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