The times. [volume] (Richmond, Va.) 1890-1903, 1901-03-03
Ale and Beer in Henry Wills Time

The composition OF ale and beer has al
Why's been OF interest to members of the
medical profession DR.. Andrewa Roorda
VINO hVed IN the reign OF Henry VII,
gives full account of the composition
Oh most OF the beverages which were in
use III MS own time. He considered that
water was not "holsome sole by it selfe
loi an Lnglyssheman' because it was
code, Stowe, and slack OF dycestvou /"
Ale. he said. for an Englishman was the
natural drink. It was in his time made of
malt and water fermented by Yeast. 1t
hau, IN his opinion. TO be fresh and clear
NOT fopy or smoky. 1t appears to have
heen drunk Very shortly after it WIS made
Tor he says that it ought not to be drunk
under five days old. and that new ale
was unwholesome for all men. He observ-
cd also that sour ale WIS good for no
man, an observation which has been con-
ilTIned by subsequent experience
Contrary to the opinion OF some modern
brewers, he considered that barley malt
made the best ale He confessed. how
ever, that in spite of its good qualities
the beverage engendered gross humors
but added that it mnde man strong In
his description Of the composition Of ale
no reference is made to hops, and it ap-
pears that they were not used in the
drink Which he called ale, for he looked
upon other ingredients except those which
he mentioned as being authorizations.
The composition of beer WIS different
1t was made OF malt, hops and water, and
was, he observed, the natural drink for a
Dutchman- OF late days it had indeed
been used in England, but unfortunately
with detriment to many Englishmen, and
it was especially harmful to thosse who
suffered from collie, for the drynke is a
colde drynke,'' he observed. Yet he said
it made L man fat-a point on which the
observer could satisfy himself by exam
lining the faces and other parts OF the
persons OF Dutchmen- The beverage had
however, one good point, which was that
if it We're well served in good condition
and not new, it qualified the hent OF the
liver.
DIR. Boorde was great traveller, and
among other things he especially noticed
the condition of the food and drink in all
the places which he visited. OF the ale
OF Cornwall he formed Al very low esti-
mate it looked white and thick, las if
pygges had wrastled' in it, and he gives
some unsavory particulars as to the i'll
effects OF drinking this beverage into which
perhaps, it is hardly necessary to follow
him. In Boordes time it does not appear
that Scotland was celebrated for good
l
and flesh were to be had there in plenty,
the ale, he says, was evil with the sole
exception of TINT brewed at Leth.
DIR. Boorde was extremely severe in the
punishment which he thought should be
meted out to brewers of bad ale, and to
those who gave short measure. He gave
it as his opinion that they ought to be
placed in the Thames up to their chins
and three inches nbove, and suggested
that when they came out they would have
to shake their ears as a spaniel that veri-
ly can,e out OF the water. Dr.. Boorde
devotes one chnpter Of his book to soups,
stews and other articles Of diet which
would now be classified under the general
heading OF invalid food. Among his recipes
he recommended ale brews and caudles
for weak men who could not eat solid
meat. In many country districts these
o1d-fashioned compositions are still used
and sometimes. perhaps, with satifacotry
rasult1.-LAncet.