64. HOP BEER

Take of hops 6 oz., molasses 5 quarts, boil the hops in water till
the strength is out, strain them into a 30 gallon barrel, add the
molasses and a teacupful of yeast, and fill up with water, shake it
well and leave the bung out until fermented, which will be in about
24 hours; bung up, and it will be fit for use in about 3 days. A
most excellent summer drink, smaller quantities in proportion.


65. USQUEBAUGH OR IRISH WHISKEY

Best brandy 1 gallon, stoned raisins 1 lb., cinnamon, cloves,
nutmeg, and cardamom, each 1 oz., crushed in a mortar, saffron 1/2
oz., or the rind of 1 Seville orange, and a little sugar candy;
shake these well, and it is ready for use in 14 days.


66. ICE CREAM

Add a little rich sweet cream, and 1/2 lb. of loaf sugar to each
quart of cream or milk; if you cannot get cream the best imitation
is to boil a soft custard; 6 eggs to each quart of milk, (eggs well
beaten); or another way, boil a quart of milk, and stir into it,
while boiling, a tablespoonful of arrow-root, wet with cold milk,
then cool stir in the yolk of one egg, to give a rich colour; five
minutes boiling is enough for either plan; put the sugar in after
they cool, keep the same proportions for any amount desired. The
juice of strawberries, or raspberries, give a beautiful colour and