To brew Strong Beer.
To a barrel of beer take two bushels of wheat just cracked in the mill, and some of the flour sifted out of it; when your water is scalding hot, put it into your mash-vat, there let it stand till you can see your face in it; then put your malt upon that, and do not stir it; let it stand two hours and an half; then let it run into a tub that has two pounds of hops in it, and a handful of rosemary flowers; and when it is all run, put it into the copper, and boil it two hours; then strain it off, setting it a cooling very thin, and setting it a working very cool; clear it very well before you put it a working; put a little yeast to it; when the yeast begins to fall, put it into your vessel, put in a pint of whole grain, and six eggs, then stop it; Let it stand a year, and then bottle it.
A good table-beer may be made, by mashing again, after the preceding is drawn off; then let it stand two hours, and let that run, and mash again, and stir it as before; be sure to cover your mashing-vat well; mix the first and second running together.
To make China Ale.
To six gallons of ale, take a quarter of a pound or more of China root, thin sliced, and a quarter of a pound of coriander seeds, bruised—hang these in a tiffany, or coarse linen bag, in the vessel, till it has done working; and let it stand fourteen days before you bottle.
To make Ale, or any other liquor, that is too new, or sweet, drink stale.
To do this to the advantage of health, put to every quart of ale, or other liquor, 10 or 12 drops of the true spirit of salt, and let them be well mixed together, which they will soon do it by the subtile spirits penetrating into all parts, and have proper effect.
To recover sour Ale.
Scrape fine chalk a pound, or as the quantity of liquor requires, more; put it into a thin bag into the ale.