while.


ANOTHER.


Take a Peck of Egg-shells and dry them in an Oven, break and mix them with
two Pound of fat Chalk, and mix them with water wherein four Pounds of
coarse Sugar has been boiled, and put it into the Butt as aforesaid.


_To fine and preserve Beers and Ales by boiling an Ingredient in the
Wort_.


This most valuable way I frequently follow both for Ale, Butt-beer and
Small Beer, and that is, in each Barrel Copper of Wort, I put in a Pottle,
or two Quarts of whole Wheat as soon as I can, that it may soak before it
boils, then I strain it thro' a Sieve, when I put the Wort in cooling
Tubs, and if it is thought fit the same Wheat may be boiled in a second
Copper: Thus there will be extracted a gluey Consistence, which being
incorporated with the Wort by boiling, gives it a more thick and ponderous
Body, and when in the Cask, soon makes a Sediment or Lee, as the Wort is
more or less loaded with the weighty Particles of this fizy Body; but if
such Wheat was first parched or baked in an Oven, it would do better, as
being rather too raw as it comes from the Ear.


_Another Way_.