stood long enough for the attainment of maturity, tap it, and draw it
quickly; for porter, in cask, always requires a quick draught, and when
it gets flat bottle it off as soon as possible.

It will improve greatly by standing a few months in the bottle.--_The
Vintner's Guide_.


WELSH ALE.


Pour forty-two gallons of water, hot, but not quite boiling, on eight
bushels of malt; cover, and let it stand three hours. In the mean time
infuse four pounds of hops in a little hot water; and put the water and
hops into the tub, and run the wort upon them, and boil them together
three hours. Strain off the hops, and keep for the small beer. Let the
wort stand in a high tub till cool enough to receive the yeast, of which
put two quarts of ale, or, if you cannot get it, of small-beer yeast.
Mix it thoroughly and often. When the wort has done working, the second
or third day the yeast will sink rather than rise in the middle; remove
it then, and turn the ale as it works out; pour a quart in at a time,
and gently, to prevent the fermentation from continuing too long, which
weakens the liquor. Put a bit of paper over the bung-hole two or three
days before stopping up.--_Ibid_.


MILK PUNCH.


Pare six oranges and six lemons, as thin as you can; grate them after