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To Ripen Beer

The addition of hops; strain; mix the two extracts or decoca small lump of white sugar to each bottle of tions together; dissolve in them 1 gallon of ale or beer, and a tea-spoonful of moist sugar molasses, and, when cooled to 80 heat, 14 to each bottle of porter at the time of corking, pound of roasted bread soaked in fresh will render it fit for drinking in a few days in brewers' yeast; fill up a 10-gallon keg; when ordinary weather. A raisin or lump of sugar fermentation is over mix with it the white of candy is often added to each bottle with a 1 egg beaten to froth; bung it, and bottle like intention. The Parisians bottle their when clear. beer one day, and sell it the next. For this 884. Spruce Beer. Boil 94 gallons of purpose, in addition to the sugar as above, water; let it cool down to 80 Fahr., and then they add 2 or 3 drops of yeast. Such bottled dissolve 9 pounds of sugar in it, having preliquor must, however, be drunk within a viously mixed with it 1 ounce of essence of week, or else stored in a very cold place, as it spruce; then add 1 pint of good brewers' will otherwise burst the bottles, or blow out yeast, and pour it in a 10-gallon keg until ferthe corks.

875. To Give Beer the Appearance of Age. The addition of a very little diluted sulphuric acid to new beer will give it the appearance of being 1 or 2 years old. Copperas, alum, sliced lemons, oranges, and cucumbers, are also frequently employed by brewers for the same purpose.