INGREDIENTS

INSTRUCTIONS

The stalks, green as they were, as soon as pulled up, were carried to
a convenient  trough, then chopped and pounded so much, that, by
boiling, all the juice could be extracted out of them; which juice
every  planter almost knows is of saccharine a quality almost as any
thing can be,  and that  any thing of a luxuriant corn stalk is very
full of it, ...  After this  pounding, the stalks and all were put
into a large  copper,  there lowered  down  it its sweetness with
water, to an equality  with  common observations  in malt wort, and
then boiled, till the liquor in a  glass is seen to break, as the
breweres term it; after that it  is  strained, and boiled again with
hops. The beer I drank had been made above  twenty days, and bottled
off about four days. Published in the Virginia Gazette on Feb. 14,
Recipe By     : Thomas Manteufel  From: Dscollin@aol.Com              
Date: Thu, 16 Feb 1995 15:20:37  -0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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