The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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SEERS, ALE AND CIDER*
431
add 1-4 oz. of sulphate of lime to every gallon of cider. Mix the sulphate in a bucket of cider, return to the barrel and shake well; let it stand till clear, when it is fit for use.
Welsh Ale.—Upon 64 gallons of malt pour 42 gallons of hot water, but not up to the boiling point, cover and let it stand for 3 hours. In the mean time steep 4 lbs. of hops in a little water and put them into the tub, run the unfermented liquor upon them and boil 3 hours. Strain off the hops and keep them for the small beer. Let the wort or liquor stand in a high tub till cool enough for the yeast, of which, whether of the ale or that of the small beer, pour in 2 quarts; mix the whole thoroughly and stir it often. When the wort has done fermenting, which will be about the 2d or 3rd day, the yeast will sink rather than rise, and must be removed immediate­ly, and the ale put in casks as fast as it works out. Pour a quart in at a time, but gently, to prevent the fermentation from continuing too long. Lay some paper over the bunghole 2 or 3 days previous to stopping it.
Windsor Ale.—Take a bushel of the best pale malt, and of the finest hops, that have soaked all night in cold water, 1 lb.; 1 lb. each of clarified honey and sugar, 1-2 lb. of well cut and bruised liquorice root, 1-2 oz. ground grains of paradise, 1-4 oz. orange peel, 1 dram each of coriander seed, cinnamon and angelica root. In the com­mon way, brew the whole with 3 mashings, using bran-flour instead of that of grain, and a little salt in the cleansing.
Carrot Ale.—Take 24 lbs. of carrots, 4 quarts of molasses or treacle, 2 lbs. of bran, dried buckbeans, 4 ozs., 12 gallons of water and 1-2 pint of yeast. Let the carrots be cut in thin slices, boil them in the water for 1 hour, adding a little water to supply the waste caused by evaporation; strain it, mash up the bran with the carrot water, stir it well to prevent it from being lumpy, add the molasses, let it stand for half an hour, strain and boil the strained liquor for 15 minutes with the buckbeans. Finally strain it and set it to cool; when milk warm, add the yeast; then bung it up tightly. It will be found to be a cheap and agreeable beverage.
Ginger Beer No. i.—One pound lump sugar, 1 ounce bruised ginger, 1-4 ounce cream tartar, 1 sliced lemon, 1 gallon boiling water. Mix; when lukewarm add 2 ounces yeast, work from 4 to 6 hours, skim the liquor, strain and bottle.
Ginger Beer No. 2.—Put 3 pounds of good, moist brown su­gar into 2 gallons of water and the whites of 2 well beaten eggs; when near the boiling point, skim and put in 2 ounces of bruised ginger; let it boil for 30 minutes, then pour it boiling on the rinds of 2 lemons, while warm stir in a little yeast and put it into a cask with the pulp of the lemon, cork the next day and let it stand 15