BEER. 95 
so much of this elixir was administered to me (says Pip in after 
life) as a choice restorative, that I was conscious of going about 
smelling like a new fence. On this particular morning the 
urgency of my case demanded a pint of the mixture, which was 
poured down my throat for my greater comfort while Mrs. Joe 
held my head under her arm, as a boot would be held in a boot- 
jack. Joe (her meek, big husband) got off with half a pint, 
but was made to swallow that (much to his disturbance as he 
sat slowly munching, and meditating before the fire) because he 
had ‘had a turn.’ Judging from myself, thought poor little 
Pip, I should say he certainly had a turn afterwards if he had 
had none before.” Edward Fitzgerald, writing to John Allen 
from Boulogne (July, 1840), said: “I have just concocted two 
gallons of tar-water under the directions of Bishop Berkeley ; 
it is to be bottled off this very day, after a careful skimming, 
and then drank by those who can, and will. It is to be tried 
first on my old woman; if she survives, I am to begin, and it 
will then gradually spread into the parish, through England, 
Europe, etc., as the small pebble stirs the peaceful lake.” 
Against the foot-rot of sheep, tar is most efficacious, as the trite 
saying tells, “* Not to lose a sheep tor want of a ha’porth of tar.” 
In chronic disease of the kidneys the removal of a patient for 
a residence among, or near pine woods will often prove beneficial, 
by reason of the terebinthinate atmosphere constantly respired. 
A diet consisting mainly of skim milk, butter milk, and whey, 
will give material assistance to this cure by saving the kidneys 
from hard excretory work. 
Porter was so called either because it was a favourite drink 
with the London porters, or in allusion to its strength, and 
substance for giving bodily support. It is made either partially, 
or wholly of high-dried malt, which by its solution therein 
materially aids the conversion into fattening dextrin, and sugar, 
of starchy foods taken at the same time, as, for example, bread 
and cheese. An excess of this malt leads to large unwieldy 
bodily bulk, such as that seen commonly in brewers’ dray- 
men. Stout is strong Ale, or Beer of any sort; hence, 
since the introduction of Porter, when of extra strength the 
brew was termed Stout, such as Dublin Stout, etc. Bottled 
Stout is an admirable soporific. “If it be desired to avoid 
nervous disquietude, and to banish insomnia, shun tea, or coffee, 
and drink Guinness’ Stout. I scarcely ever met with a man 
