That the brewing industry progressed considerably in those localities where it was introduced, shortly before and after the Revolution, is evidenced by a number of circumstances. As early as 1807 the production of malt liquors, according to Gallatin’s statement, was nearly equal to the consumption, yet the importation of malt into Pennsylvania had already ceased in 1793; thus showing that the adjuncts of brewing in the large establishments were rapidly being perfected. In Philadelphia, where the agitation in favor of the substitution of fermented liquors for ardent spirits had found most favor, the use of beer had become very general, and soon extended into the larger cities of adjoining states. The state of the brewing industry in 1809-10 appears from the following table, taken from the _Digest of Manufactures_: Beer, Ale and Porter States and Territories. Population. in Barrels of 31½ Gallons. —————————————————————————————————————————————————————— Massachusetts 700,745 22,400 New York 959,049 66,896 New Jersey 245,562 2,170 Pennsylvania 810,091 71,273 Delaware 72,674 476 Maryland 380,546 9,330 Virginia 979,622 4,251 Ohio 230,760 1,116 Georgia 252,433 1,878 District of Columbia 24,023 2,900 —————————————————————————————————————————————————————— 4,655,505 182,609 The _per capita_ production of malt liquors in the States named (the total amount produced being 5,754,737 gallons) amounted to almost one and one-fourth gallons, or, to be precise, to 4.98 quarts. This does not include what in the _Digest_ is styled ancient fermented liquors, made of honey—the old German meth, here called metheglin and mead—of which considerable quantities are said to have been produced and consumed by private families. Surely, this is a gratifying development of a new industry within so brief a period, and under difficulties of which the present followers of the trade can scarcely form an adequate idea. We quote the _Digest_: