visable to remove these acids from new casks, lest they should impart a disagreeable flavour to any beer with which they may be at first filled. Many methods have been resorted to for seasoning, as it is technically called; but after having tried most of them, we have found that the best and most certain way is to neutralise the acid by means of an alkali; and for that purpose a solution of quick lime in warm water will be found perfectly efficient. Fill the casks with boiling water, into which introduce about 1 lb. of quick or unslacked lime in powder, which is more than the water can dissolve; then immediately bung the casks close, and roll them about. Let this mixture remain in the casks two or three days, rolling them about occasionally. The casks may then be emptied, and the lime be carefully washed out with several changes of boiling water, after which the casks may be safely filled with beer. To those who choose to incur that expense, sub-carbonate of soda or potash may be used, perhaps rather more effectually; but we think that quick lime, which, being cheaper, can be more easily obtained at all times, will be found sufficient for the purpose.
A woody flavour is sometimes given to casks, and is said to be derived from the firing of the cask by the coopers. All such casks should be well grouted after the firing, before being filled with beer.
