Boil a handful of hops in a quart of water about 30 minutes, strain the liquor and put it into a quart bottle. Let the bottle be only two-thirds full. When cool put in a handful of sugar and a handful of ground malt Cork and tie it down. Set the bottle in a moderately warm corner and let remain about 48 hours. Then boil 1/2 pound of hops in a gallon of water. Put 4 cups flour in a pan, pour the boiling hop-water through a strainer on to it and mash to a sort of thin paste. When cool add 2 heaping cups of ground malt and 1 of sugar then draw the cork of the bottle, mix in the contents set the stock away in a jar to ferment and in two days it will be ready for use. Strain it into a jug and keep it cold. It will keep good to start ferment with for a month or more.