Ashes, or Sand every Brewing, and so that I cannot scrape any Dirt up
under my Nail. However as the Cure of this Disease has baffled the Efforts
of many, I have been tempted to endeavour the finding out a Remedy for the
great Malignity, and shall deliver the best I know on this Score.

And here I shall mention the great Value of the Hop in preventing and
curing the Fox in Malt Liquors. When the Wort is run into the Tub out of
the mashing Vat, it is a very good way to throw some Hops directly into it
before it is put into the Copper, and they will secure it against Sourness
and Ropyness, that are the two Effects of fox'd Worts or Drinks, and is of
such Power in this respect, that raw Worts may be kept some time, even, in
hot weather, before they are boiled, and which is necessary; where there
is a large Quantity of Malt used to a little Copper; but it is certain
that the stronger Worts will keep longer with Hops than the smaller Sorts:
So likewise if a Person has fewer Tubs than is wanting, and he is
apprehensive his Worts will be Fox'd by too thick lying in the Coolers or
working Tubs, then it will be a safe way to put some fresh Hops into such
Tubs and work them with the Yeast as I have before hinted; or in case the
Drink is already Foxed in the Fat or Tun, new Hops should be put in and
work'd with it, and they will greatly fetch it again into a right Order;
but then such Drink should be carefully taken clear off from its gross
nasty Lee, which being mostly Tainted, would otherwise lye in the Barrel,
corrupt and make it worse.

Some will sift quick Lime into foxed Drinks while they are working in the
Tun or Vat, that its Fire and Salts may break the Cohesions of the Beer or
Ale, and burn away the stench, that the Corruption would always cause; but
then such Drink should by a Peg at the bottom of the Vat be drawn off as
fine as possible, and the Dregs left behind.