Shuttleworth accounts in Elizabeth’s time, we have claret, 
sack, and white wine at from 1/6 to 2/- a gallon. In 1777 
the Burnley churchwardens’ accounts show wine at 7/- a 
gallon. 
Curious drinks were concocted in the middle ages. Thus 
we have mention of Upsee Dutch, a strong malted liquor ; 
Eyebright, also strong malted liquor ; Mum, so called from 
its power of making its votaries speechlessly drunk ; cock’s 
ale, in which the body of a cock had been soaked and pounded ; 
buttered ale, flavoured with sugar and cinnamon ; lamb’s 
wool, made of roast apple pulp ; capon beer, in which a 
fowl’s body had been allowed to rot ; roasted porter, which 
was poured into red-hot silver cups, etc. Women have 
always played a large part in the making of drinks. Ale- 
wives were responsible for ancient brewing of ale, and down 
to Hanoverian times the stillroom was a part of every large 
establishment and the source of much care to the housewife. 
Addison more than once ridiculed the counterfeit wines and 
other cordial productions of the still-room. 
There were other methods tried of limiting drinking, punish- 
ing drunkenness or avoiding it, than Dunstan’s pegs. Ale 
tasters or founders were appointed to judge the quality of 
the ale ; the Court Eeets held an assize of ale ; each parish 
was compelled to have its stocks for punishment of offenders, 
mostly drunkards ; and preparations of drugs, etc., were 
used in the belief that they would neutralise the effect of 
alcohol, and render the drinkers immune from intoxication. 
In spite of everything there was much drunkenness, and 
there were periods when it grew to the proportions of a national 
plague. It was alleged that our connection with Holland 
twice resulted in periods of terrible drinking, and that drunken- 
ness came from Holland both in Elizabeth’s day and in 
Georgian times. Spirits were introduced about the beginning 
of the eighteenth century — brandy 1671, gin 1710, grog 1740. 
There was a perfect frenzy of gin-drinking about 1730. In 
1736 a bill to restrain spirit drinking led to serious riots in 
many places. 
The introduction of coffee and tea was the greatest tem- 
perance movement. Coffee was introduced from Turkey by 
Daniel Edwards about 1650, but a coffee house was established 
earlier at Oxford by a Jew named Jacob. Previous to that 
it was a common beverage at Balliol College, prepared by 
Nathaniel Canopus, a Cretan. Within a very short time the 
beverage had become popular, and a writer says it had led 
at once to greater sobriety. Tea was introduced about 1658, 
when an advertisement appeared about “ that approved 
