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Show Th BARLEY. with a cork-hole bored through the bottom, and across the tub make a temporary wood frame, on which the cask to be filled must be placed, working it in the same manneras on the stilling. When the beer has beea completely worked off, it will, be properto removeit to the place whereit is to remain till drunk. As soon as it is fixed, the bung must be drawn, and the casks filled up quite full with { seer, Skimming off the head from time to time, that will arise in consequenceofits being worked. over, After it has been atte nner for two orthree days, about three quarts should be drawn from each cask; (if hogsheads, and others, in proportion,) and then about two quarts of fresh-boiled hops, run as dry as possible, should be put into the beer. The casks must then be bungedtight, and a hole borec for the vent-peg, which should beleft ratherslack a day or two; and if the beer be observed to fret, or, owing to the swelling of the hops, the cask should be so full as to run out at the vent, it will be necessary to draw off two or three pints more. When quite free from fretting, the peg maybe beaten in tight, and there will be no further attention required than to examine it now and then during the first two or three weeks, being ful, if it be again inclined to ferment, to drawoff an addi- } should it be requisite, take an ounce of isinglass, cut small, aud boil it in three quarts of beer, till completely dissolved : let stand till quite cold, then put it into the ck or whisk: the beer so fined she soon, because the isinglass is apt to make it { | Or, boil : t of wheat in two quarts of w ater, and squeeze out the ligui rough a fine linen cloth. A pint of this will be rkin of ale, and will both fine and pre- Serve it. Or, take a handful of salt, scraped fine, and well dri and the same quantity of chalk . solve it in some rup: strain it, and add ; two quarts of molasses. about the consistence of syjuart to the salt and chalk, with Mix them. all well together, with a eal]lon of the beer, ga which you mus c kK, and When it Has tap it. 8 uw off; then put it into the a stick, or whisk, and stir it well till it ferments. ie } fop it up close, and in two days you may t 7 } Cc This is sufficient for a butt, vey wr 40 BARLEY. © f i : a, aerate Wendl ole * pi of water, and half an ounce of unslakedlime: take aa pint Or, , take mix them well together, letting the mixture stand for three hours, that the lime maysettle at the bottom. Then pour off the clear liquor, and mix with it half an ounce of isinglass, cut small and boiled, in a little water; pourit into the barrel, aud in five or six hours the beer will become fine. There can be no doubt but that beer properly prepared is a very wholesome beverage, and preferable to toast and water, or wateritself. By brewing it yourself you avoid drinking those adulterated beers usually vended, replete with Cocculus Indicus (indian berry), opium, or even worse ingredients, as sugar of lead, sometimes used to recover beer, as well as wine when pricked. |