TABLE BEER.
Table beer of a superior quality may be brewed in the following manner, a process well worth the attention of the gentleman, the mechanic, and the farmer, whereby the beer is altogether prevented from working out of the cask, and the fermentation conducted without any apparent admission of the external air. I have made the scale for one barrel, in order to make it more generally useful to the community at large; however the same proportions will answer for a greater or less quantity, only proportioning the materials and utensils. Take one peck of good malt, ground, one pound of hops, put them in twenty gallons of water, and boil them for half an hour; then run them into a hair-cloth bag or sieve, so as to keep back the hops and malt from the wort, which when cooled down to sixty-five degrees by Fahrenheit's thermometer, add to it two gallons of molasses, with one pint, or a little less, of good yeast. Mix these with your wort, and put the whole into a clean barrel, and fill it up with cold water to within six inches of the bung hole (this space is requisite to leave room for fermentation), bung down tight. If brewed for family use, would recommend putting in the cock at the same time, as it will prevent the necessity of disturbing the cask afterward. In one fortnight this beer may be drawn and will be found to improve to the last.