|
Classic
Cook Books
< last page | next page >
page 272
Mead.
Stir up a gallon of honey in a kettle with 9 gallons water, boil and skim well.
Then add a handful hops to he boiled for 1 hour or until 1/4 has escaped in
steam. Then pass it through a fine sieve to a clean wooden vessel, there to
remain till most of the heat has passed off. Now add 4 or 5 spoons yeast. Then
leave it to stand 4 days. Then pass it through a woolen cloth and put it up in a
barrel, in which put 3 ounces thoroughly cleaned and dried raisins and the
peelings of 4 lemons. Close up well and put the barrel in the cellar.
Sugar beer.
To 8 gallons fresh well water add 1 1/2 gallons home made beer or ale and 2
gallons fresh ale in the process of fermentation. In dry bottles put 1 or 2
raisins and 2 teaspoons granulated sugar--that much in each. Cork the bottles
and let them stand 8 or 12 days. Make in small lots, as it does not keep long.
< last page | next page >
Classic
Cook Books
|
