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Home > PRACTICAL DISTILLER. > SECTION XIII. > To make Treacle Beer.

To make Treacle Beer.

Boil two quarts of water, put into it one pound of treacle or molasses, stir them together till they are well mixed; then put six or eight quarts of cold water to it, and about a tea cup full of yeast or barm, put it up in a clean cask or stein, cover it over with a coarse cloth, two or three times double, it will be fit to drink in two or three days.

The second and third time of making, the bottom of the first beer will do instead of yeast.

If you make a large quantity, or intend it for keeping, you must put in a handful of hops and another of malt, for it to feed on, and when done working, stop it up close.[Pg 182]

The above is the best and cheapest way of making treacle beer, tho' some people add raisins, bran, wormwood, spices, such fruit, &c. as are in season, but that is just as you fancy.

Indeed many pleasant, cheap, and wholesome drinks may be made from fruits, &c. if they are bruised and boiled in water, before the treacle is added.

The plan of manufacturing domestic wines, mead and small beer, once established and understood in a family, becomes easy—is considered a duty—and the females prepare as regularly for renewing them, as for baking, and doing every other branch of business. Many families amidst plenty of ingredients and means, rarely have a comfortable beverage under their roof—this is attributable to indolence, stupidity and want of knowledge.—A little well timed, planning and system, with little more than usual labour, by the intelligent housewife, will cause comfort and plenty to reign throughout, and prove a fine and salutary example to society. Besides, the pleasure a lady derives from presenting a glass of good wine, in a nice clean glass to her welcome visitants, will always amply compensate for the trouble of manufacturing, and preparing it; but when the more intelli[Pg 183]gent pass a handsome and well merited compliment on the neatness and quality of her fare—she derives happiness from her industry, and a degree of pleasure approaching to exquisite. She may be esteemed one "who hath used her active faculties for the benefit of her family and society, and not only deserves well of society, but of heaven, for the judicious and liberal exercise of the mind, that god-like intellect, among the finest gifts of the munificent creator of worlds." But of her, who sitteth still and inactive, and doth not exercise those intellectual powers, it may be said "she is of an estrayed soul," and "hath buried her talent." And neither merits the attention of society, or the grateful love of her husband and family—and throws herself on the mercy of her God for forgiveness, for her numerous omissions, in withholding the exercise of her active faculties—presuming the being or individual, who is capable of the neglect of one duty, is capable of neglecting all—and tho' some little appearance may be kept up, yet conviction is eternally in the eye of the great judge—and not to be evaded.

Thus then the laws of society, morality and religion, requiring the active exercise of our person and faculties—offering the finest and most inducing rewards, the words[Pg 184] of our language are capable of describing, in the health afforded from exercise; the example, from which society is benefitted; the pleasure derived from the approbation of our neighbors, and a conscientiousness of having performed our duties here, and living by the exercise of a proper system of economy, in a constant state of independence, always in possession of the means of alleviating the condition of the indigent and unfortunate in society—and relieving the wants of our friends—and above all, the hope of eternal happiness in the approbation of heaven hereafter.

[1] If none can be obtained that is good, the following is a receipt to make it, viz.

Procure three wooden vessels of different sizes and apertures, one capable of holding two quarts, the other three or four, and the third five or six; boil a quarter of a peck of malt for about eight or ten minutes in three pints of water; and when a quart is poured off from the grains, let it stand in a cool place till not quite cold, but retaining that degree of heat which the brewers usually find to be proper when they begin to work their liquor. Then remove the vessel into some warm situation near a fire, where the thermometer stands between 70 and 80 degrees (Fahrenheit,) and here let it remain till the fermentation begins, which will be plainly perceived within thirty hours; add then two quarts more of a like decoction of malt, when cool, as the first was; and mix the whole in the larger sized vessel, and stir it well in, which must be repeated in the usual way, as it rises in a common vat: then add a still greater quantity of the same decoction, to be worked in the largest vessel, which will produce yeast enough for a brewing of forty gallons.

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