To do this to the advantage of health, put to every quart of ale, or
other liquor, 10 or 12 drops of the true spirit of salt, and let them be
well mixed together, which they will soon do it by the subtile spirits
penetrating into all parts, and have proper effect.

_To recover sour Ale._

Scrape fine chalk a pound, or as the quantity of liquor requires, more;
put it into a thin bag into the ale.

_To recover Liquor that is turned bad._

If any liquor be pricked or fading, put to it a little syrup of clay,
and let it ferment with a little barm, which will recover it; and when
it is well settled, bottle it up, put in a clove or two, with a lump of
loaf sugar.

_Directions for Bottling._

You must have firm corks, boiled in wort, or grounds of beer; fill
within an inch of the cork's reach, and beat it in with a mallet; then,
with a small brass wire, bind the neck of the bottle, bring up the ends,
and twist them over with a pair of pincers.

_To make a quarter of a hogshead of Ale, and a hogshead of Beer, of
cooked Malt._

Take five strike of malt not ground too small; put in some boiling
water, to cover the bottom of your mashing-vat before you put in your
malt; mash it with more boiling water, putting in your malt at several
times, that it may be sure to be all wet alike; cover it with a peck of
wheat bran, then let it stand thus mashed four hours, then draw off
three gallons of wort, and pour it upon that you have mashed, so let it
stand half an hour more, till it runs clear, then draw of all that will
run, and take two quarts of it to begin to work up with the barm, which
must be about a pint and a half--put in the two quarts of wort at three
times to the barm; you need not stir it till you begin to put in the
boiled wort.

You will not have enough to fill your vessel at first; wherefore you
must pour on more boiling water, immediately after the other has done
running, till you have enough to fill a quarter of a hogshead, and then
pour on water for a hogshead of beer.

As soon as the ale wort has run off, put a third part into the
boiler--when it boils up, take off the scum, which you may put upon the
grains for the small beer--when it is skimmed, put in a pound and an
half of hops, having first sifted out the seeds, then put in all the
wort, and let it boil two hours and an half, afterwards strain into two
coolers, and let it stand to cool and settle, then put it to cool a
little at a time, to th