Ale, Dev′onshire White

A liquor once generally drunk, and still in demand, in the neighbourhood of Kings bridge and Modbury, Devon. Prep. Ordinary ale-wort (preferably pale) sufficient to produce 1 barrel, is slowly boiled with about 3 handfuls of hops, and 12 to 14 lbs. of crushed groats, until the whole of the soluble matter of the latter is extracted. The resulting liquor, after being run through a coarse strainer, and become lukewarm, is fermented with 2 or 3 pints of yeast; and, as soon as the fermentation is at its height, is either closely bunged up for ‘draught,’ or is at once put into strong stoneware bottles, which are then well corked and wired. Obs. White ale is said to be very feeding, though apt to prove laxative to those unaccustomed to its use. It is drunk in a state of effervescence or lively fermentation; the gla or cup containing it being kept in constant motion, when removed from the mouth, until the whole is consumed, in order that the thicker portion may not subside to the bottom.