18 FARMER'S ASSISTANT, 



then add of the same kind of water sufficient to fill up your 

 half- barrel. If the cask be greater or smaller than this, the 

 component parts must be in proportion. Let the liquor 

 ferment about twelve hours; then bottle it, with a raisin or 

 two in each bottle. 



If honey instead of molasses be used, at the rate of about 

 twelve pounds to the barrel, it will make a very fine bev- 

 erage, after having been bottled a while. 



To make Beer wifh Hofis. Take five quarts of wheat- 

 bran and three ounces of hops, and boil them fifteen 

 minutes in fifteen gallons of water; strain the liquor; add 

 two quarts of molasses; cool it quickly to about the tem- 

 perature of new milk, and put it into your half-barrel, hav- 

 ing the cask completely filled. Leave the bung out for 

 twenty-four hours, in order that the yeast may be worked 

 off and thrown out; and then the beer will be fit for use. 

 About the fifth day, bottle off what remains in the cask, or 

 k will turn sour, if the weather be warm. If the cask be 

 new, apply yeast, or beer-emptyings, to bring on the fer- 

 mentation ; but, if it has been in this use before, that will 

 not be necessary. 



Yeast, particularly the whiter part) is much fiter to be 

 used for fermenting, than the mere grounds of the beer- 

 barrel ; and the same may be observed, in regard to its use 

 in fermenting dough for bread. 



To recover a cask of stale Smallbeer. Take some hops 

 and some chalk broken to pieces ; put them in a bag, and 

 put them in at the bunghole, and then stop up the cask 

 closely. Let the proportion be two ounces of hops and a 

 pound of chalk for a half-barrel. 



To cure a cask of rofiy Beer. Mix two handsful of bean- 

 flour with one handful of salt, and stir it in. 



To feed a cask of Beer. Bake a rye-loaf well nutmeged ; 

 cut it in pieces, and put it in a narrow bag with some hops 

 and some wheat, and put the bag into the cask at the 

 bunghole. 



To clarify Beer. For a half-barrel, take about six ounces 

 of chalk, burn it, and put it into the cask. This will dis- 

 turb the liquor and fine it in twenty-four hours. 



It is also recommended, in some cases, to dissolve some 

 loaf-sugar and add to the above ingredients. 



We omit going into any description of the method of 

 making strongbeer, as the necessity for it among Farmers, 

 as a household beverage, seems to be greatly obviated by 

 that of smallbeer, which is much less intoxicating, and by 

 cider, a stronger drink, which is readily afforded from 

 apple-orchards, which are more or less natural to almost 

 every part of the "United States, except a little of its south- 

 ern border, where the grape can be cultivated to advantage. 



