A Woman, who lived at _Leighton Buzzard_ in _Bedfordshire_, and had the
best Ale in the Town, once told a Gentleman, she had Drink just done
working in the Barrel, and before it was Bung'd would wager it was fine
enough to Drink out of a Glass, in which it should maintain a little while
a high Froth; and it was true, for the Ivory shavings that she boiled in
her Wort, was the Cause of it, which an Acquaintance of mine accidentally
had a View of as they lay spread over the Wort in the Copper; so will
Hartshorn shavings do the same and better, both of them being great finers
and preservers of malt Liquors against staleness and sourness, and are
certainly of a very alcalous Nature. Or if they are put into a Cask when
you Bung it down, it will be of service for that purpose; but these are
dear in Comparison of the whole Wheat, which will in a great measure
supply their Place, and after it is used, may be given to a poor Body, or
to the Hog.


_To stop the Fret in Malt Liquors_.


Take a Quart of Black Cherry Brandy, and pour it in at the Bung-hole of
the Hogshead and stop it close.


_To recover deadish Beer_.


When strong Drink grows flat, by the loss of its Spirits, take four or
five Gallons out of a Hogshead, and boil it with five Pound of Honey, skim
it, and when cold, put it to the rest, and stop it up close: This will