; the cost of the porter at the large breweries being L7
10_s._ and that of the beer L1 7_s._ leaves a profit of L5 to the
brewer.--The 'essentia bina' is composed of eight pounds of moist sugar,
boiled in an iron vessel, for no copper one could withstand the heat
sufficiently, till it becomes of a thick syrupy consistence, perfectly
black, and extremely bitter. The 'colouring' is composed of eight pounds
of moist sugar, boiled till it attains a middle state, between bitter
and sweet. It gives that fine mellow colour usually so much admired in
good porter. These ingredients are added to the first wort, and boiled
with it. The 'heading' is a mixture of half alum, and half copperas,
ground to a fine powder. It is so called, from its giving to porter
that beautiful head or froth, which constitutes one of the peculiar
properties of porter, and which publicans are so anxious to raise to
gratify their customers. The linseed, ginger, limewater, cinnamon, and
several other small articles, are added or withheld according to the
taste or practice of the brewer, which accounts for the different
flavours so observable in London porter. Of the articles here
enumerated, it is sufficient to observe, that however much they may
surprise, however pernicious or disagreeable they may appear, they have
always been deemed necessary in the brewing of porter. They must
invariably be used by those who wish to continue the taste, the flavour
and appearance, to which they have been accustomed.--Omitting however
those ingredients which are deemed pernicious, it will be seen by the
following estimate how much more advantageous it is to provide even a
small quantity of home-brewed porter, where this kind of liquor is
preferred.

Ingredients necessary for brewing five gallons of porter.

_s._ _d._
One peck of malt 2 6
Quarter of a pound of liquorice bruised 0 3
Spanish liquorice 0 6
Essentia 0 2
Colour 0 2
Treacle 0 2
Hops 0 6
Capsicum and ginger 0 1
Coals 0 10
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