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Classic
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page 48
To boil Cabbage.
If your cabbage is large, cut it into quarters; if small, cut it in halves; let
your water boil, then put in a little salt, and next your cabbage with a little
more salt upon it; make your water boil as soon as possible, and when the stalk
is tender, take up your cabbage into a cullender, or sieve, that the water may
drain off, and send it to table as hot as you can.
Savoys are dressed in the same manner.
For brewing Spruce Beer.
Take four ounces of hops, let them boil half an hour in one gallon of water,
strain the hop water then add sixteen gallons of warm water, two gallons of
molasses, eight ounces of essence of spruce, dissolved in one quart of water,
put it in a clean cask, then shake it well together, add half a pint of emptins,
then let it stand and work one week, if very warm weather less time will do,
when it is drawn off to bottle, add one spoonful of molasses to every bottle.
Emptins.
Take a handful of hops and about three quarts of water, let it boil about
fifteen minutes, then make a thickening as you do for starch, strain the liquor,
when cold put a little emptins to work them, they will keep well cork'd in a
bottle five or six weeks.
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