and boiled one hour and a half as hard as possible,
previously adding to them four pounds of brown sugar that had been
dissolved in a bucket with hot water, also half a pound of ground
mustard; this beer remained on the coolers about eight hours, pitched
it next morning at 72 degrees, adding only one gallon of solid yest,
ran slowly into the tun which made up at 61 degrees; came on gradually,
remained in the tun 31 hours, and raised to 66, affording but two
degrees of attenuation. Notwithstanding this beer worked well in the
casks, yet moderately, was frequently filled at close intervals, and
was glass fine the fifth day. The sugar was added to assist the colour
as well as the strength, the mustard to give flavour.

_Another Method._

To brew small beer somewhat stronger, take 30 bushels of pale malt,
(have it ground fine,) 10 pound of hops, steep them as in the preceding
process. Turn out of your copper 16 barrels of beer, give your first
liquor at 165, your second at 175, mash, run down, stand, and boil as
before. But before you commence brewing, take five pounds of brown
sugar, put it into a metal pot with some water, set it on the fire,
keep it constantly stirring till it begins to smell strong, then take
it off the fire, and add to it, gradually, three gallons of water, at
the temperature of blood heat, stirring the water and the sugar well
together, till the whole be perfectly blended; this prepared liquor
should be added to the worts in the copper before boiling. The
fermentation, &c., to be conducted as before, save only the pitching,
yest, to be increased by half a gallon, which half gallon is not to be
added to the worts until twelve hours after the first gallon.
Attenuation should proceed until the heat rises four degrees above the
pitching heat, which should be the same as in the preceding process. In
both instances, the tuns should be covered during the period of
fermentation, but taken off for the purpose of rousing before
cleansing; these covers should be put on again, in order to prevent the
dispersion or waste of the gasses, which is always a loss of
spirituosity.

_A good sound keeping Table Beer may be Brewed from wheaten Bran and
Shorts, and, in many situations, when Malt cannot be procured, would be
found an excellent substitute. This process is well worth the attention
of housekeepers._

PROCESS AS FOLLOWS:

40 Bushels of Shorts.
20 Bushels of Bran.

16 lb.