Part 11 (1/2)

_To make improved and excellent wholesome Purl._

Take Roman wormwood two dozen, gentian-root six pounds; calamus aromatics (or the sweet flag root) two pounds; a pound or two of the galen gale-root; horse radish one bunch; orange peal dried, and juniper berries, each two pounds; seeds or kernels of Seville oranges cleaned and dried, two pounds.

These being cut and bruised, put them into a clean b.u.t.t, and start your mild brown, or pale beer upon them, so as to fill up the vessel, about the beginning of November, and let it stand till the next season; and make it thus annually.

_To brew Strong Beer._

To a barrel of beer take two bushels of wheat just cracked in the mill, and some of the flour sifted out of it; when your water is scalding hot, put it into your mash-vat, there let it stand till you can see your face in it; then put your malt upon that, and do not stir it; let it stand two hours and an half; then let it run into a tub that has two pounds of hops in it, and a handful of rosemary flowers; and when it is all run, put it into the copper, and boil it two hours; then strain it off, setting it a cooling very thin, and setting it a working very cool; clear it very well before you put it a working; put a little yeast to it; when the yeast begins to fall, put it into your vessel, put in a pint of whole grain, and six eggs, then stop it; Let it stand a year, and then bottle it.

A good table-beer may be made, by mas.h.i.+ng again, after the preceding is drawn off; then let it stand two hours, and let that run, and mash again, and stir it as before; be sure to cover your mas.h.i.+ng-vat well; mix the first and second running together.

_To make China Ale._

To six gallons of ale, take a quarter of a pound or more of China root, thin sliced, and a quarter of a pound of coriander seeds, bruised--hang these in a tiffany, or coa.r.s.e linen bag, in the vessel, till it has done working; and let it stand fourteen days before you bottle.

_To make Ale, or any other liquor, that is too new, or sweet, drink stale._

To do this to the advantage of health, put to every quart of ale, or other liquor, 10 or 12 drops of the true spirit of salt, and let them be well mixed together, which they will soon do it by the subtile spirits penetrating into all parts, and have proper effect.

_To recover sour Ale._

Sc.r.a.pe fine chalk a pound, or as the quant.i.ty of liquor requires, more; put it into a thin bag into the ale.

_To recover Liquor that is turned bad._

If any liquor be p.r.i.c.ked or fading, put to it a little syrup of clay, and let it ferment with a little barm, which will recover it; and when it is well settled, bottle it up, put in a clove or two, with a lump of loaf sugar.

_Directions for Bottling._

You must have firm corks, boiled in wort, or grounds of beer; fill within an inch of the cork's reach, and beat it in with a mallet; then, with a small bra.s.s wire, bind the neck of the bottle, bring up the ends, and twist them over with a pair of pincers.