ions to employ:

2268. Ale.

Take three bushels of malt, three pounds of hops, fifty-two gallons of
water, for two workings. Or,--malt, two bushels and a half; sugar,
three pounds; hops, three pounds; coriander seeds, one ounce;
capsicum, a drachm. Thirty-six gallons. This gives a pleasant ale,
with a good body.

2269. Amber Ale.

Three bushels of amber malt, three quarters of a bushel of pale amber
malt, two pounds of hops, a tablespoonful of salt. Three mashes, forty
to fifty gallons. Skim, and fine with isinglass.

2270. Burton Ale.

One quarter of pale malt, eight pounds and a half pale hops; mash
three times. Work the first mash at 170 deg., second at 176 deg., third at
150 deg.. Boil the first wort by itself; when boiling add three pounds of
honey, a pound and a half of coriander seeds, one ounce of salt. Mix
the worts when boiled, cool to 61 deg., set to work with a pint and a half
of yeast. As soon as the liquor gets yeasty, skim the head half off;
rouse the rest with another pint and a half of yeast, three quarters
of an ounce of bay salt, and a quarter of a pound of malt or bean
flour. This makes a hogshead.

2271. Edinburgh Ale.

Mash two barrels per quarter, at 183 deg.; mash for three quarters of an
hour; let it stand one hour, and allow half an hour to run off. Or,
mash one barrel per quarter, at 190 deg.; mash three quarters of an hour,
let it stand three quarters of an hour, and tap.

2272. Porter.

Brown amber and pale malt, in equal quantities; turn them into the
mash-tub. Turn on the first liquor at 165 deg.; mash one hour, then coat
the whole with dry malt. In one hour set the tap. Mix ten pounds of
brown hops to a quarter of malt, half old, half new; boil the first
wort briskly with the hops for three quarters of an hour, after
putting into the copper one pound and a half of sugar, and one pound
and a half of extract of liquorice to the barrel, turn it into
coolers, rousing the wort the while. Turn on the second liquor at
174 deg., set tap again in an hour. The second wort having run off, turn
on again at 145 deg.; mash an hour, and stand an hour; boil the second
wort with the same hops for one hour. Turn into the coolers, and let
into the tub at 64 deg., mixing the yeast as it comes down. Cleanse the
second day at 80 deg., previously adding a mixture of flour and salt, and
rousing well.