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94
Ale
and
Beer.
India
pale
ale
differs
chiefly
in
being
made
with
an
extra
supply
of
hops.
Every
county
and
town
in
England
has
its
variety of
ales,
and
beer
;
and
even
these
varieties
are
subdivided,
the
difference
con-
sisting
chiefly
(the
same
quantity
of
malt
and
hops
being
employed)
in
the
preparation
of
the
malt.
Highly-coloured
beer
is
made
by
adding
to
the
malt
a
quantity,
as
may
be
desired,
of
strong
dried
and
charred
malt.
The
sugar
which
has
been
charred
by
the
action
of
fire
is
termed
“caramel,”
a
French
word.
Porter
and
stout
are
so
prepared.
Good,
sound,
honest
English
ale
only
can be
produced
by
using
a
plentiful
supply
of
good
malt,
combined
with
good
liquor,
hops
and
j^east,
and
clean
utensils;
with
these
and
a
little
care
and
judgment,
and
good
temper
—
for
he
who
possesses
no
self-control
ought
not
to
brew
—
cannot
fail
to
reward
the
operator
with
a
splendid
beverage
“
Good
ale
needs
no
bush.”
October
and
March
are
the
best
brewing
months,
the
temperature
of
the
air
then
permitting
the
easy
cooling of the
wort.
Old
ale
is
best
brewed
in
October.
To
Fine
Beer
.
—
Take
1
oz.
of
isinglass,
boiled
in
2
quarts
of
beer
;
when
dissolved
and
cooled
put
it
in
the
beer,
and
stir
with
a
stick.
The
beer
so
treated
should
be
used
soon,
for
the
isinglass
is
apt
to