105 / 154
MANUFACTURING AND ADULTER.ATL."W LIQUORil.
105
according to its strength and color. Ale
is
the most
nutritious variety, but
good
porter frequently agrees
better with bilious constitutions. The most whole–
some and perhaps the least exceptionable beverages
prepared from malt are those known as East India,
Scotch, and Bavarian ales. A late writer has de–
scribed good beer as
nutritiA>ua,
from the sugar and
mucilage it contains ;
ezhilarating,
from its spirit ;
and
sflrengthening
and
narcotw,
from its hops. The
stronger varieties of ale contain 7 to 8 per cent. of
absolute alcohol ; average strong ale 5 to 6 per
cent. ; brown stout 6 to 7 per cent. ; London porter
·3l
to 4 per cent. ; and table, beer 1 to 2 per cent.
AMBER BEER.
Prel]J.-Amber is now out of fashion, but formerly
was drunk in great quantities, in London, mixed with
bitters, and called purl. The proportions of malt
were three quarters amber, and 1 quarter pale, with
six pounds of hops to the quarter. The first liquor
is usually turned on at 170°, and the second at 185°.
The worts are boiled together for two hours. It is
tunned at 64°,
~nd
after 24 hours roused evf!ry two
hours, till the heat is increased to 74
°.
It is then
skimmed every hour for 6 hours and cleansed, and
'
5*
Digitized
by