362 KENNET AND XX ALES BROWN STOUT. 



rhubarb, when much eructation, and drinking a small 

 quantity of water, relieved me. Doubtless my safety 

 is attributable to the smallness of the quantity of the 

 doctor which I swallowed. This beer was finely 

 brewed, alive, with a fine head, but it heated and 

 annoyed the stomach, and palled the appetite ; in 

 short, was quite the antipodes to the genuine and 

 generous extract of malt and hops, for which unfor- 

 tunately the great and paramount majority have no 

 partiality. The Kennet ale, a favourite in London, 

 would indeed merit high encomium, did it receive no 

 useful additions in the brewing. The xx ale, as the 

 manufacturer styles it, a London-brewed Scotch ale, 

 is most skilfully brewed, arid barring g. p. sugar, &c. 

 would be among the most vinous, smoothest, and 

 finest ales in Britain. 



Although a beer, as well as wine-bibber, but 

 within the bounds of healthful moderation, since the 

 date of years of discretion, it is somewhat strange that 

 I do not recollect to have tasted stout until late years, 

 when it was strongly recommended to me by a gen- 

 tlemen of the law, as the most salubrious of beers. 

 I have since drank bottled stout regularly, vicissim, 

 with ales, and find it fully deserving the character 

 this gentleman had given of it. It is a good even- 

 ing drink, and its effects on my stomach are similar 

 to those produced by Port wine. I suppose it to be 

 the brown stout, or butt beer, of former days. It 

 sits very light in the head and stomach, and nothing 

 stupifying results from a moderate quantity. 



BROWN STOUT is an old article in the common 

 brewery, and mentioned by the once noted brewer, 



