is shut down, the better to retain the heat.
The fermentation now goes on, and the mass becomes enlarged in bulk. In
the course of two or three hours, another pailful of warm water is well
mixed with the sponge, and it is again covered up for about four hours.
At the end of this time, it is to be kneaded for more than an hour, with
three pailfuls of warm water. It is now returned to the trough in
pieces, sprinkled with dry flour, and at the end of four hours more, it
is again kneaded for half an hour, and divided into quartern and
half-quartern loaves. The weight of a quartern loaf, before baking,
should be four pounds fifteen ounces; after baking, four pounds six
ounces, avoirdupois. When the dough has received its proper shape for
loaves, it is put into the oven, at a heat that will scorch flour
without burning, where it is baked two hours and a half, or three hours.

LONDON PORTER. A late writer has given considerable information
respecting the brewing of porter. His intention being to exhibit the
advantages derived from domestic brewing, he has annexed the price of
each article of the composition, though it will be seen that the expense
on some of the principal articles has been considerably reduced since
that estimate was given.

L _s._ _d._

One quarter of malt 2 2 0
8lb. of hops 0 12 0
6lb. of treacle 0 2 0
8lb. of liquorice root bruised 0 8 0
8lb. of essentia bina 0 4 8
8lb. of colouring 0 4 8
Capsicum half an ounce 0 0 2
Spanish liquorice two ounces 0 0 2
India berries one ounce 0 0 2
Salt of tartar two drams 0 0 1
Heading a quarter of an ounce 0 0 1
Ginger three ounces 0 0 3
Lime four ounces 0 0 1
Linseed one ounce 0 0 1
Cinnamon bark two drams 0 0 2
---------
3 14 7
Coals 0 3 0
---------
Total expense L 3 17 7

This will produce ninety gallons of good porter, and fifty gallons of
table beer