To brew brown stout, porter, or strong beer, to go abroad, allow ten bushels to the hogshead, and if intended for hot climates, fourteen pounds of hops, good, strong, perfectly sweet, and full of seed. All malt liquor that is brewed for long voyages at sea should be quite ripe and fine before it is put on board, and should be sent in the cask it is tunned in, a thirty-six gallon cask or barrel is the most convenient size for ship board. For sea voyages too, in lieu of vent pegs, vent nails should be procured from the ironmongers, for they shift up and down of themselves, as the beer requires. After the porter is fined in the manner of other beers with good hops, to make it carry a good head lower the hand in drawing it some distance from the cock, and let it run down the side of the tankard, leaving lip room on the top. If families would have good casks and of a uniform size, none are more durable than the iron bound rum puncheons which generally hold about one hundred and twenty gallons which is nearly two hogsheads beer measure, and may be bought of any of the great dealers in Jamaica rum and at a fair price. These with care and particularly if painted in oil colour, will last many years. If new casks be purchased, those of the bell shape are preferred.

All new casks must be filled with fresh cold water, and left to stand three or four days, and then well scalded before beer is put in them. In cleaning casks they must be washed with cold water, and nothing is more efficacious and searching in getting the dirt out of all coolers, casks, etc. than a lump of unslacked lime put into the water; when well soaked they must be well scrubbed and cleaned with a birch broom. If the casks should happen to become musty employ a cooper to unhead them and burn them out. As soon as a cask becomes empty, stop up bung, and vent, and cork-hole tight, which will be the means of keeping them sweet. The taps should be taken from the empty cask and immediately cleaned, scalded with boiling water, and put away in a dry place. Hops of every kind should be kept in a dry place. The hops that are intended to be used when brewing should be wetted thus: - Let the tub stand under the cock of the copper, which half turned enables you to wet them gradually. They should be rubbed through the hands to separate them and break the lumps.

To cleanse musty casks dissolve a pound of bay salt and half a pound of alum in water, then add as much dung from a milking cow as will make it thick, not more so than will allow it to pass through a funnel; place it on a fire and stir it with a stick till it nearly boils, then put it into the cask, bung it close, and shake it about for a few minutes and let it remain two hours, then take out the bung and let the vapour escape, fasten it down again, give it another shaking and let it remain two hours more. After this, cleanse the cask thoroughly with cold water, not ceasing till it becomes quite clean and untainted. This done, have ready a liquor made with half a pound of bay salt and two ounces of alum boiled in water, wash the cask well with this and cleanse the cask as before with water, after which the cask will be fit for use.