USE OF HOPS. 179 



429. The proportion of alcoliol in different kinds 

 of ale, &c., varies greatly; small beer usually con- 

 tains from one to two per cent. ; ale from four to 

 nine ; and porter from four to six per cent, of alcohol. 

 It is commonly calculated that a bushel of good malt 

 should make about twelve gallons of ale, or twenty- 

 four gallons of beer; but if the ale is intended to be 

 kept, a greater proportion of malt must be taken. 



430. The quantity of hops taken varies according 

 to the strength of the liquor, and many other circum- 

 stances. Strong ale, which is intended for keeping, 

 must have more hops than that which is intended to 

 be used at once. From three-quarters of a pound to 

 a pound and a quarter is the quantity used to each 

 bushel of malt. Occasionally, other bitters are used 

 together with hops ; there are several which may be 

 very well used for this purpose, such as the bitter of 

 the chamomile flower; but there are others occasion- 

 ally employed which are highly objectionable, like 

 quassia. The bitter principle of this wood does not 

 answer the same objects as that of the hop, and is 

 besides very unwholesome. 



431. Hops are used in brewing, for several pur- 

 poses. The aromatic bitter which they contain great- 

 ly improves the flavor of the drink ; their volatile 

 oil prevents further fermentation, and renders it less 

 likely to turn sour ; and the tannin and astringent 

 matter of the hops help in precipitating the mucila- 

 ginous and albuminous substances which the wort 



