Beer, Trea′cle

(trē′kl-). Syn. Cerevis′ia fæ′cis sac′char i , ., L. Prep. 1. From treacle or mola es, 3 ⁄ 4 to 2 lbs. per gall. (according to the desired strength); hops, 1 ⁄ 4 to 3 ⁄ 4 oz. ; yeast, a table-spoonful; water, q. s.; treated as below . 2. Hops, 1 1 ⁄ 2 lb.; corianders, 1 oz. ; capsicum-pods (cut small), 1 ⁄ 2 oz. ; water, 8 galls. ; boil for 10 or 15 minutes, and strain the ‘liquor’ through a coarse sieve into a barrel containing treacle, 28 lbs. ; then throw back the hops, ., into the copper, and reboil them, for 10 minutes, with a second 8 galls. of water, which must be strained into the barrel, as before; next ‘rummage’ the whole well with a stout stick, add of cold water 21 galls. (sufficient to make the whole measure 37 galls. ), and, after again mixing, stir in 1 ⁄ 2 a pint of good fresh yeast; lastly, let it remain for 24 hours in a moderately warm place, after which it may be put into the cellar, and in two or three days ‘bottled,’ or ‘tapped’ on ‘draught.’ In a week it will be fit to drink. Very superior.— Prod. 1 barrel, or 36 gallons. For a stronger beer, 36 lbs. , or even 1 ⁄ 2 cwt. , of treacle, may be used. It will then keep good for a twelvemonth. Obs. A wholesome drink; but one apt to prove laxative when taken in large quantities. See Brewing , Beer , Ginger , Powders , .