Hop Beer
Turn five quarts of water on six ounces of hops; boil three hours; strain off the liquor; turn on four quarts more of water, and twelve spoonfuls of DIRECTIONS FOR PICKLING. ginger, and boil the hops three hours longer; strain, and mix it with the other liquor, and stir in two quarts of molasses. Brown very dry half a pound of bread, and put in-rusked bread is best. Pound it fine, and brown it in a pot, like coffee. After cooling to be about lukewarm, add a pint of new yeast that is free from salt. Keep the beer covered, in a temperate situation, till fermentation has ceased, which is known by the settling of the froth; then turn it into a keg or bottles, and keep it in a cool place