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hus, persons heated and beginning to perspire, often think it necessary to wait on the edge of the bath until they are perfectly cooled. * * * * * USEFUL DOMESTIC HINTS * * * * * TAINTED MEAT Meat tainted to an extreme degree may be speedily restored by washing it in cold water, and afterwards in strong camomile tea; after which it may be sprinkled with salt, and used the following day; or if steeped and well washed in beer, it will make pure and sweet soup even after being fly-blown. TO BREW THREE BARRELS OF PORTER. Take one quarter of high-dried malt, with one or two pecks of patent malt; mash in the same manner as directed for beer. Add the following ingredients: eight pounds of good hops, one pound of liquorice root, two pounds of Spanish juice, half a pound of ground ginger, one pound of salt, eight ounces of hartshorn shavings, and four ounces of porter extract. Separate the hops, and run the wort on them; when placed in the copper, and in a state of ebullition, infuse the whole of the other ingredients. Let it boil about one hour, or till you discover the surface of the liquor to become flaky, and the wort broken; then take it from the copper and strain it into the coolers. Now proceed in the usual way till it be fit to rack, which will be in about a fortnight; draw it off into another vat, in which let it remain three hours to settle, and in the mean time wash the cask quite clean; draw from the vat the contents, and return them to the cask, leaving the sediment that has lodged during the three hours. If the colour be not full enough, add, when racking, some brandy colouring, which soon gives to it that pleasing appearance peculiar to good porter. Do not fill the cask quite full; bung it close the following day, but leave the peg-hole open for a few days, or a week, according to the state of the atmosphere; peg it when you think it is fine; and if it appear to be fast approaching to clearness, and has stood long enough for the attainment of maturity, tap it, and draw it quickly; for porter, in cask, always requires a quick draught, and when it gets flat bottle it off as soon as possible. It will improve greatly by standing a few months in the bottle.--_The Vintner's Guide_. WELSH ALE. Pour forty-two gallons of water, hot, but not quite boiling, on eight bushels of malt; cover, and let it stand three hours. In
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