1857 The Bordeaux wine and liquor dealers' guide

MANUFACTURING AND .ADULTERATING LIQUORS. 103

into carefully prepared casks, and stored in a cold cellar. Here it soon becomes fine, and seldomwants racking before sale. The usnal gravity per barrel of the best Scotch ale is about 88 or 4-0 lbs., and is sel– dom lower than 32 lbs. or higher than 44 lbs.

TABLE ALE.

This is usually made by mashing the grains after the wort for the strong ale or beer has been drawn off; but if a separate brewing be made, the fol– lowing are good proportions :-Pale malt, 1 quar– ter ; mash with 4, 3, and 21 barrels of water; boil with 5 lbs. of hops, set with 1 gallon of yeast, and cleanse by beating the head in and letting it workout. Prod. Sl barrels, or full 4 gallons of ale for one of malt.

BREWING UTENSILS, TO CLEAN AND PRESERVE.

In cleaning them before being put away, avoid the use of soap, or any gr~y material, and nee only a brush and scalding water, being particularly careful not to leave any yeast or fur on the sides, then place them away in a clean, and moderately

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