TO THE EDITORS OF THE RURAL MAGAZINE.
The "Philadelphia Society for Promoting Agriculture," at a late meeting, passed a resolution to recommend the use of Malt Liquors, in preference to Ardent Spirits, on farms;—and appointed the subscribers a Committee to procure and publish Directions to enable Farmers to Brew Beer.—They have accordingly the pleasure to send a pamphlet published by the proprietors of a patent English brewing apparatus, which was imported by a gentleman of Philadelphia; and also some directions by an eminent brewer, to enable families to brew beer with the common household utensils. The apparatus was tried last year by one of our members, and found to answer perfectly.—It was imported with the view to general utility, not to private profit, and we understand may be purchased at first cost.[4]
RICHARD PETERS, }
JAMES MEASE, }
ROBERTS VAUX, }
ISAAC C. JONES, } Committee.
Philadelphia, June, 1820.
DIRECTIONS FOR BREWING
With Needham & Co.'s Patent Portable Family Brewing Machine.
As the attainment of good Malt Liquor greatly depends upon the quality of the materials from which it is produced, it may be useful to give a few general instructions for distinguishing the quality of malt and hops, of which it should be only composed; but considerable practice being requisite to form a ready judgment, it will generally be more safe to buy them of some reputable dealer.
Malt.—To judge of the quality of malt, you must chew it, and if sweet, tender, and mealy, with a brisk full flavour, it is good; in coloured malt particular care should be taken that it is neither smoky nor burnt.[5]
Hops should be of a bright colour, free from green leaves, of a quick pungent smell, and glutinous quality, which will be discoverable by their adhering together, and by rubbing them in the hands. New hops are preferable to old, after Christmas.