That under more favorable circumstances the industry would doubtless have progressed rapidly we may infer from the uncommon degree of prosperity which both malting and brewing attained during the brief intervals of the unhampered operations of fostering legislation. As early as 1641, John Appleton, a representative to the General Court, established a very fine malt-house, and engaged extensively in the cultivation of hops. He and Samuel Livermore began very early to experiment with maize as a substitute for wheat, oats or barley, and Winthrop, the younger, of Connecticut, having devoted serious study to this question, finally read a most interesting paper on the subject before the Royal Society in London, presenting at the same time samples of Indian corn beer of a very palatable nature and good quality. The malt of New England soon acquired a wide-spread reputation for its excellent quality, and relatively large quantities were exported to the neighboring colonies, particularly to Pennsylvania. This historical fact is of more than ordinary interest, for it shows that the use of maize, a material which, in conjunction with malted barley, the modern brewer uses for the improvement of the quality of his product, is a thoroughly American practice, sanctioned by long experience, and approved by the taste of the consumer. In a primitive way, however, Indian corn was used for brewing very much earlier, if we may believe Sir Richard Grenville, who, in his description of Virginia, relates that he saw maize used in brewing by the English of that colony. [Sidenote: EFFECTS OF FREE RUM]