Feb. 1859. SUGAR BEER. 199 



sugar beer, which is a very mild but agreeable beverage ; we 

 make it on board ; our chief difficulty in manufacturing it 

 is to prevent its temperature falling below 6o°, when the 

 process of fermentation would be checked; the cask is 

 therefore kept close to the galley-fire, and at night, whilst 

 the fire is out, it is covered with a pile of blankets. As this 

 beer is a valuable antiscorbutic, is easily made, and much 

 appreciated, I give its receipt. 1 I also give one for a still 

 better beer ; 700 gallons of it were made in H.M.S. ' Assist- 

 ance,' one of the ships of the last expedition, during a 

 single winter. 2 



Sunday night, 13///. — To-morrow morning, if fine, Young 

 and I set off upon our travels. He has advanced a portion 

 of his sledge-load to the west side of the water in Bellot 

 Strait, having been obliged to carry it overland for about a 

 mile in order to get there. I have explored the route to the 

 long lake, and find we can reach it without crossing 



1 Receipt for Sugar Beer. — Boil 4 lbs. of hops in 30 gallons of water 

 until they sink to the bottom ; strain the liquor on to 45 lbs. of moist 

 sugar, add 2 lbs. of mixed arrowroot, and strain off into a 30-gallon cask, 

 and leave the bung out. When its temperature has fallen to So , add 

 the yeast. It will ferment for 14 days, but its temperature must not be 

 allowed to fall below 6o°, and the froth thrown off must be received in 

 a tub, and the cask frequently filled up with it. After the 14th day, 

 add 2 lbs. of burnt sugar to colour it ; two days after this bung it up, 

 and if not disturbed, it will be fit for use in a fortnight, but would be 

 improved by keeping a couple of months. 



2 Receipt for Beer from Essence of Malt. — 120 lbs. of essence of malt, 

 4 lbs. of hops, 54 gallons of water, boiled together for two hours, and then 

 strained into a 54-gallon cask, and kept near a fire, and at a temperature 

 of about 70 . When its temperature has fallen to 90 , add \ lb. of yeast 

 in a state of fermentation, made by mixing dried yeast and sugar in hot 

 water. Vigorous fermentation soon follows, and continues for 7 or 8 

 days. The froth thrown off to be received in a tub, and the cask con- 

 stantly filled up with it. When fermentation ceases, the cask to be 

 bunged up, removed, and a fortnight allowed to settle. This beer was 

 then good, but would have improved by keeping. Three such casks 

 were in constant use, one to issue from, one to settle, and one in a state 

 of fermentation. 



