Beer has been considered a necessity in all generations, and only in this, the nineteenth century, have extremists arisen to condemn its use. It is worthy of note that its greatest enemies are among a class who, in the olden times, were its greatest friends. The old abbeys and monasteries were the places where the best malt liquor was brewed; and not least among the benefactors of their species were the Franciscans and Dominicans, who brewed good beer to cheer the hearts of toiling humanity. Bishops have written in its praise; universities have encouraged its production; and kings having the comfort and contentment of their subjects in view have cared for its proper provision. Under date January 27, 1617, it is noted in “Langbaine’s Collections” that one John Shurle had a patent from Abraham Lake, Bishop of Bath and Wells and Vice Chancellor of Oxford, for the office of Ale-taster to the university. “The office of Ale-tasting requires that he go to every ale-brewer that day they brew, according to their courses, and taste their ale; for which his ancient fee is one gallon of strong ale and two gallons of strong wort.” Such a fact is enough to make the modern teetotal dominies stand aghast, but it may well be doubted if they are better or wiser men than their predecessors, one of whose distinguishing characteristics was usually a sound common sense in the ordinary affairs of life. CHAPTER III. EARLY HISTORY OF BEER—CONTINUED. With the close of the preceding chapter we had intended to leave this branch of the subject, but a paper of Hans von der Planitz, written in German on the same topic, is so interesting that we cannot do better than quote a considerable portion. It is written with genuine enthusiasm and is valuable not merely for its facts regarding the early history of beer, but also as a picture of customs and manners, often given in the words of writers contemporary with the circumstances described. The picturesque or realistic effect of the old German has been as far as possible preserved in the rendering of passages written in that style, and very often the original is added in a note or otherwise, for the enjoyment of readers who are able to appreciate its flavor. Quotation at such length has involved a trifling amount of repetition of matter already stated, but it has seemed better to submit to this than to mutilate an independent account, much of whose effect depends on its manner of developing the subject. Commencing with the ninth century the writer says: