260 Hop Beer
For three gallons of beer, take nine quarts of water, six ounces of hops. Boil the hops in half the water three hours, strain it, then boil the hops again in the remainder of the water, three hours longer, with a tea cup of ginger. Strain and put it with the rest of the liquor, and two quarts of molasses, and when lukewarm, put in a pint of new yeast, without any salt in it. Keep it in a temperate place, till it has ceased fermenting, which is ascertained by the froth subsiding. Turn it off carefully into a cask, or bottle it; it should not be corked very tight, or it will burst the bottles. Keep the bottles in a cool place.