A Plain Cookery Book for the Working Classes

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