Which by this time
and this course will be uniformly mixed with the barm, and begin to work.
Yet scoop and lade it well a while, to make the mixtion more perfect, and
set the working well on foot. Then cover your But-head with a sheet onely
in Summer, but blankets in Winter; and let your Liquor work about 24 hours
or more. The measure of that is, till the barm (which is raised to a great
head) beginneth a little to fall. Then presently scum of the thick head of
the barm, but take not all away so scrupulously, but that there may remain
a little white froth upon the face of the Liquor. Which scoop and lade
strongly, mingling all to the bottom, that this little remaining barm may
by this agitation be mixed a new with the whole. Then immediately Tun this
Liquor into two hogsheads that have served for Spanish-wine (be sure to
fill them quite full) and there let it work two or three days; that is to
say, till you see that all the feculent substance is wrought out, and that
what runneth out, beginneth to be clear, though a little whitish or frothy
on the upperside of the stream that runs down along the outside of the
hogshead.
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