Pour 8 gallons of cold water into a barrel, and then boiling 8
gallons more, put that in also, add 12 lbs. of molasses, with about
½ lb. of the essence of spruce; and on its getting a little cooler,
½ a pint of good ale yeast. The whole being well stirred or rolled
in the barrel, must be left with the bung out for two or three days;
after which the liquor may be immediately bottled, well corked up,
and packed in saw-dust or sand, when it will be ripe, and fit to
drink in a fortnight.
Remember, that it should be drawn off into quart stone bottles, and
wired.