To fine Ale



To fine Ale


en 1694/1795


To fine Ale-
When your ale has worked sufficiently out of the Barrel, and is fit to make [up], you must brew again. When yr Liquor is cold, put it into your work ing [illegible], and put the Grounds [illegible] a [H]annel Bag, and when your Liquor is fit to [t]urn, put three Gallons of it to those Grounds with two pounds of the best [Hops]. Let it stand in a [illegible] three days, stirring it once a Day then [draw] of your first Brewing [illegible] out your Barrel make up the [Gap] hole, [rasin] it well then put that mixture into yr Barrel and put the Ale to it, make it up close. [I]n two or three months it will be fit for [illegible]. [Th]is quantity of the mixture is for a [Hagshead], which we make of eight Bushels of [nall]: the grounds must be [taken] from the same quantity [of] [N]all. When you [2 words illegible] Barrel, if you [illegible] keep it fresh, you must not suffer the [illegible] to be touched, [illegible] the last [Pap] will be no good on the first- Mrs Hulls [illegible]


Caylor, Karmen
Le, Vincent


Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.


George Mason University Libraries


Public domain. There are no known restrictions.

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