A Very Ancient Craft
1 Ib. black treacle or molasses
Rind and juice of 1 large lemon
1 teaspoonful granulated yeast
1 Ib. brown sugar
1 gallon hot water
Dissolve the treacle and sugar in the water and when cool add the rind and juice of the lemon, together with the yeast. Ferment for three days, bottle and mature for one week.
This is a very old and nourishing ale, although the taste may not nowadays suit the more sophisticated palate.