1928 Giggle Water by Charles S Warnock

GIGGLE WATER

113

235. PLUM WINE Take 5 pounds of Malaga raisins, pick, rub and shred them, and put them into a tub; then take one gallon of water, boil it an hour, and let it stand till it is blood-warm; then put it to your raisins. Let it stand 9 or 10 days, stir ring it once or twice a day; strain out your liquor, and mix it with one pint of damson juice. Put it in a vessel, and when it has done working stop it close; at 4 or 5 months bottle it. 236. PORTER 8 quarters pale malt, 6 quarters amber malt, 2 quarters brown malt. Mash it twice, with 55 and 48 barrels of water, then boil with one hundredweight of Kent hops, and set with 10 gallons yeast, 7 pounds salt, 2 pounds flour. 20 barrels of good table beer may be had from the grains. If deficient in color, add burnt malt.

237. PORTER, FOR BOTTLING 5 quarters pale malt, 3 quarters amber malt, 2 quarters brown malt, burnt malt to color if required. Mash with 24, 14 and II barrels of water, then boil with one hun dredweight Kent hops, and set with seven gallons yeast, 3 pounds salt. Mash the grains for table beer.