306 ADULTERATION. 



was superior to any they had ever before drank. 

 This origin may be properly deemed a hoax. 



Dr. Paris, in his Treatise on Diet, seems dis- 

 posed to bestow compliments on the Brewers, of 

 which, in truth, they stand in no great need. He 

 makes the sturdy assertion that " it is, at all events, 

 certain, that such adulterations are not carried on 

 in the caldrons of the brewers." Why then, ' the 

 carryings on' are pursued in the cellars of the Pub- 

 licans, as various late prosecutions and convictions 

 have proved beyond question, in the seizure of the 

 adulterating articles. This seems to give the sem- 

 blance of truth to the present opinion, that the art 

 and practice of improving the national drink, has 

 conveniently changed hands ; which, however, can 

 only be partially true, since many of the articles of 

 improvement require mixing and boiling with the 

 worts. The Doctor gives the usual reason for the 

 substitution of the term porter for brown stout, or 

 ' entire butt beer,' which took place about the year 

 17.30, namely, as a * hearty and nourishing liquor 

 very suitable for porters.' Ellis, who was probably 

 in the London brewery at that period, is silent on 

 this topic. In latter years, and at present, there 

 seems to have been a considerable difference of qua- 

 lity between porter and stout. 



The articles of adulteration used in the Public 

 Brewery have been occasionally noted in these pages, 

 the following is a summary or collection of the chief 

 of them : common salt, bay salt, salt of tartar, sugar, 

 honey, treacle, linseed, cassia, hartshorn shavings, 



