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 principally in ale, is warm
and stomachic; but when used in great quantity, it is pernicious.
Coculus Indicus, the India berry, is poisonous and stupefying, when
taken in any considerable quantity. 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