Occupations > British wine-maker, and domestic brewer

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PORTER.
PORTER.
Although I am aware that very few families
ever think of making their own porter, yet a for¬
mula for this manufacture may not be altogether
useless. For making porter, three kinds of malt
are necessary—the pale malt, the brown malt, and
the patent black malt. For making a hogshead
without table-beer, four bushels of pale, two bush¬
els of brown, and fourteen pounds of patent black
malt are employed. The malt having been crushed
or ground forty-eight hours previously, sixty gal¬
lons of boiling water are run into the mash-tun,
and when reduced with cold water to the tempe¬
rature of 180° or 182°, the malt is put in, in a
similar manner as for the ale. It is mashed for
twenty minutes or more, until it is brought to an
equal consistency. The cover is then put on, the
malt sacks and the blanket placed on the top of it,
to keep the wort as warm as possible. In the
meantime the copper having been re-filled, the
water is preparing for the second extraction. The
mash stands thus covered for an hour and a half,
the tap is partially turned, the first running re¬
ceived in a pail until it appears clear; when the
contents of the pail are returned into the mash-
tun, and the extract allowed to run into the un
derback. When thirty-five gallons have been run