he liquor is nearly wasted
away, turning it once. Serve it up cold. Strain off the gravy, and mix
it with a little vinegar for sauce.

BEER. During the present ruinous system of taxation, it is extremely
difficult, though highly desirable, to procure a cheap and wholesome
beverage, especially for the labouring part of the community, to whom it
is as needful as their daily food. Beer that is brewed and drunk at
home, is more pure and nutricious than what is generally purchased at an
alehouse; and those who cannot afford a better article, may perhaps find
it convenient to adopt the following method for obtaining some cheap
drink for small families.--To half a bushel of malt, add four pounds of
treacle, and three quarters of a pound of hops. This will make
twenty-five gallons of wholesome beer, which will be fit for use in a
fortnight; but it is not calculated for keeping, especially in warm
weather. Beer brewed in this way will not cost one halfpenny a pint. An
agreeable table beer may be made ready for drinking in three or four
days, consisting of treacle and water, fermented with a little yeast.
Boil six or seven gallons of water, pour it on the same quantity of cold
water in a cask, and a gallon of treacle. Stir them well together; and
when the fermentation is abated, close the bung-hole in the usual way. A
little of the outer rind of an orange peel infused into the beer, and
taken out as soon as it has imparted a sufficient degree of bitterness,
will give it an agreeable flavour, and assist in keeping the beer from
turning sour. A little gentian root boiled in the water, either with or
without the orange peel, will give a wholesome and pleasant bitter to
this beer. A small quantity, by way of experiment, may be made thus. To
eight quarts of boiling water, put one ounce of treacle, a quarter of
an ounce of ginger, and two bay leaves. 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