“It is absolutely frightful,” exclaims Mr. Donovan, (Domestic Economy, p. 201,) “ to contemplate the list of poisons and drugs with which malt liquors have been (as it is technically and descriptively called) _doctored_. Opium, henbane, cocculus indicus, and Bohemian rosemary, which is said to produce a quick and raving intoxication, supplied the place of alcohol. Aloes, quassia, gentian, sweet scented flag, wormwood, horehound, and bitter oranges, fulfilled the duties of hops. Liquorice, treacle, and mucilage of flax seed, stood for attenuated malt sugar. Capsicum, ginger, and cinnamon, or rather cassia-buds, afforded to the exhausted drink the pungency of a carbonic acid. Burnt flour, sugar, or treacle, communicated a peculiar taste which porter drinkers generally fancy. Preparations of fish, assisted in cases of obstinacy with oil of vitriol, procured transparency. Besides these, the brewer had to supply himself with potash, lime, salt, and a variety of other substances, which are of no other harm than in serving the office of more valuable materials, and defrauding the customer.” In this extract it is observable that that ingenious gentleman has drawn up his account in the past tense, as if there were no adulterations now!!! The author of “The Art of Brewing,” in the Library of Useful Knowledge, has adopted a juster and a more honourable course; besides giving a fuller list of poisonous articles, he has spoken boldly and truly, and tells us that poisonous adulterations are “still used extensively” by those who “sport with the lives of their fellow creatures for the sake of gain,” and that “the seizures and convictions that have been so often made, and are still making by the Excise,” are proofs of the fact. It is, however, with much satisfaction (for no other motive influences me in making the horrific disclosures detailed in this volume than a regard for the public welfare and for public justice) that the statement made in that publication respecting the introduction of gypsum into the manufacture of Burton Ale has been disproved in the recent application made to the Court of King’s Bench by the Burton Ale Brewers, who assert that the peculiarity of flavour belonging to their liquor is occasioned by the water from which it is made running over a rock of gypsum, and thus impregnated with that substance.