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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/15407.txt b/15407.txt new file mode 100644 index 0000000..aaddb9f --- /dev/null +++ b/15407.txt @@ -0,0 +1,1081 @@ +The Project Gutenberg EBook of The Cyder-Maker's Instructor, Sweet-Maker's +Assistant, and Victualler's and Housekeeper's Director, by Thomas Chapman + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director + In Three Parts + +Author: Thomas Chapman + +Release Date: March 18, 2005 [EBook #15407] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE CYDER-MAKER'S *** + + + + +Produced by S.R.Ellison, Robert Cicconetti, and the Online Distributed +Proofreading Team. + + + + + + + THE + + CYDER-MAKER'S INSTRUCTOR, + + Sweet-Maker's Assistant, + + And Victualler's and Housekeeper's + + DIRECTOR. + + IN THREE PARTS. + + * * * * * + +PART I. + +Directs the grower to make his cyder in the manner foreign wines are +made; to preserve its body and flavour; to lay on a colour, and to +cure all its disorders, whether bad flavour'd, prick'd, oily, or ropy. + +PART II. + +Instructs the trader or housekeeper to make raisin-wines, at a small +Expence, little (if any thing) inferior to foreign wines in strength +or flavour; to cure their disorders; to lay on them new bodies, +colour, &c. + +PART III. + +Directs the brewer to fine his beer and ale in a short time, and to +cure them if prick'd or ropy. + +To which is added, A Method to make yest to ferment beer, as well as +common yest, when that is not to be had. + +All actually deduced from the AUTHOR'S experience. + +By THOMAS CHAPMAN, _Wine-Cooper_. + +LONDON, Printed: BOSTON, Re-printed and Sold by GREEN & RUSSELL, in +Queen-Street, MDCCLXII. + +[Price One Shilling.] + + + + +THE PREFACE. + + +It may be thought necessary, in compliance with custom, that I should +say something by way of PREFACE. If the reader would be informed what +my reasons were for appearing in print, I shall candidly acknowledge, +that the great prospect of a considerable advantage to myself was +indeed the strongest persuasive; but I can with equal truth affirm, +that it affords me no small pleasure to think I am doing my country at +the same time a very great piece of service; and doubt not but that, +as many will soon experience it, my labour will be thankfully received +and acknowledged. + +Discoveries and Improvements ought not to be concealed; the public +good calls loudly for them; but then, in return for the great +advantage the public receives from them, the author of any such +discovery may with the greatest justice claim an adequate reward. + + + + +PREFACE + + +The following Receipts and Directions are not collected from books, +nor interspersed with old women's nostrums; but they are, in very +truth, the result of my own LONG EXPERIENCE in trade, founded on +chemical principles, which are principles of never-erring nature. + +Perhaps I had never thought of this Method of communicating my little +knowledge, had it not been for many gentlemen in the counties of +_Gloucester, Hereford, Worcester_, &c. for whom I have done a great +deal of business, in the cyder-way particularly; and who have often +express'd their desire of seeing my directions for the management of +cyders, &c. made public. + +And no doubt such a thing was wanting; for it's hardly credible how +much liquors of almost every kind is spoiled by mismanagement. Few +people know the nature of fermentation, without which no vinous spirit +can be produced; nor any liquor be rendered fine and potible. + +Fermentation separates the particles of bodies, and from liquids +throws off the gross parts from the finer, which, without it, could +not be effected. There is what is called a _fret_, which is only a +partial fermentation, that nature is strong enough in some liquors to +bring on, without the assistance of art; but this _fret_, or partial +fermentation, is never strong enough to discharge the liquor of its +foul parts; and if they should ever happen to subside, the least +alteration in weather, as well as a hundred other accidents, will +occasion their commixing, and render the liquor almost, or altogether +as foul as ever; to prevent which we call in the assistance of art, +and which our method will effectually prevent. + +In brewing beer, yest is apply'd to it, in order to ferment it, +without which it would never be beer. This opens the body of the +liquor, and renders it spirity and fine. + +The reason that cyder is not often fine, is owing to its not being +fermented. After it is got into the hogshead, the generality of people +think they have acquitted themselves very well, and done all the +necessary business, except racking it. But I can assure them, the more +any liquor is rack'd, the more it is weaken'd. By often racking, it +loseth its body, and so becomes acid for want of strength to support +it. + +Another gross error many people are guilty of, in keeping the bungs +out of the casks. Nothing is more pernicious to fermented liquors, +than their being exposed to the open air, whereby they lose their +strength and flavour. Take a bottle of wine, draw the cork, and let it +stand exposed to the open air for twenty-four hours only, and you will +then find it dead, flat, and insipid; for the spirit is volatile, +and has been carried off by the air, and what remains is the gross, +elementary part chiefly. A cyder-cask should never be kept open more +than fourteen or fifteen days, that is, 'till the ferment is stopt; +but so contrary is the practice, that I have known them very commonly +kept open three or four months. It hath been objected to me by cyder +and sweet-makers, that stopping up the cask so soon will endanger +the head being blown out or bursted; but their fears are groundless, +provided the ferment is stopt. The bottoms are quite confined, and +it is impossible they should rise, unless a forcing be added to raise +them. + +The best time for bottling your cyder, is in the winter, or cool +weather, when it is _down_, otherwise you will hazard breaking most +of the bottles. The best method of keeping it, is to put it up in dry +saw-dust, which will keep it in a due temperature of heat, without the +colour's subsiding, unless you have laid a high colour on it, which, +by long keeping, will subside in the same manner port-wine doth in +bottles. For 'tis impossible to set a colour on cyder so strong, as +to have it stand the bottle more than twelve or eighteen months, at +farthest. The natural colour will change but little in a much longer +time. + +What I have said of the sweet-making-business, (which I have been +constantly concerned in for more than twenty years) is principally +relating to fermentation; for it is in all kinds of made-wines the +chief thing to be observed. I shall just take notice here of one or +two things, by way of caution. + +If your fruit be candied, the best way to clean them is by bagging, +and then you may easily take the stems from them. + +It is very seldom that the fruit is all of the same goodness, I would +therefore recommend, that the best fruit be made separate from the +ordinary, it being easy, and much more prudent, to mix the liquors to +your palate, than to run the hazard of making the good fruit with the +bad, a small quantity of which will sometimes spoil the flavour of the +liquor, and turn it acid. + +As to the method of brewing malt-liquors, I shall only here observe, +that the practice of boiling the wort so long as is often done, is +very injudicious. Five minutes is long enough: a longer time serves +only to evaporate the spirit, without having any good effect. + +Under the head of malt-liquor, I have confined myself to giving proper +instructions for curing their disorders, such as fining 'em, _&c._ +which must be of great use to victuallers as well as private families, +who, by reason of the badness of malt, mismanagement, bad weather, or +other accidents, have frequently quantities by them, which for want of +knowing how to cure, lie useless, and are sometimes thrown away. + +In the course of these receipts, I have endeavoured to lay down every +thing as plain as possible, preferring, in these cases, plainness +to elegance, even tho' I were capable of it, which indeed I have no +pretensions to. + +Before I take leave of my reader, I must admonish him, that if my +directions are not observed punctually, I will not be answerable for +his success; for he may be assured, in matters of this kind, a +great deal depends upon what many people think trifling, and of no +consequence whether done or not. But on the other hand, if he will +take care to observe them exactly, I am sure they will fully answer +his expectations. So shall he not repent laying out his money on this +_little_, but not the least _valuable_, book; nor will my reputation +suffer in having penn'd it for his use; which is the earnest wish of + + His humble Servant, + + T.C. + + + + +The _Cyder-Maker's_ Instructor. + + +Let your fruit be as near the same ripeness as possible, otherwise the +juice will not agree in fermenting. When they are properly sweated, +grind and press them; and as soon as you have filled a cask, if a +hogshead, which is one hundred and ten gallons, ferment it as follows; +and if less, proportion the ingredients to your quantity. + + +A FERMENT for CYDER. + +To one hogshead of cyder, take three pints of solid yest, the mildest +you can get; if rough, wash it in warm water, and let it stand 'till +it is cold. Pour the water from it, and put it in a pail or can; +put to it as much jalap as will lay on a six-pence, beat them well +together with a whisk, then apply some of the cyder to it by degrees +'till your can is full. Put it all to the cyder, and stir it well +together. When the ferment comes on, you must clean the bung-holes +every morning with your finger, and keep filling the vessel up. The +ferment for the first five or six days will be black and stiff; let it +stand till it ferments white and kind, which it will do in fourteen or +fifteen days; at that time stop the ferment, otherwise it will impair +its strength. + + +To stop the FERMENT. + +In stopping this ferment, which is a very strong one, you must first +rack it into a clean cask, and when pretty near full, put to it three +pounds of course, red, scowering sand, and stir it well together with +a strong stick, and fill it within a gallon of being full; let it +stand five or six hours, then pour on it as softly as you can a gallon +of English spirit, and bung it up close; but leave out the vent-peg +a day or two. At that time just put it in the hole and close it by +degrees till you have got it close. Let it lay in that state at least +a year, and if very strong cyder, such as stire, the longer you keep +it the better it will be in the body; and when you pierce it, if not +bright, force it in the following manner. + + +A FORCING for CYDER. + +Take a gallon of perry or stale beer, put to it one ounce of +isinglass, beat well and cut or pull'd to small pieces; put it to the +perry or beer, and let it steep three or four days. Keep whisking +it together, or else the glass will stick to the bottom, and have no +effect on the liquor. When it comes to a stiff jelly, beat it well in +your can with a whisk, and mix some of the cyder with it, 'till you +have made the gallon four; then put two pounds of brick rubbings to +it, and stir it together with two gallons of cyder more added to it, +and apply to the hogshead; stir it well with your paddle, and shive +it up close. The next day give it vent, and you will find it fine and +bright. If you force perry, cut your isinglass with cyder or stale +beer, for no liquor will force its own body. + + +To cure ACID CYDER. + +It is always to be observ'd, that even weak _alkali_'s cure the +strongest acid, such, for instance, as calcin'd chalk, calcin'd +oyster or scallop-shells, calcin'd egg-shells, alabaster, &c. But if +a hogshead can soon be drank, use a stronger _alkali_, such as salt of +tartar, salt of wormwood; but in using them, you must always preserve +their colour with _lac_, or else the _alkali_ will turn the liquor +black, and keep it foul. + +To one hogshead, take two gallons of _lac_, and put to it one ounce +and a half of isinglass beat well and pulled small; boil them together +for five or six minutes; drain it, and when a stiff jelly, break it +with a whisk, and mix about a gallon of the cyder with it; then +put three pounds of calcin'd chalk, and two pounds of calcined +oyster-shells to it, whisk it well together with four gallons more +of the cyder, and apply it to the hogshead. Stir it well, and it will +immediately discharge the acid part out at the bung. Let it stand one +hour, then bung it close for five or six days; rack it from the bottom +into a clean hogshead, and apply one quart of forcing to it. If you +use a strong _alkali_, put to the _lac_ four ounces of salt of tartar, +or salt of wormwood; but the former is best, as it hath not the bitter +taste in it which the wormwood has. + +_Note_, Lac _is milk, but the cream must be skimm'd off it for use_. + + +To cure OILY CYDER. + +The reason that cyder is sometimes oily, is owing to the fruit not +being sorted alike; for the juice of fruit that is not ripe will +seldom mix with ripe juice in fermentation. The acid part of one will +predominate over the other, and throw the oily particles from it, +which separation gives the liquor a disagreeable, foul taste; to +remedy which you must treat it in the following manner, which will +cause the oily parts to swim at top, and then you may rack the liquor +from its bottom and oil. + +To a hogshead, take an ounce of salt of tartar, and two ounces of half +sweet spirit of nitre, mix them in a gallon of _lac_, and whisk them +well together; apply it to the hogshead, bung it up, and let it stand +ten or fifteen days; then put a cock within two inches of the bottom +of the hogshead, and rack it. + +Observe when it runs low, to look to the cock, lest any of the oily +part should come, which will be all on the top, and will not run out +till after the good liquor is drawn off. + +Put to the clean a quart of forcing, to raise it, and bung it close. + +_Note_, When you take out the oil and bottom, your cask must be well +fired, otherwise it will spoil all the liquor that shall be afterwards +put into it. + + +For ROPY CYDER. + +The following remedy for ropy cyder must be proportion'd with judgment +to the degree of the disorder in the liquor. If the rope be stiff and +stringy, you must use a larger quantity of the ingredients. + +If a hogshead be quite stiff and stringy, work it at least an hour +with your paddle, then put to it six pounds of common allum, ground to +a fine powder; work it for half an hour after, and bung it up close. +This in a week will cut the rope and bring it to a fine, thin, fluid +state. Then rack it into a clean hogshead, and put to it one quart of +forcing; stir them well in the hogshead and bung it close up. If but a +thin rope, use a less quantity of the allum, and work it the same way. + + +CYDERS bad flavour'd. + +Some cyders in keeping are apt to get reasty, thro' the ill quality of +the fruit; and sometimes thro' the badness of the cask will get musty, +or fusty. + +To remedy these evils, you must throw it in ferment, if its body is +strong, with yest and jalap, and let it ferment three or four days; +which will throw off the greatest part of the taste; then stop the +ferment. If a hogshead, put to it one pound of sweet spirit of nitre, +and bung it up close. This will cure the bad flavour if any left, and +likewise keep it from growing flat. + + +To colour CYDER. + +In many places, particularly where the soil is light, and the orchard +lays rising, the juice of the fruit is nearly white, and tho' the +cyder may be strong, it doth not appear to be so, by reason of its +colour, which always prejudices the buyer against it. + +Many people spoil a great deal of good cyder by boiling and mixing +melasses with it, to give it a colour; which not only gives it a bad +red colour, but makes it muddy, as well as bad tasted. Others, again, +will boil a large quantity of brown sugar and mix with it, which gives +it a colour indeed, tho' a light one; when two pounds of good sugar, +properly used, is sufficient to colour ten hogsheads, as follows: + +Take two pounds of powder sugar, the whiter the sugar the farther it +will go, and the better the colour will be. Put it in an iron pot or +ladle; set it over the fire, and let it burn 'till it is black and +bitter; then put two quarts of boiling hot water to it; keep stirring +it about, and boil it a quarter of an hour after you have put the +water to it. Take it off the fire, and let it stand 'till it is cold; +then bottle it for use. + +Half a pint of this will colour a hogshead. Put to each half pint, +when you use it, a quarter of an ounce of allum ground, to set the +colour. + + + + +PART II. + +The _Sweet-Maker's_ Assistant. + + +Of RAISIN WINES. + + +These wines are made of various kinds of fruit; of _Malaga's, +Belvederes, Smyrna's, Raisins of the Sun_, &c. But the fruit that +produces the best wines is black _Smyrna's_, their juice being the +strongest, and the fruit clearest from stalks: for the stalks in +_Malaga's_ and _Belvideres_ are apt to give the wine a bad flavour, +and will always throw an acid on it; for the stalks of all fruits are +acid; but the stalks of _Smyrna's_ are so trifling, that after rubbing +the fruit between your hands, they will easily sift out. Wine made +from this fruit is the colour of Madeira, and has very much the +flavour of it. Malaga is the colour and flavour of foreign malaga, but +nothing near so strong. Wine made from belvideres is strong and very +sweet; and after keeping it four or five years is very little inferior +to old mountain. + +In order to succeed in making these wines, you ought never to set your +steeps in hot weather, because the heat will put the fruit in a fret +which will injure its fermenting kindly. The best time for making is +in January or February. Set your steeps in the coldest part of the +cellar, still remembering to keep them from the frost. + +To every gallon of water put five pounds of fruit, if good; if but +indifferent, put six pounds, into the steep. Keep stirring them three +or four times a day, and let them continue in the steep till the fruit +begins to burst, and the stones swim on the top; which will be in +about fourteen or fifteen days. Then strain the liquor from the fruit, +and press the fruit very dry, mixing the pressings with the rest of +the liquor, and put all together into a cask, and ferment it in the +following manner. + +To every pipe of wine take two quarts of solid ale yest and one ounce +of jalap, put them into a can, and into them pour a gallon of the new +wine first made hot, whisk them well together, and apply to the pipe, +stirring all together very well. If your cask be less than a pipe, +proportion your yest and jalap accordingly. When the ferment comes +on, you must keep the bung-hole clean, and let the vessel be filled up +three or four times a day. Let it ferment ten or twelve days, or till +it works clean and white. Then take it off its bottom, which will be +very considerable, and put it into a clean cask. You may filter the +bottom thro' a linen rag and put to the wine. Lay some heavy weight +over the bung, and let it stand a day. Then lay on the top of the wine +five gallons of melasses-spirit, and bung it up close. Leave out +the vent peg a day or two; then drop it in the hole, and close it by +degrees 'till you have made it quite close. + +Let it lay in this state for six months, at that time rack it from its +bottom into a clean pipe, and you'll find it tolerably fine. Then put +to it one quart of _forcing_, and bung it up. Let it lay 'till within +a month of your wanting it; for the longer it lays the better it will +be in body. Then rack it for the last time (always observing you touch +no bottoms) and put three pints of _forcing_ to it. Stir it well with +your paddle, and bung it up. The bottoms you may run thro' a linen rag +as before, and mix with that in the pipe. You may pierce the wine in +six or seven days, and you will find it quite fine and bright. + + +To force RAISIN WINES. + +For one pipe, take two quarts of good cyder; put half an ounce of +ground allum to it, and one ounce of isinglass pulled to small pieces. +Beat them well in your can three or four times a day, and let the +mixture stand till it becomes a stiff jelly; then break it with your +whisk, and add to it two pounds of white sand or stone dust. Then +break it up gradually with some of the wine, 'till you have made the +two quarts two gallons, stir it well together, and apply to the pipe, +and bung up close. + +The sand will carry down with it all the small particles with the +isinglass misses, and likewise confine the bottom so as to prevent it +from rising. But if you make your wine stronger by allowing a larger +quantity of fruit to the gallon, this _forcing_ will not do; for all +_forcings_ must be stronger than the body forc'd, or else the foul +parts will not fall; therefore such wines must be forced with _English +stum_, a quart of which is sufficient for a pipe, one pound of +alabaster being beat in with it and apply'd as above. + + +ENGLISH STUM. + +Take a five gallon cask that has been well soaked in water, set it to +drain; then take a pound of roll brimstone and melt in a ladle; put as +many rags to it as will suck up the melted brimstone. Burn half those +rags in the cask, covering the bung-hole so much as that it may have +just air enough to keep it burning. When burnt out put three gallons +of very strong cyder, and one ounce of common allum (pounded and mixt +with the cyder) into the cask. Keep rolling the cask about five or +six times a day for two days. Then take out the bung, and hang the +remainder of the rags on a wire in the cask, as near the cyder as +possible, and set them on fire as before. When burnt out, bung the +cask close and roll it well about three or four times a day for two +days; then let it stand seven or eight days, and this liquor will be +so strong as to affect your eyes by looking at it. + +When you force a pipe, take one quart of this liquid, put half an +ounce of isinglass to it beat and pulled to small pieces. Whisk it +together, and it will dissolve in four or five hours. Break the jelly +with your whisk, and put one pound of alabaster to it, then dilute it +with some of the wine, put it in the pipe, bung it close, and in a day +it will be fine and bright. + + +To cure ACID RAISIN WINES. + +The following ingredients must be proportioned to the degree of +acidity; if but small, you must use the less, if a stronger acid a +larger quantity. It must likewise be proportioned to the quantity of +wine as well as to the degree of acidity. + +Observe that your cask be nearly full before you apply the +ingredients; which will have this good effect, the acid part of the +wine will rise to the top immediately, and issue out at the bung-hole. +But if the cask be not full, the part that should fly off will still +continue in the cask, and weaken the body of the wine. If your cask be +full, it will be fit to have a body laid on it, in three or four days +time. + +I shall here proportion the ingredients for a pipe, supposing it quite +acid, so as but just recoverable. + +Take two gallons of lac, and two ounces of isinglass, boil them a +quarter of an hour; strain the liquor, and let it stand 'till it +is cold; then break it well with your whisk, and put four pounds of +alabaster and three pounds of whiting to it. Stir them well together, +and add one ounce of salt of tartar to the whole. Mix by degrees some +of the wine with it, so as to dilute it to a thin liquor. Apply this +to the cask, and stir it well with your paddle. This will immediately +discharge the acid part from it, as was said before. + +When it is off and quite down, bung it up for three days, then +rack it, and you'll find part of its body gone off by the strong +fermentation. To remedy this, you must lay a fresh body on it in +proportion to the degree to which it hath been lower'd by the above +process; always having special care not to alter flavour. And this +must be done with clarified sugar; for no fluid body will agree with +it but what will make it thinner, or confer its own taste; therefore +the following is the best manner. + + +To lay a fresh body on the WINES. + +Take three quarters of a hundred of brown sugar, and put into your +copper, then put a gallon of lime water to it, to keep it from +burning. Keep stirring it about 'till it boils; then take three eggs +and mash all together with the Shells, which put to the sugar. Stir +it about, and as the scum or filth arise take it off. When quite clean +put it into your can, and let it stand 'till it is cold before you use +it. Then break it with the whisk by degrees, with about ten gallons of +the wine, and apply it to the pipe. Work it with your paddle for half +an hour; then put one quart of _stum forcing_ to it, which will unite +their bodies, and likewise make it fine and bright. You must keep it +bung'd very close. + + +To cure RAISIN WINES that are cloudy. + +These wines, if they take a chill, are affected in the same manner +with Port-wines. Like them they will be cloudy, and will have a +floating lee in them, which by shaking in a glass will rise in clouds. + +If any thing be apply'd to it cold, it will strike a greater chill +upon it, and change its true colour to a pale or deep blue one; to +prevent which, and take off the chill, you must, + +_For a Pipe_, + +Take one gallon of lac and one ounce of isinglass broke in small +pieces, three pounds of alabaster, two ounces of sweet spirit of +nitre; boil them together for five or six minutes; Stir them and apply +to the pipe as hot as possible. Stir it well in the pipe with your +paddle, and in about two hours after, bung it close up. Let it lay +five or six days, and you'll find it quite fine and bright. + +This will make it a little flat, to remedy which you must rack it +clean from it's bottoms, and throw a quart of _stum forcing_ to it. + + +To colour RAISIN WINES. + +Wine made of raisins of the sun is always of the colour of rhenish, +which is almost white. Very often that which is made of malaga's +(especially if the fruit be but indifferent) will not hold its colour, +but must have a colour laid on it. + +The right colour of raisin wine is the colour of mountain. You must +take care that your wine has not a great bottom in it; for if it has, +'twill be longer before it falls fine. + +In order to lay a mountain colour on your wine, you must take three or +four pounds of brown sugar, according to the quantity of wine you want +to colour. Put it in an iron pan or iron ladle, set it over the fire, +and keep stirring it about. Let it burn in this manner 'till it is +quite black and bitter, which will be in about half an hour. + +If you burn one pound of sugar, put a quart of boiling hot water to +it; stir it about, and let it boil a quarter of an hour longer, then +take it off and let it cool. A pint of this mixture is sufficient to +colour a pipe of wine; but note, that with every pint you must mix a +quarter of an ounce of common allum pounded to a fine powder; which +will set the colour so that it will not subside, other wise it will +fall to the bottom, and have no good effect on the liquor. + +If you would have your wine of the colour of port, you must take eight +ounces of logwood raspings, four ounces of alkanet root, one ounce of +cochineal. Infuse them over a slow fire for three hours; strain the +liquor from the wood, and keep it boiling. Then burn three pounds of +brown sugar as before, and put the colour'd liquor to it; boil all +together a quarter of an hour longer; then take it off, and when cold, +bottle it for use. + +A pint of this liquor will make a pipe the colour of port wine. You +must always remember to set the colour with a quarter of an ounce of +common allum, ground or beaten to a fine powder. + + + + +PART III + +THE _Housekeepers_ DIRECTOR. + + +FORCING for BEER. + +There are two sorts of forcings for beer; for what will agree with one +kind of beer will not serve for another. Some beer when kept twelve or +fourteen months will taste as new and sweet as if not brew'd more than +six or seven, nay a much shorter time, which must have a different +forcing from that which is proper for beer that is ripe or less sweet. + +Beers that are full and sweet must be forc'd in the following manner, +viz. + +For a hogshead, take a gallon of stale cyder, likewise one ounce of +isinglass beat and pulled to small pieces, with an ounce of common +allum ground to a fine powder, put them to the cyder; whisk it well +together and let it stand 'till it's a jelly. Then break it in +your can, and put one ounce of cream of tartar, and two pounds of +stone-dust to it; whisk it well together, and dilute it with some of +the beer till you have made the gallon five. Apply it to the hogshead, +and stir it well about; and when the ferment is gone off (which will +be in two or three hours) bung it up close. Leave out the vent-peg; +and in a day or two you'll find it fine and bright. + +Beers that are not Sweet are forced with _stum_, the same that is made +for raisin wine, with this difference only, that you must take for +one hogshead, three pints, and two pounds of alabaster; stir them well +together, and dilute with beer as above. This will carry down all the +foul particles, and make the beer fine in three or four hours. + + + * * * * * + +FORCING for ALE. + +ALE that is brew'd in the winter to be drank in about two months +is apt to get foul, occasion'd by the brewer's neglecting it when +cooling. Sometimes it is left out in the frost, which will chill it, +and make it curdy as it were, and and foul; to remedy this you must + +Take two gallons of cyder, and put two ounces of insinglass to it. +When it is a jelly, add to them two pounds of brick-rubbings; whisk +them well together, and dilute with some of the ale. Put the whole +in the hogshead, and stir all about very well. When the ferment is a +little off, bung it close; the next day give it vent, and you'll find +it fine. + + +ALE or BEER ACID. + +If your beer or ale be a little prick'd, you must take for each +hogshead a gallon of lac, boil it with an ounce of isinglass, drain +it, and when cold, put to it two pounds of alabaster, two pounds +of calcined chalk, and one ounce of salt of tartar. Stir them well +together, and apply to the hogshead. + +Mind that the cask be full, and this will immediately discharge the +acid part from it, (as in page 12.) Bung it up for three or four days +'till it is settled; then rack it into a clean hogshead, and put two +quarts of _ale forcing_ to it, and bung it close. + + +BEER or ALE ROPY, to cure. + +If beer or ale should at any time get ropy, as in other disorders, +you must proportion the strength of your remedy to the degree of the +disorder. But beer or ale is seldom known to be so ropy as cyder. + +Take, for one hogshead, two pounds of common allum in one lump, if +possible; put it into a clear fire, and burn it an hour, then pound +it, and apply to the hogshead. Stir it well for half an hour. This +will cut the rope in a day or two; then rack it and force it with the +same _stum forcing_ at is directed for beer that is not sweet, as +in page 26. If the rope be but thin, one pound of allum will be +sufficient. Hyssop will cut a thin rope in ale, but this always gives +it a bad taste. + + +To make YEST, to ferment new BEER. + +Many people that live at a distance from any town, are at a great +loss, especially in the winter time, for yest to brew with; I shall +therefore here give them directions to make an artificial yest that +will answer the purpose altogether as well as the natural. + +Take two quarts of small beer and one ounce of isinglass; boil them +together five or six minutes; put it into a can or pail, and whisk it +till it comes to the consistence of yest; let it stand an hour after, +then put it to your wort in the same manner you were used to do the +natural yest; this will be sufficient to ferment a hogshead. + + +THE END. + + + + + +End of the Project Gutenberg EBook of The Cyder-Maker's Instructor, +Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director, by Thomas Chapman + +*** END OF THIS PROJECT GUTENBERG EBOOK THE CYDER-MAKER'S *** + +***** This file should be named 15407.txt or 15407.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/5/4/0/15407/ + +Produced by S.R.Ellison, Robert Cicconetti, and the Online Distributed +Proofreading Team. + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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