20 



The NeilgJierry Mountains, [No. 



is about 60® to 62^, and this degree of heat could be maintained 

 without excess in malting sheds on these Hills throughout at least 9 

 months in the year. 



Qmanty of barley very ^ observe howBver that the barley grown 

 interior. here 19 SO poor in quality, so light in the grain, 



and containing in a given measure so large a proportion of husk in 

 excess of what the same quantity of English barley would produce, 

 that the malt made from it yields in the mash but a very dispropor- 

 tionate quantity of saccharine matter, rendering it necessary to em- 

 ploy raw sugar as an adjunct to produce a wort of sufficient strength. 

 But this, which might elsewhere be considered an objection on the 

 score of expense, is here of easy remedy, since in the immediate vi- 

 cinity of the Neilgherries, viz., in Mysore, excellent sugar is manu- 

 factured in great abundance, asid at a rate so low that at this present 

 time, February, 1848, it is being sold in the bazaar of Ootacamund 



Sugar cheap and soGd. ^ P^^' "^^'^"^ ^5 Ibs. weight, 



being equivalent to 335. per cwt. Formerly, a 

 prejiidiee existed against the employment of sugar in the manufac- 

 ture of beer, but as it is now seen that the permission to introduce 

 it into breweries in England which has been recently granted by the 

 legislature is regarded by the public as a signal boon, it must be 

 self evident that since this important article is, comparatively speak- 

 ing, indigenous to the spot, cheap, excellent and abundant, and as the 

 climate is in all respects eminently well adapted for carrying on the 

 process of vinous fermentation as well as that of malting, beer and 

 porter can, under proper management, be produced on the Neil- 

 gherries in every respect as wholesome and good as that now import- 

 ed from England, and at a cost less by one-half, even including cart- 

 age to the station where it is to be consumed. 



I beg leave to observe that in advancing these remarks, I do not 

 base my expectations and assurances on mere surmise or theoretical 

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

 Good beer has been ^^^'^ brewed several casks of beer without a 

 ^ftie'^v'i^te^ oS 81"^^^ failure in the principal 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 ; Captain Bell, Secretary to the 

 Board ; Major General Kennett, Lord Gifford, General Gibson, with 

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



