Another plan is to calcine oyster shells, beat them to powder with a like quantity of chalk, put them in a thin bag into the liquor, hanging it almost to the bottom, and in twenty-four hours the work will be effected. It may be suggested that in these cases prevention is better than cure—drink your beer while it is good, and do not give it an opportunity of getting sour. An old receipt for preserving small beer without the help of hops, is to mix a small quantity of treacle with a handful of wheat and bean flour and a little ginger, to knead the mixture to a due consistence, and put it into the barrel. “It has been a common observation,” said an old writer, “that both beer and ale are {64} apt to be foul, disturbed, and flat in bean season; the same is observed of wines in the vintage countries. Thunder is also a spoiler of good malt liquor, to prevent the effects of which, laying a solid piece of iron on each cask has hitherto been esteemed an effectual prevention of the above injuries.” In some places, too, an iron pad fitting closely over the bunghole is used, and in others an iron tray answers the same purpose. An old receipt book contains the following remarkable directions for making forty sorts of ale out of one barrel of liquor. “Have ale of good body, and when it has worked well bottle it off, but fill not the bottles within three spoonfuls; then being ripe, as you use it, fill it up with the syrup of any fruit, root, flower, or herb you have by you for that purpose, or drop in chimical oyls or waters of them, or of spices, and with a little shaking the whole mass will be tinctured and taste pleasantly of what you put in; and so you may make all sorts of physical ales with little trouble, and no incumbrance, more healthful and proper than if herbs were soaked in it or drugs, which in the pleasant entertainment will make your friends wonder how you came by such variety on a sudden.” Thus much then, of home-brew; the subject is almost inexhaustible and pleasant withal, but the laws of space are inexorable, and forbid further tarrying. As Walter de Biblesworth quaintly remarks:— Ceste matyre cy repose, Parlom ore de autre chose. [Illustration] {65} [Illustration] CHAPTER IV. Then long may here the ale-charged Tankards shine, Long may the Hop plant triumph o’er the Vine. _Brasenose College Shrovetide Poem._ The Hop for his profit I thus do exalt. It strengtheneth drink, and it favoureth Malt; And being well brewed, long kept it will last, And drawing abide—if ye draw not too fast. _Thomas Tusser._ _USE AND IMPORTANCE OF HOPS IN BEER: THEIR INTRODUCTION AND HISTORY. — HOP-GROWERS’ TROUBLES. — MEDICINAL QUALITIES. — ECONOMICAL USES. — HOP-PICKERS._