184 / 256
184
KECIPES
FOR
TEy
G
A.LLONS
EACH.
291.
Porter
en
Cercles
11
pints
of
pale
malt.
8^
pints
of
yellow
malt.
4^
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
1^
hour.
Draw
off
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
and
clarify
with
the
white
of
1
or
2
eggs
(see
No.
6)
;
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.
292,
Punch,
Imperial
Raspberry
Whiskey.
5
ounces
of
sweet
almonds.
5
do.
bitter
do.
Infused
in
boiling
water
;
then
skin,
and
add
1\
ounce
of
powdered
cinnamon,
i
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.)
53^
lbs.
of
white
sugar.
31
gallons
of
water.
Boil
to
the
crack
(see
Nos.
9
and
17)
;
add
1|
gallons
of
lemon
juice
;
stir
till
getting
clear,
then
put
it
in
a
clean
tub,
add
when
cold
5
gallons
of
kirschwasser.
Filter.
(Se^
No.
3.)