Of Provincial Porter-Brewing and Making Home-Brewed Ale—Superiority of London Porter—Porter-brewing in the
English shires, and in Scotland and Ireland.—Malt and Hops.—Mashing.—Boiling—Ingredients to be mixed with the worts in the boiler described—Directions for their preparation.—Cooling.—Feemení ation. —Cleansing.— Storing.
Home-Brewed Alb—Divided into three classes—1. Families of distinction.—2. Families of the middle classes.—3. Cottagers. —Directions for conducting the processes of brewing successfully—Instructions for hopping and preserving the Ale— Cellar management, and recovery of old Ale—With general instructions useful for making Home-brewed, 275-306
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