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Beer For Nursing Women
Beer(Beverages.) - (Twenty-five Cent Dinners For Families Of Six)
Very poor families sometimes spend every day for beer enough to
buy them a good, wholesome meal, because they think it makes them
strong. Beer, like all other liquors, is of no value whatever in making
strength; it only nerves you up to spend all you can muster under the
excitement it causes, and then leaves you weaker than before. What you
need when you crave liquor is a good, warm meal. The best doctors say
that a man cannot drink more than about a pint and a half of beer a day
without injuring his health; and that healthy people, during youth and
middle age, do not need it at all. Let it, and all other liquors alone
entirely, and you will be better off in health and purse.
German Iced Beer Soup.Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well
with salt; let stand half an hour on ice; press out all the water;
sprinkle with white pepper and chopped parsley. Add vinegar mixed with
sugar, to taste, and salad oil. Serve at once.
GINGER BEERTake the ripest blackberries. Mash them, put them in a linen bag
and squeeze out the juice. To every quart of juice allow a pound
of beaten loaf-sugar. Put the sugar into a large preserving
kettle, and pour the juice on it. When it is all melted, set it on
the fire, and boil it to a thin jelly. When cold, to every quart
of juice allow a quart of brandy. Stir them well together, and
bottle it for use. It will be ready at once.
CARBONADES DONE WITH BEERI think that boiled meat when cold is often neglected as being tasteless,
but, prepared as I will show you, it will deserve your approval.
Mince your boiled meat and put it into a thick white sauce well-spiced
with pepper, salt, and nutmeg, and let it remain for two hours. Then
prepare your croquettes by rolling the mixture in white of egg and fine
breadcrumbs. Put a piece of butter in the saucepan, sufficient to take
all the croquettes, and let them brown in it for about ten minutes. A
white sauce served with them is a good addition.
[_Mlle. A. Demeulemeester_.]
Ginger BeerMRS. DUNCAN LAURIE.
One quarter pound white ginger, two ounces cream tartar, two pounds
white sugar, juice of two lemons, three gallons of hot water; boil one
hour, cork while hot.
How To Brew Your Own BeerThe first preparatory step towards brewing is to gather your necessary
plant together in proper working order, and thoroughly clean. Your plant
or utensils must consist of the following articles, viz.:--A
thirty-gallon copper, two cooling-tubs capable of holding each about
thirty gallons; a mash-tub of sufficient size to contain fifty-four
gallons, and another tub of smaller size, called an underback; a bucket
or pail, a wooden hand-bowl, a large wooden funnel, a mash-stirrer, four
scraped long stout sticks, a good-sized loose-wrought wicker basket for
straining the beer, and another small bowl-shaped wicker basket, called
a tapwaist, to fasten inside the mash-tub on to the inner end of the
spigot and faucet, to keep back the grains when the wort is being run
off out of the mash-tub. You will also require some beer barrels, a
couple of brass or metal cocks, some vent-pegs, and some bungs. I do not
pretend to assert that the whole of the foregoing articles are
positively indispensable for brewing your own beer. I merely enumerate
what is most proper to be used; leaving the manner and means of
replacing such of these articles as may be out of your reach very much
to your intelligence in contriving to use such as you possess, or can
borrow from a neighbour, instead. Spring water, from its hardness, is
unfit for brewing; fresh fallen rain water, caught in clean tubs, or
water fetched from a brook or river, are best adapted for brewing; as,
from the fact of their being free from all calcareous admixture, their
consequent softness gives them the greater power to extract all the
goodness and strength from the malt and hops.
In order to ensure having good wholesome beer, it is necessary to
calculate your brewing at the rate of two bushels of malt and two pounds
of hops to fifty-four gallons of water; these proportions, well
managed, will produce three kilderkins of good beer. I recommend that
you should use malt and hops of the best quality only; as their
plentiful yield of beneficial substance fully compensates for their
somewhat higher price. A thin shell, well filled up plump with the
interior flour, and easily bitten asunder, is a sure test of good
quality in malt; superior hops are known by their light greenish-yellow
tinge of colour, and also by their bright, dry, yet somewhat gummy feel
to the touch, without their having any tendency to clamminess. The day
before brewing, let all your tackle be well scrubbed and rinsed clean,
the copper wiped out, and all your tubs and barrels half filled with
cold water, to soak for a few hours, so as to guard against any chance
of leakage, and afterwards emptied, and set to dry in the open air,
weather permitting; or otherwise, before the fire. Fasten the tapwaist
inside the mash-tub to the inner end of the faucet and spigot, taking
care to place the mash-tub in an elevated position, resting upon two
benches or stools. Early in the dawn of morning, light the fire under
your copper, filled with water over-night, and, as soon as it boils,
with it fill the mash-tub rather more than three-parts full; and as soon
as the first heat of the water has subsided, and you find that you are
able to bear your fingers drawn slowly through it without experiencing
pain, you must then throw in the malt, stirring it about for ten minutes
or so; then lay some sticks across the mash-tub, and cover it with sacks
or blankets, and allow it to steep for three hours. At the end of the
three hours, let off the wort from the mash-tub into the underback-tub,
which has been previously placed under the spigot and faucet ready to
receive it; pouring the first that runs out back into the mash, until
the wort runs free from grains, etc.; now put the hops into the
underback-tub and let the wort run out upon them. Your copper having
been refilled, and boiled again while the mash is in progress, you must
now pour sufficient boiling water into the grains left in the mash-tub
to make up your quantity of fifty-four gallons; and when this second
mashing shall have also stood some two hours, let it be drawn off, and
afterwards mixed with the first batch of wort, and boil the whole at two
separate boilings, with the hops equally divided; each lot to be allowed
to boil for an hour and a-half after it has commenced boiling. The beer
is now to be strained through the loose wicker basket into your cooling
tubs and pans; the more you have of these the better the beer, from its
cooling quickly. And when the beer has cooled to the degree of water
which has stood in the house in summer-time for some hours, let it all
be poured into your two or three largest tubs, keeping back a couple or
three quarts in a pan, with which to mix a pint of good yeast and a
table-spoonful of common salt; stir this mixture well together, keep it
in rather a warm part of the house, and in the course of half an hour or
so, it will work up to the top of the basin or pan. This worked beer
must now be equally divided between the two or three tubs containing the
bulk of the beer, and is to be well mixed in by ladling it about with a
wooden hand-bowl for a couple of minutes. This done, cover over the beer
with sacks or blankets stretched upon sticks across the tubs, and leave
them in this state for forty-eight hours. The next thing to be seen to
is to get your barrels placed in proper order and position for being
filled; and to this end attend strictly to the following directions,
viz.:--First, skim off the scum, which is yeast, from the top or surface
of the tubs, and next, draw off the beer through the spigot, and with
the wooden funnel placed in the bung-hole, proceed to fill up the
barrels not quite full; and, remember, that if a few hops are put into
each before filling in the beer, it will keep all the better. Reserve
some of the beer with which to fill up the barrels as they throw up the
yeast while the beer is working; and when the yeast begins to fall, lay
the bungs upon the bung-holes, and at the end of ten days or a
fortnight, hammer the bungs in tight, and keep the vent-pegs tight also.
In about two months' time after the beer has been brewed, it will be in
a fit condition for drinking.
Beer Or AleO, Peggy, Peggy! when thou goest to brew,
Consider well what you're about to do;
Be very wise, very sedately think
That what you're now going to make is _drink_;
Consider who must drink that drink, and then
What 'tis to have the praise of _honest_ men;
For surely, Peggy, while that drink does last,
'Tis Peggy will be _toasted or disgraced_.
Then if thy _ale_ in glass thou wouldst confine,
To make its sparkling rays in beauty shine,
Let thy clean bottle be entirely dry,
Lest a white substance to the surface fly,
And floating there disturb the curious eye;
But this great maxim must be understood,
"_Be sure, nay very sure, thy cork be good_."
Then future ages shall of Peggy tell,
That nymph that _brewed and bottled ale so well_!
Twelve bushels of malt to the hogshead for beer, eight for ale; for
either, pour the whole quantity of water, hot, but not boiling, on at
once, and let it infuse three hours, close covered; mash it in the first
half hour, and let it stand the remainder of the time. Run it on the
hops, previously infused in water; for beer, three quarters of a pound
to a bushel; if for ale, half a pound. Boil them with the wort, two
hours, from the time it begins to boil. Cool a pailful; then add three
quarts of yeast, which will prepare it for putting to the rest when
ready next day; but, if possible, put together the same night. Sun, as
usual. Cover the bunghole with paper, when the beer has done working;
and when it is to be stopped, have ready a pound and a half of hops,
dried before the fire; put them into the bunghole, and fasten it up.
Let it stand twelve months in casks, and twelve in bottles before it be
drank. It will keep, and be very fine, eight or ten years. It should be
brewed in the beginning of March. Great care must be taken that bottles
are perfectly prepared, and _the corks are of the best sort_.
The ale will be ready in three or four months, and if the vent-peg be
never removed, it will have spirit and strength to the last. Allow two
gallons of water, at first, for waste.
After the beer or ale is run from the grains, pour a hogshead and a half
for the twelve bushels; and a hogshead of water, if eight were brewed.
Mash, and let stand; and then boil, &c.
Hop BeerPut to six ounces of hops five quarts of water, and boil them three
hours--then strain off the liquor, and put to the hops four quarts more
of water, a tea-cup full of ginger, and boil the hops three hours
longer. Strain and mix it with the rest of the liquor, and stir in a
couple of quarts of molasses. Take about half a pound of bread, and
brown it very slowly--when very brown and dry, put it in the liquor, to
enrich the beer. Rusked bread is the best for this purpose, but a loaf
of bread cut in slices, and toasted till brittle, will do very well.
When rusked bread is used, pound it fine, and brown it in a pot, as you
would coffee, stirring it constantly. When the hop liquor cools, so as
to be just lukewarm, add a pint of new yeast, that has no salt in it.
Keep the beer covered in a temperate situation, till it has ceased
fermenting, which is ascertained by the subsiding of the froth--turn it
off carefully into a beer keg, or bottles. The beer should not be corked
very tight, or it will burst the bottles. It should be kept in a cool
Beer Of Essential OilsMix a couple of quarts of boiling water with a pint and a half of
molasses. Stir in five quarts of cold water, then add ten drops of the
oil of sassafras, ten of spruce, fifteen of winter-green, and a
tea-spoonful of essence of ginger. When just lukewarm, put in half a
pint of fresh lively yeast. When fermented, bottle and cork it, and keep
it in a cool place. It will be fit to drink in the course of two or
Spring BeerTake a small bunch of all, or part of the following: Sweet fern,
sarsaparilla, winter-green, sassafras, prince's pine, and spice wood.
Boil them with two or three ounces of hops to three or four gallons of
water, and two or three raw potatoes, pared and cut in slices. The
strength of the roots and hops is obtained more thoroughly by boiling
them in two waters--for, when the liquor is strongly saturated with the
hops, it will rather bind up the roots than extract their juices. The
roots should be boiled five or six hours--the liquor should then be
strained, and a quart of molasses put to three gallons of the beer. If
you wish to have the beer very rich, brown half a pound of bread, and
put it into the liquor. If the liquor is too thick, dilute it with cold
water. When just lukewarm, put in a pint of fresh lively yeast, that has
no salt in it. The salt has a tendency to keep it from fermenting. Keep
it in a temperate situation, covered over, but not so tight as to
exclude the air entirely, or it will not work. When fermented, keep it
in a tight keg, or bottle and cork it up.
Ginger BeerBoil gently, in a gallon of water, three table-spoonsful of cream of
tartar, three of ginger, and a lemon cut in slices. When it has boiled
half an hour, take it from the fire, strain and sweeten it to your
taste--white sugar is the best, but brown sugar or molasses answers very
well. Put to it, when lukewarm, half a pint of fresh yeast. Turn it off
carefully, when fermented, bottle it, and keep it in a cool place. It
will be fit to drink in the course of seven or eight days.
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