1869 Cooling Cups and Dainty drinks by William Terrington

100

Ale and Beer.

of wood, those of hazel in preference, so as to be full of openings, and to steep them in the yeast during fermentation. They are then dried, and used at the next brewing in the wort, instead of yeast. Bad yeast may generally be restored by mixing it with a little flour, salt, brandy, and beer. Good yeast can be made by adding the same mixture to the grounds of ale. An artificial yeast can also be made by adding 2 oz. of brown sugar to lib. of well -mashed mealy potatoes, and 2 spoonfuls of common yeast, mixed with warm water, to a pro- per consistence, and kept warm while fermenting — Boil in IS gallons of" the finest and strongest wort 1| peck of elderberries, quite ripe ; strain clear ; when cold, work the liquor in the cask, and let it remain in the cask one year ; bottle off : the addition of a few hops will be found an improvement, as will also a few spices, tied up in a muslin bag. this will yield a quart of good yeast. Elbulum, or Elderberry Beer .