Cock ought to be first put in at the middle, and before the Drink sinks to
that it should be Tapp'd at Bottom to prevent the breaking of the Head of
Yeast, and its growing stale, flat and sour.

In some Places in the Country when they brew Ale or Beer to send to
_London_ at a great Distance, they let it be a Year old before they Tap
it, so that then it is perfectly fine; this they put into small Casks that
have a Bung-hole only fit for a large Cork, and then they immediately put
in a Role of Bean-flour first kneaded with Water or Drink, and baked in an
Oven, which is all secured by pitching in the Cork, and so sent in the
Waggon; the Bean-flour feeding and preserving the Body of the Drink all
the way, without fretting or causing it to burst the Cask for want of
Vent, and when Tapp'd will also make the Drink very brisk, because the
Flour is in such a hard Consistence, that it won't dissolve in that time;
but if a little does mix with the Ale or Beer, its heavy Parts will sooner
fine than thicken the Drink and keep it mellow and lively to the last, if
Air is kept out of the Barrel.




CHAP. XIX.


_Of the Strength and Age of Malt Liquors_.


Whether they be Ales or strong Beers, it is certain that the midling sort
is allowed by Physicians to be the most agreeable of any, especially to
those of a sedentary Life, or those that are not occupied in such Business