SUBSTITUTES FOR THE HOP PORTER. 307 



essentia bina (sugar boiled to a thick syrup), capsi- 

 cum, ginger, colouring (boiled sugar), coriander 

 seed, sundries (a composition by the brewers' drug- 

 gists), grains of paradise, green copperas, slacked 

 lime, tobacco, coculus Indicus, opium, andnux vomica. 

 The detection of these articles has arisen from cer- 

 tain prosecutions. 



Various substitutes for, or assistants to, the HOPS. 

 -Wormwood, sweet flag (calamus aromaticus}, 

 horehound, green broom, marsh trefoil, buckbean, 

 succotrine aloes, quassia, the Indian bitter bean. 

 The bitter of the hop is said ultimately to become 

 acid, and that keeping beer may be brewed without 

 hops or any bitter; as a successful instance, the fa- 

 mous beer of Lorraine, in France, two years old. 

 On this point I have no experience. Assuredly, to 

 produce the usual bitter in porter, a very consider- 

 able portion of hop would be required. 



It has been stated, that porter may be brewed 

 independently of the aid of any materially noxious 

 ingredients ; also, that it will not suit the taste of the 

 public without certain additions and aids to the 

 malt and hops. Why, then, do not the porter 

 brewers come forward candidly, and petition the 

 fiscal department for permission to make use of the 

 needful additional articles ? The public taste surely 

 ought to be consulted and gratified, when that can 

 be accomplished without injurious effects, or detri- 

 ment to the revenue. The adulteration of ales, 

 town and country, is infinitely more injurious to the 

 public health, and ought to be visited by the most 

 severe and unmitigated penalties : lamentable it is 



