K. DOMESTIC AND HOUSEHOLD ECONOMY. 483 



remarkable excellence. It flows thick and oily, like Burgun- 

 dy, possesses an odor and bouquet between Rhenish wine and 

 Burgundy, and the flavor of strong port, except that it is 

 more spicy. It contains 7.2 per cent, alcohol and 4.2 per 

 cent, extractive matter. From a very brief statement of the 

 method of preparation, it seems that well -germinated, air- 

 dried malt is exclusively used, which is crushed between roll- 

 ers, mixed with cold water, and, by the addition of boiling 

 water, gradually raised to 144 Fahr,, and mashed four hours. 

 The wort is run into the brewing kettle with twelve per cent, 

 of dried mallow^s, instead of hops, until the color of red wine 

 is imparted, and then tannin carefully added, not much being 

 required, as the mallows have a clarifying and coloring ac- 

 tion. It soon becomes clear in the coolers, and at 59 Fahr. is 

 brought into the fermenting vat Avith the ferment, prepared 

 twenty-four hours before by mashing a wort of air-dried malt 

 and yeast, w^th a very small addition of tartaric acid. After 

 thirty-six hours of active top-fermentation, the beer can be 

 run into vessels in the lager cellars at 43 and 45 Fahr. 

 To every eighteen gallons next add a solution of one and a 

 half ounces of the best glycerine in one and three quarter 

 pints of red wine, one tenth as much pure Cognac brandy, 

 and a few drops of oil of orange flowers. The casks must be 

 opened for a short time every two days, and, when perfectly 

 clear, the beer is to be bottled, corked, and tied, and gradu- 

 ally heated, in water, to 122 Fahr., after which it w^ill keep 

 for any length of time. 9 C, October, 1872, 148. 



PUEIFICATIOX OF TALLOW FOK CULINAKY PUEPOSES. 



During the siege of Paris, Casthelaz was led to experiment 

 upon the purification of tallow from the foreign ingredients 

 that render it unfit for culinary purj^oses, and he recommends 

 the following process for removing its unpleasant rancid 

 odor, and leaving only a slight fatty smell, which vanishes 

 on using it. One hundred parts of tallow are first 23laced in 

 one hundred parts of boiling water, so that it may melt. A 

 solution of four parts of crystallized carbonate of soda in 

 twenty parts of water is then added, and the mixture stir- 

 red, its temperature being kept above the melting-point of 

 tallow, until a complete emulsion of the tallow is formed, 

 when it is heated to boiling, and, under continued stirring, 



