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I^oine JWaire
Wilntu
of
the
ginger
is
apt
to
evaporate.
It
is
a
good
way
to
do
thus
far
the
last
thing
at
night
;
then
it
is
just
fit
to
set
working
the
first
thing
in
the
morning.
Two
large
table-
spoonfuls
of yeast,
stir
to
it
one
teacupful
of
the
liquor.
Let
it
stand
a
few
minutes
in
a
w^armish
place,
then
pour
it
to
the
rest
;
stir
it
well
and
cover
up
for
eight
hours.
Be
particular
as
to
time.
If
done
earlier
the
bottles
are
apt
to
fly
;
if
later,
the beer
soon
becomes
vapid.
Skim,
strain,
bottle,
cork,
and
tie
down.
The
cork
should
not
touch
the
beer.
It
will
be
fit
for
use
next
day.
Lemon
rind
and
juice
may
be
added,
but
are
not
necessary.
PORTER
Eight
quarters
pale
malt,
six
quarters
amber
malt,
two
quarters
brown
malt.
Mash
it
twice,
with
fifty-five
and
forty-eight
bar-
rels
of
water,
then
boil
with
one
hundred-
weight
of
Kent
hops,
and
set
with
ten
gal-
lons yeast,
seven
pounds
salt,
two pounds
flour.
Twenty
barrels
of
good
table
beer
may
be
had
from
the
grains.
If
deficient
in
color,
add
burnt
malt.
PORTER,
FOR
BOTTLING
Five
quarters
pale
malt,
three
quarters
amber
malt,
two
quarters
brown
malt,
burnt
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