Chapter XXIII: Appendix: Pasteur’s Discoveries

One talks glibly enough of fermentation, but the majority of us would be puzzled if asked to say what it is. For many years it has been known that minute particles of life are ever present in substances undergoing fermentation, but until recently proved beyond question by M. Pasteur, it was not known that the peculiar changes are wholly caused by these living atoms, which are so small that they can only be seen through the most powerful microscope. This discovery was the key to many problems. Pasteur soon traced the diseases of wine to the presence of various organisms which, fortunately, could be easily destroyed by heat. From this it followed that wine once heated to a certain temperature could be kept an indefinite length of time, provided, of course, no exposure to the air took place, for from the air germs of organisms similar to those killed by the application of heat might again enter the wine and multiply themselves.

The method of preserving the wine discovered by Pasteur is simple: In a suitable metal vessel the bottles of wine are placed, their corks firmly tied down. The vessel is then filled to such a depth that the water is level with the wires of the corks. One of the bottles, in which is placed the bulb of a thermometer, should be filled with water. The water in the vessel is then gradually heated until the thermometer shows that the water in the bottle has attained a temperature of 212 Fahr.

Pasteur proved by repeated experiments that the flavour of the wine is not in any way damaged by this operation. The discovery solved an important economic question, for wines heated in this manner can now be exported into all countries, or kept for an almost indefinite period without losing their flavour or perfume.

We have mentioned Pasteur’s labours for the wine-growers, for on them were based his studies on beer. {442}

At the close of the Franco-Prussian war, Pasteur, who was then recovering from an illness which lasted over two years, became eager to commence an investigation which would bring him again to the study of fermentation. Influenced, no doubt, by the patriotic wish of making for French beer a reputation equal to that of Germany, he attacked the diseases of malt liquors.

Beer is far more difficult to keep than wine, and it is said to be diseased when it has turned sharp, sour, ropy or putrid. To trace the causes of these undesirable conditions was Pasteur’s aim, and, as usual with any investigation undertaken by him, he met with success. In studying the fermentation of wine, he had discovered a new world peopled with minute beings of many different species, and in the fermentation of beer his discoveries were of much the same nature.

In wine the fermentation may be said to take place by itself, the organisms which cause it, finding their way into the liquid without the assistance of man; but in beer-brewing a small quantity of certain organisms (yeast) is put into the sweet wort by the brewer. These organisms multiply themselves, and, if of the right species, turn the sugar principally into alcohol and carbonic acid gas. The one remains in the beer, the other partly escapes and hangs about the surface of the liquid, as anyone who has put his nose into a fermenting tun has no doubt discovered. It is absolutely necessary for the production of drinkable beer that the right species of organism be set to work in the wort. If the wort was left to itself to ferment, as is wine, the results would be very unsatisfactory. Various kinds of organisms (from which wine is protected by its acidity) would enter into it from the air, divers ferments would take place, and more often than not an acid or putrid beer would be the result.

Every beer-disease Pasteur found to be caused by its own peculiar organisms, which enter into the liquid sometimes from the air and often in the yeast, and the causes of many mysterious occurrences in breweries at once become clear. Professor Tyndall said of this discovery: “Without knowing the cause, the brewer not unfrequently incurred heavy losses through the use of bad yeast. Five minutes’ examination with the microscope would have revealed to him the cause of the badness, and prevented him from using the yeast. He would have seen the true torula overpowered by foreign intruders. The microscope is, I believe now everywhere in use. At Burton-on-Trent its aid was very soon, invoked.”

The brewer has, therefore, to keep his wort free from foreign organisms {443} other than the yeast plant. When the wort is boiled, any harmful organisms it may contain are killed, and it can be indefinitely preserved even in a high temperature, provided the air with which it comes in contact is free from the germs of the lower microscopic organisms. Pasteur’s son-in-law, in the account he has written of the great _savant’s_ life and labours, says that some brewers have constructed an apparatus which enables them to protect the wort while it cools from the organisms of the air and to ferment it with a leaven as pure as possible. At the Exhibition of Amsterdam were shown bottles only half full, containing a perfectly clear beer which had been tapped from the opening of the Exhibition.

As the causes of disease in beer are much the same as in wine, the same preservative—heating—may be applied. But beer differs from still wines in containing carbonic acid gas which heat displaces, and as beer which has lost its briskness is not pleasant drinking, it can only be advantageously so treated when contained in bottles. Both in Europe and America, says M. Pasteur’s son-in-law, the heating of beer is practised on a large scale. The process is called _Pasteuration_ and the beer _Pasteurised_ beer.

A very high temperature, as we have shown, kills the germs of disease in wine and beer. Extreme cold has the effect of indefinitely suspending the action of the ferment. A moderate temperature seems most favourable to the action of the organisms which work the wondrous changes in the wort. In England beer is usually fermented at a temperature of between 60° and 70° Fahr., and the process only lasts a day or two. In Germany the general practice is to ferment at about 40°, a temperature maintained by means of vessels containing ice, which are thrown into the fermenting tuns. This lower temperature checks the action of the ferment and the process lasts for fifteen or even twenty days.

The only other point to be noticed here in connection with fermentation is the peculiar fact discovered by Pasteur, that the organisms causing the ferment can live without air. When the wort is in the fermenting tun, the sides of the tun, together with the heavy carbonic acid gas hanging over the surface of the wort, exclude all air from the organisms, which can only obtain a small amount of oxygen from the liquid. There is, in fact, life without air. Pasteur made some interesting experiments which showed that there was a great difference in the action of the organisms according as they were placed in deep vats, cut off from the air by the carbonic acid gas, or in flat-bottomed {444} wooden troughs with sides a few inches high. In this latter situation the life of the ferment seemed enhanced, but the amount of sugar decomposed by the organisms was proportionately different from that decomposed in the vats. In the vats one ounce of ferment decomposed from seventy to a hundred and fifty ounces of sugar, while in the troughs the same quantity of ferment decomposed only five or six ounces of sugar. The experiment showed that the more the yeast was exposed to the air, the less was its power as a ferment, and that there is a remarkable relation between fermentation and life without air.

Dumas once said to Pasteur before the Academy of Sciences: “You have discovered a third kingdom—the kingdom to which those organisms belong which, with all the prerogatives of animal life, do not require air for their existence, and which find the heat that is necessary for them in the chemical decompositions which they set up around them.”

{445}

INDEX.

A.

Adulteration of Beer … 423–4

Ale Drinkers, Great … 421

Ale, English, on the Continent … 414

Ale-bench, The … 190

Ale-berry, or Ale-brue … 383

Ale-bush, The … 216

Ale-conners … 106, 109

Ale-draper … 190

Ale-founder … 107

Ale-gafol … 35

Ale-garland, The … 216

Ale-house Lattices … 188

Ale-house Poetry … 226

Ale-houses in Mediæval Times … 187

Ale-houses in sixteenth and seventeenth centuries … 188, 191

Ale-houses, Suppression of … 110

Ale-pole, The … 216

Ale-sellers in fourteenth century, Tricks by … 39

Ale-stake … 108, 215, 219

Ale-taster … 109

Ale-wives … 104, 124–6, 128–9, 134, 192, 215, 314

_Ale-wife’s Supplication_ … 129

Ale-yard, The … 401

Alice Everade, a Brewster … 104

_All is ours and our Husbands_ … 112

Allsopp and Sons, Messrs. … 336

Ancient Britons, Use of Beer by the … 1, 28

Angel at Islington, The … 198

_Answer of Ale to the Challenge of Sack_ … 8

Apricot Ale … 386

Arboga, Beer of … 181

Armenia, Xenophon’s account of Beer in 401 B.C. … 27

_Arraigning and Indicting of Sir John Barleycorn, Knight_ … 20

Assize of Ale … 99, 102–3, 129

Atkinson, Richard, Advice to Lord Dacre … 8

B.

_Bacchanalian Joys Defeated_ … 192

“Baiersk öl” … 180

_Ballad on Ale_, Gay’s … 438

Banbury Ale … 171

Baptism in Ale … 38, 401

Barclay, Perkins & Co. … 341, 368

_Barrel of Humming Ale, The_ … 12

Barnstable Ale … 172

Bass, Ratcliffe and Gretton, Messrs. … 343

Bavarian Beer … 180

Bede-ales … 99

_Beer_, an American Poem … 13

Beer Brewers, The … 143, 147

Beer Powders … 176

Beer Street, Hogarth’s … 16

Beer, the Temperance Drink … 16, 18

Bees, Beer used in taking Swarms of … 403

Ben Jonson … 205

_Beowulf_, Mention of Ale in … 33

Bid-ales … 272

_Birthday Ode, A_, by Peter Pindar … 357

Bitter Beer, ancient cure for Leprosy among the Jews … 26

Black Boy Inn, Chelmsford, The … 220

Black Jacks … 396

Blackberry Ale … 386

Blind Pinneaux … 385

Boar’s Head in Eastcheap, The … 203

Boorde, Andrew, on Ale and Beer … 6

Boozer … 26

Borage … 390

Boswell, Anecdote of … 292

Bottled Beer, Origin of, etc. … 178

Bragget: Bragawd … 171, 378

Brasenose College Poems, and Ale … 7, 165, 389

Breakfast, Ale at … 274, 275

_Brewer’s Coachman, The_ … 148

Brewers’ Company, Historical Notes on the, etc. … 134, 137, 143, 147

Brewers of old London, The … 123, 146

_Brewers’ Plea; or, a Vindication of Strong Beer_ (1647) … 116

Brewhouse (German) of the sixteenth century … 131

Brewhouse in sixteenth century, Contents of … 56

Brewing at the present day … 331

Brewing in a Teapot … 2, 339

Brewing Trade in 1297, Legislation concerning the … 134

Brewing Trade, Regulations for, in the fifteenth century … 104

Brewsters … 100

Bride-Ales … 269, 272

Brown Betty … 389

βρυτον, “Britain” derived from … 31

_Bryng us in Good Ale_ … 230

Burton Ales … 160

_Burton Ale_; a Song … 161

Burton-on-Trent, Historical Account of, etc. … 335

Butler’s Ale, Dr. … 413

Buttered Beere … 385, 413

Buxton, Jedediah, a Great Beer Drinker … 293

C.

Cakes and Ale … 43, 239

Cambridge Ale at Stourbridge Fair … 105

Castle Coombe, Ancient Regulations concerning Brewing at … 107

Caton, Cornelius, of the White Lion, Richmond … 194

Cereris Vinum … 28

Cerevisia … 28

Charity, Ale Distributed in … 184, 278

Chaucer’s Reference to Ale … 40

Chavelier de Malte, The … 149

Chester Ale … 162

China Ale … 386

Christian Ale … 271

Christmas Carol, An Ancient … 263

Christmas Customs … 239, 264

Christopher North’s Brewhouse … 61

Church Ales … 239, 266–70

Churches, Ale Sold in … 272

Clamber-clown … 385

Clerk Ales … 270

Cobbett on Homebrew, in 1821, 46

Cock Ale … 385

Cock Tavern, The … 209

Cœlia … 28

_Coggie o’ Yill_, a Song … 329

Cold Tankard … 390

Collistrigium … 101

_Complete Angler, The_, Sold under the King’s Head Tavern … 205

Consumption cured by Ale … 414

Cookery, Beer used in … 403

Cooperage, sixteenth century, A … 334

Cooper, Origin of the Drink … 375

Coopers, Brewers forbidden to act as … 113

Coopers of Old London … 139

Copus-Cup … 391

Cornhill, The Taverns of … 203

Cost of Brewing in the sixteenth century … 57

Cotswold Games, The … 247

Country Sports and Pastimes, Herrick upon … 233

Cowslip Ale … 386

Crown and Anchor, Strand, The … 211

Cucking Stool, A Punishment for Ale-wives … 102

Cuckoo Ales … 272

Curmi … 28

Cwrw … 28

D.

Darby Ale … 162

Dawson, John, Butler of Christchurch, Oxford … 167

Derivations of “Ale” and “Beer” … 32

Devil Inn, Fleet Street, The … 208

Dietetic uses of Ale … 273

Dinton Hermit, The … 277

Distinctions between Ale and Beer … 6, 32, 152

Dogsnose … 388

“_Doll thi, doll, doll this Ale, dole_” … 404

Domestic uses of Ale … 403

Donaldson’s Beer-cup … 391

Dorchester Ales … 172

Dover’s Games … 247

_Drinke and Welcome_ … 4, 41, 147, 153, 158, 161, 188, 414

Drinking Customs … 279, 280, 290, 383

Drinking Vessels … 393

Drink-Lean … 247

Drunkenness in Olden Times … 108, 114, 116, 282, 292

E.

Early Closing, temp. Edward I. … 109

Edinburgh Ales … 169

Egg-Ale … 387

Egg-hot … 388

Egypt, Ancient use of Beer in … 25

Egypt, Suppression of Beer Shops in … 1, 25

Elderberry Beer … 386

English Ale, famous among foreigners in fourteenth century … 37

Epitaphs on Ale-drinkers, Brewers, and Innkeepers … 150, 164, 196, 208

Eucharist, use of Ale in the Administration of the … 402

Everlasting Club, The … 214

Export of Ale in Ancient Times … 113

Extraordinary Tithes … 91

F.

Falcon Inn, Chester, The … 197

Falcon Tavern, Bankside, The … 205

_Farmer’s Delight in the Merry Harvest, The_ … 253

Farmer’s Return, Hogarth’s … 45

Fever Cases cured by Ale … 415

Fire, Ale used to Extinguish … 407

Fish, Ale used as Food for … 402

Fishing Lines, Ale used to Stain … 402

Flip … 388, 389

Foot Ales … 273

Fowls, Beer as a Drink for … 403

Foxcomb … 385

Francis Francis on Bitter Beer … 5

Freemason’s Cup … 391

Frozen Ale … 169

Furry Day at Helston, The … 244

G.

Gentleman’s Cellar of the twelfth century … 52

George Inn, Salisbury, The … 196

German Beer … 178, 180

_Geste of Kyng Horn_, Extract from … 32

Gin Lane, Hogarth’s … 17

Give Ales … 272

Glutton-Masses … 286

_Good Ale for my Money_, a Ballad … 317

Grace-cup, The … 384

Grains … 145, 403

_Grand Concern of England, etc., The_ (1673) … 118

Greyheards, Anecdote of the … 398

Grout Ale … 164

Guild Feasts … 271

Guinness, Messrs … 348

Gustator Cervisiæ … 107

H.

Hacket, Marian, Ale-wife … 128

_Hal-an-low_, The; a Song … 244

Halders, Dame, of Norwich, Ale-wife, Anecdote of … 192

Hanaps … 395

Harrison on Homebrew and Malting in 1587, 54

Harvest Home Customs and Songs … 256–9

Harwood, Ralph, supposed Inventor of Porter … 366

Haymaker’s Song, The … 252

_Health to all Good Fellowes_, a Ballad … 325

Heather Ale … 175

Heaving … 241

Help Ales … 272

Herodotus on Egyptian Brewing … 25

Herrick … 15

Hicks, William, Brewer to the King … 149

_High and Mightie Commendation of a Pot of Good Ale_ … 71, 320

Highgate Oath, The … 198

Hobby Horse Dance … 239

Hock-Cart, The … 254

Hock-tide … 241

Hollowing Bottle, The … 255

Homebrew and Malting, Earliest Account of … 47

Hop-bine Ensilage … 82

Hop-Gardens of England … 87

Hop-Growers’ Troubles … 89

Hop-growing countries of Europe … 87

Hop-Pickers … 92

Hop-poles and wires … 88

Hop-Searchers … 70

Hop-Substitutes … 78

Hop-Substitutes, Anecdote … 425

Hops, Early Introduction into England of … 67

Hops, Early Mention of … 66

Hops in America and Australia … 87

Hops in Saxon times … 66

Hops, Legislation concerning … 73, 78

Hops, Medicinal uses of … 85

Hops, Mention of, in the City Records … 68

Hops, Prosecutions for using … 69

Hops, Various uses of … 82, 84

Horkey Beer, The … 256

Horses’ Feet Washed with Ale … 402

Hospitality in England in Early Times … 183, 190

Hot Pint … 237

Hot Pot … 388

_How Mault doth deale with Everyone_, a Ballad … 301

Huff-cap … 156

Huff-cup … 421

Hugmatee … 385

Hum-cup … 158, 388

Humming Ale … 158

Humpty-Dumpty … 385

Humulus Japonicus … 82

Hungerford Park, A Beer Cup … 391

Hymele … 66

Hypocras … 384

I.

Ind, Coope & Co., Messrs. … 351

Inn-keepers, Anecdotes of … 192

Ireland, Malt Liquors in … 30

Isaak Walton on Barley Wine … 191

J.

Jillian of Berry, Ale-wife … 128

Johnson, Dr. … 182, 209

_Jolly Good Ale and Old_ … 11

K.

Kentish Hop Gardens, Origin of … 70

Kent, Restrictive Enactment on Malting and Brewing in … 110

_King James and the Tinkler_, a Ballad … 405

Knock-me-down … 385

L.

Laboragol … 164

Labouring Classes, Advantage of Ale to … 425, 433

Lager Beer … 179

Lamb-Ales … 272

Lambswool … 381

_Lamentable Complaints of Nick Froth, The_ … 117

_Lamentations of the Porter Vat, etc._ … 371

Leet Ales … 272

Licensing Laws in Ancient Times … 113

_Little Barley-Corn, The_, a Ballad … 303

London Ale … 160

_London Chanticleers, The_, Song from … 306

London Taverns … 183

Lord of the Tap … 105

Loving-Cup, The … 384

Lupuline … 80, 86

_Lupus Salictarius_ … 65

M.

Magpie and Crown, The … 221

Malt Liquor _v._ Cheap French Wines … 10

Malt, Medicinal Preparations of … 417

Malt, Sermon on … 289

Malting and Brewing by Women Servants in 1610, 47

Malting in Early Times … 120

Manchester Ale … 162

Mary-Ales … 273

Maule, Mr. Justice, Anecdote of … 376

May-Day Customs … 241–5

Measures, Legislation concerning … 101

Medical Opinions, Ancient and Modern, on Ale and Beer
… 403, 408, 419, 433

Mermaid in Bread Street, The … 206

_Merry Bagpipes_, The … 251

_Merry Fellows, The_, a Song … 290

_Merry Hoastess, The_, a Ballad … 308

Meux’s, Bursting of the Great Vat, etc. … 368, 371

Midsummer-Ales … 272

Mitre, Fleet Street, The … 210

Monasteries, Entertainment at … 183

_Monday’s Work_, a Ballad … 326

Monks as Brewers and Beer-drinkers … 37, 41, 50, 96, 285

Morocco, A Strong Ale … 169

Moss Ale, Irish … 176

Mother-in-Law … 392

Mother Louse, Ale-wife … 129

Muggling … 290

Mug House Club, The … 213

Mulled Ale … 378

Mum … 172

N.

_Newcastle Beer_ … 168

Newcastle Cloak … 116

_Newe from Bartholomew Fayre_ … 203

Newnton, Curious Custom at … 271

Nippitatum: Strong Ale … 157

Norfolk Ales—Norfolk Nog … 171

Northdown Ale … 162, 171, 385

North, Florence, Ale-wife … 215

Norwegian Beer … 180

_Nottingham Ale_ … 162, 167, 210

O.

October Club, The … 212

_Ode to Sir John Barleycorn_ … 20

Old Ale, The: an Anecdote … 15

Old Parr … 421

Origin of Ale … 25, 42

_Origin of Beer, The_ … 29

Origin of Inns, The … 185

P.

_Panala Alacatholica_ … 412

_Panegyric on Ale_ … 165

_Panegyric on Oxford Ale_ … 13

Parnell, Paul, A Great Beer Drinker … 59

Parsons, Humphrey, Brewer and Lord Mayor … 149

_Parson, The_, a Ballad … 287

Parsonage Alehouses … 187

Parting Cup, The … 389

Pasteur’s Discoveries … 441

_Patent Brown Stout_ … 369

Peg-tankards … 97, 394

Pennilesse Pilgrimage, Taylor’s … 162, 169, 190

_Perfite Platforme of a Hoppe Garden_ … 73

Pharaoh … 158

_Philosopher’s Banquet_, Extract from … 44

Pig Drinking Ale out of a Jug … 15

Pledging … 383

Pliny on German Beer … 28

Plough Monday … 240

Plum-pudding Weighing 1,000 lbs., The … 203

_Pointes of Good Huswiferie_, Extract from … 56

Pope Innocent III., Anecdote of … 36

Porter at Oxford … 367

Porter Drinkers, Actors and Actresses as … 374

Porter in Ireland … 373

Porter, Origin of … 365

Porter, Professor Wilson on … 370

Posset Ale … 385

_Pot of Porter oh ! A_ … 376

Proverbs of Hendyng (thirteenth century) … 38

Purl … 387, 389

_Pye upon the Pear Tree Top, The_ … 256

Q.

Queen Elizabeth’s Breakfast … 275

_Quod Petis Hic Est_ … 328

R.

_Rape of Lucrece, The_ … 204

Receipts for Keeping and Flavouring Homebrew … 62

Rents Paid in Ale … 35

Rheumatism cured by New Ale … 416

_Robin Rough, the Plowboy_ … 426

Rouen, English Beer at, in 1582, 113

_Roxburghe Ballads_, The … 295

Ruddle … 388

Rumyng, Eleanor … 126, 216, 223

Russia, Burton Ale Exported to … 338

Russia, Burton Beer in … 181

S.

Salt & Co., Messrs. … 353

Saxon Leechdoms … 151

Scarcity of labour in fourteenth century … 39

Scot-Ales … 98, 267, 272

Scotch Ales … 169, 170, 171

Scotland, Ale Brewing and Selling in Early Times … 129

Scotland, Assize of Ale, etc., in … 129

Scurvy cured by Ale … 418

_Senchus Mor_, References to Ale in the … 30

Shakspere and Ale … 203, 270, 428

Shandy Gaff … 392

Sheep-shearing Customs and Songs … 250

Sicera … 26

Sign of the Red Lion, The, an Anecdote … 229

Signboard and Alehouse Poetry … 211, 223–7

Signboard Artists … 228

Signboards … 214–20

_Sir John Barley-corne_, The Ballad … 295

_Skelton’s Ghost_ … 110, 153

Small Beer … 159, 160, 277, 284

Smoke Question in London, Early Mention of the … 146

_Songs of the Session_, Extract from … 14

_Sonnet on Christmas_ … 262

Spiced Ale … 382

St. Dunstan, Legend of … 97

Steen, Jan, Brewer, temp. Chas. II. … 148

Stephony … 385

Stickback … 385

Stiffle … 385

Stout … 374

Strength of Malt Liquors Compared … 154

Sugar Beer … 177

Sulphuring of Hops … 81

Sunday Closing in Early Times … 115

Superstitions relating to Beer and Ale … 278

Swanne Taverne, The, by Charing Cross … 207

Swift’s _Polite Conversation_ on Homebrew … 59

_Symposii Ænigmata_, A Saxon Riddle … 34

T.

Tabard, The … 200

Tapstere, The Chester … 125

Taverns of Old London … 188, 203

Taxes on Ale … 38

Taylor’s, John, Signboard … 211

Temperance Drinks … 373

Temperance _v._ Total Abstinence … 14, 19, 423, 429

Tewahdiddle … 389

Thames Water used in Brewing … 122

Thrale’s Brewery … 340, 368

_Time’s Alterations, or the Old Man’s Rehersal_ … 396

Timothy Burrell, Extracts from the Journal of … 59

_Tinker’s Song_, Herrick’s … 291

Tithe Ale … 172, 273

Toasting … 383

_Toby Philpot_ … 399

Toll on Ale … 35

_Toper, drink, and help the house_ … 15

Treacle Beer … 177

_Treatise of Walter de Biblesworth_ … 47

Trinity Audit … 165

Truman, Hanbury, Buxton & Co., Messrs. … 355, 366

Tumbrel, Punishment of the … 100

Tusser on Hops … 76

Twelfth-day Customs … 238

Typhus-fever, Malt Liquor beneficial in … 419

V.

_Village Alehouse, The_ … 186

Vinegar made from Malt Liquor … 403

W.

Wadlow, Sim … 208

Wages Paid Anciently in Ale … 36

_Warme Beere_, Verses in Commendation of … 410

_Warrington Ale_ … 168

Wassail Bowl, The … 380

Wassailing … 234

Wassailing the Fruit Trees … 236

Weddyn Ales … 272

Welsh Ales … 30, 171

Weobley Ale … 127, 171

Wheat Malt, Ancient Use of … 105

Whitbread & Co., Messrs. … 359, 368

White Ale, Devonshire … 163

Whitington and the London Brewers … 135

Whitsuntide Ales and Customs … 246, 267

_Will Russell_, a Ballad … 195

_Wine, Beer, Ale and Tobacco; a Dialogue_ … 72

“Wine is but Single Broth” … 9

Women Brewers … 124

X.

X, Origin of the Symbol … 113

Y.

Yorkshire Ale … 161

_Yorkshire Ale, The Praise of_: A Poem … 312

Z.

Zythum … 28

Transcriber’s Note.

Original spelling and grammar have been generally retained, with some exceptions noted below. Original printed page numbers are shown like this: {52}. Original small caps are now uppercase. Italics look _like this_. Footnotes have been relabeled 1–75, and moved from within paragraphs to nearby locations between paragraphs. The transcriber produced the cover image and hereby assigns it to the public domain. Superscripted letters are shown as for examples: “y^e”, or “Ma^{tie.}”. Original page images are available from archive.org—search for “cu31924029894759”.

The poetry indents are approximately correct in limited circumstances. The indents were measured and adjusted using a monospace font: “Adobe Source Code Pro”. Variable-width fonts will look less accurate.

Page ii. The third word of the caption seems to read “Bremhouſe” (printed in what appears to the transcriber to be a variety of bastard script), but has been rendered herein in the more likely “Brewhouſe”.

Page 25. Changed “What ha h been” to “What hath been”.

Page 27. Changed “οινος”—wherein the omicron was accented with psili and perispomeni—to “οἶνος”.

Page 35. In the phrase “pay as toll to the lord gallons of ale”, a number was missing.

Page 35n. The footnote read “1 The translation is taken from _Nineteen Centuries of Drink in England_.”, but there was no anchor on the page. Possibly this note refers to the _Symposium Ænigmata_ that ends at the top of the page.

Page 38. The first footnote on the page had no anchor. A new anchor was installed after the word “male,”, on the second line of the poem.

Page 49. Closing quotation mark was added after the line “Parlom ore de autre chose.”

Page 74, 79. These full-page illustrations have been moved out of their original locations inside poems to nearby locations below or above, and the corresponding page numbers have been removed. Full-page illustrations likewise situated in other places in the book have been likewise treated.

Page 85. Full stop was added after “sometimes when opium failed”.

Page 100n. There was no anchor for the footnote; a new one has been inserted after the word “brewster” at the top of the page.

Page 180n. The footnote had no anchor. A new anchor has been inserted for this note, on page 179.

Page 184. Changed “religous” to “religious”.

Page 208n. The last word, partially illegible, is herein rendered “out.”.

Page 235. The phrase “bring us a bowl of the bes” was changed to “bring us a bowl of the best,”.

Page 264. Changed “carry ing over hilland dale” to “carrying over hill and dale”.

Page 284. Changed “trusted, as we bear” to “trusted, as we hear”, and “strirre” to “stirre”.

Page 325n. A new footnote anchor was inserted after “he that made, made two.”.

Page 342. Full stop added after “dilutes his clay”.

Page 433. Changed “to live in a wine-growing, country will” to “to live in a wine-growing country, will”.

Page 435. Changed “alcholic” to “alcoholic”.

Page 449. Changed “Weobly Ale” to “Weobley Ale”.