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Classic
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page 81
cask, then shake it well together, and 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.
To make Hop Beer.
To make a barrel of beer, take five ounces of good hops, add two or three pails
of water, simmer six hours, strain this into your barrel when hot, add one
gallon of molasses, stir this well together, and then fill your barrel with
water, stir the whole together. It will be fit for use in about forty eight
hours.
A less quantity may be made by the same rule, but always observe to have the
vessel full, so that the beer when it works may discharge the filth that rises
on the surface.
OF CURING BUTTER.
Take two parts of the best common salt, one part of refined sugar, and one part
of salt petre; beat them up together, and blend the whole completely.
Take one ounce of this composition for every fifteen ounces of butter, work it
well into the butter and put it down for use.
It must be noted, that butter thus cured requires to stand three weeks before
used. -- If sooner opened the salts are not sufficiently blended with it, and
sometimes the coolness of the nitre will then be preceived, which totally
disappears afterwards.
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