O, Peggy, Peggy! when thou goest to brew,
Consider well what you're about to do;
Be very wise, very sedately think
That what you're now going to make is drink;
Consider who must drink that drink, and then
What 'tis to have the praise of honest men;
For surely, Peggy, while that drink does last,
'Tis Peggy will be toasted or disgraced.
Then if thy ale in glass thou wouldst confine,
To make its sparkling rays in beauty shine,
Let thy clean bottle be entirely dry,
Lest a white substance to the surface fly,
And floating there disturb the curious eye;
But this great maxim must be understood,
"Be sure, nay very sure, thy cork be good."
Then future ages shall of Peggy tell,
That nymph that brewed and bottled ale so well!
KING.
Twelve bushels of malt to the hogshead for beer, eight for ale; for
either, pour the whole quantity of water, hot, but not boiling, on at
once, and let it infuse three hours, close covered; mash it in the first
half hour, and let it stand the remainder of the time. Run it on the
hops, previously infused in water; for beer, three quarters of a pound
to a bushel; if for ale, half a pound. Boil them with the wort, two
hours, from the time it begins to boil. Cool a pailful; then add three
quarts of yeast, which will prepare it for putting to the rest when
ready next day; but, if possible, put together the same night. Sun, as
usual. Cover the bunghole with paper, when the beer has done working;
and when it is to be stopped, have ready a pound and a half of hops,
dried before the fire; put them into the bunghole, and fasten it up.
Let it stand twelve months in casks, and twelve in bottles before it be
drank. It will keep, and be very fine, eight or ten years. It should be
brewed in the beginning of March. Great care must be taken that bottles
are perfectly prepared, and the corks are of the best sort.
The ale will be ready in three or four months, and if the vent-peg be
never removed, it will have spirit and strength to the last. Allow two
gallons of water, at first, for waste.
After the beer or ale is run from the grains, pour a hogshead and a half
for the twelve bushels; and a hogshead of water, if eight were brewed.
Mash, and let stand; and then boil, &c.
Consider well what you're about to do;
Be very wise, very sedately think
That what you're now going to make is drink;
Consider who must drink that drink, and then
What 'tis to have the praise of honest men;
For surely, Peggy, while that drink does last,
'Tis Peggy will be toasted or disgraced.
Then if thy ale in glass thou wouldst confine,
To make its sparkling rays in beauty shine,
Let thy clean bottle be entirely dry,
Lest a white substance to the surface fly,
And floating there disturb the curious eye;
But this great maxim must be understood,
"Be sure, nay very sure, thy cork be good."
Then future ages shall of Peggy tell,
That nymph that brewed and bottled ale so well!
KING.
Twelve bushels of malt to the hogshead for beer, eight for ale; for
either, pour the whole quantity of water, hot, but not boiling, on at
once, and let it infuse three hours, close covered; mash it in the first
half hour, and let it stand the remainder of the time. Run it on the
hops, previously infused in water; for beer, three quarters of a pound
to a bushel; if for ale, half a pound. Boil them with the wort, two
hours, from the time it begins to boil. Cool a pailful; then add three
quarts of yeast, which will prepare it for putting to the rest when
ready next day; but, if possible, put together the same night. Sun, as
usual. Cover the bunghole with paper, when the beer has done working;
and when it is to be stopped, have ready a pound and a half of hops,
dried before the fire; put them into the bunghole, and fasten it up.
Let it stand twelve months in casks, and twelve in bottles before it be
drank. It will keep, and be very fine, eight or ten years. It should be
brewed in the beginning of March. Great care must be taken that bottles
are perfectly prepared, and the corks are of the best sort.
The ale will be ready in three or four months, and if the vent-peg be
never removed, it will have spirit and strength to the last. Allow two
gallons of water, at first, for waste.
After the beer or ale is run from the grains, pour a hogshead and a half
for the twelve bushels; and a hogshead of water, if eight were brewed.
Mash, and let stand; and then boil, &c.