It is likewise well to have a set of wooden
measures, from a bushel down to a quarter of a
peck. Let it be remembered that of liquid
measure —
Two gills are half a pint.
Two pints are one quart.
Four quarts are one gallon.
Of dry measure —
Half a gallon is a quarter of a peck.
One gallon is half a peck.
Two gallons are one peck.
Four gallons are half a bushel.
Eight gallons are one bushel.
About twenty-five drops of any thin liquid
will fill a common-sized tea-spoon.
A common tumbler holds half a pint.
Four table-spoonfuls, or half a gill, -will fill a
common wine-glass.
Four wine-glasses will fill a half-pint or
common tumbler, or a large coffee-cup.
A quart black bottle holds in reality about a
pint and a half.
Of flour, butter, sugar, and most articles used
in cakes and pastrj', a quart is generally about
equal in quantity to a pound avoirdupois (six-
teen ounces).
Ten eggs generally weigh one pound before
they are broken.
A tea-spoonful of salt or brown sugar is gene-
rally about one ounce.
The following table may be added, by which
persons not having scales or weights at hand
may readily measure the articles wanted to
form any recipe, without the trouble of weigh-
ing. Allowance must be made for any extra-
ordinary di-yncss or moisture of the articles
weighed or mcasui-ed.
"Wheat flour . . .1 lb. is 1 qt.
Indian meal . . . 1 lb. 2 oz. is 1 qt.
Butter, when soft . . 1 lb. is 1 qt.
Loaf sugar broken . . 1 lb. is 1 qt.
White sugar powdered . 1 lb. 1 oz. is 1 qt. ,
Best brown sugar . . 1 lb. 2 oz. is 1 qt. /'
Eggs . . . .10 eggs are 1 lb.
Flour .... 8 qts. are 1 peck.
Flour .... 4 pecks are 1 bush.
Welsh Ale, Fine.— Boil fifty gallons of
river water for an liour, withdraw the fire, and
■when the steam has gone off pour it ujDon seven
bushels of fresh-ground malt ; cover close, and
let it infuse for half an hour. Stii- or mash
up twenty minutes at least, cover again close, and
leave it for two hom-s. Infuse four pounds of
good 'Worcester hops in half a gallon of hot water
one hour ; put it into the tub, and let the wort
run upon it from the mash ; do not press the
grains, but boil the wort with the hops slowly
but continually two hoiu-s, adding two hand-
fuls of table-salt the last ten minutes. Strain
the wart into your cooler, and work it at the
proper temperature (70° Fahr.) with two quarts
of good fresh ale-yeast, stirring well twenty
minutes. If the weather be cool, cover it up,
and in thi-co days fill a thirty-six gallon barrel,
covering the bung-hole with a tile, and filling
up with the liquor. WTien the fermentation
has entirely ceased, put into the cask a pound
of v/hite sugar candy, and a pint of old wheat✪ Welsh Ale, Fine
tied in a muslin bag ; then bung it up, paste
coarse linen over the bung, and heap sand upon
that. Let it stand twelve months, and it wiU
be excellent and beautifully fine. — Itobinson.
Page 2249 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
It is likewise well to have a set of wooden measures, from a bushel down to a quarter of a peck. Let it be remembered that of liquid measure —
Two gills are half a pint. Two pints are one quart. Four quarts are one gallon. Of dry measure —
Half a gallon is a quarter of a peck. One gallon is half a peck. Two gallons are one peck. Four gallons are half a bushel. Eight gallons are one bushel.
About twenty-five drops of any thin liquid will fill a common-sized tea-spoon.
A common tumbler holds half a pint.
Four table-spoonfuls, or half a gill, -will fill a common wine-glass.
Four wine-glasses will fill a half-pint or common tumbler, or a large coffee-cup.
A quart black bottle holds in reality about a pint and a half.
Of flour, butter, sugar, and most articles used in cakes and pastrj', a quart is generally about equal in quantity to a pound avoirdupois (sixteen ounces).
Ten eggs generally weigh one pound before they are broken.
A tea-spoonful of salt or brown sugar is generally about one ounce.
The following table may be added, by which persons not having scales or weights at hand may readily measure the articles wanted to form any recipe, without the trouble of weighing. Allowance must be made for any extraordinary di-yncss or moisture of the articles weighed or measured.
"Wheat flour . . .1 lb. is 1 qt.
Indian meal . . . 1 lb. 2 oz. is 1 qt. Butter, when soft . . 1 lb. is 1 qt.
Loaf sugar broken . . 1 lb. is 1 qt.
White sugar powdered . 1 lb. 1 oz. is 1 qt. , Best brown sugar . . 1 lb. 2 oz. is 1 qt. /' Eggs . . . .10 eggs are 1 lb. Flour .... 8 qts. are 1 peck. Flour .... 4 pecks are 1 bush.
Welsh Ale, Fine.— Boil fifty gallons of river water for an liour, withdraw the fire, and ■when the steam has gone off pour it upon seven bushels of fresh-ground malt ; cover close, and let it infuse for half an hour. Stii- or mash up twenty minutes at least, cover again close, and leave it for two hours. Infuse four pounds of good 'Worcester hops in half a gallon of hot water one hour ; put it into the tub, and let the wort run upon it from the mash ; do not press the grains, but boil the wort with the hops slowly but continually two hours, adding two handfuls of table-salt the last ten minutes. Strain the wort into your cooler, and work it at the proper temperature (70° Fahr.) with two quarts of good fresh ale-yeast, stirring well twenty minutes. If the weather be cool, cover it up, and in three days fill a thirty-six gallon barrel, covering the bung-hole with a tile, and filling up with the liquor. WTien the fermentation has entirely ceased, put into the cask a pound of white sugar candy, and a pint of old wheat tied in a muslin bag ; then bung it up, paste coarse linen over the bung, and heap sand upon
that. Let it stand twelve months, and it wiU be excellent and beautifully fine. — Itobinson.
Records on this page
Welsh Ale, Fine