tick, until
thoroughly mixed together, then cover the vessel close with a clean
cloth, for half an hour; then uncover it and set it in some convenient
place to settle, after three or four hours, or when you are sure the
sediment of the malt is settled to the bottom, then pour off the top, or
thin part that remains on the top, into a clean well scoured iron pot,
(be careful not to disturb the thick sediment in the bottom, and that
none of it goes into the pot); then add four ounces good hops, and cover
the pot close with a clean scalded iron cover, and set it on a hot fire
of coals to boil--boil it down one third, or rather more, then strain
all that is in the pot through a thin hair sieve, (that is perfectly
clean) into a clean well scalded earthen crock that is glazed--then stir
into it, with a clean stirring stick, as much superfine flour as will
make it about half thick, that is neither thick nor thin, but between
the two, stirring it effectually until there be no lumps left in it. If
lumps are left, you will readily perceive that the heart or inside of
those lumps will not be scalded, and of course, when the yeast begins to
work, those lumps will sour very soon, and of course sour the
yeast--stir it then till those lumps are all broken, and mixed up, then
cover it close for half an hour, to let the flour stirred therein, be
properly scalded, after which uncover and stir it frequently until it is
a little colder than milk warm, (to be ascertained by holding your
finger therein for ten minutes, but beware your finger is clean) then
add half a pint of genuine good yeast,[1] (be certain it is good, for
you had better use none, than bad yeast) and stir it effectually, until
you are sure the yeast is perfectly incorporated with the ingredients in
the pot--after which cover it, and set it in a moderately cool place in
summer, until you perceive it begin to work, or ferment--then be careful
to stir it two or three times at intervals of half an hour--then set it
past to work--in the winter, place it in a moderately warm part of the
still-house--and in summer, choose a spring house, almost up to the brim
of the crock in water--avoiding extremes of heat or cold, which are
equally prejudicial to the spirit of fermentation--of consequence, it
should be placed in a moderately warm situation in the winter, and
moderately cool in the summer.

[Footnote 1: If none can be obtained that is good, the following is a
receipt to make it,