Take two gallons of cyder, and put two ounces of insinglass to it.  When it is a jelly, add to them two pounds of brick-rubbings; whisk them well together, and dilute with some of the ale.  Put the whole in the hogshead, and stir all about very well.  When the ferment is a little off, bung it close; the next day give it vent, and you’ll find it fine.

ALE or BEER ACID.

If your beer or ale be a little prick’d, you must take for each hogshead a gallon of lac, boil it with an ounce of isinglass, drain it, and when cold, put to it two pounds of alabaster, two pounds of calcined chalk, and one ounce of salt of tartar.  Stir them well together, and apply to the hogshead.

Mind that the cask be full, and this will immediately discharge the acid part from it, (as in page 12.) Bung it up for three or four days ’till it is settled; then rack it into a clean hogshead, and put two quarts of ale forcing to it, and bung it close.

BEER or ALE ROPY, to cure.

If beer or ale should at any time get ropy, as in other disorders, you must proportion the strength of your remedy to the degree of the disorder.  But beer or ale is seldom known to be so ropy as cyder.

Take, for one hogshead, two pounds of common allum in one lump, if possible; put it into a clear fire, and burn it an hour, then pound it, and apply to the hogshead.  Stir it well for half an hour.  This will cut the rope in a day or two; then rack it and force it with the same stum forcing at is directed for beer that is not sweet, as in page 26.  If the rope be but thin, one pound of allum will be sufficient.  Hyssop will cut a thin rope in ale, but this always gives it a bad taste.

To make YEST, to ferment new BEER.

Many people that live at a distance from any town, are at a great loss, especially in the winter time, for yest to brew with; I shall therefore here give them directions to make an artificial yest that will answer the purpose altogether as well as the natural.

Take two quarts of small beer and one ounce of isinglass; boil them together five or six minutes; put it into a can or pail, and whisk it till it comes to the consistence of yest; let it stand an hour after, then put it to your wort in the same manner you were used to do the natural yest; this will be sufficient to ferment a hogshead.

THE END.