BEE 



BEE 



23 



from ten ounces to a pound of 

 hops, as you wish your beer to be 

 more or less bitter. Brew accord- 

 ing to the above method. You 

 will have one barrel of good ale, 

 and another of small beer. For 

 the small beer half a pound of 

 hops will be enough. Some use 

 the hops that have been boiled 

 before : But fresh hops will be 

 far better and wholesomer. 

 Spruce Beer. 



Take a sufficient quantity of 

 spruceboughs ; boil them in water 

 about half an hour, or till the out- 

 ward skin, or rind, peels off: Strain 

 the liquor, and stir in at the rate of 

 two quarts of molasses to half a 

 barrel. Work it with beer grounds, 

 or emptyings ; or rather with yest. 



Instead of spruce, some use ju- 

 niper, and prefer it. It is the low 

 species, commonly called savin. 

 A little wheat bran should be boil- 

 ed in this beer to give it a 

 briskness. 



Molasses Beer ; 

 according to a method said to be 

 practised in Philadelphia. 



" Take five pounds of molasses, 

 half a pint of yest, and a spoon- 

 full of powdered race ginger : Put 

 these ingredients into your ves- 

 sel, and pour on them two gal- 

 lons of scalding hot, soft and 

 clear water : Shake them well 

 till it ferments ; and add thirteen 

 gallons of the same water cold, 

 to fill up the cask : Let the liquor 

 ferment about twelve hours, then 

 bottle it off, with a raisin or two 

 in each bottle." 



A good Household Beer. 



Take a heaped half peck of 



wheat bran, and three or four 

 ounces of hops : Boil them a quar- 

 ter of an hour in fifteen gallons of 

 clear water : Strain it through a 

 close sive, and sweeten it with 

 two quarts of molasses : Cool it 

 quick till it is no warmer than new 

 milk, and fill your half barrel. 

 Warm water may be used to fill 

 up the cask if needful. Leave 

 the bung out for 24 hours, that the 

 drink may work, and throw off the 

 yest, and it will be fit for use. — 

 About the fourth or fifth day, bottle 

 off what remains in the vessel, es- 

 pecially if the weather be hot, 

 that it may not turn sour or stale. 

 If the cask be new, or not before 

 used for beer, apply yest or beer 

 grounds to ferment it : Otherwise 

 it will not be necessary. 



The practice, which is common 

 in this country, of fermenting our 

 small drinks, with the sediments, 

 or dregs of the same, ought to be 

 laid aside. For this is undoubt- 

 edly the foulest, and most un- 

 wholesome excrement of liquor. 

 Practice is apt to reconcile the 

 minds of people to the most ab- 

 surd and unwholesome things. 

 Would not a man be considered 

 as insane, who should take the 

 emptyings of cyder, and put it 

 into his new cider to ferment it ? 

 But how much better a practice is 

 it, to ferment our small beers in 

 this manner, with the sediments of 

 small beer ? It is true, that yest 

 is also an excrementitious part ; 

 but that which is white, is evident- 

 ly far lighter, and freer from filth, 

 and contains much of the volatile 

 and spirituous parts. As I had 



