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MANUFACTURING AND ADULTERATING LIQUORS.
101
tain about
Sf
of absolute alcohol; ordinary ales from
5
to
6t.
SCOTCH ALE.
This ale
is
brewed from the finest pale malt
(made from the best English barley) and the best
East Kent Hops,
or for long keeping,
Farnham'a
or
Oountrry'a.
The brewing is restricted to the colder
portions of the year, as it never succeeds so well dur–
ing the months of May, June, July, August, and
September. Only
one mash
is made, and that at a
temperature of about 180°, with one-third of the
quantity of the water necessary for the brewing.
The mash-tun is then covered up for half an hour,
when the wort is drawn off, and a quantity of water,
at the same temperature as before, sprinkled uni–
formly over its surface. This is performed by throw–
ing the water into a vessel with a bottom full of
holes, somewhat resembling a shower-bath, from
whence it descends and gets equally distributed over
every portion of the malt. After an interval of
about twenty minutes, this wort is drawn off from
several small cocks or holes, placed round the cir–
cumference of the bottom, by which means the hot
water is made to percolate equally through every
particle of the mass. This operation, called " sparg-
Digitized
by