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Classic
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page 271
wooden vessel adapted for fermentation. S queeze out the juice of 6 lemons and
strain it with 1/2 pint of rum, added into the liquid, which now must stand
covered a while. When tepid add a pint of yeast and leave it 30 minutes, strain
the ale through a linen cloth and bottle it; keep in a cool room.
Honey beer.
Sixteen gallons water, 3 pounds honey, 1/4 pound of good hops, the latter rinsed
in hot water 3 times. This is to be boiled 1 hour or until the hops begin to
sink and settle; then dilute it with the same quantity water as has evaporated
during the boiling. After this new boiling strain the hops apart, and set the
liquid to cool. When still warm add to it a little less than a quart good yeast
and stir well; then put it in a clean and dry keg or barrel, close it well up
and deposit in the cellar. Eight days later bottle it and seal the cork, then
let it remain in the cellar on sand.
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