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BECIPKS FOE TEN GALLONS EACH.
# 291. Porter en Cercles.
11 pints of pale malt.
8^ pints of yellow malt.
4L pints of brown malt.
Ground; macerate for 1^ hour with 6 gallons of water
at 144° of Fahrenheit (see No.5); stir and mix it well;
let it stand covered for li hour. Draw olF the liquor as
clear and as much as possible. Repeat a second or third
time the same operation, only with 3 gallons each time.
Mix these liquors; boil aud clarify with the white of 1 or
2 eggs (see No.6); add 3 ounces ofhops and ^ drachm of
salt; strain,.and cool'as quick as possible; add i pint of
yeast at 50° ofFahrenheit;fill in cask, and let it ferment.
292. Punch,Imperial Raspberry "Whiskey.
5 ounces ofsweet almonds.
6 do. bitter do.
Infused in boiling water; then skin,and add IJ oimce of
powdered cinnamon, a ounce of powdered cloves, and 5
ounces of plain syrup (see No. 7); rub them fine; boil in
7 gallons of water for 5 minutes; strain, add when cool 2
gallons of whiskey, and one gallon of» raspberry syrup.
(See No. 356.)
293. Punch,Kirschwasser. (Essence of.)
53i lbs. of white sugar.
01 gallons of water.
Boil to the crack (see Nos.9 and 17); add If gallons of
lemon juice; stir till getting clear, then, put it in a clean
tub,add when cold 5 gallons of kirschwasser. Filter. (See
No.3.)