made Plain and Eafy. 
When a barrel of beer has turned four. 
TO a kilderkin of beer throw in at the bung a quart of oat-? 
pieal, lay the bung on loofe two or three days, then flop it 
down clofe, and let it ftand a month. Some throw in a piece of 
.chalk as big as a turkey’s egg, and when it has done working 
flop it clofe for a month, then tap it. 
To make white breads after the London way f 
YOU muft take a bufhel of the fineft flour well dr e fled, pat 
it in the kneading-trough at one end ready to mix, take a gal¬ 
lon of water (which we call liquor) and fome yeaft; ftir it 
into the liquor till it looks of a good brown colour and begins 
to curdle, ftrain it and mix it with your flour till it is about the 
thicknefs of a good feed-cake; then cover it with the lid of 
the trough, and let it ftand three hours, and as foon as you fee 
it begin to fall take a gallon more of liquor, and weigh three 
quarters of a pound of fait, and with your hand mix it well.with 
the water : ftrain it, and with this liquor make your dough of 
a moderate thicknefs, fit to make up into loaves ; then cover it 
again with the lid, and let it ftand three hours more. In the 
jmean time, put the wood into the oven and heat it. It will take 
two hours heating When your fpunge has ftood its proper time, 
dear the oven, and begin to make your bread. Set it in the 
oven, and clofe it up, and three hours will juft bake it. Whea 
once it is in, you muft not open the oven till the bread is baked £ 
and obferve in fumrner that your water be milk-warm, and in 
winter as hot as you can bear your finger in it. 
Note, As to the exa Ql quantity of liquor your dough will take., 
experience will teach you in two or three times making, for all 
flour does not want the fame quantity of liquor; and if yot* 
make any quantity, it will raife up the lid and run over, when 
it has ftood its time. 
T0 make French bread. 
TAKE three quarts of water, and one of milk ; in winter 
fcaldidg hot, in fumrner a little more than milk-warm. Seafoti 
it well with falt,*then take a pint and a half of good ale yeaft 
not bitter, lay it in a gallon of water the might before, pour 
it off* the water, ftir in your yeaft into the milk and water, 
then with your hand break in a little more than a quarter of a 
pound of butter, work it well till it is diflclved, then beat up two 
eggs in a bafon, and ftir them in, have about a peck and a half 
of flour ? mix it with your liquor 5 in winter make your dough 
pretty 
