1857 The Bordeaux wine and liquor dealers' guide

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

- MANAGEMENT OF MALT LIQUORS.

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