{"newspaper_name": "The Wilmingtonian, and Delaware advertiser.", "edition": "01", "page": "p2", "byline": ""}
{"character_count": 608, "word_count": 119, "ccnet_language_score": [0.9593999981880188], "ccnet_perplexity": [2063.10009765625], "fasttext_language": ["en"]}
when all The virtue it extracted. The IL
quor OF malt tea, thus extracted, must then
be boiled with few hops in it. and when it
becomes cool enough that is, about blood
heat, add little yeast to ferment it, and the
thing is done. This is the whole art and
process Of brewing, and to brew larger
quantity requires just the same mode of pro-
ceeding as it would to make a tea breakfast
for regiment Of soldiers A peck of malt
and four ounces Of hops will produce ten
quarts Of ale, better than any that can be
purchased in London, and for which pur-
pose a tea kettle and two pan mugs are sufh-
cient apparatus