The organ of the temperance reform. (Cincinnati, O. [Ohio]) 1852-1853, 1852-08-20
Brewers.

In another article we have spoken
of the business of distillers very briefly
TO do justice to the trade, volumes
might be written, and then half the
iniquities would escape unnoticed. We
propose now, as briefly as possible, to
speak of the coadjutor in villiany, the
brewing trade.
There is manufactured in Cincin-
natl, according to Mr., Cist, in his
statistical book of 1851, over 257 900
half barrels of ale, porter and beer
per annum. According to the same
author, the same quantity is consumed
in this city. What is this beverage
which is 50 largely swallowed by the
dwellers in the Queen City?
In "Child's Practical Treatise on
Brewing" 18th edition, he says "To
give beer caulihower head, beer
heading is used, composed of green
vitriol, alum and salt. Alum likewise
gives a smack of age to beer, and is
penetrating to the palate"
Page 90, "To make new beer older,
we use oil of vitriol" The ingre-
dients mentioned by Childs, Maurice,
and by the author of the " Home and
Country Brewer" are alum, hops,
coculus indicus, coriander, capsicum,
caraway-seed, ginger, gentian, grains
Of paradise, nuX vomica, quassia, cop
peras, tobacco, opium, lime, soda, DC.
These are not of course all used at any
one time, but brewers are governed
by the quality of the article. Childs
says, However much they may sur
prise, however disagreeable Or perni-
cious they may appear he has always
found them requisite IN brewing por-
ter, and he thinks they must be inva-
riably used by those who wish to con-
tinue the taste, flavor and appearance
of the beer"
On page 16, he says
"The intoxicating qualities Of por-
ter are to be ascribed to the various
drugs intermixed with it. 1t is evil
dent that some porter is more heady
than others, and it arises from the
greater or less quantity of supplying
ingredients. Mali, to produce intox-
ication, must be used in such large
quantities as would very much dimin-
ish the brewers profits"
Accum, on Culinary Poisons, on
page l31, says "Quassia chips are
used as a substitute for hops vast
quantities of the shavings of this wood
are sold in half torrefed and ground
state, to disguise its obvious character,
and to prevent its being recognized
among the waste materials of the brew
ers."
Page 1874, " Green vitriol, alum
and salt are used to give a head to
beer. And the retailers frequently
adulterate with isinglass, molasses,
gentian root, and mixing beer and
porter together"
Page 1876, "Capsicum and grains
of paradise, two highly acrid substan-
ces, are employed to give pungent
taste to weak, insipid beer. All these
are used for fraudulent purposes, to
deceive the people, and cheat them
out of their money"
Page 148, " To make the beer en-
tire, or old, the brewer now need none
of these, for by an admixture of sui
phuric acid, it is done in an instant"
These are specimen of the frauds,
(which are legitimate part of the
trade), daily practised. We might
continue quotations, ard cite authori
ties, but enough have been given to-
make common stomach reich at the
very idea of swallowing the vile COM
pounds.
What are the effects upon the body
of those who drink the filthy products
of our breweries ? We are aware that
the use ofwhat are called mali liquors,
gives healthy and ruddy appearance.
So have the diseased hogs fed upon
the offal Of distilleries. Yet it is a
fact, attested by well informed physi-