WELSH ALE.
Pour forty-two gallons of water, hot, but not quite boiling, on eight bushels of malt; cover, and let it stand three hours. In the mean time infuse four pounds of hops in a little hot water; and put the water and hops into the tub, and run the wort upon them, and boil them together three hours. Strain off the hops, and keep for the small beer. Let the wort stand in a high tub till cool enough to receive the yeast, of which put two quarts of ale, or, if you cannot get it, of small-beer yeast. Mix it thoroughly and often. When the wort has done working, the second or third day the yeast will sink rather than rise in the middle; remove it then, and turn the ale as it works out; pour a quart in at a time, and gently, to prevent the fermentation from continuing too long, which weakens the liquor. Put a bit of paper over the bung-hole two or three days before stopping up.—Ibid.