CHAP. XVII. Of Cleaning and Sweetening of Casks.
In Case your Cask is a Butt, then with cold Water first rince out the Lees clean, and have ready, boiling or very hot Water, which put in, and with a long Stale and a little Birch fastened to its End, scrub the Bottom as well as you can. At the same time let there be provided another shorter Broom of about a Foot and a half long, that with one Hand may be so imployed in the upper and other Parts as to clean the Cask well: So in a Hogshead or other smaller Vessel, the one-handed short Broom may be used with Water, or with Water, Sand or Ashes, and be effectually cleaned; the outside of the Cask about the Bung-hole should be well washed, lest the Yeast, as it works over, carries some of its Filth with it.
But to sweeten a Barrel, Kilderkin, Firkin or Pin in the great Brewhouses, they put them over the Copper Hole for a Night together, that the Steam of the boiling Water or Wort may penetrate into the Wood; this Way is such a furious Searcher, that unless the Cask is new hooped just before, it will be apt to fall in pieces.
Another Way.
Take a Pottle, or more, of Stone Lime, and put it into the Cask; on this pour some Water and stop it up directly, shaking it well about.
Another Way.
Take a long Linnen Rag and dip it in melted Brimstone, light it at the end, and let it hang pendant with the upper part of the Rag fastened to the wooden Bung; this is a most quick sure Way, and will not only sweeten, but help to fine the Drink.
Another.
Or to make your Cask more pleasant, you may use the Vintners Way thus: Take four Ounces of Stone Brimstone, one Ounce of burnt Alum, and two Ounces of Brandy; melt all these in an Earthen Pan over hot Coals, and dip therein a piece of new Canvas, and instantly sprinkle thereon the Powders of Nutmegs, Cloves, Coriander and Anise-seeds: This Canvas set on fire, and let it burn hanging in the Cask fastened at the end with the wooden Bung, so that no Smoke comes out.