3694. To give New Beer the flavor of Old.—Take out the bung, and put into the cask a handful of pickled cucumbers, or a sliced Seville orange. Either mode will add an apparent six months to the age of the beer.
3695. Common Beer.—Two gallons of water, a large handful of hops, fresh gathered spruce or sweet fern, and one quart of wheat bran; boil two or three hours, strain and stir in, while hot, two cups of molasses. When lukewarm, pour into a clean barrel, and add a pint of yeast. Shake it well together, and use next day.
3696. To give Beer a rich Flavor.—Put six sea-biscuits into a bag of hops, and put them in the cask.
3697. Table Beer, cheap and wholesome.—Eight bottles of water, one quart of molasses, one pint of yeast, one tablespoon of cream of tartar, mixed and bottled in twenty-four hours.
3698. Table Beer from Sugar.—To four pounds of coarse brown sugar add ten gallons of water and three ounces of hops. Let the whole boil three-quarters of an hour, and then work it as usual. It should stand a week or ten days before being drawn, and will improve daily afterward for a moderate time.