Mix warm water with 1 garnets each ground malted rye and rye flour. Bore a hole in a large earthenware pot for draining the wort, spread hay on the bottom, and transfer the dough to the pot. Cover the pot with a lid and set it in a very hot oven. The next morning, remove the dough from the pot, pour off the wort, fill the pot with boiling water, and again pour off. For this proportion, boil a handful of hops, add the hops to the wort, blend, and add 1 glass yeast. When the mixture has turned into beer, bottle and cork securely. These proportions will yield 25–30 bottles of beer.