312 Beer, Scientijicallij and Socially Considered. [July, 



sidered : 1st, how beer is injuriously affected during or subsequent 

 to its manufacture; and 2nd, what social results follow from its 

 adulteration or abuse. Those who have mixed much with artisans 

 know well that they seldom drink the fine Burton ale, and if they 

 do, it is often adulterated after it leaves the brewery ; but with a 

 view to ascertain what they really do drink, I have obtained from my 

 friend Mr. Norman Tate, F.C.S., Analytical Chemist of Liverpool, 

 who has interested himself deeply in this question, a report upon 

 the Liverpool beer, which is as follows : — 



" The results of the examination of twenty-five samples of beer 

 of the kinds known as c sixpenny,' and ' eightpenny,' purchased in 

 the ordinary way from public-houses in different parts of Liverpool, 

 showed that the quantity of alcohol varied in these samples from 

 2*2 per cent, (by weight) to 5*62 per cent., the percentage in 

 fourteen specimens being under 4, very little difference being- 

 observable in this respect between the sixpenny and eightpenny. 

 The general results convinced me that fully half the samples were 

 not genuine preparations of malt and hops. One undoubtedly con- 

 tained tobacco ; another, of a dark colour and rather hard unpleasant 

 taste, gave unmistakable evidence of the presence of sulphate of 

 iron ; whilst two others contained such a quantity of common salt 

 as could not be accounted for by the presence of that ingredient in 

 the water used for brewing, or by any other ordinary cause. Sugar 

 also appeared to have been added in one case, and in another car- 

 bonate of soda. I did not find in any of these specimens indications 

 of cocculus indicus, or picric acid, said to be frequently used for 

 adulterating beer (I have found picrotoxin, the active principle of 

 cocculus indicus on a previous occasion), but that other matters, 

 such as liquorice, gentian, and other drugs, not of an injurious 

 character, but nevertheless adulterants, were present I have not 

 the least doubt. Several of the samples were of an objectionable 

 character owing to bad brewing or bad keeping, and, in one or two 

 instances, the quality was so bad that it is difficult to imagine how 

 any persons can be fourd to drink such vile stuff. Only eleven 

 out of the twenty-five were of what I consider really good quality. 

 One of these was a sample which I purposely obtained, knowing it 

 to be brewed by a leading firm at Burton, and to have been kept 

 with great care by the person from whom I procured it. 



" With regard to bitter beers I obtained somewhat better results, 

 so far as general quality is concerned, with the exception, however, 

 that the use of other bitters than hops seemed to be rather the rule 

 than the exception. Although it is difficult or even impossible 

 always to detect these bitters by distinct chemical tests, yet my 

 experience of such drugs has made me so familiar with their taste 

 that I have no hesitation in saying that quassia, wormwood, 

 gentian, rue, camomile, and orange-peel had been used. Quassia 



