long Stale and a little Birch fastened to its End, scrub the Bottom as
well as you can. At the same time let there be provided another shorter
Broom of about a Foot and a half long, that with one Hand may be so
imployed in the upper and other Parts as to clean the Cask well: So in a
Hogshead or other smaller Vessel, the one-handed short Broom may be used
with Water, or with Water, Sand or Ashes, and be effectually cleaned; the
outside of the Cask about the Bung-hole should be well washed, lest the
Yeast, as it works over, carries some of its Filth with it.

But to sweeten a Barrel, Kilderkin, Firkin or Pin in the great Brewhouses,
they put them over the Copper Hole for a Night together, that the Steam of
the boiling Water or Wort may penetrate into the Wood; this Way is such a
furious Searcher, that unless the Cask is new hooped just before, it will
be apt to fall in pieces.


_Another Way_.


Take a Pottle, or more, of Stone Lime, and put it into the Cask; on this
pour some Water and stop it up directly, shaking it well about.


_Another Way_.


Take a long Linnen Rag and dip it in melted Brimstone, light it at the
end, and let it hang pendant with the upper part of the Rag fastened to
the wooden Bung; this is a most quick sure Way, and will not only sweeten,
but help to fine the Drink.