The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families — John Shaqi
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private FamiliesEaton, Mary, active 1823-1849
General
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families
Eaton, Mary, active 1823-1849
Cooking, English; Formulas, recipes, etc.; Home economics
Let the whole boil a quarter of
an hour; then cool and work it with yeast, the same as other beer.
Another way to make a cheap malt liquor is to take a bushel of malt,
with as much water and hops as if two bushels of malt were allowed in
the common way, and put seven pounds of the coarsest brown sugar into
the boiling wort. This makes a very pleasant liquor; is as strong, and
will keep as long without turning sour or flat, as if two bushels had
been employed. Twenty gallons of good beer may be made from a bushel of
malt, and three quarters of a pound of hops, if care be taken to extract
all their goodness. For this purpose boil twenty-four gallons of water,
and steep the malt in it for three hours: then tie up the hops in a hair
cloth, and boil malt, hops, and wort, all together for three quarters of
an hour, which will reduce it to about twenty gallons. Strain it off,
and set it to work when lukewarm. See BREWING.--As however it does not
suit some persons to brew, in any way whatever, it may be necessary to
add a few brief remarks on the distinguishing qualities of sound beer,
that persons may know what it is they purchase, and how far their health
may be affected by it. Wholesome beer then ought to be of a bright
colour, and perfectly transparent, neither too high nor too pale. It
should have a pleasant and mellow taste, sharp and agreeably bitter,
without being hard or sour. It should leave no pungent sensation on the
tongue; and if drank in any tolerable quantity, it must neither produce
speedy intoxication, nor any of the usual effects of sleep, nausea,
headache, or languor; nor should it be retained too long after drinking
it, or be too quickly discharged. If beer purchased at the alehouse be
suspected of having been adulterated with the infusion of vitriol, for
the purpose of adding to its strength, it may be detected by putting in
a few nut galls, which will immediately turn it black, if it have been
so adulterated; and the beer ought by all means to be rejected, as
highly injurious to the constitution, and may be fatal even to life
itself.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account