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MANUFACTURING AND ADULTERATING LIQUORS.
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Oloudinesa.-Add
a handful of hops, boiled in
1 gallon of the beer, and in a fortnight fine it"
down.
Sourneaa.-Add
a little powdered chalk or carbo–
nate of soda to the beer, until the acidity is nearly
removed, then rummage in 4 or 5 lbs. of moist sugar
or treacle to every hogshead. Such beer should be
soon put on draught, as it is apt to get :fiat by keep–
ing. Oyster and egg shells are also frequently used
by brewers for the same purpose.
Vamping.-Half.
fill the casks with old liquor, fill
them up with some newly brewed, and bung close
for 3 weeks or a month.
.Muatilneaa.-To
each hogshead add 1 lb. of new
hops boiled
in
a gallon of the liquor, along with
'l
lbs. of newly-burnt charcoal coarsely bruised, and a
1 lb. loaf of bread cut into slices and toasted rather
black ; rouse well every day for one week, then rum–
mage
in
moist sugar 3 or 4 lbs., and bung down for
a fortnight.
Ratneaa.-Rummage a few pounds of moist sugar
or treacle (foots) into each hogshead; fermentation
will ensue
in
a few days, and the liquor become
brisk. On the small scale the addition of a few
grains of carbonate of soda or prepared chalk to
each glass will make the liquor brisk and carry a
head ; but it must bfl drunk within a
few
minutes,
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