r, and the gross charry
parts precipitate with the lees, and other feculencies in the tun,
previous to cleansing, adding a firm and keeping quality to the beer.
Lime water for diluting the burnt sugar, in the proportion of _essentia
bina_: thirty pounds of lime will make one puncheon, or one hundred and
twenty gallons of lime water: put fresh lime from the kiln, previously
slaked into coarse powder, into an airtight cask, gradually add the
water, stirring up the lime to expose a fresh surface to the solvent
powers of the water, which will rarely dissolve more than one ounce troy
weight in the gallon, or retain so much when kept ever so closely
excluded from the external air. If Roche lime was first grossly pounded,
and slaked in the cask, the lime water might be made still stronger; the
reason for directing the water to be slowly and cautiously added at the
first, is for the more conveniently mixing the lime with the water,
which otherwise would not be properly wet. Do not fill the vessel within
a few gallons of the bung-hole, that it may be rolled over and over with
effect, fifteen or twenty different times before left to settle, in
order to have the water fully saturated with the lime; when settled it
should be perfectly clear. It is important, as well at necessary to
state, that when the lime water is about to be added to the _essentia
bina_ in the kettle, it should be hot, otherwise there would be danger
of cracking the cast iron, of which the kettle is composed, as well as
causing a partial explosion and waste of the sugar when coming in
contact with the cold medium of the lime water; this precaution should
be carefully attended to.

_Strong Beer._

Process for brewing strong beer, alleged to be the practice in
Switzerland, by which it is asserted that an excellent and preserving
beer will be produced. I would recommend a small experiment to be made
at first, in order to establish its character and success on a more
extended scale. At a first view, there appears to be one serious
objection to this process, and that is, that it requires but a small
quantity of oily or fatty matter to destroy the fermentation of any
guile of beer. In answer, it may perhaps be truly said, that the
precaution of skimming off the fatty matter, as it rises on the surface
of this beer while in the copper, as well as the time allowed it there
to settle, also, its straining through the hops before getting on the
cooler, gives anot