356 SUBSTITUTES FOR THE HOP PORTER. 



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

 cum, ginger, colouring (boiled sugar), coriander seed, 

 sundries (a composition by the brewers' druggists), 

 grains of paradise, green copperas, slacked lime, to- 

 bacco, coculus Indicus, opium, and nux vomica. The 

 detection of these articles has arisen from certain 

 prosecutions. 



Various substitutes for, or assistants to, the HOPS. 

 Wormwood, sweet flag (calamus aromaticus), hore- 

 hound, green broom, marsh trefoil, buckbean, soco- 

 trine 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 famous 

 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 considerable 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, t9wri 

 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 that it 



