It should be clear, because "turbida impinguat, flatus gignit, atque brevem spiritum efficit." "Bene cocta" it should be, for "male cocta ventris inflationes, tormina et colicos cruciatos generat"--which Latin speaks for itself. As for good grain, the doctors appear to prefer a mixture of barley and oats. They allow either wheat, barley, or oats. Wheat, they say, makes the most nourishing beer, but heating and astringent. Barley alone makes the beer cold and dry. A mixture of barley and oats renders it less nourishing, but also lighter on the stomach, and less confining and distending. The Germans nowadays brew beer of every conceivable grain and no-grain, even potatoes. But according to the material so is the product. Lastly, say the doctors, beer, like wine, should be old, or you will feel the effects in your stomach. We cannot at the present period dissociate from beer the idea of hops. But it was comparatively late in history before hops were regarded as an indispensable ingredient. The Sclav nations are reported to have had them early; also the Mahommedans of the East. Haroun-al-Rashid's physician states that in his day they were given as medicine. In France, the first record of their cultivation is of the year 768, when Pepin le Bref gave some directions as to the hop-grounds belonging to the monastery of St. Denis. In Germany they are known to have been successfully cultivated about Magdeburg in 1070. We are supposed to have received them over here in 1525. In Alsace, beer-drinking country as it is, they were not cultivated till 1802. The soil being very suitable, they then made way with such rapidity that they soon crowded out completely madder and woad, which had previously been considered the most profitable crops--so profitable, that from the _coques de pastel_ (woad), which were looked upon as the emblem of prosperity and well-being, the Lauraguais, and indeed the whole country round Toulouse, came to be christened _le pays de Cocagne_. Hence our own word of "Cockaigne," about the derivation of which so many contradictory guesses have been made. It may be interesting to note that in Strassburg the bakers at one time used to put hops into their yeast, and that in some foreign countries the young shoots of the hop-bine furnish a favourite vegetable, dressed like asparagus. Drinking habits are of course by far the most developed in Germany, where beer has really become the object of a cult. Blessed with a healthy thirst, which made our own poet Owen exclaim-- Si latet in vino verum, ut proverbia dicunt, Invenit verum Teuto, vel inveniet--