YINEGAR. 259 



produced ; then add, of the same kind of water, suffic- 

 ient 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 12 hours? 

 then bottle it, with a raisin or two in each bottle. 



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

 about 12 pounds to the barrel, it will make a very fine 

 beverage, after having been bottled a while. 



To make Beer with Hops. Take 5 quarts of wheat 

 bran, and 3 ounces of hops, and boil them 15 ininutes in 

 15 gallons of water ; strain the liquor; add 2 quarts of 

 molasses ; cool it quickly to about the temperature of 

 new milk ; put it into a half barrel, completely filling it. 

 Leave the bung out for 24 hours, in order that the 3^east 

 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 it will turn sour, if the weather 

 be warm. If the cask be new, apply yeast, or beer- 

 emptyings, to bring on the fermentation ; but, if it has 

 been in this use before, that will not be necessar}^ — 

 Yeast, particularly the whiter part, is much fitter to be 

 used for fermenting, than the mere grounds of the beer 

 barrel. 



To recover a cask of stale Small Beer. Take some hops 

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

 and put them in at the bung-hole, 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 clarify Beer. For a half barrel, take about six 

 ounces oichalk, burn it, and put it into the cask. This 

 will disturb the liquor and fine it in 24 hours. 



VINEGAR. 



Cider, (particularly such as is of an acid tendency,) 

 placed in the sim^ becomes very strong vinegar in a short 

 time; the bungs are left open for the discharge by fer- 

 mentation of the pomace, and for the admission of air at 

 all times. If new cider be put on vinegar, or upon the 

 lees or mother, after racking off the vmegar, it will hast- 

 en the operntion. By adding one pound of honey to a 

 gallon of cider, it will become such powerful vinegar, 

 after standing some months, that it must be mixed with 

 Tvater lor common use. • 



