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Classic
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page 249
gallons. Cover it warm half an hour, then mash, and let it stand two hours and a
half more, then set it to drain. When dry, add half the remaining water, mash,
and let it stand half an hour, run that into another tub, and pour the rest of
the water on the malt, stir it well, and cover it, letting it infuse a full
hour. Run that off, and mix all together. A pound and a half of hops should be
infused in water, as in the former receipt, and be put into the tub for the
first running.
Boil the hops with the wort an hour from the time it first boils. Strain off and
cool. If the whole be not cool enough that day to add to the yeast, a pail or
two of wort may be prepared, and a quart of yeast put to it over night. Before
tunning, all the wort should be added together, and thoroughly mixed with the
lade-pail. When the wort ceases to work, put a bit of paper on the bung-hole for
three days, when it may be safely fastened close. In three or four weeks the
beer will be fit for drinking.
Note. Servants should be directed to put a cork into every barrel as soon as the
cock is taken out, and to fasten in the vent-peg, the air causing casks to
become musty.
To refine Beer, Ale, Wine, or Cyder.
Put two ounces of isinglass shavings to soak in a quart of the liquor that you
want to clear, beat it with a whisk every day till dissolved. Draw off a third
part of the cask, and mix the above with it: likewise a quarter of an ounce of
pearl-ashes, one ounce of salt of tartar calcined, and one ounce of burnt alum
powdered. Stir it well, then return the liquor into the cask, and stir it with a
clean stick. Stop it up, and in a few days it will be fine.
Extract of Malt for Coughs.
Over half a bushel of pale ground malt, pour as. much hot, not boiling water, as
will just cover it. In forty-eight hours drain off the liquor entirely, but
without squeezing the grains; put the former into a large sweetmeat-pan, or
sauce-pan, that there may be room to boil as quick as possible, without boiling
over; when it begins
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