London Magazine:

A JOURNAL OF ENTERTAINMENT AND INSTRUCTION

FOR GENERAL READING.

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BEER BREWED FROM SUGAR.

alcs; while it has a slight sharpness combined with The scarcity in, and consequent high prices of, grain, glutinous or mucilaginous softness of even the best ales

tenacity, which is much more agreeable than the have of late led to the suggested substitution of sugar and But it has onc advantage which places it above all commolasses in breweries and distilleries. There are various petition, and that is its lightness on the stomach ; this, fiscal considerations connected with this measure, to when compared with the sickly heaviness of malt ale. which we may hereafter advert; but first we shall is remarkable. The whiter the sugar the lighter wil glance at the employment of sugar in domestie brewing, provided that the drink be sound, which is best insuroi

be the ale; and age greatly conduces to the same end, that is, brewing upon a small scale.

by bottling." A popular writer on domestic economy, (Mr. Donovan,) Thus far Mr. Donovan's method: we have tasted observes:-“For making excellent ale or table beer it beer made by it, though not with the requisite attentija is not absolutely necessary to use malt. To conceive to the several stages of the process. It by no means this subject rightly, we must consider that it is the came up to Mr. Donovan's standard; but we have sugar of the malt which undergoes fermentation, and known beer thus made to prove excellent. that any other sugar will ferment just as well, although Thus, to half a buslieľ add four pounds of treacle, and

There is, likewise, a mode of economising malt. no other sugar is so cheap.” To this statement we re- three quarters of a pound of hops; this will make quest especial attention.

twenty-five gallons of beer, the cost of which will be but “Economy and long habit,” continues the writer just twopence per gallon, where the materials are purchase quoted, “have established malt sugar as a brewing to the best advantage. This beer will be fit to drink material, but cane sugar will afford an excellent drink. in a fortnight, but will not keep in warm weather. To persons residing in the country, and far from

Table-beer may be made without malt, by boiling breweries, as well as to those who do not choose the in ten gallons of water, in a covered copper, for three

four pounds of coarse sugar, and three ounces of hop, great trouble of managing malt, this is a valuable fact. quarters of an hour: ferment the strained liquor in the Another advantage of cane sugar is, that the apparatus usual manner, keep it for a week or ten days, and is necessary for converting it into beer is much more will be fit for use. simple: all that is required is a cask which has no Or, a pleasant and wholesome beer may be made bung-hole, or has it well stopped up. This is to be follows :-to a quarter of a peck of sweet wheat brun placed standing upon either of its ends: a cock is to be add three handfuls of hops, and ten gallons of waiti. fixed in one of the staves, about an inch above the boil the whole together in a copper until the bran and bottom chimb, so that, in drawing off the liquor, the hops sink to the bottom: then strain it through a bir sediment cannot also run. In the centre of the top of sieve into a cooler, and when lukewarm and two quarts the cask, that is, in the centre of its other end, a hole of molasses, this will be sufficient for a nine gallon ca-k. is to be bored, of such size as will admit a large bottle. Before you pour in the liquor, which must be dont cork.

soon as the molasses is dissolved, put two talle squad “Let us suppose that the cask holds ten gallons, and fuls of good yeast into the barrel; bung it up when the that the drink is to be tolerably strong alc. The proper fermentation has subsided, and in four days it will le quantity of hops required for ten gallons of ale, in this fit for use; it will, however, be improved by botiliza, process, will be about a pound and a half. On this in which case it will be ready to drink in six or setti quantity, contained in any convenient vessel, pour days. eleven gallons of boiling water; or, what is much Blolasses has been mentioned as a substitute for r't. better, boil the hops in the water for about five minutes, as well as sugar; and we shall now proceed to consider and no more; then strain off the hops; in the strained the economy of these substitutes, as determined upoa a liquor dissolve fourteen pounds of sugar, and mix in a large scale. pint of yeast of the best quality.

In "the Art of Brewing," an admirable treatise bir " Pour the whole into a cask; it will soon begin to the late Mr. David Booth, who was, at one period, . ferment; it will throw up its yeast through the cork-common brewer, it is stated that " of all the substituin hole at top, and then, being retained within the external for malt, raw grain is the principal ; is, indeed, that the rim of the chimb, it will, for the most part, fall back be called a substitute which is merely malted in it into liquor, and run back into the ca-k. It will require, mash-tun in place of the floor." The process by which the at the ordinary temperature of summer, as much as conversion of barley, or other grain, into malt, is tha: three weeks or a month to complete the fermentation. rapidly performed, is detailed in Mr. Booth's wort For the last fortnight, the cork may be generally kept while we warn the public brewer of the legal danger i in the hole; but it should, once every two days, be re- its adoption, we strenuously recommend its use moved, to give vent to the fixed air; and then it should private families. Were the practice to become general

. be replaced. When the fermentation appears at an end, a deduction of the duties on beer would indubiul# the taste of the sugar will almost hare disappeared. follow. The cork may then be permanently driven in, and in “ Pure sugar and water, (it has been said,) will not fe four days the ale will be fit for draught or bottling. ment; but raw sugar, or molasses, will make very girl

“As to the quality of the sugar, it is a matter of little beer, either alone, or mixed with malt-worts. There is consequence; white sugar will afford an ale scarcely however, no saving from the use of these materials, coloured: brown sugar will impart pröportionate colour, less when malt becomes much dearer than in online and not quite so pure a flavour. Should colour be an years; in which case they are occasionally permitted t. object, it may be communicated by the raspings of an be used under the authority of the Lords of the Tra over-baked loaf, or by scorched treacle; but this is a sury. A weak beer from molasses is frequently n. matter of little moment. The drink will spontaneously in private families, and drunk in a half-feriueniei sta fine itself.

but it is too luscious for the taste of those who are a “ To persons who have acquired an inveterate pre-customed to the small beer of malt. Molana TEJE dilection for the abominable and varied flarour which with a weak malt-wort, would, when fermenied te the skill of the brewer enables him to communicate, much more palatable." A receipt of this classe this pure and simple drink may be less plezing: but above. it is singular how soon the consumer acquires a high Such a “permission" as Mr. Booth refers to, bus relish for it, and prefers it to every other. There is a late been mooted by Government; and, with the rei purity of taste belonging to it quite different from the of determining its policy in the present sites indescribable juuble of taste- so perceptiblc in common grain, the Board of Excise have reported to th: List

of the Treasury on the comparative value of grain and What may be the result of these financial deductions, sugar in brewing and distilling :

in the reduction of the duty on sugar so employed, “ Before the Select Committee of 1831, On the Use of Mo- that malt is by no means necessary to the production

remains to be scen. Meanwhile, it must be conceded, lasses,' various estimates were made of the weight of sugar of wholesome agreeable beer. equivalent to a quarter of malt in brewing. Of course, they varied much, according to the allowance made for the quality

Beer from mangold wurzel may be made by cleansing of the grain and the skill of the brewer—the lowest being 17316. half a hundred weight of the roots, and boiling them an of sugar to the quarter of malt, and the highest 22616. The hour and a half in fourteen gallons of water; then, average is 1994lb. It is a general opinion, that the saccharine slice the roots, pulp them through a sieve, and add the produce of barley has been increased of late years by the culti- juice to the water they were boiled in, which boil for vation of a superior description of grain, and by improved an hour and a half with four ounces of hops ; strain it, modes of working in breweries ;' and the mean (2001b. to the and work it for a day with half a pint of yeast; then, quarter) adopted in the bill brought in lately by the Chancellor skim off the yeast, and put the beer into a barrel, keepof the Exchequer seems, therefore, to be a safe one for the ing back the sediment. `About two pounds of molasses average of years. The most common estimate is that 180 pounds boiled with the mangold wurzel, will much improve of sugar is equal to a quarter of malt; but the experiments re

this beer. cently made fix it very near the average struck in 1831 ; and this seems by far the most likely to be correct. By the 520

Beer from potatoes has been successfully manufacGeorge III., c. 3, it is assumed, as to distilleries, that a hundred- tured ; although, at present, this would be but substiweight of sugar will yield, upon an average, about 11} zallons tuting one scarce article for another. We, however, of proof spirit. The evidence before the Committee of 1831 give the receipt as practised in France. Boil one hunconducts us to the same conclusion. And the experiments now dred weight of peeled potatoes in eleven gallons of made quite confirm it. The value of molasses in brewing has water, and mix them into a batter. At the same time, now been tried by only two experiments; and the general con- let seven pounds of malt be mashed in a gallon of tepid clusion is, that about 300lb. of molasses will yield the same water, which add to the potatoe vat at the temperature quantity of beer of a given strength as a quarter of malt. The of 144 degrees ; stir the whole well together, cover it, question of comparative value must remain in some degree undecided until it shall be ascertained, in practice, whether the and let it remain three or four hours. Then boil it for beer brewed from the former necessarily retains any peculiar half an hour with two pounds of hops, strain it through flavour. In distilling, the common opinion is, that a hundred

a sieve, and when at 59 degrees of heat, set it with a weight of good molasses will yield eight gallons of proof spirit. quarter of a pint of yeast; when fermentation comThe average of ten experiments by the Excise gives about seven mences, skim the beer, and draw it off into a cask, and one-third gallons. But, if we allow for the different results where the fermentation should be completed. The beer invariably obtained in fermenting large and small quantities of thus produced, after being bottled, has been found wash, it must be allowed that here the common estimate is more greatly to resemble Paris beer. likely to be found correct in practice. The Commissioners, how- In certain parts of Ireland, an excellent beer has ever, seem inclined to adopt the minimum of 74 gallons; and, assuming that the quarter of malt yields 18 gallons, would fix its the foregoing, except that no malt is used ; the bitter

been brewed from parsnips, by a process somewhat like equivalent in molasses at 278]bs."

employed is hops. The following deductions are from an article in The Chemistry has, of late, contributed to the economy Globe newspaper of Feb. 2:

of malt in a beautiful rescarch. Thus, Mr. Septimus “ To apply these calculations to the present state 'of the mar

Riesse suggests, that the weight of extract of malt may kets for grain and sugar-- First, as to the distiller. The London be increased by simply adding diastase to the second average price of barley, by Friday's Gazette, (Jan. 29,) was

wort, to convert the remaining starch into sugar. This 588. 3d. per quarter. Its price has since receded from 28. to 58. is done by the addition of a portion of the malt, (which per quarter in all the principal markets of the kingdom ; and it contains diastase,) previous to mashing a second time. cannot, for practical purposes, now be taken at more than 56s., In a brewing of thirty quarters, Mr. Riesse would take if so much. Admitting, then, that a quarter of barley will yield twenty-nine quarters for the first mash, and add the 20 gallons of proof spirit (a full estimate), one gallon so obtained remaining quarter to the second ; and there would be will cost about 28.9jd. The average price of West India sugar, such an increase as to warrant him in advising its duty paid, was, last week, about 52s.6d. per hundred-weight. If one hundred-weight yield 11, gallons of spirit, a gallon of adoption by all brewers and distillers. such spirit will cost about 45. 7d. And the average price of molasses, at the same time, being about 258. 6d. per hundredweight, it follows that if that quantity yields eight gallons of spirit, the cost per gallon will be about 38. 6d. But the use of

FRANK FARLEGH; molasses is not yet permitted. It follows that the distiller has no inducement, at present prices, to substitute sugar for grain.

OR, OLD COMPANIONS IN NEW SCENES. “ As to the brewer, the Report before us states the relative

By F. E. S. values of sugar and malt for brewing, in reference to every price of the latter, from 50 to 90s. per quarter. Taking the present price of malt at 80s. per quarter, if its equivalent in

CHAP, XI. sugar be 200lb., the value of a hundred-weight of sugar to the brewer will be 44s. 9d.; and if the equivalent be 1$0lb., as is more commonly supposed, the relative value of the sugar will he 498.9d. The average price of West India sugar is now 52s.6d.

On the afternoon of the day after Lawless's wineSome sugars are quoted much lower, but no large quantity could party, Oaklands and I were walking down to the be bought for a new purpose at a less price than that stated. stables, where his horses were kept, (he having, in purAt present, therefore, there is little, if any, inducement, even for the brewer, to substitute sugar for malt. The free use of

suance of his plan for preventing my over-reading molasses in breweries, under the present duties, would, un- myself, beguiled me into a promise to ride with him,) doubtedly, yield a profit, assuming that its flavour did not reduce when we encountered Archerthe value of the beer. But this arises from the duty on molasses being lower in proportion to its brewing value than the said he, after we had shaken hands.

" I suppose you have heard the news par excellence," duty upon either sugar or malt. The abandonment of malt for molasses would therefore cause a loss to the revenue."

No," replied I, “what may it happen to be?”

“Only that Lizzie Maurice, the pastry-cook's daughter, To this we may add, that in 1807, when the price of malt was 82s. per quarter, it was shown that the disappeared last night, and old Maurice is going about price of sugar should be from 328. to 338. per cwt. to in- like a distracted creature this morning, and can't learn duce distillers to use that article in their trade in pre- any tidings of her.” ference to malt.

* What, that pretty girl with the long ringlets, who

WHAT HARRY AND I FOUND WIEN WE LOST OUR WAY.

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used to stand behind the counter ?" asked I.

“That is true,” said Oaklands, thoughtfully, “I do is supposed to have become of her ? ”

not pretend to understand it all clearly, but somehow I “Yes, that's the young lady," returned Archer; "and feel a conviction that Wilford is at the bottom of it." all that's known about her is, that she waited till her "You should recollect, Harry, that you greatly disfather went out to smoke his pipe, as he usually does for like this man,-are, as I conceive, prejudiced against an hour or so every evening, and then got the urchin him,--and are therefore, of course, disposed to judge who runs of errands to carry a bundle for her, and set him harshly." out without saying a word to any one. After she had Yes, I know all that, still you'll see it will come out proceeded a little way, she was met by a man muffled sooner or later that Wilford was the man. Her poor up in a cloak, who took the bundle from the boy, old father ! I have often observed how he appeared to threw him a shilling, and told him to go home directly. doat upon her, and how proud he was of her-his pride Instead of doing so, however, he let them go on for a will be converted into mourning now. It is fearful to minute or two, and then followed them. They went at a think," continued Oaklands,“ of what crimes men are quick pace along one or two streets; at length turned guilty in their reckless selfishness! Here is the fair down a lane, not far from the Magdalene, at the bottom promise of a young girl's life blighted, and an old man's of which a gig was waiting. Another man, also grey hairs brought down with sorrow to the grave, in muffled up, was seated in the gig, into which the girl order to gratify the passing fancy of a heartless liberwas handed by her companion, who said to the second tine.” He paused, and then continued, “I suppose one man in a low tone, ‘All has gone well, and without can do nothing in the matter, having no stronger attracting notice,'—he then added in a warning voice grounds than mere suspicion to go upon ?"

- Remember, honour bright, no nonsense, or’-and “I should say, nothing likely to be of the slightest here he sank his voice, so that the boy could not catch benefit,” replied I. what he said ; but the other replied, On my word, on “ Then the sooner we get to horse the better," semy honour !'--They then shook hands, the second man turned Oaklands; "hcaring of a thing of this kind gathered up the reins, drew the whip across the horse, always annoys me, and I feel inclined to hate my species: which sprang forward at speed, and they were out of a good gallop may shake me into a better humour.” sight in a moment. The man who was left gazed after " And the dolce-far-niente?” I inquired. them for a minute or so, and then, turning briskly on “Oh! don't imagine me inconsistent," was the his hcel, walked away, without perceiving the boy, who reply; "only somehow, just at present, in fact ever since stood under the shadow of a door-way. On being ques. the breeze last night, I've found it more trouble to re tioned as to what the men were like, he said that the main quiet than to exert myself; so if you would not first kept his face entirely concealed, but he was rather tire me to death, walk a little faster, there's a goxd tall, and had black hair; the second was a stout man, fellow." with light hair, and a high colour---for a dark lantern After a brisk ride of nearly two hours along crus which he had with him happened to throw its light on roads, we came out upon a wild heath or common of his face, as he was lighting it."

considerable extent. “At what time in the evening did all this take place," “Here's a famous place for a gallop," exclaimed Oakinquired Oaklands.

lands;

I never can make up my mind which is the Between nine and ten," replied Archer.

fastest of these two horses ; let's have a race, and try Oaklands and I exchanged glances; the same idea had their speed - do you see that tall poplar tree, which evidently struck us both.

seems poking its top into the sky, on the other side " Has any one seen Wilford this morning?" asked the common ? that shall be the winning post; now, are Oaklands.

you ready?” “Seen him !" returned Archer, “yes, to be sure, he “ All right, go ahead,” replied I, bending forward and Wentworth have been parading about arm in arm and giving my horse the rein. Away we went merrily

; all over the town; they were with me when I met poor the high-couraged animals bounding beneath us and old Maurice, and asked him all sorts of questions about the fresh air whistling by our ears, as we seemed te the aflair. Wilford seemed quite interested in it." cut through it. For some time we kept side by side:

“Strange !" observed Oaklands, musing. “I don't the horse Oaklands rode was, if anything, a finer, cer make it out. I would not willingly wrong, even in tainly a more powerful animal than the one on which l thought, an innocent man. Archer," he continued, was mounted, but this advantage was fully compensate “ you have a shrewd keen wit, and sound judgment; by the fact of his riding nearly a stone heavier than ! tell me, in confidence, man, who do you think has done did. We were therefore on the whole very fairly this?”

matched, Nay, I am no diviner, to guess other men's secrets," After riding at speed, as well as I could reckon, abec: replied Archer; “and these are subjects about which it two miles, Oaklands to his great delight had gaina! is not over safe to hazard conjectures. I have told you nearly a horse's length in advance of me, a space whid all I can learn about it, and it is for you to draw your it seemed beyond my powers of jockeyship to recover. own conclusions; it is no use repeating things to you, Between us, however, and the tree he had fixed on 35 of which you are already aware : 1 might as well tell you our goal, lay a small brook or water-course, along the dogs bark and cats mew; or that Wilford has black banks of which the ground became soft and marar hair, and Wentworth is a stout man with a high colour; In crossing this, the greater weight of man and horse or any other well-known truism,-but I am detaining told against Oaklands, and gradually I began to cart you-good morning.” So saying, he shook hands with up to him. As we neared the brook, it struck me its us, and left us.

his horse appeared to labour heavily through the st.f. After walking some distance in silence, Oaklands clay; now or never, then, was my opportunity: ari exclaimed abruptly, “It must be so! it is Wilford shouting gaily, “Over first, for a sovereign; good by who has done this thing—you think as I do, do you Harry," I gave my horse the spur, and putting bir not, Frank?"

well at it, cleared the brook splendidly, and alighted “I am sure we have not evidence enough to prove it," safely on the farther bank. replied I ;“ but I confess I am inclined as a mere matter Determined, if possible, not to be outdone, Hart of opinion to agree with you, though there are diffi- selected a place in which by crossing he could containe culties in the way, for which it is not easy to account. to cut off a corner, and thus gain upon me considerabi For instance, why should Wilford have gone to that In order to accomplish this, it was necessary for h party last night, instead of remaining to carry out his take his leap at a spot where the brook was some schemes himself; by which he incurred the additional wider than ordinary; relying, however, on the k risk of entrusting their execution to another?”

good qualities of the animal he rode, he resolv