1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

I^oine JWaire Wilntu

of the ginger is apt to evaporate. It is a good way to do thus far the last thing at night ; then it is just fit to set working the first thing in the morning. Two large table- spoonfuls of yeast, stir to it one teacupful of the liquor. Let it stand a few minutes in a w^armish place, then pour it to the rest ; stir it well and cover up for eight hours. Be particular as to time. If done earlier the bottles are apt to fly ; if later, the beer soon becomes vapid. Skim, strain, bottle, cork, and tie down. The cork should not touch the beer. It will be fit for use next day. Lemon rind and juice may be added, but are not necessary. PORTER Eight quarters pale malt, six quarters amber malt, two quarters brown malt. Mash it twice, with fifty-five and forty-eight bar- rels of water, then boil with one hundred- weight of Kent hops, and set with ten gal- lons yeast, seven pounds salt, two pounds flour. Twenty barrels of good table beer may be had from the grains. If deficient in color, add burnt malt. PORTER, FOR BOTTLING Five quarters pale malt, three quarters amber malt, two quarters brown malt, burnt 87