The image contains the following text:
Rules for Brewing.
put them in a stewpau, let them boil a minute or two,
strain them through a coarse cloth, and wring it hard.
Take out the juice, let it stand to settle, then pour it
olf clear, run it through a thick flannel bag, (some filter
it through brown paper, but that is tedious,) then boil
it: to a quart of liquor, put a quarter of an ounce of
whole ginger, and half a quarter of an ounce of whole
pepper. Boil it briskly a quarter of an hour ; strain it,
and when it is cold, put it in pint bottles. In each
bottle, put four or five blades of mace, and six cloves,
cork it tight, and it will keep two years. This gives the
best flavour of the mushrooms to any sauce. If you put
to a pint of this catchup a pint of mum, it will taste like
foreign catchup.
RULES FOR BREWING.
Care must be taken to have clean malt; and after it is
ground, it ought to stand four or five days.
For strong October, five quarters of malt to three
hogsheads, and twenty-four pounds of hops. This will
afterwards make two hogsheads of good keeping small
beer, allowing five pounds of hops to it.
For middling beer, a quarter of malt makes a hogshead
of ale, and one of small beer ; or it will make three
hogsheads of good small beer, allowing eight pounds of
hops. This will keep all the year : or it will make twen-
ty gallons of strong ale, and two hogsheads of small beer,
that will keep all the year.
It you intend to keep ale a great while, allow a pound
of hops to every bushel ; if for six months, live pounds
to a hogshead ; if for present drinking, three pounds to
K 2
