1857 The Bordeaux wine and liquor dealers' guide

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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