New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

rest the vat on, and another to cover it; the vat being open at top and bottom. Next day take it out, and change it as above to ripen. A half pound weight will be sufficient to put on it. _Another way._ Take a pint of very thick sour cream from the top of the pan for gathering for butter, lay a napkin on two plates, and pour half into each, let them stand twelve hours, then put them on a fresh wet napkin in one plate, and cover with the same; this do every twelve hours until you find the cheese begins to look dry, then ripen it with nut leaves; it will be ready in ten days. Fresh nettles, or two pewter plates, will ripen cream cheese very well. _To brew very fine Welsh Ale._ Pour forty two gallons of water hot, but not quite boiling, on four bushels of malt, cover, and let it stand three hours. In the mean time infuse a pound and a half of hops in a little hot water, or two pounds if the ale is to be kept five or six months, and put water and hops into the tub, and run the wort upon them, and boil them together three hours. Strain off the hops, and keep for the small beer. Let the wort stand in a high tub till cool enough to receive the yeast, of which put two quarts of ale, or if you cannot get it, of small beer yeast. Mix it thoroughly and often. When the wort has done working, the second or third day, the yeast will sink rather than rise in the middle, remove it then, and turn the ale as it works out, pour a quart in at a time, and gently, to prevent the fermentation from continuing too long, which weakens the liquor. Put a bit of paper over the bunghole two or three days before stopping up. _Strong Beer, or Ale._ Twelve bushels of malt to the hogshead for beer, eight for ale; for either pour the whole quantity of water