pper until its contents
is nearly off. About the middle of your fermentation, procure one pound
of horse-radish, wash it well, dry it with a cloth, after which slice
it thin, and throw it into your tun, rousing immediately after; when
done, replace your tun cover, pitch your worts at 66 degrees, with
about two gallons of solid yest; cleanse the third day, with the sweets
on. This ale is drank both hot and cold.

_Dorchester Ale._

This quality of ale is by many esteemed the best in England, when the
materials are good, and the management judicious.

54 Bushels of the best Pale Malt.
50 lb. of the best Hops.
1 lb. of Ginger.
1/4 of a lb. of Cinnamon, pounded.

Cleansed 14 Barrels, reserving enough for filling.

Boil your copper, temper your liquor in the same to 185, and when
ready, run it on your keeve a little at a time, putting in the malt and
the water gradually together, mashing at the same time; when the whole
of your malt is thus got in, continue the operation of mashing half an
hour, cap with dry malt, and let your mash stand one hour and a half.
Second liquor 190, mash three quarters of an hour, stand two hours; in
both mashes get your worts as fine as you can into your underbank; rub
and salt, before mashing, 30 pounds of your hops; infuse them in
boiling water before mashing, and let the vessel containing them be
close covered. The other twenty pounds of hops should have been rubbed
the evening before brewing, but not salted, put into another close
vessel, covered with boiling water, and there suffered to digest for
12 hours: at the time of putting the hops in your copper, the extract,
in both cases, is to be added; but the first 30 pounds of hops in
substance _only_ to be added; these, with the two extracts will be
sufficient for the brewing; the remaining 20 pounds of hops will answer
for single ale, or table beer, but should be used on the same day. Your
worts being now in the copper, with the hops and extract, boil hard for
one hour; after which, draw your fire, open your copper and ash-pit
doors, and so let it stand one hour, then strike off gently on your
cooler; when your worts are cooled down to 55, prepare your puncheons,
suppose four, containing four barrels each; see that they are dry,
sweet, and clean; take three pints of solid yest for each puncheon, to
which you should add three quarts of the wort at 65, mix and blend the
wort and yest together, putting this pr