Malt Liquors. 323 



df water, boiled with Kentish hops 1131b., set with 801b. of yeast, 

 salt 41b., and flour ^ lb. ; produced 56 barrels of porter, or 3i gall. 

 porter from each gall, of malt. A third mashing of the same 

 grains produced 20 barr. of table beer. London porter yields 

 only about 42 of spirit from 100 meas. 



Bottling porter. Pale malt 4 quarters, amber malt 3 

 quart., brown malt 3 quart., mashed at three times with 25, 12, and 

 12 barr. of water, boiled with ordinary Kentish hops 1001b., set 

 with yeast 521b., and salt 21b. ; produced 34 barrels, or If gall. 

 of porter from each gall, of malt. Brown stout yields 6'8 of spirit 

 from 100 meas. 



Devonshire white ale. Pale ale wort 25 gall., hops 2 

 handfuls, yeast 31b., grouts 6 or 81b. When the fermentation is 

 at its height, bottle in strong stone half pints, well corked and 

 wired : effervesces when opened. 



Table ale. Very pale malt 12 quarters, mashed at three 

 times with 46, 32 and 32 barrels of water, boiled with hops 621b., 

 set with 1141b. of yeast, cleansed by the yeast head being beat in, 

 and let to work out; produced 100 barr. or 4 gall, ale from each 

 gall, of malt. 



Twopenny. Malt 1 bushel and a half, hops lib., liquorice 

 root lib. 8 oz., treacle 51b., Spanish liquorice 2 oz., capsicum 3ij ; . 

 frequently drank the week after it is brewed : used in cold wea- 

 ther as a stimulant. Produce 36 gall., that is, three times the 

 malt. 



Table beer, Cerevisia, Malt 8 bush., hops 8lb., sugar 81b. 

 made into colour, Spanish liquorice 8 oz., treacle 101b. Produce 

 10 barrels, that is, five times the malt. 



Madeira. Pale malt ground 4 bushels, boiling water 44 gall., 

 infuse, strain off this wort while warm, take 24 gall, sugar candy 

 141b. ; when dissolved, add yeast 2lb. ; ferment, keep scumming 

 off the yeast ; when the fermentation is nearly finished, add raisin 

 wine 2 gall, and a half, brandy. Port wine, of each 2 gall. ; bung 

 it down for six or nine months. A second infusion of the wort 

 may be brewed for beer. 



'^' ! riRv. Loaf sugar 32lb., sugar candy 101b., water 16 gall., 



Id pale ale wort (as for Madeira) 6 gall., yeast lib. : on the 



id day add raisins stoned 101b., and in another two or three 



lys brandy 1 gall.; bung it down for four months, draw it off 



into another cask, add brandy 1 gall., and in three months bottle 



I J^— Imitations of foreign wines, but far inferior to our own fruit 



Mum. Brewed from wheat malt. 



White spbuce beer. To water 10 gall, put sugar 61b., 



y2 



