The art of cookery, made plain and easy : to which are added one hundred and fifty new receipts, a copious index and a modern bill of fare for each month, in the manner the dishes are placed upon the table / By a lady [Mrs. H. Glasse].

  • Glasse, Hannah, 1708-1770
Date:
1788
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : to which are added one hundred and fifty new receipts, a copious index and a modern bill of fare for each month, in the manner the dishes are placed upon the table / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

    365/494 (page 337)
    For good middling beer a quarter of malt-makes a :dhead of ale, and one of fmall beer ; or it will make ee hogfheads of good fmall beer, allowing eight inds of hops. This will keep all the year : or it will ke twenty gallons of ftrong ale, and two hogfheads fmall beer, that will keep all the year. If you intend your ale to keep a great while, allow »ound of hops to every bufhel; if to keep fix months, : pounds to a hogfhead; if for prefent drinking, three unds to a hogfhead, and the foftcfl and clearell wa- you can get* Obferve the day before to have all your vefTels very an, and never life your tubs for any other ufe except make wines. Let your cafks be very clean the day before with iling water ; and, if your bung is big enough, fcrub well with a little birch, broom, or brufli; but, if :y be very bad, take out the heads, and let them be •ubbed clean with a hand-brufh, and fand, and ful- 8-earth. Put on the head again, and fcald them :11, throw into the barrel a piece of unflacked lime, d ftop the bung clofe. The firff copper of water, when it boils, pour into iu mafh-tub, and let it be cool enough to fee your face ; then put in your mak, and let it be well mafhed, ,ve a copper of water boiling in the mean time, and, fen your malt is well mafhed, fill your ma filing-tub, r it well again, and cover it over with the facks. Let ftand three hours, then fet a broad {hallow tub under e cock, let it run very foftly, and, if it is thick, throw up again till it runs fine, then throw a handful of >ps in the under tub, and let the mafh run into it, and 1 your tub3 till all is run off. Have water boiling in e copper, and lay as much more on as you haveocca- m for, allowing one third for boiling and wafte. Let at ftand an hour, boiling more water to fill the mafh- b for fmall beer; let the fire down a little, and put it to tubs enough to fill your mafh. Let the fecond afh be run off, and fill your copper with the fiift wort 5 »t in part of your hops, and make it boil quick* bout an hour is long enough p when it is half boiled, row in a luudful of fait. Have ^ clean white wand, F t and