2 ounces of the best hops 4 quarts of water 1/2 pound of brown sugar 2 heaping tablespoonfuls of salt 1 pound of the best flour 3 pounds of potatoes
Boil the hops in the water for half an hour, strain off the liquor and let it cool till luke-warm, and then add the brown sugar and salt; use a little of this liquor to beat up the flour, and gradually mix in all of it with the flour; let it stand four days to ferment in a warm place near the fire, stirring it frequently. On the third day boil and mash the potatoes, and stir them into it. On the fourth day strain and bottle it; it will keep good for months.
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