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SEE PAGES I to 6.
pint of coloring,
do. half-burnt coloring.
All substantial articles are to be ground; then add 6
gallons of water at 144° of Fahrenheit, stir well to
gether, let stand for 1% hour; draw off the liquor as
much as possible. Repeat the same operation with j
gallons for the 2nd and 3rd time; mix these liquors,
boil them; clarify with the white of i or two eggs; cool
as quick as possible to 50° of Fahrenheit; add %lb. of
yeast, and fill up in casks when the fermentation is.
over.
'
266. Porter en Cercles.
II pints of pale malt.
81/2 pints of yellow malt.
4% pints of brown malt.
Ground; macerate for 1% hour with 6 gallons of
water at 144° of Fahrenheit; stir and mix it well; let it
stand covered for iVa hour. Draw off the liquor as clear
and as much as possible. Repeat a second or third tinifr
the same operation, with only 3 pllons each time. Mix
these liquors; boil and clarify with the white of i or 2
eggs;add 3 ounces of hops and%drachm of salt; strain,
and cool as quick as possible; add % pint of yeast at
50® of Fahrenheit; fill in cask, and let it ferment.
267. Punch,Imperial Raspberry
Whiskey.
5 ounces of sweet almonds.
5 do. bitter do.
Infused in boiling.water; then skin, and add ly
ounce of powdered cinnamon, y ounce of powdered
cloves, and 5 ounces of plain syrup; rub them fine; boil