108 / 154
108
A TRKATISE ON
\
names of
half-and- half,
or
tlvree threu,ds,
for which
the publican was compelled to have recourse to 2 or
3 casks. The term porter was given from its general
consumption among porters and laborers. Ordinary
porter contains 4 to
5t
of alcohol.
Prep.
I.
(.Draught.) a.
Pale malt
3i
quarters; am–
ber malt 3 quarters; brown malt
li
quarters; mash
at twice with 28 and 24 barrels of water ; boil with
good hops 56 lbs. ; set with yeast 40 lbs.
Prod.
~8
arbrels, or
3i
times the malt, besides 20 barrels of
table-beer from a third mashing.
II.
(Bottli;ng Porter. Br<lWfl, 8Wut.)
Pale malt
2 quarters; amber and brown malt, of each
li
do.;
mash at 3 times with 12, 7, and 6 barrels of water;
boil with hops 50 lbs. ; set with yeast 26 lbs.
Prod.
17 barrels, or
lt
times the malt.
ill.
For either of the above use pale, malt mixed
with one-seventy-ninth part of patent malt for por–
ter, and one-seventieth part for brown stout.
IV.
(Brown Stout.)
To a butt of good porte\' add
4 gallons of molasses, 1 gallon of coloring, and 1
quart of finings ; rummage up well, and in a week
rack it into another cask.
- MANAGEMENT OF MALT LIQUORS.
Digitized
by