The boiling of Scotch ale is little different from that
of other ales ; one hour is the maximum of time. One
pound of honey per barrel of wort is added in the cop-
per, twenty minutes before drawing off. The pitching
heat is generally fifty degrees, but is sometimes as low
as forty -three.
From two to three pounds of yeast per barrel, will
mostly be sufficient to bring the fermentation to a suc-
cessful issue. If the fermentation should become lan-
guid, a little more is then added, and the gyle well
roused.
ox mCEWIMG. 45

The attenuation continues from twelve to twenty
days, and is reduced to about one-quarter or one-third
of its original gravity. A quarter of an ounce of pul-
verized carraway or coriander seeds are added, to
heighten the flavour : these are used in the gyle- tun
-an hour before cleansing. The yeajst is seldom re-
moved from the wort which is drawn from the gyle- tun,
leaving the yeast therein until the whole wort is drawn
out. It is then swept into a shallow vessel, and allowed
to settle, when the settled ale is removed, and put into
the next gyle of wort.
These observations will be sufficient to enable a per-
son wjih little practice to produce Scotch ale«



c3



46



PORTER.
This liqaor is different both in colour and flavour
from all other extracts of malt and hops, yet, like them,
has been subject to a variety of changes, o\ving to the
capriciousness of the public taste ; but, of these changes
we need not enquire, our purpose being to show the
means of producing, in remote parts, a beverage in
every respect like that made at the colossal houses of
the metropolis.
