Put to six ounces of hops five quarts of water, and boil them three
hours--then strain off the liquor, and put to the hops four quarts more
of water, a tea-cup full of ginger, and boil the hops three hours
longer. Strain and mix it with the rest of the liquor, and stir in a
couple of quarts of molasses. Take about half a pound of bread, and
brown it very slowly--when very brown and dry, put it in the liquor, to
enrich the beer. Rusked bread is the best for this purpose, but a loaf
of bread cut in slices, and toasted till brittle, will do very well.
When rusked bread is used, pound it fine, and brown it in a pot, as you
would coffee, stirring it constantly. When the hop liquor cools, so as
to be just lukewarm, add a pint of new yeast, that has no salt in it.
Keep the beer covered in a temperate situation, till it has ceased
fermenting, which is ascertained by the subsiding of the froth--turn it
off carefully into a beer keg, or bottles. The beer should not be corked
very tight, or it will burst the bottles. It should be kept in a cool
place.