pperas, with two barrels of strong finings;
mix these ingredients well together, put them into your vat, and rouse
well; after which, let the vat remain open for three days; then shut
down the scuttle close, and sand it over; in one fortnight it will be
fit for use; your own good sense will then direct its application.

_To bring several sorts of Beer which have been mixed to one uniform
taste._

EXAMPLE.

Suppose you have one hundred barrels of this description in your vat;
take six pounds of porter extract, six pounds of orange peel, ground,
one pound of heading, composed of half a pound of alum, with half a
pound of green copperas mixed, six pounds of Indian bark; mix these
ingredients with one butt of finings, rouse your vat well, let it
remain open three days, then close down your vat, and sand it over; it
will be fit in one fortnight to use.

_Finings, the best method of preparing them._

A very important object indeed, is finings in the management of porter
and brown beers, and sometimes the paler kinds need their agency before
they will become transparently fine: without this quality no beer can
be acceptable to the consumer, and should be always a particular aim of
the brewers to obtain. Take five pounds of isinglass, beat each piece
in succession on a stone or iron weight, until you find you can
conveniently shred it into small pieces, and so treat every piece until
you have got through the whole; thus shredded, steep it in sour porter
or strong beer that is very fine, then set the beer and the isinglass
on the fire, and there let it remain till you raise the heat to one
hundred and ninety, but no higher, keeping it, while on the fire,
constantly stirring; then have your hogshead of clear beer ready,
strain your dissolved isinglass through a hair sieve into it, which you
must take care to mix well; thus assimilated it will be fit for use in
twelve hours.

It is worth remarking, that at the time of sending out porter or brown
beer to your customers is the time to put in both your fining and
heading, the jolting it then gets in the carriage will assist its
fining more effectually, after it has rested a few days in the
customer's cellar.

_Heading._

Is variously composed, and differently prepared; what is here
recommended will be found safe and effectual. Porter, or brown stout,
when intended for draught, should never be sent out in the cask without
fining and heading; the usua