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Flavoring Beer

There are sereral simple and innoxious articles which can be used for this purpose by the private brewernamely, Spanish liquorice, liquorice root, cardamom and caraway seeds, and dried orange peel powdered; these are very excellent when used judiciously. Honey is also an excellent assistant to beer and ale; about 2 pounds to a quarter (8 bushels) of malt being put into the copper just before the wort is turned cut, or long enough to melt and incorporate with the mass. The same plan should be adopted with everything used for this purpose-that is, throwing it in when the wort is at the full boiling point, for then it will not fall to the bottom without mixing. When, however, Spanish liquorice is used, it will be necessary to tie it in a net bag and suspend it. Salt and ground ginger, or salt and any other spice, are excellent for cleansing beer.