the better; else the Taint commonly encreases, as many have to their
prejudice proved, who have made use of such Casks, in hopes the next Beer
will overcome it; but when once a Cask is infected, it will be a long
while, if ever, before it becomes sweet, if no Art is used. Many therefore
of the careful sort, in case they han't a Convenience to fill their Vessel
as soon as it is empty, will stop it close, to prevent the Air and
preserve the Lees sound, which will greatly tend to the keeping of the
Cask pure and sweet against the next Occasion.

_To prepare a new Vessel to keep Malt Liquors in_.

A new Vessel is most improperly used by some ignorant People for strong
Drink after only once or twice scalding with Water, which is so wrong,
that such Beer or Ale will not fail of tasting thereof for half, if not a
whole Year afterwards; such is the Tang of the Oak and its Bark, as may be
observed from the strong Scents of Tan-Yards, which the Bark is one cause
of. To prevent then this Inconvenience, when your Brewing is over put up
some Water scalding hot, and let it run throu' the Grains, then boil it
and fill up the Cask, stop it well and let it stand till it is cold, do
this twice, then take the Grounds of strong Drink and boil in it green
Wallnut Leaves and new Hay or Wheat Straw, and put all into the Cask, that
it be full and stop it close. After this, use it for small Beer half a
Year together, and then it will be thoroughly sweet and fit for strong
Drinks; or


_Another Way_.


Take a new Cask and dig a Hole in the Ground, in which it may lye half