Emptins. 

Take a handful of  hops  and about three quarts of  water,  let it boil about fifteen minutes, then make a thickening as you do for starch, strain the liquor, when cold put a little  emptins  to work them, they will keep well cork'd in a bottle five or six weeks. 




American Cookery


Amelia Simmons 


1796




Northampton


Massachusetts








































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