According to Mr. Donovan, the following formula will afford excellent porter: — For every hogshead of keeping drink, or a hogshead and a third of diink for speedy consumption : the ingredients, when the thermometer stands at 55°, may be used in these relative quanti- ties : — the grist, in all twelve stone, should consist of a stone and a half of amber malt, i\ pound and a lialf of patent malt (that is, malt resolved into mere colouring matter by charring), and all the rest is to be pale malt. The quantity of water for the different "mashings, if the porter is for immediate use, and a hogshead and a third is to be produced, should be such that the gravity of the worts on Dicas's saccharometer will De 55 pounds per barrel when all the v/ort3 are mixed. In sunmier, three pounds oi t-est Kent hops wiU be required ; but in winter a quarter or half pound less will answer sufficiently well✪ Porter for preservation. If the ch-ink is to be brewed for keeping, the quantity of malt and hops must be increased in j^roportion to the time. Porter, Adulteration of.— The follow- ing are the substances said to have been em- ployed for the adulteration of porter, and the eiiects which they are intended to produce : — " Quassia, gentian, wormwood, broom-tops, nux vomica, and strychnine, to impart bitterness in lieu of hops ; capsicums and gi-ains of para- dise (in concentrated tinctures), ginger, cori- anders, orange-peel, and caraway-seeds, to give pungency and flavour ; opium, cocculus Indicus, nux vomica, tobacco, extract of poppies, and the tincture and juice of henbane, to impart intoxi- cating properties or ' strength ; ' molasses, colour- ing, sugar, burnt sugar, and corianders, as substitutes for malt ; sulphuric acid (oil of vitriol) , alum, green vitriol, and common salt, to impart an appearance of age; and 'foots,' pearlash, Scotch soda, and some of the articles before- named, as ' heading^ or to give the beer the property of bearing its 'head' or 'froth.' " Porter, Bottling of. — For this clear weather should if possible be chosen. Leave the bung out of the cask all night, fill the bottles, cover with sheets of paper to keep out the dust, and let them stand twenty-four hours ; then cork them, and pack away in a cool place. If for immediate use, porter may be ripened in two or three days by adding a small piece of sugar to each bottle before corking. Porter Cup. — Cut two small lemons into thin slices, and put them into a bowl, carefuUy leaving out the pips. Pour over them a tea- cupful of sherry and a pint of porter. Add the eighth of a nutmeg✪ Porter Cup grated ; mix all thoroughly, ice, and serve. Time, a few minutes to prepare. Sufficient for a quart cup. Porter Jelly or Ale Jelly (see Ale or Porter Jelly). Porter, Wholesomeness of.—" Good ripe strong beer or porter," says Dr. Andi'ew, " in moderation, or in draughts of not more than half a pint, twice or even thrice a day where active exertion and outdoor labours are com- bined, can do no possible injury, and in many cases may do much good ; and it is a most valu- able auxiliary in the treatment of those fevers usually denominated putrid. Carbonic acid is combined in considerable quantity with the nourishing and tonic qualities of this vinous liquor, and in many cases it proves not only a substitute for wine, but in a great variety of instances even superior to that more expensive liquor."

AI-modernized reading of the original text

According to Mr. Donovan, the following formula will afford excellent porter: — For every hogshead of keeping drink, or a hogshead and a third of diink for speedy consumption : the ingredients, when the thermometer stands at 55°, may be used in these relative quantities : — the grist, in all twelve stone, should consist of a stone and a half of amber malt, i\ pound and a lialf of patent malt (that is, malt resolved into mere colouring matter by charring), and all the rest is to be pale malt. The quantity of water for the different "mashings, if the porter is for immediate use, and a hogshead and a third is to be produced, should be such that the gravity of the worts on Dicas's saccharometer will De 55 pounds per barrel when all the worts are mixed. In summer, three pounds oi test Kent hops wiU be required ; but in winter a quarter or half pound less will answer sufficiently well for preservation. If the ch-ink is to be brewed for keeping, the quantity of malt and hops must be increased in proportion to the time. Porter, Adulteration of.— The following are the substances said to have been employed for the adulteration of porter, and the effects which they are intended to produce : — " Quassia, gentian, wormwood, broom-tops, nux vomica, and strychnine, to impart bitterness in lieu of hops ; capsicums and grains of paradise (in concentrated tinctures), ginger, corianders, orange-peel, and caraway-seeds, to give pungency and flavour ; opium, cocculus Indicus, nux vomica, tobacco, extract of poppies, and the tincture and juice of henbane, to impart intoxicating properties or ' strength ; ' molasses, colouring, sugar, burnt sugar, and corianders, as substitutes for malt ; sulphuric acid (oil of vitriol) , alum, green vitriol, and common salt, to impart an appearance of age; and 'foots,' pearlash, Scotch soda, and some of the articles beforenamed, as ' heading^ or to give the beer the property of bearing its 'head' or 'froth.' " Porter, Bottling of. — For this clear weather should if possible be chosen. Leave the bung out of the cask all night, fill the bottles, cover with sheets of paper to keep out the dust, and let them stand twenty-four hours ; then cork them, and pack away in a cool place. If for immediate use, porter may be ripened in two or three days by adding a small piece of sugar to each bottle before corking. Porter Cup. — Cut two small lemons into thin slices, and put them into a bowl, carefuUy leaving out the pips. Pour over them a teacupful of sherry and a pint of porter. Add the eighth of a nutmeg grated ; mix all thoroughly, ice, and serve. Time, a few minutes to prepare. Sufficient for a quart cup. Porter Jelly or Ale Jelly (see Ale or Porter Jelly). Porter, Wholesomeness of.—" Good ripe strong beer or porter," says Dr. Andi'ew, " in moderation, or in draughts of not more than half a pint, twice or even thrice a day where active exertion and outdoor labours are combined, can do no possible injury, and in many cases may do much good ; and it is a most valuable auxiliary in the treatment of those fevers usually denominated putrid. Carbonic acid is combined in considerable quantity with the nourishing and tonic qualities of this vinous liquor, and in many cases it proves not only a substitute for wine, but in a great variety of instances even superior to that more expensive liquor."

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Cassell's dictionary of cookery