The Cook and Housekeeper's Complete and Universal Dictionary Part 31

LONDON PORTER. A late writer has given considerable information respecting the brewing of porter. His intention being to exhibit the advantages derived from domestic brewing, he has annexed the price of each article of the composition, though it will be seen that the expense on some of the princ.i.p.al articles has been considerably reduced since that estimate was given.

_s._ _d._

One quarter of malt 2 2 0 8lb. of hops 0 12 0 6lb. of treacle 0 2 0 8lb. of liquorice root bruised 0 8 0 8lb. of essentia bina 0 4 8 8lb. of colouring 0 4 8 Capsic.u.m half an ounce 0 0 2 Spanish liquorice two ounces 0 0 2 India berries one ounce 0 0 2 Salt of tartar two drams 0 0 1 Heading a quarter of an ounce 0 0 1 Ginger three ounces 0 0 3 Lime four ounces 0 0 1 Linseed one ounce 0 0 1 Cinnamon bark two drams 0 0 2 --------- 3 14 7 Coals 0 3 0 --------- Total expense 3 17 7

This will produce ninety gallons of good porter, and fifty gallons of table beer; the cost of the porter at the large breweries being 7 10_s._ and that of the beer 1 7_s._ leaves a profit of 5 to the brewer.--The 'essentia bina' is composed of eight pounds of moist sugar, boiled in an iron vessel, for no copper one could withstand the heat sufficiently, till it becomes of a thick syrupy consistence, perfectly black, and extremely bitter. The 'colouring' is composed of eight pounds of moist sugar, boiled till it attains a middle state, between bitter and sweet. It gives that fine mellow colour usually so much admired in good porter. These ingredients are added to the first wort, and boiled with it. The 'heading' is a mixture of half alum, and half copperas, ground to a fine powder. It is so called, from its giving to porter that beautiful head or froth, which const.i.tutes one of the peculiar properties of porter, and which publicans are so anxious to raise to gratify their customers. The linseed, ginger, limewater, cinnamon, and several other small articles, are added or withheld according to the taste or practice of the brewer, which accounts for the different flavours so observable in London porter. Of the articles here enumerated, it is sufficient to observe, that however much they may surprise, however pernicious or disagreeable they may appear, they have always been deemed necessary in the brewing of porter. They must invariably be used by those who wish to continue the taste, the flavour and appearance, to which they have been accustomed.--Omitting however those ingredients which are deemed pernicious, it will be seen by the following estimate how much more advantageous it is to provide even a small quant.i.ty of home-brewed porter, where this kind of liquor is preferred.

Ingredients necessary for brewing five gallons of porter.

_s._ _d._ One peck of malt 2 6 Quarter of a pound of liquorice bruised 0 3 Spanish liquorice 0 6 Essentia 0 2 Colour 0 2 Treacle 0 2 Hops 0 6 Capsic.u.m and ginger 0 1 Coals 0 10 ------- Total expense 4 8 ------- This will produce five gallons of good porter, which if bought of the brewer would cost 8 4

But being brewed at home, for 4 8 ------- Leaves a clear gain of 3 8

This saving is quite enough to pay for time and trouble, besides the advantage of having a wholesome liquor, free from all poisonous ingredients. Porter thus brewed will be fit for use in a week, and may be drunk with pleasure. To do ample justice to the subject however, it may be proper briefly to notice the specific properties of the various ingredients which enter into the composition of London porter. It is evident that some porter is more heady than others, and this arises from the greater or less quant.i.ty of stupefying ingredients intermixed with it. Malt itself, to produce intoxication, must be used in such large quant.i.ties as would very much diminish the brewer's profit. Of the wholesomeness of malt there can be no doubt; pale malt especially is highly nutritive, containing more balsamic qualities than the brown malt, which being subject to a greater degree of fire in the kiln, is sometimes so crusted and burnt, that the mealy part loses some of its best qualities. Amber malt is that which is dried in a middling degree, between pale and brown, and is now much in use, being the most pleasant, and free from either extreme. Hops are an aromatic grateful bitter, very wholesome, and undoubtedly efficacious in giving both flavour and strength to the beer. Yeast is necessary to give the liquor that portion of elastic air, of which the boiling deprives it. Without fermentation, or working, no worts, however rich, can inebriate. Liquorice root is pleasant, wholesome, and aperient; and opposes the astringent qualities of some of the other ingredients; it ought therefore to be used, as should Spanish liquorice, which possesses the same properties. Capsic.u.m disperses wind, and when properly used, cannot be unwholesome: it leaves a glow of warmth on the stomach, which is perceptible in drinking some beers. Ginger has the same effect as capsic.u.m, and it also cleanses and flavours the beer. But capsic.u.m being cheaper is more used, and by its tasteless though extremely hot quality, cannot be so readily discovered in beer as ginger. Treacle partakes of many of the properties of liquorice; and by promoting the natural secretions, it renders porter and beer in general very wholesome. Treacle also is a cheaper article than sugar, and answers the purpose of colour, where the beer is intended for immediate consumption; but in summer, when a body is required to withstand the temperature of the air, and the draught is not quick, sugar alone can give body to porter. Treacle therefore is a discretionary article. Coriander seed, used princ.i.p.ally in ale, is warm and stomachic; but when used in great quant.i.ty, it is pernicious.

Coculus Indicus, the India berry, is poisonous and stupefying, when taken in any considerable quant.i.ty. When ground into fine powder it is undiscoverable in the liquor, and is but too much used to the prejudice of the public health. What is called heading, should be made of the salt of steel; but a mixture of alum and copperas being much cheaper, is more frequently used. Alum is a great drier, and causes that thirst which some beer occasions; so that the more you drink of it, the more you want. Alum likewise gives a taste of age to the beer, and is penetrating to the palate. Copperas is well known to be poisonous, and may be seen in the blackness which some beer discovers. Salt is highly useful in all beers; it gives a pleasing relish, and also fines the liquor.--These remarks are sufficient to show the propriety of manufacturing at home a good wholesome article for family use, instead of resorting to a public house for every pint of beer which nature demands, and which when procured is both expensive and pernicious. And lest any objection should be made, as to the difficulty and inconvenience of brewing, a few additional observations will here be given, in order to facilitate this very important part of domestic economy. Be careful then to procure malt and hops of the very best quality, and let the brewing vessels be closely inspected; the least taint may spoil a whole brewing of beer.

The mash tub should be particularly attended to, and a whisp of clean hay or straw is to be spread over the bottom of the vessel in the inside, to prevent the flour of the malt running off with the liquor.

The malt being emptied into the mash tub, and the water brought to boil, dash the boiling water in the copper with cold water sufficient to stop the boiling, and leave it just hot enough to scald the finger, always remembering to draw off the second mash somewhat hotter than the first.

The water being thus brought to a proper temperature by the addition of cold water, lade it out of the copper over the malt till it becomes thoroughly wet, stirring it well to prevent the malt from clotting. When the water is poured on too hot, it sets the malt, and closes the body of the grain, instead of opening it so as to dissolve in the liquor. Cover up the mash tub close to compress the steam, and prevent the liquid from evaporating. Let the wort stand an hour and a half or two hours after mas.h.i.+ng, and then let the liquor run off into a vessel prepared to receive it. If at first it runs thick and discoloured, draw off a pailful or two, and pour it back again into the mash tub till it runs clear. In summer it will be necessary to put a few hops into the vessel which receives the liquor out of the mash tub, to prevent its turning sour, which the heat of the weather will sometimes endanger. Let the second mash run out as before, and let the liquor stand an hour and a half, but never let the malt be dry: keep lading fresh liquor over it till the quant.i.ty of wort to be obtained is extracted, always allowing for waste in the boiling. The next consideration is boiling the wort when obtained. The first copperful must be boiled an hour; and whilst boiling, add the ingredients specified above, in the second estimate.

The hops are now to be boiled in the wort, but are to be carefully strained from the first wort, in order to be boiled again in the second.

Eight pounds is the common proportion to a quarter of malt; but in summer the quant.i.ty must be varied from eight to twelve pounds, according to the heat of the atmosphere. After the wort has boiled an hour, lade it out of the copper and cool it. In summer it should be quite cold before it is set to work; in winter it should be kept till a slight degree of warmth is perceptible by the finger. When properly cooled set it to work, by adding yeast in proportion to the quant.i.ty. If considerable, and if wanted to work quick, add from one to two gallons.

Porter requires to be brought forward quicker than other malt liquor: let it work till it comes to a good deep head, then cleanse it by adding the ginger. The liquor is now fit for tunning: fill the barrels full, and let the yeast work out, adding fresh liquor to fill them up till they have done working. Now bung the barrels, but keep a watchful eye upon them for some time, lest the beer should suddenly ferment again and burst them, which is no uncommon accident where due care is not taken.

The heat of summer, or a sudden change of weather, will occasion the same misfortune, if the barrels are not watched, and eased when they require it, by drawing the peg. The only part which remains to complete the brewing, is fining the beer. To understand this, it is necessary to remark, that London porter is composed of three different sorts of malt; pale, brown, and amber. The reason for using these three sorts, is to attain a peculiar flavour and colour. Amber is the most wholesome, and for home brewing it is recommended to use none else. In consequence of the subtleness of the essentia, which keeps continually swimming in the beer, porter requires a considerable body of finings; but should any one choose to brew without the essentia, with amber malt, and with colour only, the porter will soon refine of itself. The finings however are composed of isingla.s.s dissolved in stale beer, till the whole becomes of a thin gluey consistence like size. One pint is the usual proportion to a barrel, but sometimes two, and even three are found necessary.

Particular care must be taken that the beer in which the isingla.s.s is dissolved, be perfectly clear, and thoroughly stale.--By attending to these directions, any person may brew as good, if not better porter, than they can be supplied with from the public houses. Many notions have been artfully raised, that porter requires to be brewed in large quant.i.ties, and to be long stored, to render it sound and strong; but experience will prove the falsehood of these prejudices, which have their origin with the ignorant, and are cherished by the interested. One brewing under another will afford ample time for porter to refine for use, and every person can best judge of the extent of his own consumption. Porter is not the better for being brewed in large quant.i.ties, except that the same trouble which brews a peck, will brew a bushel. This mode of practice will be found simple and easy in its operation, and extremely moderate in point of trouble and expense.

LONDON SYLLABUB. Put a pint and a half of port or white wine into a bowl, nutmeg grated, and a good deal of sugar. Then milk into it near two quarts of milk, frothed up. If the wine be rather sharp, it will require more for this quant.i.ty of milk. In Devons.h.i.+re, clouted cream is put on the top, with pounded cinnamon and sugar.

LOOKING GLa.s.sES. In order to clean them from the spots of flies and other stains, rub them over with a fine damp cloth. Then polish with a soft woollen cloth, and powder blue.

LOVE. As health is materially affected by the pa.s.sions, it is of some consequence to observe their separate influence, in order to obviate some of their ill effects. Love is unquestionably the most powerful, and is less under the controul of the understanding than any of the rest. It has a kind of omnipotence ascribed to it, which belongs not to any other. 'Love is strong as death; many waters cannot quench it, neither can the floods drown it.' Other pa.s.sions are necessary for the preservation of the individual, but this is necessary for the continuation of the species: it was proper therefore that it should be deeply rooted in the human breast. There is no trifling with this pa.s.sion: when love has risen to a certain height, it admits of no other cure but the possession of its object, which in this case ought always if possible to be obtained. The ruinous consequences arising from disappointment, which happen almost every day, are dreadful to relate; and no punishment can be too great for those whose wilful conduct becomes the occasion of such catastrophes. Parents are deeply laden with guilt, who by this means plunge their children into irretrievable ruin; and lovers are deserving of no forgiveness, whose treacherous conduct annihilates the hopes and even the existence of their friends.

M.

MACARONI. The usual way of preparing macaroni is to boil it in milk, or weak veal broth, flavoured with salt. When tender, put it into a dish without the liquor. Add to it some bits of b.u.t.ter and grated cheese; over the top grate more, and add a little more b.u.t.ter. Set the dish into a Dutch oven a quarter of an hour, but do not let the top become hard.--Another way. Wash it well, and simmer in half milk and half broth, of veal or mutton, till it is tender. To a spoonful of this liquor, put the yolk of an egg beaten in a spoonful of cream; just make it hot to thicken, but not to boil. Spread it on the macaroni, and then grate fine old cheese all over, with bits of b.u.t.ter. Brown the whole with a salamander.--Another. Wash the macaroni, then simmer it in a little broth, with a little salt and pounded mace. When quite tender, take it out of the liquor, lay it in a dish, grate a good deal of cheese over, and cover it with fine grated bread. Warm some b.u.t.ter without oiling, and pour it from a boat through a small earthen cullender all over the crumbs; then put the dish into a Dutch oven to roast the cheese, and brown the bread of a fine colour. The bread should be in separate crumbs, and look light.

MACARONI PUDDING. Simmer in a pint of milk, an ounce or two of the pipe sort of macaroni, and a bit of lemon and cinnamon. When quite tender, put it into a dish with milk, two or three eggs, but only one white. Add some sugar, nutmeg, a spoonful of peach water, and the same of raisin wine. Bake with a paste round the edges. A layer of orange marmalade, or raspberry jam, in a macaroni pudding, is a great improvement. In this case omit the almond water, or ratifia, which would otherwise be wanted to give it a flavour.

MACARONI SOUP. Boil a pound of the best macaroni in a quart of good stock, till it is quite tender. Then take out half, and put it into another stewpot. Add some more stock to the remainder, and boil it till all the macaroni will pulp through a fine sieve. Then add together the two liquors, a pint or more of boiling cream, the macaroni that was first taken out, and half a pound of grated parmesan cheese. Make it hot, but do not let it boil. Serve it with the crust of a French roll, cut into the size of a s.h.i.+lling.

MACAROONS. Blanch four ounces of almonds, and pound them with four spoonfuls of orange water. Whisk the whites of four eggs to a froth, mix it with the almonds, and a pound of sifted sugar, till reduced to a paste. Lay a sheet of wafer paper on a tin, and put on the paste in little cakes, the shape of macaroons.

MACKAREL. Their season is generally May, June, and July; but may sometimes be had at an earlier period. When green gooseberries are ready, their appearance may at all times be expected. They are so tender a fish that they carry and keep worse than any other: choose those that are firm and bright, and sweet scented. After gutting and cleaning, boil them gently, and serve with b.u.t.ter and fennel, or gooseberry sauce. To broil them, split and sprinkle with herbs, pepper and salt; or stuff with the same, adding crumbs and chopped fennel.

MAGNUM BONUM PLUMS. Though very indifferent when eaten raw, this fruit makes an excellent sweetmeat, or is fine in the form of tarts. p.r.i.c.k them with a needle to prevent bursting, simmer them very gently in a thin syrup, put them in a china bowl, and when cold pour the syrup over. Let them lie three days, then make a syrup of three pounds of sugar to five pounds of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought out. Boil the plums in this fresh syrup, after draining the first from them. Do them very gently till they are clear, and the syrup adheres to them. Put them one by one into small pots, and pour the liquor over. Reserve a little syrup in the pan for those intended to be dried, warm up the fruit in it, drain them out, and put them on plates to dry in a cool oven. These plums are apt to ferment, if not boiled in two syrups; the former will sweeten pies, but will have too much acid to keep. A part may be reserved, with the addition of a little sugar, to do those that are dry, for they will not require to be so sweet as if kept wet, and will eat very nicely if boiled like the rest. One parcel may be done after another, and save much sugar, but care must be taken not to break the fruit.

MAHOGANY. To give a fine colour to mahogany, let the furniture be washed perfectly clean with vinegar, having first taken out any ink stains there may be, with spirits of salt, taking the greatest care to touch the stained part very slightly, and then the spirits must be instantly washed off. Use the following liquid. Put into a pint of cold-drawn linseed oil, four pennyworth of alkanet root, and two pennyworth of rose pink. Let it remain all night in an earthen vessel, then stirring it well, rub some of it all over the mahogany with a linen rag; and when it has lain some time, rub it bright with linen cloths. Dining tables should be covered with mat, oil cloth, or baize, to prevent staining; and should be instantly rubbed when the dishes are removed, while the board is still warm.

MAIDS. This kind of fish, as well as skate, requires to be hung up a day before it is dressed, to prevent its eating tough. Maids may either be broiled or fried; or if a tolerable size, the middle part may be boiled, and the fins fried. They should be dipped in egg, and covered with crumbs.

MALT. This article varies very much in value, according to the quality of the barley, and the mode of manufacture. When good it is full of flour, and in biting a grain asunder it will easily separate; the sh.e.l.l will appear thin, and well filled up with flour. If it bite hard and steely, the malt is bad. The difference of pale and brown malt arises merely from the different degrees of heat employed in the drying: the main object is the quant.i.ty of flour. If the barley was light and thin, whether from unripeness, blight, or any other cause, it will not malt so well; but instead of sending out its roots in due time, a part of it will still be barley. This will appear by putting a handful of unground malt in cold water, and stirring it about till every grain is wetted; the good will swim, and the unmalted barley sink to the bottom. But if the barley be well malted, there is still a variety in the quality: for a bushel of malt from fine, plump, heavy barley, will be better than the same quant.i.ty from thin and light barley. Weight therefore here is the criterion of quality; and a bushel of malt weighing forty-five pounds is cheaper than any other at almost any price, supposing it to be free from unmalted barley, for the barley itself is heavier than the malt. The practice of mixing barley with the malt on a principle of economy, is not to be approved; for though it may add a little to the strength of the wort, it makes the beer flat and insipid, and of course unwholesome.

MARBLE. Chimney pieces, or marble slabs, may be cleaned with muriatic acid, either diluted or in a pure state. If too strong, it will deprive the marble of its polish, but may be restored by using a piece of felt and a little putty powdered, rubbing it on with clean water. Another method is, making a paste of a bullock's gall, a gill of soap lees, half a gill of turpentine, and a little pipe clay. The paste is then applied to the marble, and suffered to remain a day or two. It is afterwards rubbed off, and applied a second or third time, to render the marble perfectly clean, and give it the finest polish.

MARBLE CEMENT. If by any accident, marble or alabaster happen to be broken, it may be strongly cemented together in the following manner.

Melt two pounds of bees' wax, and one pound of rosin. Take about the same quant.i.ty of marble or other stones that require to be joined, and reduce it to a powder; stir it well together with the melted mixture, and knead the ma.s.s in water, till the powder is thoroughly incorporated with the wax and rosin. The parts to be joined must be heated and made quite dry, and the cement applied quite hot. Melted sulphur, laid on fragments of stone previously heated, will make a firm and durable cement. Little deficiencies in stones or corners that have been stripped or broken off, may be supplied with some of the stone powdered and mixed with melted sulphur: but care must be taken to have both parts properly heated.

MARBLE PAPER. For marbling books or paper, dissolve four ounces of gum arabac in two quarts of water, and pour it into a broad vessel. Mix several colours with water in separate sh.e.l.ls: with small brushes peculiar to each colour, sprinkle and intermix them on the surface of the gum water, and curl them with a stick so as to form a variety of streaks. The edges of a book pressed close may then be slightly dipped in the colours on the surface of the water, and they will take the impression of the mixture. The edges may then be glazed with the white of an egg, and the colours will remain. A sheet of paper may be marbled in the same way.

MARBLE STAINS. To take stains out of marble, make a tolerably thick mixture of unslaked lime finely powdered, with some strong soap-ley.

Spread it instantly over the marble with a painter's brush, and in two month's time wash it off perfectly clean. Prepare a fine thick lather of soft soap, boiled in soft water; dip a brush in it, and scour the marble well with powder. Clear off the soap, and finish with a smooth hard brush till the stains are all removed. After a very good rubbing, the marble will acquire a beautiful polish. If the marble has been injured by iron stains, take an equal quant.i.ty of fresh spirits of vitriol and lemon juice. Mix them in a bottle, shake it well, and wet the spots. Rub with a soft linen cloth, and in a few minutes they will disappear.

MARBLE VEAL. The meat is prepared in the same way as potted beef or veal. Then beat up a boiled tongue, or slices of ham, with b.u.t.ter, white pepper, and pounded mace. Put a layer of veal in the pot, then stick in pieces of tongue or ham, fill up the s.p.a.ces with veal, and pour clarified b.u.t.ter over it.

MARKING INK. Mix two drams of the tincture of galls with one dram of lunar caustic, and for marking of linen, use it with a pen as common ink. The cloth must first be wetted in a strong solution of salt of tartar, and afterwards dried, before any attempt be made to write upon it. A beautiful red ink may also be prepared for this purpose by mixing half an ounce of vermillion, and a dram of the salt of steel, with as much linseed oil as will make it of a proper consistency, either to use with a pen or a hair pencil. Other colours may be made in the same way, by subst.i.tuting the proper ingredients instead of vermillion.

MANGOES. Cut off the tops of some large green cuc.u.mbers, take out the seeds, and wipe them dry. Fill them with mustard-seed, horseradish, sliced onion, ginger, and whole pepper. Sow on the tops, put the mangoes into a jar, cover them with boiling vinegar, and do them the same as any other pickle. Melons are done in the same way.

MARIGOLD WINE. Boil three pounds and a half of lump sugar in a gallon of water, put in a gallon of marigold flowers, gathered dry and picked from the stalks, and then make it as for cowslip wine. If the flowers be gathered only a few at a time, measure them when they are picked, and turn and dry them in the shade. When a sufficient quant.i.ty is prepared, put them into a barrel, and pour the sugar and water upon them. Put a little brandy into the bottles, when the wine is drawn off.

MARMALADE. For a cough or cold, take six ounces of Malaga raisins, and beat them to a fine paste, with the same quant.i.ty of sugarcandy. Add an ounce of the conserve of roses, twenty-five drops of oil of vitriol, and twenty drops of oil of sulphur. Mix them well together, and take a small tea-spoonful night and morning.

MARROW BONES. Cover the top of them with a floured cloth, boil and serve them with dry toast.