art of the
process, I would recommend a wire kiln to be placed adjoining the tiled
one, from which it may be cast on the wire; this would be a better and
more certain mode of conveying the porter flavour to the malt, than if
the drying was finished on the tiled kiln. Where a wire kiln was
thought too dear, a tiled one might be made to answer.

_Porter Colouring._

In modern language, is termed _essentia bina_. This is made from brown
sugar, and is now generally substituted by the London brewers for porter
malt, as more economical, and full as well calculated to answer all the
purposes of flavour and colouring. Muscovado, or raw sugar, with lime
water, are the usual ingredients of this colouring matter. Another kind,
of inferior quality, is prepared from molasses, boiled until it is
considerably darker, bitter, and of a thicker consistence; and when
judiciously made, at the close of the boiling, it is set on fire and
suffered to burn five or six minutes, then it is extinguished, and
cautiously diluted with water to the original consistence of treacle.
The burning or setting on fire gives it the greater part of its flavour,
which is an agreeable bitterness, and burns out the unassimilating oil.
Muscovado, or raw sugar, when treated in a similar manner, and diluted
to the same consistence before it sets, obtains a bitterness that more
nearly strikes the porter flavour on the palate; it is of a deep dark
colour, between black and red. To prepare it to advantage, take three
pounds, or three hundred weight of Muscovado sugar, for every two
pounds, or two hundred pounds, of essentia bina intended to be made, put
it into an iron boiler set in brick work, so that the flue for conveying
the smoke of the fire into the chimney, rises but about two thirds of
the height of the boiler in its passage to the chimney. The boiler
should have a socket or pivot in the centre of its bottom to receive the
spindle of wrought iron, with a crank in it, above the brim of the
boiler, the upper end of which turns on a corresponding pivot in an iron
bar fixed across several feet above the boiler, with a transverse iron
arm to reach from the crank for some feet over the boiler for a man to
stand, and turn it with its scraper of iron also, which works on the
bottom of the boiler to keep the sugar from burning on the bottom before
the upper part melts; this arm may be placed in a wooden handle at the
end, and held by the man, lest it become to