isinglass beat and pulled to small pieces, with an ounce of common
allum ground to a fine powder, put them to the cyder; whisk it well
together and let it stand 'till it's a jelly. Then break it in
your can, and put one ounce of cream of tartar, and two pounds of
stone-dust to it; whisk it well together, and dilute it with some of
the beer till you have made the gallon five. Apply it to the hogshead,
and stir it well about; and when the ferment is gone off (which will
be in two or three hours) bung it up close. Leave out the vent-peg;
and in a day or two you'll find it fine and bright.

Beers that are not Sweet are forced with _stum_, the same that is made
for raisin wine, with this difference only, that you must take for
one hogshead, three pints, and two pounds of alabaster; stir them well
together, and dilute with beer as above. This will carry down all the
foul particles, and make the beer fine in three or four hours.


* * * * *

FORCING for ALE.

ALE that is brew'd in the winter to be drank in about two months
is apt to get foul, occasion'd by the brewer's neglecting it when
cooling. Sometimes it is left out in the frost, which will chill it,
and make it curdy as it were, and and foul; to remedy this you must

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