2272. Porter
Brown amber and pale malt, in equal quantities; turn them into the mash-tub. Turn on the first liquor at 165°; mash one hour, then coat the whole with dry malt. In one hour set the tap. Mix ten pounds of brown hops to a quarter of malt, half old, half new; boil the first wort briskly with the hops for three quarters of an hour, after putting into the copper one pound and a half of sugar, and one pound and a half of extract of liquorice to the barrel, turn it into coolers, rousing the wort the while. Turn on the second liquor at 174°, set tap again in an hour. The second wort having run off, turn on again at 145°; mash an hour, and stand an hour; boil the second wort with the same hops for one hour. Turn into the coolers, and let into the tub at 64°, mixing the yeast as it comes down. Cleanse the second day at 80°, previously adding a mixture of flour and salt, and rousing well.
When in Motion, to Push on is Easy.
2273. Making Wines
Wines from Rhubarb, Unripe Grapes, Currants, Gooseberries, &c.—The whole art of wine-making consists in the proper management of the fermenting process; the same quantity of fruit, whether it be rhubarb, currants, gooseberries, unripe grapes, leaves, tops, and tendrils, water, and sugar, will produce two different kinds of wine, by varying the process of fermentation only—that is, a dry wine like sherry, or a brisk beverage like champagne; but neither rhubarb, currants, nor gooseberries will produce a wine with the true champagne flavour; it is to be obtained only from the fruit of the grape, ripe or unripe, its leaves, tops, and tendrils. The following receipt will do for rhubarb, or any of the above-mentioned fruits.
2274. English Champagne
Take fifty pounds of rhubarb and thirty-seven pounds of fine moist sugar. Provide a tub that will hold from fifteen to twenty gallons, taking care that it has a hole for a tap near the bottom. In this tub bruise the rhubarb; when done, add four gallons of water; let the whole be well stirred together; cover the tub with a cloth or blanket, and let the materials stand for twenty-four hours; then draw off the liquor through the tap; add one or two more gallons of water to the pulp, let it be well stirred, and then allowed to remain an hour or two to settle, then draw off; mix the two liquors together, and in it dissolve the sugar.