1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

158

pint of coloring, do. half-burnt coloring.

All substantial articles are to be ground; then add 6 gallons of water at 144° of Fahrenheit, stir well to gether, let stand for 1% hour; draw off the liquor as much as possible. Repeat the same operation with j gallons for the 2nd and 3rd time; mix these liquors, boil them; clarify with the white of i or two eggs; cool as quick as possible to 50° of Fahrenheit; add %lb. of yeast, and fill up in casks when the fermentation is. over. ' 266. Porter en Cercles. II pints of pale malt. Ground; macerate for 1% hour with 6 gallons of water at 144° of Fahrenheit; stir and mix it well; let it stand covered for iVa hour. Draw off the liquor as clear and as much as possible. Repeat a second or third tinifr the same operation, with only 3 pllons each time. Mix these liquors; boil and clarify with the white of i or 2 eggs;add 3 ounces of hops and%drachm of salt; strain, and cool as quick as possible; add % pint of yeast at 50® of Fahrenheit; fill in cask, and let it ferment. 267. Punch,Imperial Raspberry Whiskey. 5 ounces of sweet almonds. 5 do. bitter do. Infused in boiling.water; then skin, and add ly ounce of powdered cinnamon, y ounce of powdered cloves, and 5 ounces of plain syrup; rub them fine; boil 81/2 pints of yellow malt. 4% pints of brown malt.