1831.] Beer and Spirit Moiiopolias. 523 



difficulties have, nevertheless, been obviated ; and we know from recent 

 experiment, that this cheap method of making excellent beer is perfectly 

 practicable. It being the direct interest of the great brewers to conceal 

 that, and as we think it of importance that farmers and others who have 

 many home servants and labourers should, in these times of depression, 

 have a cheap and nourishing beer, which they evidently cannot ob- 

 tain from the great monopolists, we give an approved recipe — observing 

 that either larger or smaller quantities may be brewed, only following 

 the same proportions.* Alany persons are, however, prejudiced in 

 favour of malt : — If, therefore, malt, with sugar or molasses, is preferred, 

 the second recipe wiU be found to make good ale.t Beer from molasses 

 alone, stronger than London porter, may, it is said, be made for less 

 than four shillings for a quantity of nine gallons. 



" Put 1 peck of barley or of oats into an oven just after baking, or into a frying 

 pan, just to steam off the moisture, and dry it well, but on no account to burn the 

 grain ; then grind or bruise it roughly. Boil 2^ gallons of water, and when it has 

 stood ten minutes (say at a heat of 175 degrees, or so hot as to pain the finger 

 sharply), put in the grain ; mash it well, and let it stand three hours ; then drain 

 it off. Boil 2 gallons more water, which pour on the grains (rather hotter than 

 before, but not boiling, say 196 degrees), and mash them well, let it stand two 

 hours and draw it off; mash the grains again well with 2 gallons of cold water, and 

 in one hour and a half draw it ofE The three worts will be about 5 gallons. Then 

 mix 7 lbs. of treacle, or 5 lbs. of the darkest sugar, in 5 gallons of water, and boil the 

 whole 10 gallons with 4 oz. of hops, for one hour and a half, taking care to stir it so 

 long as the hops float on the top ; let it cool, and when about milk-warm take a 

 good teacupful of yeast, and stir it well together, beginning with about a gallon of 

 the wort at a time ; let it ferment for eighteen hours in a tub covered with a sack ; 

 put it into a nine-gallon cask, and keep it well filled ; bung it up in three days, and 

 in fourteen days it will be good sound fine beer, equal in strength to London porter. 

 The nine gallons of beer thus brewed will cost as follows : — 



1 peck of barley Is. 3(f. 



7 lbs. of treacle 1 9 



4 oz. of hops 3 



3 3 : or Id, per pot. 



•f Boil 8 gallons of water, and when it has stood ten minutes (say 176 degrees), 

 or so hot as to pain the finger sharply, put into it 1 bushel of ground malt ; mash 

 it well; let it stand for three hours, and draw it off; pour upon the grains 8 

 gallons more of boiled water rather hotter than before, but not boiling (say 196), 

 mash it, and let it stand two hours, and draw off; then mash the grains with 8 gal- 

 lons more v.-ater, let it stand one hour and a half, and draw it of!'; mix 28 lbs. of 

 treacle, or 20 lbs. of the darkest sugar, in 20 gallons of water, and boil the whole 

 together with 2 lbs. of hops for two hours, stirring it so long as the hops float ; let 

 it cool, and when about milk-warm mix half a pint of yeast by about 2 gallons at a 

 time, and stir it well ; let it ferment for twenty-four hours with a sack over it ; 

 then put it into a barrel, keep it well filled up ; bung it down in three days ; and in 

 three months you will have 36 gallons of good ale at the following price : — 



1 bushel of malt 9$. Od. 



28 lbs. of treacle 7 



21b3.ofhops 2 



18 0: or IJrf. per quart. 



Note.— The only risk is, from using the water too hot, which will prevent the 

 draining off of the licjuor, by xelliuf/ the grain. The dried raw grain will drain 

 better by mixing with it uhnuf, a handful of oat-chaff before the first water ; it will 

 prevent it from settiny. The hojjs will yield better if tliey are pretty well damped 

 before tliev arc mixed with the worts. Observe, tliat you in no case use boUing 

 water to the grains. 



