To every quarter of malt take 100 lbs. of brown sugar, and in the result, it will be found that the sugar is equal to the malt. The quarter of malt is to be brewed with the same proportions, as though it were 2 quarters; and sugar is to be put into the tun, and the first wort let down upon it, rousing the whole well together.

The other worts are then to be let down, and the fermentation and other processes carried on as in the brewing of malt.

from The Household Cyclopedia 1881

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