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Others again for Butt or Stout Beer will, when they find it works up towards a thick Yeast, mix it once and beat it in again with the Hand-bowl or Jett; and when it has work'd up a second time in such a manner, they put it into the Vessel with the Yeast on the Top and the Sediments at Bottom, taking particular Care to have some more in a Tub near the Cask to fill it up as it works over, and when it has done working, leave it with a thick Head of Yeast on to preserve it.
Wallah, thou wilt fill men's eyes. Now rise, and make haste with thy washing." He rose accordingly and, having dedicated his works to God, dipped a hand-bowl in the earthen jar which served as cistern, and carried it out on to the sand before the threshold.
Of Boiling Malt Liquors. Altho' I have said an Hour and a half is requisite for boiling October Beer, and an Hour for Ales and small Beer; yet it is to be observed, that an exact time is not altogether a certain Rule in this Case with some Brewers; for when loose Hops are boiled in the wort so long till they all sink, their Seeds will arise and fall down again; the wort also will be curdled, and broke into small Particles if examin'd in a Hand-bowl, but afterwards into larger, as big as great Pins heads, and will appear clean and fine at the Top.
If it hadn't been for me throwing the two bags of cat slap in his eye and hauling Robert over a railing, and lying like mice under a laurel-bush Well, it's jolly lucky I'm a good shot, that's all. He pranced off when he'd got the cat-bags off his face thought we'd bolted. And here we are. The gentle samishness of the milk swishing into the hand-bowl seemed to have soothed the burglar very much.
There was a Man in this Country that brewed for a Gentleman constantly after a Very precise Method, and that was, as soon as he had put over all his first Copper of water and mash'd it some time, he would directly let the Cock run a small stream and presently put some fresh Malt on the former, and mash on the while the Cock was spending, which he would put again over the Malt, as often as his Pail or Hand-bowl was full, and this for an Hour or two together; then he would let it run off intirely, and put it over at once, to run off again as small as a Straw.
Also a flock mattress and pillows of a dull dust color to go on the bed, and some blankets and sheets, all matching the mattress to a shade. They bought a table and two chairs, and a kitchen fender with a round steel moon only it was very rusty and a hand-bowl for the sink, and a small zinc bath, "to wash your shirt in," said Mr. Beale.
I got a pint of old ale in a hand-bowl, and brought it out. About half-a-dozen chaps were standing round, and of course there was a good deal of chaff. "'You're starting him on the downward course, Jim, says one of them. 'He'll take to gambling, rob a bank, and murder his mother. That's always the result of a glass of ale, 'cording to the tracts.
In this Case be it for Stout Beers, or for any of the Ales; the way that is used in Northamptonshire, and by good Brewers elsewhere; is, to put some Yeast into a small quantity of warm Wort in a Hand-bowl, which for a little while swims on the Top, where it works out and leisurely mixes with the Wort, that is first quite cold in Summer, and almost so in Winter; for the cooler it is work'd the longer it will keep, too much Heat agitating the spirituous Particles into too quick a motion, whereby they spend themselves too fast, or fly away too soon, and then the Drink will certainly work into a blister'd Head that is never natural; but when it ferments by moderate degrees into a fine white curl'd Head, its Operation is then truly genuine, and plainly shews the right management of the Brewer.
To one Hogshead of Beer, that is to be kept nine Months, I put a Quart of thick Yeast, and ferment it as cool as it will admit of, two Days together, in October or March, and if I find it works too fast, I check it at leisure by stirring in some raw Wort with a Hand-bowl: So likewise in our Country Ales we take the very same method, because of having them keep some time, and this is so nicely observed by several, that I have seen them do the very same by their small Beer Wort; now by these several Additions of raw Wort, there are as often new Commotions raised in the Beer or Ale, which cannot but contribute to the rarefaction and comminution of the whole; but whether it is by these joining Principles of the Wort and Yeast, that the Drink is rendered smoother, or that the spirituous Parts are more entangled and kept from making their Escape, I can't determine; yet sure it is, that such small Liquors generally sparkle and knit out of the Barrel as others out of a Bottle, and is as pleasant Ale as ever I drank.
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