out of which form balls weighing four oun- winter-colds yet, when they happen to be too Violent, horfe-dung ces each. be laid to the windows as a fortification apainii infupon.—Pour a pint of boiling water upon the (hould coriander-feed, and cloves bruifed, and the hops well them. are of ppinion, that Oftober is the beft of all orubbed.* Cover them clofe, and let it ftand twelve therSome months to brew any fort of malt in, by reafon there hours, then ftrain for the ufe aforefaid. fo many cold months dire&ly following, that will diThe number of balls for each cajk.—Powder one of are the drink and make it much excel that brewed in the balls and put it into a pin or half a firkin ; into a geft becaufe fuch beer will not want that care and firkin, two; into a kilderkin, three; into a barrel, fix; March, watching, as that brewed in March abfolutely requires, and fo on in proportion as the calk is larger or lefier, often taking out and putting in the vent-peg on change ftirring them well in; and, if the liquor- has age enough, by and palls the drink; yet,-if due care is not taken and.then they will anfwer much better. in this refpeft, a thunder or ftormy night may marr all, making the drink ferment and burft the ca(k; for Of the Cellar or Repofitory for keeping Beers by which redfon, as iron hoops are moft in fafhion at this and Ales. time, they are certainly the greateft fecurity to the fafeIt is' certain, that the weather has not only a power ty of the drink thus expofed; and next to tliem is the or influence in brewing, but alfo after, die drink is in. the chefnut-hoop; both which will endure a (horter or longer barrel, hoglhead, or butt, in cellars, or other places, time, as the cellar is more or lefs dry, and according to the which is often the caufe of forwarding or retarding the management attending them : The iron hoops generally finenefs of malt-liquors; fur if we brew in cold weather, begin to mil firft at the edges, and therefore ftiould be and the drink is to ftand in a cellar of clay, or where rubbed off, and be kept from wet as much as poflihle. fprings. rife, or waters lie or pafs through fucb a place, tliefe will check the due courfe of .the ch ink, chill, flat, Of Cleaning and Sweetening of Cafks. deaden, and hinder it irom becoming fine. So like wife, if beer or ale. is brewed in hot weather, and put into chalky, In cafe your c?.(k is a butt, then with cold water rinfe gravelly, or fandy cellars, and efpecially if the-windows out the lees clean, and. have ready boiling or very hot open to the fouth, fo.uth-eaft, or fouth-weft, then it is water, which put in, and, with a Jong dale $nd a little very likely it will not keep long, but be muddy and ftale : birch faftened to its end, fcrub the bottom as well as voir Therefore, to keep beer in fuch a cellar, it fhould be can : At the 'fame time let there be, provided another brewed in-Oftober, that the drink may have time to cure (hotter broom of about a foot and a half long, that with kfelf before the hot weather comes on ; but, in wettilh one hand may be fo employe-d In the upper and other or dampr cellars, it is beft to brew in March, that the parts as to clean the cafe well : So in a hogfhead, or drink may have time to fine and fettle before the winter other, fmaller veffel, the one-handed (hart broom may be weather is advanced. Now, cellars fhould have double ufed with water, or with water, fjmd, or a(hes, and be or treble doors, that the outer one may be fhut before effeftually cleaned; the outfide of the. calk about the the inner one is opened, to keep the air out. If a cellar bung-hole (hould be well waftred, left-the yeaft, as it fee kept dry, and have double doors, it is reckoned works over, carry fome of its filth with it. warm in winter, and cool in fummer. But the beft of But, to fweeten a barrel, kilderkin, firkin, or pin, in ceiims are thought to be thofe in chalks,, gravels, or the great hxewhoufes, they put them over the copperhole
 * and, if it is always left out, then it deadfo that it will bear racking, it Ihould be firft fetved lo> ofensweather