A HISTORY OF SURREY 



hundred, each holding six barrels. The ale 

 is then racked off into casks. 



In both the porter and ale breweries the 

 yeast, when removed from the beer, undergoes 

 a pressing operation and is converted into a 

 semi-solid state for distillers' use, the ex- 

 pressed beer being nm off into tanks. 



The cellars in which the beer is stored 

 ready for supply are numerous and some of 

 them very large. The beer is conveyed 

 into some of those more distant from the 

 vats through large mains, from which it is 

 drawn off by means of an indiarubber hose 

 into the casks. One of these cellars measures 

 220 feet by 80 feet and is capable of storing 

 3,000 casks. They are kept scrupulously 

 clean, and all are lighted by gas and elec- 

 tricity and ventilated to an even temperature 

 by rotary fans driven by steam power. 



Before leaving this account of Messrs. 

 Barclay, Perkins & Co.'s breweries it remains 

 to notice the most recent branch of their 

 business. This is the manufacture of light 

 pale ales similar to those produced at Burton. 

 The brewing is carried on in a somewhat 

 new building, which was originally opened as 

 a model brewery, and is erected on one of 

 the Thrale porter stores. The chief feature 

 to be noticed here is the use of Vangelder's 

 screening machine called a 'scalper,' which 

 effectually removes all the mould and dirt 

 from the malt. The machine consists of 

 two upright cylinders, one within the other, 

 the inner one being made of stiff steel wire 

 and revolving at high speed. The malt is 

 dropped in at the top and rebounds with 

 great violence between the two cylinders 

 until it reaches the bottom. The dust and 

 particles set free by the process are carried 

 away by the strong up-current of air caused 

 by a fan attached to the top of the cylinder. 



The coppers and other appliances in this 

 model brewery are of the newest pattern, 

 and the whole building is kept purified and 

 cooled to any required degree by ventilators 

 and estrangeurs, which cool the air by simple 

 evaporation of water. 



Among the numerous other buildings 

 which help to fill up the total area of this 

 great establishment are the engine houses, 

 the cooperage and workshops, the stables, the 

 model lodging houses and cottages for the 

 workmen, the offices and the like. The 

 trade of the company is still on the increase, 

 and the annual output of the brewery now 

 exceeds 500,000 barrels. 



Brewing has for long been a conspicuous 

 industry in the Surrey riverside suburbs. 

 The Lion Brewery at Lambeth, on the 

 bank of the Thames, close to Hungerford 



Bridge, and now worked by the Lion 

 Brewery Company (Limited), occupied fifty 

 years ago the position amongst the ale 

 brewers of Surrey that Messrs. Barclay, Per- 

 kins & Co. did amongst the porter brewers.' 

 At that time it belonged to Messrs. Coding 

 & Co., and although the amount of its 

 business was barely one-sixth of that of the 

 great Southwark house, it claimed attention 

 for the perfection of its machinery and for 

 the zeal with which its owners had been 

 ready to adopt every improvement. The 

 building, the erection of which had been 

 rendered necessary by a dissolution of part- 

 nership between Mr. James Coding and his 

 former partner, was erected in 1 836. About 

 1850 its average annual consumption of malt 

 seems to have been less than 20,000 quarters, 

 a large enough quantity, however, when 

 compared with that of the Anchor Brewery 

 in Thrale's time.* Among the most recent 

 improvements in mechanical science then in 

 use at this brewery a contemporary account 

 notices the arrangements of the two new 

 furnaces to the steam engine. One of these 

 (Juckes' smoke consumer) had an ingeniously 

 contrived grate, which revolved at the rate of 

 an inch per minute, to prevent the effect of 

 excessive heat occasioned by the concentrated 

 draught at the bridge of the frirnace. The other 

 was supplied with Stanley's hopper, which fed 

 the fire with a shower of small coal and was 

 itself regulated in its supply with beautiful 

 precision by an adaptation to the engine valve. 

 Both methods were successful in consuming 

 the smoke with an increase of heat and 

 economy. A system of cooling the boiled 

 liquor, a process accomplished at the rate of 

 200 barrels in less than an hour, was adopted 

 here as in the Anchor brewery. The cooling 

 process was effected partly by the passage of 

 the liquor through long coils of iron pipe im- 

 mersed in running water, partly by exposure 

 to atmospheric air. About a hundred men 

 and forty horses were then employed in the 

 business of brewing and distribution at this 

 establishment. 



Mention has already been made of the 

 brewing industry at Kingston-upon-Thames 

 in the sixteenth century. At present one of 

 the oldest breweries in England and one of 

 the largest and most important in the county 

 is Hodgson's Kingston Brewery. The early 

 history of this brewery is unknown, although 

 it is commonly believed to be at least three 



' Brayley and Britton, Hist, of Surr. v. App. 

 i6-i8. 



2 McCulloch's Diet. 0/ Commerce (1859), art. 

 ' Ale and Beer.' 



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