Brewing
Ture
Liebig and other chemists have, within the last twenty-five years, endeavored to establish a science of agriculture, based upon a knowledge…
Second Mosh
For very pale malt turn on the liquor at 182°. For pale and amber mixed, 178°; all amber, 176°; high-colored amber, 172°. An equal quantity…
Ale
not exceed 155° or 160°. The quantity of water should be poured on the malt as speedily as possible, and the whole being well mixed…
Beer
of balling is mostly at first), till at last a bus. of dry malt is left for a top-cover; thus let it stand 3 hours. In the meanwhile…
Brewing (Take of good Jamaica ginger oz)
Take of good Jamaica ginger 24 oz., moist sugar 3 lbs., cream of tartar 1 oz., the juice and peel of two middling-sized lemons, brandy…
To Prevent Beer Becoming Stale or Flat
First Method. To a quart of French brandy put as much wheat or bean flour as will make it into a dough, and put it in, in long pieces, at…
Yeast
of its weight of sulphuric acid (oil of vitriol), and let this be shaken for some time; this is to be poured out, the cask well washed, and…
Fermentation by Various Means
First Substitute for Yeast. Mix 2 quarts of water with wheat flour to the consistence of thick gruel; boil it gently for half an hour, and…
Cider
till Christmas. If the ale is flat, or stale, put 3 horse-beans, or 3 raisins into each bottle, and to prevent the bottles' bursting, make…
To Make Cider
After the apples are gathered from the trees they are ground into what is called pommage, either by means of a common pressing stone, with…