costs.

James Reynolds, grocer, for selling molasses to a brewer, costs.

Thomas Hammond, grocer, for selling molasses to a brewer, 20_l._ and
costs.

J. Mackway, grocer, for selling molasses to a brewer, 20_l._

T. Renton, grocer, for selling molasses to a brewer, costs, and taking
out a license.

R. Adamson, grocer, for selling molasses to a brewer, costs, and taking
out a license.

W. Weaver, for selling Spanish liquorice to a brewer, 200_l._

J. Moss, for selling Spanish liquorice to a brewer.

Alex. Braden, for selling liquorice, 20_l._

J. Draper, for selling molasses to a brewer, 20_l._

PORTER.

The method of brewing porter has not been the same at all times as it is
at present.

At first, the only essential difference in the methods of brewing this
liquor and that of other kinds of beer, was, that porter was brewed from
brown malt only; and this gave to it both the colour and flavour
required. Of late years it has been brewed from mixtures of pale and
brown malt.

These, at some establishments, are mashed separately, and the worts from
each are afterwards mixed together. The proportion of pale and brown
malt, used for brewing porter, varies in different breweries; some
employ nearly two parts of pale malt and one part of brown malt; but
each brewer appears to have his own proportion; which the intelligent
manufacturer varies, according to the nature and qualities of the malt.
Three pounds of hops are, upon an average, allowed to every barrel,
(thirty-six gallons) of porter.

When the price of malt, on account of the great increase in the price of
barley during the late war, was very high, the London brewers discovered
that a larger quantity of wort of a given strength could be obtained
from pale malt than from brown malt. They therefore increased the
quantity of the former and diminished that of the latter. This produced
beer of a paler colour, and of a less bitter flavour. To remedy these
disadvantages, they invented an artificial colouring substance, prepared
by boiling brown sugar till it acquired a very dark brown colour; a
solution of which was employed to darken the colour of the beer. Some
brewers made use of the infusion of malt instead of sugar colouring. To
impart to the beer a bitter taste, the fraudulent brewer employed
quassia wood and wormwood as a substitute for hops.

But as the colouring of beer by means of sugar became in many instances
a pretext for using illegal ingredi