Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/271

Rh make it, by dissolving two ounces of fine pearl-ashes in eight ounces, or half a pint, of pure water, frequently shaking the bottle, then suffering it to stand for twenty-four hours, and afterwards filtering the solution through a fine cloth. In this state it may be preserved for one year; but beer thus restored ought to be drunk soon after it has recovered its briskness, or at least on the same day: and this small addition of vegetable alkali is, in warm seasons, rather conducive, than detrimental to health.

When beer has acquired a peculiar taste of the cask, either from an unclean state of the vessel, or, by long keeping, from the astringency of the oak, it is advisable to suspend in it a handful of wheat tied up in a bag; which generally removes the disagreeable taste.

With respect to the physical properties of malt-liquors, we shall observe, that they are possessed of various degrees of salubrity, according to the proportion and nature of their ingredients, namely, water, malt, and hops, of which they are composed; and likewise, according to the manner in which they have been brewed. If, for instance, a large proportion of water has been used, the beer will be more proper for quenching thirst, than if it were strongly impregnated with the mealy and spirituous particles of the malt. Hence, strong and sweet beer is the most nourishing and beneficial to thin and emaciated persons; stale and bitter ale, the most intoxicating; and weak, half fermented porter, the most flatulent, and least serviceable to nervous, debilitated, hysteric, or asthmatic constitutions. But, as there is no peculiar test, by which we can ascertain with critical accuracy, when the vinous fermentation is completed, and the acetous has commenced, every kind of beer must be barrelled, or bottled, before it is perfectly fermented, so that the completion of this natural process is effected in the stomach and bowels. Strange as this proposition may appear to some persons, it is so true, that the infinite diversity of flavour and briskness obtained from the same mixture, when drawn off into different vessels, or bottles, cannot fail to strike the most superficial observer.

Beer always contains a portion of fixed air, which being disengaged within the human body, is apt to occasion flatulency and looseness. To the mariner, however, and those who are subject to scorbutic complaints, it is, in general, a wholesome beverage, though we cannot refrain from animadverting upon the prevailing, erroneous notion, that ale or porter promote digestion: this is refuted by the uniform evidence of experience, whence it clearly appears that, of all liquids whatever, pure water is the most beneficial solvent of animal and vegetable substances. Such individuals, therefore, as make use of nourishing, and principally animal food, require no beer for its digestion; as the habitual drinking of malt liquors will expose them to all the inconveniencies of plethora, or a full and gross habit. Others, however, who live chiefly on vegetable diet, and whose stomach is weak or impaired, may be greatly invigorated by a moderate use of strong and bitter malt-liquors—a purpose which the common table beer cannot answer. Persons of dry and rigid fibres, and whose Rh