it equally among the different parcels of wort, afterwards mix the whole together, and leave the liquor till it comes down to about sixty degrees of heat. The next removal is into the tun-tub, in which capacity C, without the addition of E, will serve very well. While the liquor is cooling, remove the spent hops from E, the stove pipe from B, the ash-receiver from the bottom. The machine remaining now as a tun-tub, draw off the liquor as soon as it is down to 60 degrees; or take it out of the coolers, pour it into the tun-tub, and put on the lid. If the weather be very cold, or the tun-tub be in a cold place, cover it with something to keep it warm. Here the fermentation takes place, sometimes sooner and sometimes later; but it generally shows itself by a head beginning to rise in about eight or ten hours; and at the end of eight and forty hours the head assumes a brownish appearance, and is covered with yeast instead of froth. The beer is then to be tunned into well-seasoned casks, sweet and sound, or all the expense and labour will be lost. The cask being fixed on the stand in the cellar, and the beer ready, skim off the yeast, and keep it in a deep earthen vessel. Draw off the beer into a pail, and with the help of a wooden funnel fill the cask quite full. The beer will now begin to ferment again, and must be allowed to discharge itself from the bung-hole. When the working has ceased, the cask is again filled up with the surplus beer; and a handful of fresh hops being added, the bung is finally closed down. If the whole process has been properly attended to, such a cask of beer will be clear in a week; and as soon as clear it may be tapped. Small beer may be tapped in less time. On a larger scale, or with casks of a smaller size, two sorts may be made, ale and small beer, taking the first wort for the former, and the second for the latter. – The advantages attending the Patent Machine are very obvious; for though the process appears to be minute, it is easily conducted, and but little time is required for the purpose. In the common method of brewing, the water must be carried from the copper to the mash-tub, while the machine serves for both purposes at once. With the common utensils the process is necessarily much slower, and the fuel consumed is nearly ten times as much; but the great convenience of all is the little room required and the place of brewing. In the common way there is wanted a copper fixed in brick-work, and for a family of any considerable size a brewhouse is indispensable. On the contrary, the machine is set up opposite any fire place, and the pipe enters the chimney, or is put into the fire place. There is no boiling over, no slopping about; and the operation may be performed upon a boarded floor, as well as upon a brick or stone floor. If there be no fire place in the room, the pipe can be projected through an opening in the window, or through the outside of any sort of building, not liable to suffer from the heat of the pipe. Even a garden walk, a court, or open field will answer the purpose, provided there be no rain, and the mash-tub be kept sufficiently warm. When the brewing is finished, the machine should be well scalded, rubbed dry, and kept in a dry place. The two coolers, G G, placed on different casks, have no necessary connection with the machine. They are made of wood or cast-iron, of a size to fit one within another to save room. The Patent Machine is sold by Messrs. Needham and Co. 202, Piccadilly, London. The price of one for brewing a bushel of malt is £8, for two bushels £13, for three £18, for four £24, for five £30, and for six £33. If the article be thought expensive, a few neighbouring families might unite in the purchase, and the money would very soon be more than saved in the economy of brewing.
BRIDE CAKE. Mix together a pound of dried flour, two drams of powdered mace, and a quarter of a pound of powdered loaf sugar. Add a quarter of a pint of cream, and half a pound of melted butter; a quarter of a pint of yeast, five eggs, with half of the whites beaten up with the yolks, and a gill of rose water. Having warmed the butter and cream, mix them together, and set the whole to rise before the fire. Pick and clean half a pound of currants, put them in warm and well dried.
BRIGHT BARS of polished stoves, may be restored to their proper lustre, by rubbing them well with some of the following mixture on a piece of broad-cloth. Boil slowly one pound of soft soap in two quarts of water, till reduced to one. Of this jelly take three or four spoonfuls, and mix it to a consistence with the addition of emery. When the black is removed, wipe them clean, and polish with glass, not sand-paper.
BRISKET OF BEEF, if intended to be stewed, should have that part of it put into a stewpot which has the hard fat upon it, with a small quantity of water. Let it boil up, and skim it well; then add carrots, turnips, onions, celery, and a few pepper corns. Stew it till it is quite tender; then take out the fat bones, and remove all the fat from the soup. Either serve that and the meat in a tureen, or the soup alone, and the meat on a dish, garnished with vegetables. The following sauce with the beef, will be found to be very excellent. – Take half a pint of the soup, and mix it with a spoonful of ketchup, a glass of port wine, a tea-spoonful of made mustard, a little flour and salt, and a bit of butter. Boil all together a few minutes, and pour it round the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, and chives or parsley, small, and place them in separate heaps over it.
BROAD BEANS. Boil them tender, with a bunch of parsley, which must afterwards be chopped and put into melted butter, to serve with them. Bacon or pickled pork is usually boiled with the beans, but the meat will be of a better colour, if boiled separately.
BROCOLI. To dress brocoli, cut the heads with short stalks, and pare off the tough skin. Tie the small shoots into bunches, and boil them a shorter time than the heads. A little salt should be put into the water. Serve them up with or without toast.
BROILING. Cleanliness is extremely necessary in this mode of cookery; and for this purpose the gridiron, which is too frequently neglected, ought to be carefully attended to, keeping it perfectly clean between the bars, and bright on the top. When hot, wipe it well with a linen cloth; and before using it, rub the bars with mutton suet, to prevent the meat being marked by the gridiron. The bars should be made with a small gutter in them to carry off the gravy into a trough in front, to prevent the fat from dropping into the fire and making a smoke, which will spoil the flavour of the meat. Upright gridirons are therefore the best, as they can be set before the fire, without fear of smoke, and the gravy is preserved in the trough under them. A brisk and clear fire is also indispensable, that the bars of the gridiron may all be hot through before any thing be laid upon them, yet not so as to burn the meat, but to give it that colour and flavour which constitute the perfection of this mode of cooking. Never hasten any thing that is broiling, lest it be smoked and spoiled; but the moment it is done, send it up as hot as possible.
BROILED COD. Cut the fish in thick slices, dry and flour it well; rub the gridiron with chalk, set it on a clear fire, and lay on the slices of cod. Keep them high from the fire, turn them often, till they are quite done, and of a fine brown. Take them up carefully without breaking, and serve with lobster or shrimp sauce.
BROILED EELS. Skin and clean a large eel, cut it in pieces and broil it slowly over a good fire. Dust it well with dried parsley, and serve it up with melted butter.
BROILED FOWL. Cut a large fowl into four quarters, put them on a bird-spit, and tie that on another spit, and half roast. Or half roast the whole fowl, and finish it on the gridiron, which will make it less dry than if wholly broiled. Another way is to split the fowl down the back, pepper, salt, and broil it, and serve with mushroom sauce.
BROILED HERRINGS. Flour them first, broil them of a good colour, and serve with plain butter for sauce.
BROILED PIGEONS. After cleaning, split the backs, pepper and salt them, and broil them very nicely. Pour over them either stewed or pickled mushrooms in melted butter, and serve them up as hot as possible.
BROILED SALMON. Cut slices an inch thick, and season with pepper and salt. Lay each slice in half a sheet of white paper, well buttered; twist the ends of the paper, and broil the slices over a slow fire six or eight minutes. Serve them in the paper, with anchovy sauce.
BROKEN CHINA. To repair any article of this description, beat some lime into the finest powder, and sift it through muslin. Tie some of it into a thin muslin, put on the edges of the broken china some white of an egg, and dust on a little lime as quickly as possible; but be careful to unite the broken parts very exactly.
BROTH. A very nourishing kind of broth
