Food

1860

Corn Beer Without Yeast

Take cold water, 5 gal.; sound nice corn, 1 qt.; molasses, 2 qts.; put all into a keg of this size; shake well and in 2 to 3 days a fermentation will have been brought on as nicely as with yeast. Keep it bunged tight. It may be flavored with oils of Spruce or Lemon, if desired, by pouring on to the oils, 1 or 2 qts. of the water boiling hot. The corn will last five or six makings. If it gets too sour add more molasses and water in the same proportions. It is cheap,
healthy, and no bother with yeast.