(2) Put Jib- of Hops in a large copper boiler with 4 table-
spoonfuls of ground ginger and about 4Jgalls. of water.
Boil for three hours, then strain the liquor through a fine
hair sieve into a tub ; "our in Jgall. of molasses, and mix *
thoroughly with a wooden ladle. Put the beer into a barrel,
fill it up to the bung with water, shake the barrel well so as
to thoroughly blend the contents, and leave the bung open
to allow the beer to work. The barrel should be filled up
with water whenever it works over. When sufficiently fer-
mented, draw the beer off, bottle it, and put 1 table-spoonful
of molasses in each bottle.
(3) Put 1 small handful of Hops into a pan with lqt. of
water, and boil them for an hour ; then strain the water
through a fine hair sieve, mix with it Jib. of treacle and
sufficient water to make lgall. altogether. When nearly
cold, stir into the liquor 5 teacupful of yeast, and let it stand
for twelve hours. When ready, skim the beer, strain it care-
fully without disturbing the sediment, pour it into bottles,
cork them tightly, and stow away in a cellar.
Hop Salad. — Procure the Hop-shoots before the heads are
developed, and soak them in slightly-salted water for thirty
minutes or more. Drain them, put them in a saucepan of
boiling water with a lump of salt, and boil for ten minutes.
When boiled, plunge the shoots into a bowl of cold water,
and when cooled, drain them, tie in bunches, arrange on a
dish, and serve with a plain dressing or vinaigrette sauce.
Hop-shoots are not only wholesome, but are a most excellent
vegetable. In Hop-growing districts the surplus shoots are
generally thrown away.
Hop Tea. — Put 1 heaped table-spoonful of Hops in a jug, and
pour 1 J teacupfuls of boiling water over them. Cover the
jug close with a cup (a cloth will not do), and let it stand
for twelve hours. When ready, strain the tea through muslin,
and for each wineglassful mix in 1 teaspoonful of sal volatile.
Serve immediately.
HOREHOUND.- It is chiefly as a medicine that
this herb ( Marrubium vulgare ) finds favour, especially
for the cure of coughs and colds. It grows wild in almost
all parts of the British Isles.
Horehotind Beer. - — Put Jib. of fresh Horehound into a
saucepan with lqt. of water, and boil gently for about an
hour ; add lib. of loaf sugar and sufficient water to make
lgall. in all, add a small quantity of soluble essence of
lemon and gum extract according to taste, and about Joz.
of tartaric acid, and if desired a little yeast to accelerate
the fermentation ; let it fine down until perfectly clear,
bottle, and in two or three weeks’ time it will be ready
for use. A small quantity of ground ginger and coriander-
seeds may be put in to improve the flavour, and a little
dark colouring should also be added✪ Horehound Beer.
Page 123 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Put 1 lb. of Hops in a large copper boiler with 4 tablespoonfuls of ground ginger and about 4½ galls. of water. Boil for three hours, then strain the liquor through a fine hair sieve into a tub ; pour in 1 gall. of molasses, and mix * thoroughly with a wooden ladle. Put the beer into a barrel, fill it up to the bung with water, shake the barrel well so as to thoroughly blend the contents, and leave the bung open to allow the beer to work. The barrel should be filled up with water whenever it works over. When sufficiently fermented, draw the beer off, bottle it, and put 1 table-spoonful of molasses in each bottle.
(3) Put 1 small handful of Hops into a pan with 1 qt. of water, and boil them for an hour ; then strain the water through a fine hair sieve, mix with it 1 lb. of treacle and sufficient water to make 1 gall. altogether. When nearly cold, stir into the liquor 1 teacupful of yeast, and let it stand for twelve hours. When ready, skim the beer, strain it carefully without disturbing the sediment, pour it into bottles, cork them tightly, and stow away in a cellar.
Hop Salad. — Procure the Hop-shoots before the heads are developed, and soak them in slightly-salted water for thirty minutes or more. Drain them, put them in a saucepan of boiling water with a lump of salt, and boil for ten minutes. When boiled, plunge the shoots into a bowl of cold water, and when cooled, drain them, tie in bunches, arrange on a dish, and serve with a plain dressing or vinaigrette sauce. Hop-shoots are not only wholesome, but are a most excellent vegetable. In Hop-growing districts the surplus shoots are generally thrown away.
Hop Tea. — Put 1 heaped table-spoonful of Hops in a jug, and pour 1½ teacupfuls of boiling water over them. Cover the jug close with a cup (a cloth will not do), and let it stand for twelve hours. When ready, strain the tea through muslin, and for each wineglassful mix in 1 teaspoonful of sal volatile. Serve immediately.
HOREHOUND.- It is chiefly as a medicine that this herb ( Marrubium vulgare ) finds favour, especially for the cure of coughs and colds. It grows wild in almost all parts of the British Isles.
Horehound Beer. — Put 1 lb. of fresh Horehound into a saucepan with 1 qt. of water, and boil gently for about an hour ; add 1 lb. of loaf sugar and sufficient water to make 1 gall. in all, add a small quantity of soluble essence of lemon and gum extract according to taste, and about 1 oz. of tartaric acid, and if desired a little yeast to accelerate the fermentation ; let it fine down until perfectly clear, bottle, and in two or three weeks’ time it will be ready for use. A small quantity of ground ginger and corianderseeds may be put in to improve the flavour, and a little dark colouring should also be added.
Records on this page
Horehound Beer