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MANUFACTURING AND .ADULTERATING LIQUORS.
103
into carefully prepared casks, and stored in a cold
cellar. Here it soon becomes fine, and seldomwants
racking before sale. The usnal gravity per barrel
of
the best Scotch ale is about 88 or
4-0
lbs., and is sel–
dom lower than
32
lbs. or higher than
44
lbs.
TABLE ALE.
This is usually made by mashing the grains after
the wort for the strong ale or beer has been drawn
off; but
if
a separate brewing be made, the fol–
lowing are good proportions :-Pale malt,
1
quar–
ter ; mash with 4, 3, and
21
barrels of water; boil
with
5
lbs. of hops, set with
1
gallon of yeast, and
cleanse by beating the head in and letting it workout.
Prod.
Sl
barrels, or full
4
gallons of ale for one of
malt.
BREWING UTENSILS, TO CLEAN AND
PRESERVE.
In cleaning them before being put away, avoid
the use of soap, or any
gr~y
material, and nee
only a brush and scalding water, being particularly
careful not to leave any yeast or fur on the sides,
then place them away in a clean, and moderately
Digitized
by