1857 The Bordeaux wine and liquor dealers' guide

MANUFACTURING AND ADULTERATING LIQUORS. 101

tain about Sf of absolute alcohol; ordinary ales from 5 to 6t.

SCOTCH ALE.

This ale is brewed from the finest pale malt (made from the best English barley) and the best East Kent Hops, or for long keeping, Farnham'a or Oountrry'a. The brewing is restricted to the colder portions of the year, as it never succeeds so well dur– ing the months of May, June, July, August, and September. Only one mash is made, and that at a temperature of about 180°, with one-third of the quantity of the water necessary for the brewing. The mash-tun is then covered up for half an hour, when the wort is drawn off, and a quantity of water, at the same temperature as before, sprinkled uni– formly over its surface. This is performed by throw– ing the water into a vessel with a bottom full of holes, somewhat resembling a shower-bath, from whence it descends and gets equally distributed over every portion of the malt. After an interval of about twenty minutes, this wort is drawn off from several small cocks or holes, placed round the cir– cumference of the bottom, by which means the hot water is made to percolate equally through every particle of the mass. This operation, called " sparg-

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