It should be brewed the begin- ning of March. Great care must be taken that the bottles are perfectly prepared, and that the corks an: of the best sort. ALE I5 ALM The ale will be ready in three or four months ; and if the vent-peg never be removed, it will have spirit and strength to the very last. Allow two gallons of water at first for waste. After the beer or ale has run from the grains, pour a hogshead and a half for the twelve bushels, and a hogshead of water if eight we e brewed ; mash, and let it stand, and then boil, &e. Use some of the hops for this table-beer that was boiled for the strong. When thunder or hot weather causes beer to turn sour, a teaspoonful, or more If required, of salt of wormwood put into the jug will rectify it. Ale and Beer, to refine Put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every day till dissolved. Draw off a third part of the cask, and mix the above with it : like- wise a quarter of an ounce of pearl- ashes, one ounce of salt of tartar calcin- ed, and one ounce of burnt alum pow- dered. Stir it well, then return the liquor into the cask, and stir it with a clean stick. Stop it up, and in a few days it will be fine. ALE, WINDSOR. — Take 5 quarters of the best pale malt, % cwt. hops, 8 lbs. of honey, 1 lb. of coriander seed, % lb. of grains of paradise, K lb. of orange peel, and a K lbs. of ground liquorice root✪ Windsor Ale. The hops should be of the best kind, and soaked all night in cold liquor. Turn on at 1800 ; mash thoroughly an hour and a quarter, and stand an hour. Boil one hour. Turn on second liquor at 195°, and stand three quarters of an hour. Boil 3 hours ; run on third liquor at 165°, and mash three quarters of an hour, and stand the same. Pitch the tun at 6o° and cleanse at 8o°, on the third day. Siam as soon as a close yeasty head appears, until no yeast arises. Half a pound of hops per quarter should be roused in, and the whole left to settle. Also rouse In six ounces of salt, half a pound of finely sifted flour, six ounces of ground ginger, and six ounces of ground carraway seeds. ALE, MULLED, — Place a pint of good ale or beer in a. saucepan, with a little grated nutmeg. When It boils take It off tl»e fire, and sweeten. Peat two or three eggs, and mix with a little cold also. Boil, and then add the egg to the hot ale, pouring backwards and forwards from one vessel to the other to prevent curdling. Rum or brandy may be added ad libitum✪ Mulled Ale. ALE OR PORTER, to ripen. — Bottle and put a couple of raisins, or a few grains of rice or sugar into each bottle, to generate the required effer- vescence. ALMOND CAKES. — Rub 2 ozs. of butter into 5 ozs. of flour, 5 ozs. pow- dered lump sugar ; beat an egg with half the sugar, then put it to the other ingredients. Add 1 oz. blanched al- monds, and a little almond flavour✪ Almond Cakes ; roll them in your hand the size of a nutmeg, and sprinkle with fine lump sugar. They should be lightly baked.

AI-modernized reading of the original text

It should be brewed the beginning of March. Great care must be taken that the bottles are perfectly prepared, and that the corks are of the best sort. ALE ALM The ale will be ready in three or four months ; and if the vent-peg never be removed, it will have spirit and strength to the very last. Allow two gallons of water at first for waste. After the beer or ale has run from the grains, pour a hogshead and a half for the twelve bushels, and a hogshead of water if eight we e brewed ; mash, and let it stand, and then boil, &e. Use some of the hops for this table-beer that was boiled for the strong. When thunder or hot weather causes beer to turn sour, a teaspoonful, or more If required, of salt of wormwood put into the jug will rectify it. Ale and Beer, to refine Put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every day till dissolved. Draw off a third part of the cask, and mix the above with it : likewise a quarter of an ounce of pearlashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered. Stir it well, then return the liquor into the cask, and stir it with a clean stick. Stop it up, and in a few days it will be fine. ALE, WINDSOR. — Take 5 quarters of the best pale malt, % cwt. hops, 8 lbs. of honey, 1 lb. of coriander seed, % lb. of grains of paradise, K lb. of orange peel, and a ½ lbs. of ground liquorice root. The hops should be of the best kind, and soaked all night in cold liquor. Turn on at 1800 ; mash thoroughly an hour and a quarter, and stand an hour. Boil one hour. Turn on second liquor at 195°, and stand three quarters of an hour. Boil 3 hours ; run on third liquor at 165°, and mash three quarters of an hour, and stand the same. Pitch the tun at 60° and cleanse at 80°, on the third day. Skim as soon as a close yeasty head appears, until no yeast arises. Half a pound of hops per quarter should be roused in, and the whole left to settle. Also rouse In six ounces of salt, half a pound of finely sifted flour, six ounces of ground ginger, and six ounces of ground carraway seeds. ALE, MULLED, — Place a pint of good ale or beer in a. saucepan, with a little grated nutmeg. When It boils take It off the fire, and sweeten. Beat two or three eggs, and mix with a little cold ale. Boil, and then add the egg to the hot ale, pouring backwards and forwards from one vessel to the other to prevent curdling. Rum or brandy may be added ad libitum. ALE OR PORTER, to ripen. — Bottle and put a couple of raisins, or a few grains of rice or sugar into each bottle, to generate the required effervescence. ALMOND CAKES. — Rub 2 ozs. of butter into 5 ozs. of flour, 5 ozs. powdered lump sugar ; beat an egg with half the sugar, then put it to the other ingredients. Add 1 oz. blanched almonds, and a little almond flavour ; roll them in your hand the size of a nutmeg, and sprinkle with fine lump sugar. They should be lightly baked.

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