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

stand half an hour, run that into another tub, and pour the rest of the water on the malt, stir it well, and cover it, letting it infuse a full hour. Run that off, and mix all together. A pound and a quarter of hops should be infused in water, as in the former receipt, and be put into the tub for the first running. Boil the hops with the wort an hour from the time it first boils. Strain off, and cool. If the whole be not cool enough that day to add to the yeast, a pail or two of wort may be prepared, and a quart of yeast put to it over night. Before tunning, all the wort should be added together, and thoroughly mixed with the lade pail. When the wort ceases to work, put a bit of paper on the bunghole for three days, when it may be safely fastened close. In three or four weeks the beer will be fit for drinking. _Note._ Servants should be directed to put a cork into every barrel as soon as the cock is taken out, the air causing casks to become musty. _To refine Beer, Ale, Wine, or Cider._ Put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every day till dissolved. Draw off a third part of the cask, and mix the above with it; likewise a quarter of an ounce of pearlashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered. Stir it well, then return the liquor into the cask, and stir it with a clean stick. Stop it up, and in a few days it will be fine. _To make excellent Coffee._ See among sick Cookery. _Orgeat._ Boil a quart of new milk with a stick of cinnamon, sweeten to your taste, and let grow cold; then pour it by degrees to three ounces of almonds, and twenty bitter, that have been blanched and beaten to a paste, with a little water to