Procure a 10 gallon keg and another holding 5 gallons, or a jug or two, as there will be about 15 gallons of beer, Take

8 ounces hops.

4 quarts coarse ground malt.

6 pounbs brown sugar.

3 pints reboiled Cuba molasses.

1 pint brewers yeast or a quart of baker's stock.

Boil the hops in a kettle with 2 pails of water about half an hour, then pour it boiling hot over the malt, sugar, and mo-asses in a tub, stir up, let stand an hour, then strain the liquor without stirring up the sediment into a keg. Boil 2 pails more of water, pour it to the malt etc., remaining in the tub to extract the remaining substance and when it is settled strain it into the keg along with the first, then use another pail of water the same way but it need not be boiled, only have the yeast added and when the large lot is no more than milk warm strain this yeast water into it.

Let ferment in the kegs 2 or 3 days, according to the temperature, keeping them full to the bung so that the yeast may work over and run off. Then cork tight and keep a week or a month as may be desired. If drawn off clear after ermenting and bottled it becomes very strong after a few weeks.