1857 The Bordeaux wine and liquor dealers' guide

104

A TREATISE ON

dry situation. Should they become tainted or mouldy, take a strong lye of pearlash, which spread over the bottoms of the vessels scalding hot, and then with the broom scrub the sides and other part.s. Or, take common salt and spread it over the coolers, &c., and strew some on their wet sides, turn in scalding water and scrub them with a broom. Or, throw some quicklime into water in the ves– sel, and scrub over the bottom and sides with it ; in each case well washing afterwards with clean water. Or, wash well first with oil of vitriol diluted with 8 times its weight of water, and afterwards with clean water. Remarks.-Brewing utensils with care will last for many years. Mr. Cobbett says : " I am now in a farm-house, where the aame utensils have been used for forty yem•a; and the owner tells me that they may last for forty yeara longer."

BEER, ALE, AND PORTER.

QuaJ.,ity, &c.-Pnre malt liquor, which has under– gone a perfect fermentation, is perhaps themost whole– some beverage that can be drunk, provided it be not taken in excess. Malt liquor bears different names

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