Ivi APPENDIX. 



views of the subject, but upon the results of actual experience, as I hare 

 now brewed several casts of beer without a single failure in the princi- 

 pal parts of the process, viz., malting, fermentation, and fining, while 

 its quality has been much approved of by many persons who have 

 tasted it, amongst whom I may enumerate, Mr. Drury, the senior 

 member of the Board of Revenue j Captain Bell, Secretary to the 

 Board ; Major General Kennett, Lord Giffovd, Q-eneral Gibson, with 

 many others. In consequence of the success which attended my ear- 

 ly experiments, in conducting which I employed Malt prepared by 

 myself from Hill-barley, with hops and dried yeast imported from 

 England, and my confidence in the success of the scheme if entered 

 into by Government, I addressed a letter to the Commissary General upon 

 the subject, communicating such details as seemed of interest, and 

 ofiering to carry on further trials on a small scale, at my own expense, 

 if a copper could be suppUed to me temporarily on Indent from the 

 oommiBsariat stores. I also sent samples of some beer which I had 

 brewed, but which had an unpleasant taste communicated to it owing 

 to my having employed " gour" or " raw jaggery" in the brewing in 

 place of refined sugar, without taking the precaution of cleansing it 

 from the dirt and gummy matter with which this article is generally 

 contaminated. I was not so fortunate as to receive a reply to this 

 letter (beyond a message through a third party) and this absence of 

 encouragement prevented me from following the matter farther, but I 

 may add, that for my own use I continued the manufacture with a suc- 

 cess, which convinces me that it is only necessary to extend the scale 

 upon which my operations are carried, and to secure practical know- 

 ledge in the more important details of the process, to ensure the most 

 complete realization of my anticipations regarding the vast benefits to 

 be derived by this item in the hst of productive resources of the 

 Weilgherries. 



The following is an estimate of the cost of ale brewed here, from 

 actwxl experiment. In England to make a hogshead (66 gallons) of 

 strong ale intended for export to the tropics, the brewers use 

 6 bushels of malt, 

 and 6 lbs. of hops ; 

 now, it has been ascertained, since the introduction of sugar into British 

 breweries, that 



180 lbs. of moist sugar are equivalent to 

 1 quarter, or 8 bushels of malt. 



If therefore both malt and sugar are employed in equal proportions, 



