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Classic
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page 268
ADERTONDE AFDELNINGEN.
Part Eighteen.
MALT AND WINE BEVERAGES.
General directions.
The malt for brewing ought to be somewhat coarse. It is to be soaked in cold
water in the evening about 8 o'clock, so to remain till about 2 o'clock, when
two men should work it 1 1/2 hours with boiling hot water. Then let it stand
covered till the thick part has settled, when the liquid is to be poured into
the pan or a kettle intended for boiling and then again into the tub, and so
alternately four times. When in the boiling vessel for the last time, proceed as
follow: Make a layer of juniper sticks, place on them a dozen straw wreaths,
then straw, and finally another wreath
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