Take a Quart of Black Cherry Brandy, and pour it in at the Bung-hole of the Hogshead and stop it close.
To recover deadish Beer.
When strong Drink grows flat, by the loss of its Spirits, take four or five Gallons out of a Hogshead, and boil it with five Pound of Honey, skim it, and when cold, put it to the rest, and stop it up close: This will make it pleasant, quick and strong.
To make stale Beer drink new.
Take the Herb Horehound stamp it and strain it, then put a Spoonful of the juice (which is an extream good Pectoral) to a pitcher-full of Beer, let it stand covered about two Hours and drink it.
To fine Malt Liquors.
Take a pint of water, half an Ounce of unslack'd Lime, mix them well together, let it stand three Hours and the Lime will settle to the Bottom, and the water be as clear as Glass, pour the water from the Sediment, and put it into your Ale or Beer, mix it with half an Ounce of Ising-glass first cut small and boiled, and in five Hours time or less the Beer in the Barrel will settle and clear.
There are several other Compositions that may be used for this purpose, but none that I ever heard of will answer like those most Excellent Balls that Mr. Ellis of Little Gaddesden in Hertfordshire has found out by his own Experience to be very great Refiners, Preservers and Relishers of Malt Liquors and Cyders, and will also recover damag'd Drinks, as I have mentioned in my Second Book, where I have given a further Account of some other things that will fine, colour and improve Malt Drinks: The Balls are sold at {missing text}