oportion to each cask, containing
four barrels, then fill up with the wort, at the heat of 55, already
mentioned; put in your tin workers, one into each puncheon, and when you
perceive it begins to work freely, which probably will not be till the
third or fourth day, begin to fill up your casks, and so continue doing
from time to time, till they have done working. (The tin worker is
described in page 139.) This mode of brewing appears to be peculiarly
adapted for shipping to warm climates; the fermentation being slowly
and coolly conducted: it is also well calculated for bottling.

Table beer may be made, after this strong, of good quality, with cold
water, if not over drawn; 10 pound of the steeped hops will be
sufficient to preserve this beer; one hour's boiling will be enough;
ferment as already directed, and add six pounds of sugar just before
striking off, rousing, as already directed, while any remains in the
copper.

_Porter._

In England, is a liquor of modern date, which has nearly superseded the
use of brown stout, and very much encroached on the consumption of
other malt liquors, till it has become the staple commodity of the
English brewery, and of such consequence to the government, in point of
revenue, that it may be fairly said to produce more than all the rest.
Porter, when well brewed, and of a proper age, is considered a
wholesome and pleasant liquor, particularly when drank out of the
bottle; a free use is made of it in the East and West Indies, where
physicians frequently recommend the use of it in preference to Madeira
wine: the following three processes are given under the denomination of
No. I., II., and III., the first and second of which I knew to be the
practice of two eminent houses in the trade. The third I cannot so
fully answer for. An essential object to attend to, in order to ensure
complete success to the porter process, is the preparation of the malt.
Directions for that purpose will be found at the end of these processes.

_Porter Process._

No. I.

MATERIALS.

186 Bushels of Pale Malt.
94 Bushels of Brown Malt.
---
280 Bushels of Malt.
---
300 lb. of Hops.
10 lb. of Gentian Root, sliced.
10 lb. of Calamus.
10 lb. of the essence of Gentian.

Cleansed 121 barrels. The hops, with the other ingredients, to be
put in with the first boil, and retained in the copper by wire
strainers, or otherwise, for th