322 IX. WATERY LIQUIDS— 



of tartar 1 oz., lemons sliced No. 4, pour on them boiling water 4 

 galL, add yeast 8 oz., work for four days, then bottle in half 

 pints, and tie the corks down. 



2. Moist sugar 61b., ginger 5 oz., cream of tartar 2oz., lemons 

 No. 4, yeast 8 oz., water 7 gall. ; work two or three days, strain, 

 add brandy lib., bung very close, and in fourteen days bottle it: 

 d cooling effervescent drink in summer. 



Imperial pop. Cream of tartar 3 oz., ginger 1 oz., white 

 sugar lib. 8 oz., lemon juice 1 oz., water 1 gall, and a half, yeast 

 I oz. ; bottle, and tie the corks down. 



MALT LIQUORS. 



Sugar 61b. is esteemed equal in strength, and coriander seed 

 lib. in intoxicating power, to a bushel of malt: the sugar 

 employed is burnt to colour the beer instead of brown malt, and it 

 has been proposed to employ roasted coffee for this purpose. 



The desire of evading the duty on malt has occasioned the dis- 

 covery of its being necessary to malt only l-3rd of the corn, as 

 this portion will convert the other into its own nature during the 

 process. 



Capsicum and grains of paradise are used to give a pungent 

 taste to weak beer, but, to avoid detection, concentrated tinctures 

 are mostly used ; and ginger, coriander seed, and orange peel 

 are used to flavour it : besides these opium, cocculus Indicus, nux 

 vomica, tobacco, and extract of poppies, are used to increase the 

 intoxicating quality. Quassia is employed instead of hops as a 

 bitter, but as this does not precipitate the mucilage, the beer sooil 

 grows muddy unless kept very cool. 



Mild or new beer is made to taste like stale by adding a little 

 oil of vitriol, or some alum ; and, on the other hand, stale or 

 sourish beer is made to resemble mild by neutralising the acid by 

 oyster-shells or chalk. 



When strong beer is reduced by adding small beer, publicans 

 usually add melasses to enable it to form a head, and extract of 

 gentian to keep up the flavour. 



Ale, Barley wine, Alay Cerevisia alha. Pale malt 14 quarters, 

 mashed at three times with 28, 18 and 18 barr. of water, boiled 

 with hops 1121b., set with 361b. of yeast, cleansed with 41b. of 

 salt ; produced 34 barr. or 1 gall. 1 pint of ale from each gall, of 

 m^lt. Burton ale yields about 8 88, Edinburgh 6*20, Dorchester 

 5-56 of spirit in the 100. 



Draught porter. Pale malt 7 quarters, amber malt 6 

 C[uart., brown malt 3 quart., mashed at twice with 5Q and ^ barr. 



