watchful eye
upon them for some time, lest the beer should suddenly ferment again and
burst them, which is no uncommon accident where due care is not taken.
The heat of summer, or a sudden change of weather, will occasion the
same misfortune, if the barrels are not watched, and eased when they
require it, by drawing the peg. The only part which remains to complete
the brewing, is fining the beer. To understand this, it is necessary to
remark, that London porter is composed of three different sorts of malt;
pale, brown, and amber. The reason for using these three sorts, is to
attain a peculiar flavour and colour. Amber is the most wholesome, and
for home brewing it is recommended to use none else. In consequence of
the subtleness of the essentia, which keeps continually swimming in the
beer, porter requires a considerable body of finings; but should any one
choose to brew without the essentia, with amber malt, and with colour
only, the porter will soon refine of itself. The finings however are
composed of isinglass dissolved in stale beer, till the whole becomes of
a thin gluey consistence like size. One pint is the usual proportion to
a barrel, but sometimes two, and even three are found necessary.
Particular care must be taken that the beer in which the isinglass is
dissolved, be perfectly clear, and thoroughly stale.--By attending to
these directions, any person may brew as good, if not better porter,
than they can be supplied with from the public houses. Many notions have
been artfully raised, that porter requires to be brewed in large
quantities, and to be long stored, to render it sound and strong; but
experience will prove the falsehood of these prejudices, which have
their origin with the ignorant, and are cherished by the interested. One
brewing under another will afford ample time for porter to refine for
use, and every person can best judge of the extent of his own
consumption. Porter is not the better for being brewed in large
quantities, except that the same trouble which brews a peck, will brew a
bushel. This mode of practice will be found simple and easy in its
operation, and extremely moderate in point of trouble and expense.

LONDON SYLLABUB. Put a pint and a half of port or white wine into a
bowl, nutmeg grated, and a good deal of sugar. Then milk into it near
two quarts of milk, frothed up. If the wine be rather sharp, it will
require more for this quantity of milk. In Devonshire, clouted cream is
pu