Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/453

429&#93; P O R P O R [429 meat in general, nnder the headi of when used in small proportions, is Beef, Flesh-Meat, and Pickle; we shall at present only add the method formerly jiradised for luc- canning, or pickling pork, by the famous Buccanneers of America. First, they cut the flesh into long- pieces, about an inch and a half tliick ; and, after sprinkling it with salt, and suffering it to remain in that state for 24 hours, these slices were next dried in stoves till they acquired a bony hardness, and a deep brown colour. — Pork, treated in this manner, if packed in casks, may be preserved for up- wards of a whole year ; and, when soaked in luke-warm water, be- comes plump, and has a rosy ap- pearance. It likewise possesses a grateful flavour under the various forms of cookery, and is relished by the most delicate palate. Beside the usual manner- of cur- ing pork with bay-salt, some house- wives add juniper-berries, pepper. Nitre, and other antiseptic sub- stances. The salt last mentioned. peailiarly calculated to resist putre- faction. — SeePicKLE,vol.iii.p.374, PORTER, a well-known malt- liquor, which diff(-rs from ale and beer, in consequence of its being bvewed with malt that has been highly dried. As porter constitutes the princi- pal beverage of all ranks ot" people in this metropolis, particularly of the labouring classes ; and as it is too frequently adultenUed with de- leterious drugs, a'.id ha.s lately been advanced in price ; we think it useful to communicate the follow- ing recipe, together with the pre- sent prices of tiie ingredients (ex- traded from Mr. Child's late Treatise, entitled Every Man liis OivnBrewerJ : ri»cording to which, every industrious family, where room and other ponvftniences fa- vour the attempt, may prepare their own porter at a more reason- able rate than it is 77ow sold, and without appreliending any adulter- ation. One peck of malt A quarter of a ]^x)und of Hquonce-root Spanish juice Essentia bina Colour - _ _ Half a pound of treacle A quarter of a pound of hops Capsicum and ginger The expence of coals /. s. d.

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4 <5 These articles, wlien managed conformably to the directions given iu the article BREWiNa, will pro- duce six go I Ions of good Porter, which, at Is. 6d. per gallon, would cost gs. ; so that one half of the expence is savcil by making it at homa, -> The advantages thence arisi^ig are obvious ; for, independently bi its being a great objeft of economy*, a more palatable liquor will result from the undertaking : and, being prepared in the house, it will alFord additional plea.sure, nay, often con- tribute to the prewDtion of a most detest-