In the end Tobacco appears—He arrogates an equality with Wine—“You and I both come out of a pipe.” The reply is, “Prithee go smoke elsewhere.” “Don’t incense me, don’t inflame Tobacco,” he retorts; but is told, “No one fears your puffing—turn over a new _leaf_, Tobacco, most high and mighty Trinidado.” {73} In an old play printed a few years later (1659) it is indicated that ale was still generally made without hops:— Ale is immortal: And, be there no stops In bonny lads quaffing, Can live without hops. If Defoe’s statement on the subject, in his _Tour Through Great Britain_, is correct, it must, indeed, have been many years before the use of hops made any headway in the northern portions of the kingdom. “As to the North of England,” he writes, “they formerly used but few Hops there, their Drink being chiefly pale smooth ale, which required no hops; and consequently they planted no hops in all that part of England North of Trent. . . . But as for some years past, they not only brew great quantities of Beer in the North, but also use hops in the brewing of their ale, much more than they did before, so they all come south of Trent to buy their hops.” In the reign of Edward VI., by the Statute 5 and 6 Ed. VI. c. 5 (repealed 5 Eliz. c. 2), it was enacted that all land formerly in tillage should again be cultivated, excepting “land set with saffron or hops.” This is, we believe, the first mention of hops in the Statute book. The next Act on the subject was one passed in 1603, by which regulations were made for the curing of hops, which process had thenceforward to be carried out under the inspection of the officers of excise. From a petition presented by the Brewers’ Company to Lord Burleigh, a few years previously (1591), we learn that the price of hops was then £3 16s. 8d. to £4 10s. 6d. per cwt., instead of 6s. 8d. as formerly, and was, the Brewers said, in quality well worth three hundredweight of those sold at that time. Hops were evidently coming into favour. We gather from an old receipt that about the end of the century, Beer was made with “40 lbs. of hoppeys to 40 qrs. of grain.” [Illustration: A Perfite Platform of a Hoppe Garden. Of ramming of Poales. “Then with a peece of woode as bigge belowe as the great ende of one of youre Poales, ramme the earth that lieth at the outsyde of the Poale.” Cutting Hoppe Rootes. “When you pull downe your hylles . . . you should undermine them round about.” Of Tying of Hoppes to the Poales. “When your hoppes are growne about one or two foote high, bynde up (with a rushe or grasse) such as decline from the Poales, wynding them as often about the same Poales as you can, and directing them alwayes according to the course of the Sunne.” ]