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Simple Cellars Cooking Recipe

Below is the quick and easy cooking recipe for Cellars.

Beer and ale that have been well brewed, are often injured or spoiled in the keeping, for want of paying proper attention to the state of the cellar. It is necessary however to exclude as much as possible all external air from these depositaries, as the state of the surrounding atmosphere has a most material influence upon the liquor, even after it has been made a considerable time. If the cellar is liable to damps in the winter, it will tend to chill the liquor, and make it turn flat. Or if exposed to the heat of summer, it will be sure to turn sour. The great object therefore is to have a cellar that is both cool and dry. Dorchester beer, generally in high esteem, owes much of its fineness to this circumstance. The soil in that county being very chalky, of a close texture and free from damps, the cellars are always cool and dry, and the liquors are found to keep in the best possible manner. The Nottingham ale derives much of its celebrity also from the peculiar construction of the cellars, which are generally excavated out of a rock of sand-stone to a considerable depth, of a circular or conical form, with benches formed all round in the same way, and on these the barrels are placed in regular succession.

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