111 / 160
GIGGLE WATER
113
235. PLUM WINE
Take 5 pounds of Malaga raisins, pick, rub and shred
them, and put them into a tub; then take one gallon of
water, boil it an hour, and let it stand till it is blood-warm;
then put it to your raisins. Let it stand 9 or 10 days, stir
ring it once or twice a day; strain out your liquor, and
mix it with one pint of damson juice. Put it in a vessel,
and when it has done working stop it close; at 4 or 5
months bottle it.
236. PORTER
8 quarters pale malt, 6 quarters amber malt, 2 quarters
brown malt. Mash it twice, with 55 and 48 barrels of
water, then boil with one hundredweight of Kent hops,
and set with 10 gallons yeast, 7 pounds salt, 2 pounds
flour. 20 barrels of good table beer may be had from the
grains. If deficient in color, add burnt malt.
237. PORTER, FOR BOTTLING
5 quarters pale malt, 3 quarters amber malt, 2 quarters
brown malt, burnt malt to color if required. Mash with
24, 14 and II barrels of water, then boil with one hun
dredweight Kent hops, and set with seven gallons yeast,
3 pounds salt. Mash the grains for table beer.