When ten gallons of water, six pounds of molasses, and three ounces of bruised ginger have boiled together for half an hour, two pounds of the outer sprigs of the spruce fir are to be added, and boiled for five minutes; the whole is then to be strained through a hair sieve, and when milk-warm, put into the cask, and a tea-cupful of good yeast stirred well into it. When it has fermented a day or two, it is to be bunged up, and the following day bottled. It will be fit for use in a week. The ginger is sometimes omitted, and instead of the spruce fir, three ounces of the essence may be used, which is to be well whisked, together with the molasses, and a gallon or two of warm water; then put into the cask, which is to be filled up with water, and the yeast added.
The proportions are ten gallons of water, three quarts of molasses, a tea-cupful of ginger, the same of allspice, three ounces of hops, three ounces and a half of the essence of spruce, and half a pint of good yeast. The hops, ginger, and allspice, must be boiled together till the hops fall to the bottom; the molasses and spruce are then to be dissolved in a bucket-full of the liquor, the whole strained into a cask, and the yeast well stirred in; when the fermentation ceases, the cask is to he bunged up.
Eleven gallons of water and ten pounds of blown sugar are to be clarified with the whites of twelve eggs, carefully skimmed and boiled till nearly reduced to ten gallons; two pounds and a half of the yellow flower of lemon balm being put into a cask, the liquor, when milk-warm, is to be poured over it, and four or five table-spoonfuls of thick yeast added. The cask must be filled up morning and evening with what works over it, and bunged up when the fermentation ceases. In a month the beer may be bottled, and in two or three months it will be fit for drinking. Half the quantity of the flower of lemon balm will probably be found to communicate a flavor sufficiently strong, if added when the fermentation is nearly over.
When the briskness and liveliness of malt liquors in the cask fail, and they become dead and vapid, which they generally do soon after they are tilted; let them be bottled. Be careful to use clean and dried bottles; leave them unstopped for twelve hours, and then cork them as closely as possible with good and sound new corks; put a bit of lump sugar as big as a nutmeg into each bottle: the beer will be ripe, i. e. fine and sparkling, in about four or five weeks: if the weather is cold, to put it up the day before it is drunk, place it in a room where there is a fire. Remember there is a sediment. etc. at the bottom of the bottles, which vol' must carefully avoid disturbing; so pour it oft at once, leaving a wine-glassful at the bottom.
If beer becomes hard or stale, a few grains of carbonate of potash added to it at the time it is drunk will correct it, and make draught beer as brisk as bottled ale.