DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Carr family cookbook, 1741-1753

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Page 93

To Brew small beer   The water is put on almost boiling hot & when [maskd?] stays on 3 hours before they are off  To every quarter of malt 4 pounds of hops w. are boil in the liquor it will take 2 hours gently boiling or [illegible] boiling put in half a p. of salt when cold enough to six oz  [illegible] in 4 or 5 pound of zest this in work till there comes good zest or [illegible].  If those rises some black froth w. frequently happens, take it off, this gin must be likewise taken off or then put in the liquor a good plate full of salt to flower [illegible]  dry'd or warm w wilst it working again to the yeast will be much better then the first.  It generously ought to [illegible] in the work till 3 days but this depends on the working of it.  The hops are to be straind out of the liquor when boild, when cold are to be equally divided & put into the

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To Brew small beer The water is put on almost boiling hot & when [maskd?] stays on 3 hours before they are off To every quarter of malt 4 pounds of hops w. are boil in the liquor it will take 2 hours gently boiling or [illegible] boiling put in half a p. of salt when cold enough to six oz [illegible] in 4 or 5 pound of zest this in work till there comes good zest or [illegible]. If those rises some black froth w. frequently happens, take it off, this gin must be likewise taken off or then put in the liquor a good plate full of salt to flower [illegible] dry'd or warm w wilst it working again to the yeast will be much better then the first. It generously ought to [illegible] in the work till 3 days but this depends on the working of it. The hops are to be straind out of the liquor when boild, when cold are to be equally divided & put into the