depth with the Bung downwards; let it remain a Week, and it will greatly
help this or any stinking musty Cask. But besides these, I have writ of
two other excellent Ways to sweeten musty or stinking Casks, in my Second
Book of Brewing.


_Wine Casks_.


These, in my Opinion, are the cheapest of all others to furnish a Person
readily with, as being many of them good Casks for Malt Liquors, because
the Sack and White-Wine sorts are already season'd to Hand, and will
greatly improve Beers and Ales that are put in them: But beware of the
Rhenish Wine Cask for strong Drinks; for its Wood is so tinctured with
this sharp Wine, that it will hardly ever be free of it, and therefore
such Cask is best used for Small Beer: The Claret Cask will a great deal
sooner be brought into a serviceable State for holding strong Drink, if it
is two or three times scalded with Grounds of Barrels, and afterwards used
for small Beer for some time. I have bought a Butt or Pipe for eight
Shillings in _London_ with some Iron Hoops on it, a good Hogshead for the
same, and the half Hogshead for five Shillings, the Carriage for a Butt by
the Waggon thirty Miles is two Shillings and Sixpence, and the Hogshead
Eighteen-pence: But, to cure a Claret Cask of its Colour and Taste, put a
Peck of Stone-Lime into a Hogshead, and pour upon it three Pails of Water;
bung immediately with a Wood-or Cork Bung, and shake it well about a
quarter of an Hour, and let it stand a Day and Night and it will bring off
the red Colour, and alter the Taste of the Cask very much. But of three
several other excellent Methods for curing musty, stinking, new and other
tainted Casks, I have writ of in my Account of Casks in my Second Book.