After the Liquor had stood so about two hours, he poured or laded out of
some of the Coolers very gently, that the dregs might not rise, into other
Coolers. And about a pint of very thick dregs remained last in the bottom
of every Cooler. That which ran out, was very clear: After two hours more
settling, (in a shelving situation,) He poured it out again into other
Coolers; and then very little dregs (or scarce any in some of the Coolers)
did remain. When the Liquor was even almost cold, He took the yolks of
three New-laid-eggs, a spoonful of fine white flower, and about half a pint
of new fresh barm of good strong Beer (you must have care that your barm be
very white and clean, not sullied and foul, as is usual among slovenly
Brewers in London). Beat this very well together, with a little of the
Liquor in a skiming dish, till you see it well incorporated, and that it
beginneth to work. Then put it to a pailful (of about two Gallons and a
half) of the Liquor, and mingle it well therewith. Then leave the skiming
dish reversed floating in the middle of the Liquor, and so the yest will
work up into and under the hollow of the dish, and grow out round about the
sides without.
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