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, 1775. A family recipe  by Landon Carter.
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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