110 / 154
110
A TREATISE ON
of moist sugar to each bottle of porter at the time of
corking, will render it fit for drinking in a few days
in ordinary weather. A raisin or lump of sugar
candy
is
often added
to
each bottle with a like inten–
tion. The Parisians bottle their beer one day, and
sell it the next. For this purpose,
in
addition to the
sugar as above, they add 2 or 3 drops ofyeast. Such
bottled liquor must, however, be drunk within a
week, or else stored in a very cold place, as it will
otherwise burst the bottles, or blow out the corks.
.Age.-The
addition of a
very little
diluted sulphu–
ric acid to new beer will give it the appearance of
being one or two years old. Copperas, alum, sliced
lemons, Seville oranges, and cucumbers, are also fre–
quently ·employed by brewers for the same purpose.
These additions, however, we do not advise under
any circumstances.
Heading.-This is added to thin aud vapid beer
to
make)t bear a .frothy head.
PreservatW'TL.-See
the end of the article
BREW-
ING.
Imprmnng.-Cut
half a six cent loaf into' slices,
toast them brown, place them in a coarse linen bag,
along with 2 oz. of hops,.and 1 oz. each of bruised
ginger, cloves, and mustard seed, suspend the bag by
means of a string a few inches below the surface of
the beer, and bung close.-For a hogshead.
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