A philosophical and statistical history of the inventions and customs of ancient and modern nations in the manufacture and use of inebriating liquors with the present practice of distillation in all its varieties: together with an extensive illustration of the consumption and effects of opium, and other stimulants used in the East. As substitutes for wine and spirits / By Samuel Morewood.
- Morewood, Samuel
- Date:
- 1838
Licence: Public Domain Mark
Credit: A philosophical and statistical history of the inventions and customs of ancient and modern nations in the manufacture and use of inebriating liquors with the present practice of distillation in all its varieties: together with an extensive illustration of the consumption and effects of opium, and other stimulants used in the East. As substitutes for wine and spirits / By Samuel Morewood. Source: Wellcome Collection.
750/778 page 732
![Cromwell, for the better ordering of licenses to be granted in Ireland, for the sale of wine, and the making and retail of aqua vite, appointed Thomas Longe, Esq. and Dr. Joseph Waterhouse, Commissioners, to treat, contract, and compound, in his name and on his behalf, with any person or persons whatever, being natura} born subjects or denizens, for and concerning the licensing or the keeping of any tavern or taverns, and for selling, uttering, and retailing wines, as well as the making, selling, and retailing aqua vite—fee £100 per annum to each. Besides these regulations, in 1612a duty was imposed on all wines imported inte Ireland at the following rates, viz. :—-on every tun of Spanish, Levant, or Canary, imported by natural-born subjects of Ireland or England, 40s. Irish, and by stran- gers, £2, 13s, 4d.; upon all French, £1. 6s. 8d., and by strangers, 40s. (10th. Jac. L.) From the foregoing extracts, with which I was favoured by a gentleman inti- mately conversant with the records of the country, the intelligent reader will observe the great contrast between the present and former systems of licensing distillers, and others connected with the wine and spirit trades— illustrating, in this respect, an obscure portion of Irish history. In the notice of brewing porter, page 628, the heat at which the liquor is sent to the tunis there stated to be 60°, Other brewers send it to the tuns at from 60° to 64° of temperature, according to the strength, or specific gravity of the liquor; but.a good deal depends on the heat of the weather and the situation of the utensils. In the first mashing, the heat of the water poured on good dry malt, should be 165°, and the proportion of water run in from the copper, should be to the quarter of malt, 33 barrels. The mashing, or raking of the grain should continue for about half an hour. In the second mash, the heat of the liquor or water should be 175°, and the proportion let in fromthe coppers, should be from 1} to 13 barrels of water to each quarter of malt, and the raking in this mash should continue from twenty minutes to half an hour, and be let stand, for three quarters of an hour before drawn off the keive. After the first and second mashings are over,in order to take out any saccharine matter that may remain, brewers are in the habit of running water into the kieve at a heat from 180° to 184°, which is technically called a dash ; and this dashing is continued till the specifie gravity shews one degree or nothing on Richardson’s saccharometer. The hops to be used are in the proportion of 2} Ibs. to the hhd. or 1$lbs to the barrel for plain porter, and for double X, 5lbs. to the barrel or 72lbs to the hhd. Country porter requires 24lbs. of saecharine matter, and 44]bs. of hops to the hhd. or 3lbs. to the barrel. The liquor is sent to the fermenting tuns at a heat of 61° for double X, and at 65° for plain porter, to bring it on the more quickly. In the brewing of ale, the heat of the first mash is from 160° to 165,° and after this, all the liquor run into the keive is accounted a dash. The worts of the first and second mashings are boiled together, and the proportion of hops is 5lbs. to the barrel of malt, From these two mashings, the quantity of liquor sent from the kieve to the coppers to be be boiled, is reckoned at 34 barrels to the quarter of malt; and it is cooled down and sent to the fermenting-tuns at a heat of 61°. No brown malt is used in the making of ale, as this liquor is generally estimated by its paleness,](https://iiif.wellcomecollection.org/image/b33486864_0750.jp2/full/800%2C/0/default.jpg)
