economical manner, an estimate will be given, in order to show the
saving that is made in private brewing. The following is a preparation
for ten barrels.

L _s._ _d._
Malt, one quarter 2 10 0
Hops, eight pounds 0 10 0
Colouring, ditto 0 4 0
Spanish liquorice, 8oz. 0 0 8
Treacle, ten pounds 0 3 4
---------
3 8 0
---------
Ten barrels bought at
the brewery at 16_s._ 8 0 0
Ten barrels brewed at home 3 8 0
---------
Clear gain 4 12 0
---------

Liquorice root and other flavouring substances may be added: what are
here inserted are only the general requisites.--Another way of making a
cheap and wholesome table beer, is to dissolve four pounds of coarse
sugar in ten gallons of water. Then put in three ounces of hops, boil
the whole for three quarters of an hour, and let it work as usual. It
should be kept a week or ten days before it is tapped, and it will
improve daily afterwards, if not kept too long. Or for a still smaller
quantity, put a pound of treacle to eight quarts of boiling water: add
two bay leaves, and a quarter of an ounce of powdered ginger. Boil the
whole for fifteen minutes, then let it cool, and work it with yeast.

TAINTED MEAT. When the weather is so hot that meat will scarcely keep
from day to day, wrapping it in a thin cloth dipped in vinegar, and not
wrung very dry, will help to keep it from being tainted. Or rubbing the
meat with black pepper will preserve it, and let it be hung up as usual.
It is much better however, that meat should not be kept so long as to
risk its being tainted.

TAN GLOVES. To dye gloves to look like York tan or Limerick, put some
saffron into a pint of water boiling hot, and let it infuse all night.
Next morning wet the leather over with a brush, but take care that the
tops of the gloves be sewn close, to prevent the colour from getting in.

TANSEY. To make a tansey, beat up seven eggs, yolks and whites
separately. Add a pint of cream, nearly the same of spinach juice, and a
little tans