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93
Ale
and
Beer.
biscuits
in
a
bag,
with
some
bops,
and
put
these
in
the
cask.
To
give
New
Ale
the
Flavour
of
Old
.
—
Take
out
the
bung
and
put
in
a
sliced
Seville
orange.
Malt
liquors
will
ofttimes
be
protected
from
the
effects
of
electricity
by
placing
over
the
casks
a
rod
of
iron.
In
cleansing
brewing
utensils,
be
careful
not
to
use
soap
or
any
greasy
material
;
a
good
brush
and
scalding
water
will
generally
thoroughly
cleanse
them,
but
all
the
fur
on
the
sides
or
bottom
must
be
removed
;
after
this,
they
should
be
well
drained,
and
left
in
some
airy
situation
to
sweeten.
If
they
are
still
found
to
be
tainted,
take
wood
ashes,
and
boil
them
to
a
strong
ley,
which
spread
over
the
bottoms
of
the
vessels
scalding
hot
;
then
scrub
with
a
brush
or
broom,
or
throw
some
stone
lime
into
water
in
the
vessel,
and
scrub
over the
bottom
and
sides,
rinsing
well
with
clean
water.
In
some
cases
it
is
necessary
to
wash
with
oil
of
vitriol,
diluted
with
seven
or
eight
times
its
bulk
of
water.
Fresh
burnt
charcoal
can
also
be
employed.
To
Cure
or
Prevent
Foxing
.
—
Cut
a
handful
of
hyssop
small,
mix
it
with
a
handful
of
salt,
and
put
it
into
a
cask
;
then
stir
and
stop
close
;
or,
infuse
a
handful
of
hops
and
a
little
salt
of tartar
in
boiling