ugh the loose wicker basket into your cooling
tubs and pans; the more you have of these the better the beer, from its
cooling quickly. And when the beer has cooled to the degree of water
which has stood in the house in summer-time for some hours, let it all
be poured into your two or three largest tubs, keeping back a couple or
three quarts in a pan, with which to mix a pint of good yeast and a
table-spoonful of common salt; stir this mixture well together, keep it
in rather a warm part of the house, and in the course of half an hour or
so, it will work up to the top of the basin or pan. This worked beer
must now be equally divided between the two or three tubs containing the
bulk of the beer, and is to be well mixed in by ladling it about with a
wooden hand-bowl for a couple of minutes. This done, cover over the beer
with sacks or blankets stretched upon sticks across the tubs, and leave
them in this state for forty-eight hours. The next thing to be seen to
is to get your barrels placed in proper order and position for being
filled; and to this end attend strictly to the following directions,
viz.:--First, skim off the scum, which is yeast, from the top or surface
of the tubs, and next, draw off the beer through the spigot, and with
the wooden funnel placed in the bung-hole, proceed to fill up the
barrels not quite full; and, remember, that if a few hops are put into
each before filling in the beer, it will keep all the better. Reserve
some of the beer with which to fill up the barrels as they throw up the
yeast while the beer is working; and when the yeast begins to fall, lay
the bungs upon the bung-holes, and at the end of ten days or a
fortnight, hammer the bungs in tight, and keep the vent-pegs tight also.
In about two months' time after the beer has been brewed, it will be in
a fit condition for drinking.

No. 131. HOW TO BAKE YOUR OWN BREAD.

Put a bushel of flour into a trough, or a large pan; with your fist make
a deep hole in the centre thereof; put a pint of good fresh yeast into
this hollow; add thereto two quarts of warm water, and work in with
these as much of the flour as will serve to make a soft smooth kind of
batter. Strew this over with just enough flour to hide it; then cover up
the trough with its lid, or with a blanket to keep all warm, and when
the leaven has risen sufficiently to cause the flour to crack all over
its surface, throw in a handful of salt, work all together; add just
enough lukew