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Simple New Casks Cooking Recipe

Below is the quick and easy cooking recipe for New Casks.

If not properly prepared before they are used, new casks are apt to give beer and other liquor a bad taste. They must therefore be well scalded and seasoned several days successively before they are used, and frequently filled with fresh water. The best way however is to boil two pecks of bran or malt dust in a copper of water, and pour it hot into the cask; then stop it up close, let it stand two days, wash it out clean, and let the cask be well dried.


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