120 



NEW ENGLAND PARMER. 



MISCELLANY 



The following exlracls are from a small pamphlel l.ntely repub- 

 lished by Lilly * Wail, and Carter i- Meiidee, emitled 

 KNOWLEDGE FOR THE PEOPLE, 



WHY AND BECAUSE. 



Jf'h;/ are Burton, J\/'ott{nghain, and olhtr toums on 

 the Trent, so celebrated for their ales ') 



Because the water with which the ales are maJe, 

 runs over a rock of gypsum, or carbonate of lime ; 

 the hardness of the water heiiig in tliese, as well as 

 other instances, favorable to the manufacture. 



The same brewer cannot, with the same malt, 

 produce an equal beer, in any other jiart of the 

 kingdom.* 



The Barnstable and Liverpool ales, and some 

 others also of excellent quality, are brewed with 

 hard water. The Derby malt, much used in Lan- 

 cashire, is found to make better beer in that county 

 than in Derbyshire, and may be supposed thai the 

 Lancashire waters, generally contaiuini; much car- 

 bonate and and sulphate of lime, occasion the dif- 

 ference. 



Why teas heer first called ' entire,' and ' porter ?' 



Because of the following riicumstances. — Be- 

 fore the year 1730, the malt li(|iiois in general use 

 in London were ale, beer, and twopenny ; and it 

 was customary for the drinkers of malt liquor to 

 call for a pint, or tankard, of half-and-half, tliat is, 

 a half of ale and a half of beer, a half of ale and 

 half oftwopenny, or half of beer and half of twopen- 

 ny. Ill course of time it also became the praciice 

 to call for a pint, or tankard, o( three threads, mean- 

 ing a third of ale, of beer, and of twopenny ; and 

 thus, the publican had the trouble to go to three 

 casks, and turn three cocks for a pint ofliquor. To 

 avoiii this inconvenience and waste, a liquor was 

 made which should partake of the same united 

 flavors of ale, beer, and twopenny, which was call- 

 ed entire or entire-butt ; and as it was a very hear- 

 ty and nourishing liquor, it was very suitable for 

 porters and other workings people hence it obtain- 

 ed the name of porter. 



If hy does porter drink better out of a pewter or tin 

 pot, than from glass or earthen ware ? 



Because of the galvanic influence of the green 

 copperas, (used to give it a frothy lop,) and the 

 metal on the lips ; thus foiining, as it were, the 

 elements of a galvanic pile. 



Why are hops used in beer ? 



Because the aroma and bitterness of the hop 

 take oft'tlie mawkishness of fermented woJ-ts, and 

 prevent the beer from becoming sour. 



Gervase Markham says ; ' The general use is 

 by no means to put any hops into ale : making that 



* A curious circumstance lately occurred in connexion 

 with one of the able tieatises published by the Society for 

 the Diffusion of useful Kuovvleilge, in ' the Art of 

 Brewing,' the author of which treatise stated tliat orypsum 

 and chalk were used in the manufacture of Burton ale. 

 The ale-brewers at Burton, conccivino; themselves ag- 

 grioved by this charge of sophistication, commenced .in 

 action against the Society, in the Court of King's Bench. 

 This action was, however, withdrawn, when it was urged 

 by Mr Brougham, that the author of the treatise had stat- 

 ed this as a laot, because he had been unable to prepare 

 ale similar to the Burton, without the admixture of these 

 ingredients. An experienced chemist was subsequently 

 sent to Burton, to whom every facility was afforded by the 

 brewers, and who found that the-e substances were largely 

 rontained in natural solution in the water with which the 

 Brewery was supplied, and which takes its rise in a gvp- 

 sum rock. With an understanding that this explanation 

 should be published in each succeeding treatise, the ac- 

 tion was withdiawn by the counsel for the prosecution. 



the difference between it and bcerc, that the one 

 hath hops, and the other none : but the wiser hus- 

 iues do find an error in that opinion, and say tlwit 

 the vtter want of hops is the reason why ale lasteth 

 so little a time, but eitlier dyeth or soureth, and 

 therefore they will euery barrell of the best ale 

 allow half a pound of good hops.' — Muison Rusti- 

 que, 1616. 



Why u'as a pillow stuffed U'ith hops formerly recom- 

 mended for easing pain ? 



Because of the narcotic and stupifying effects of 

 the hops which soon produced sleep. 



Why are hops heavily pressed and closely packed '? 



Because it is believed to preserve their strength 

 iu keeping : if not so packed, they would become 

 damp, and sometimes mouldy. 



H'liy are old hops comparatively ofUltle value ? 



Because the fine flavor of liops does not exist a 

 twelvemonth. Beyond that time they are old hops ; 

 and are sold at a cheaper rate to the porter brewer. 

 A year or two longer, and the bitter itself disap- 

 pears, and the whole becomes nothing better than 

 chaff. The same deterioration takes place when 

 infused in the beer. The flavor is but of momen- 

 tary duration, and the bitth- principle gradually de- 

 cays. 



Why is the lest cider made from judiciously mixed 

 apples ? 



Because the requisite qualities of richness, aslrin- 

 gcncy and flavor, are thus obtained, wliicli seldom 

 can be had from one kind. — T. .fl. Knight. 



Why do not cider and perry rank as wines ? 



Because they contain so much malic acid, which 

 is injurious to the fermeiitHtion requisite for wine. 

 The aciil in the grape is chiefly tartaric. 



JVhy icas the invention of wine probably coeval with 

 the grape ? 



Because the delicious sweetness of the grape 

 juice suggested its (reparation from the fruit, as a 

 drink. The principle of fermentation is present in 

 the gra|)e : tlio juice, if kept a few hours, will 

 spontaneously ferment ; and the singular appear- 

 ance of the effervesence, resembling boiling in the 

 cold, would suflicionlly stimulate curiosity to com- 

 plete the process. The enlivening effects of the 

 liquor when vinous, would also assist. It is, there- 

 fore, very probable, that wine was discovered near- 

 ly 6000 years since, very sfiorlly after the creation 

 of the worhl. 



Jl'hy does olive oil, poured in a cask of wine, pre- 

 serve it in draught ? 



Because the oil, spread in a thin layer upon the 

 surface of the vine, prevents the evaporation of its 

 spirituous part, antl hinders its mixing with the at- 

 mospheric air, which would not only turn the wine 

 sour, but change its constituent ])arts. 



W/ii/ does toine crust in the wood ? 



Because of the constant evaporation, varying nc- 

 coiding to the wood of the cask, and the sui round- 

 ing temperature. In casks of chestnut, it eviipo- 

 rates rapidly ; in those of mulberry, oak, and other 

 closed grained woods, it proceeds more slowly: it 

 occurs, however, in all of these, which accounts 

 for the vinous odor in a cellar where wines are 

 stored in tiie wood, however thick the casks, and 

 however careful they may be bunged. 



UTiy is wine most liable to turn sour in spring and 

 autumn ? 



Because atthose seasons the fermentation is often 

 renewed by frequent and sudden changes of tem- 

 perature, which cause a correspondingexpansion of 

 condensation of the body of liquor, and of the air 

 in the cask. I 



Oct. 26, 1S31. 



BV HIS EXCELLENCY 



LEVI LINCOLN, 

 A P R O C L A 31 A T I O N ,; 



FOR A D.^Y OF TUIILIC THANKSGIVING A.\D PllAISE. 



Lv the enjoyment of the richest Blessings of & 

 Beneficent Providence, the People of this Common- 

 wealth have been carried throuo;h another Revolution 

 of the Seasons ; and now, at the close of nn abund- / 

 ant Harvest, with pious anil grateful Hearts, they 

 will seek to render to the Sovereign Disposer of 

 all events, the Bountiful Giver of every Good, their ; 

 united tribute of Acknowledgments, Adoratiok ; 

 and Praise. 



With the advice and consent of the Executiva 

 Council, I,thereliwe, invite them to observe THURS- 

 DAY, the first aai/ of December next, in offices of 

 public THANKSGIVING to Almighty God for (hs 

 unmerited and unnumbered riches of his Grace con- 

 ferred upon tliein, individually, and in their relations 

 to the community, through the past year. Let them 

 consecrate the Day to the Worship and Homage of 

 their Maker, and in Christian Communion in their 

 respective Congregations, Adore that Mercy which 

 has spared their lives, and given them capacities and 

 opportunities for social, intellectual, and religious 

 improvement. In devout meditation and prayer, 

 may tliey recognise the manifestations of Divine Fa- 

 vor towards them, in the enjoyment of Health, while 

 Pestilence has been permitted to desolate distant ; 

 places ; in the preservation of Peace, while War has 

 ravaged other Countries ; in the Plenty which has 

 supplied their wants; in the Institutions of Civil 

 Government which have secured to them personal 

 liberty, and the exercise of the right of private judg- 

 ment ; in Literary and Charitable Associations which, 

 are directed to enlightening the minds, and elevating 

 and expanding the atTections of Men ; in the posses- 

 sion of the Sacred Scriptures, in their simplicity and > 

 purity.by which they have a knowledge ofllie reveal- 

 ed will of God,and the hope of Salvation, through the 

 ministry and meditation of their Blessed Saviour, the 

 Lord Jesus Christ. 



And while, with grateful Hearts, they recount the 

 Blessings by which this Nation is dislinguisbed 

 above all other People, may they unite Supplication 

 with Tii.\NKSG!viNG to Hcaveu, imploring the con- 

 tinued smiles of Divine Providence upon our Beloved 

 Country ; that the Union of the States may be con- 

 firmed and perpetuated ; that the Government may 

 be one of Laws wisely framed, and justly adminis- 

 tered ; lliat intelligence, patriotism, virtue, and piety, 

 may animate the People, and a sense of rcsponsi bility 

 and faithfulness to duty, direct iheii public Oflicers. 

 And may the sincerity of their acknowledgments of 

 Dependence, and of their ascriptions of Praise, be 

 manifested by Sympathy for the Oppressed, and an 

 active Charity in the relief of the Destitute of their 

 Fellow Men. 



Given at the Council Chamber, In Boston, this seven- 

 teenth day of October, in the year of our Loidono 

 thou-^aiid, eight bundled and thir(yone,and in the 

 fiflysixih year of American Indepenrlencc. 



LEVI LINCOLN. 

 By His Excellency the Governor, 



with the advice and consent of the Counoil. 



Edward D. Banos, Secretary. 

 God save the Commonwealth of Massachusetts. 



Noveinber 24th, is appointed for the annua' 

 Thanksgiving in New Hampshire. 



Published every Wednesday Evening, nt gS per annam, 

 payable at th'' end of ilie year — but those who pay with>« 

 sixty davs from the lime of subscribing, are entitled to a (In- 

 duction offifly rents. 



\^ No paper will be sent to a distance without payment 

 being m^de in advance. 



Printed for J. B. RossELL, by I. R. Butts— by who™ 

 all descriptions of Printing can be executed to meet th« 

 wishes of customers. Orders for printing received by J. B. 

 Russell, at the Agricultur?' Warehouse, i\o. 52 Norlk 

 Market Stieet. 



