33G RECIPE FOR PORTER. 



S. (I. 



One peck of ground malt . . 2 4 

 Liquorice root, bruised, Jib. . 2 

 Spanish juice, or liquorice . . 0| 

 Essentia bina .,..._ . . .0 2 

 Colouring . . ^. ..02 

 Treacle . . . '., '.' . . .0 1J 

 Hops, Jib . . .'' . . . .0 8 

 Capsicum and ginger . . . . 2 

 Coals and wood 06 



4 4 



The above charge, our guide warrants, will pro- 

 duce six gallons of good porter, for which the pub- 

 lican now charges ten shillings, himself paying to the 

 brewer forty-five shillings per barrel of thirty-six 

 gallons. It must be observed, in giving the common 

 brewer's receipt, he quotes additionally, salt of 

 tartar, heading, ginger, slacked lime, coculus Indi- 

 cus, linseed, cinnamon (meaning, doubtless, cassia). 

 We trust no brewer of repute now uses the coculus 

 Indicus. The essentia consists of moist sugar, 

 eight pounds to one quarter of malt, boiled in an 

 iron pot to a thick syrup. COLOURING is also 

 made of eight pounds of moist sugar, boiled to a me- 

 dium, between sweet and bitter. These ingredients, 

 the ginger excepted, which is put into the beer 

 after it has worked, are boiled in the first wort, 

 forming the basis of the peculiar porter quality and 

 flavour. The HEADING is a mixture of equal parts, 



