To take a five gallon cask

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Take a five gallon cask that has been well soaked in water, set it to drain.
  2. Melt a pound of roll brimstone in a ladle.
  3. Add as many rags to the melted brimstone as will suck it up.
  4. Burn all those rags in the cask.
  5. Cover the bung-hole but let it have a little air, so that it will keep burning.
  6. When it is burned out, put to it three gallons of the strongest cyder, and one ounce of common allum pounded.
  7. Mix it with the cyder in the cask, and roll it about five or six times a-day, for ten days.
  8. Then take out the bung, and hang the remainder of the rags on a wire in the cask, as near the cyder as possible.
  9. Set them on fire as before.
  10. When it is burnt out bung the cask close, and roll it well about three or four times a day for two days.
  11. Then let it stand seven or eight days.
  12. When you force a pipe of wine take a quart of
Original Text
TAKE a five gallon cask that has been well soaked in water, set it to drain, then take a pound of roll brimstone and melt it in a ladle, put as many rags to it as will suck up the melted brimstone, burn all those rags in the cask, cover the bung-hole but let it have a little air, so that it will keep burning; when it is burned out, put to it three gallons of the strongest cyder, and one ounce of common allum pounded, mix it with the cyder in the cask, and roll it about five or six times a-day, for ten days; then take out the bung, and hang the remainder of the rags on a wire in the cask, as near the cyder as possible, and set them on fire as before, when it is burnt out bung the cask close, and roll it well about three or four times a day for two days, then let it stand seven or eight days, and this liquor will be so strong as to affect your eyes by looking at it. When you force a pipe of wine take a quart of
Notes