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187
The Liquorice (No. 48) was of inferior quality,
and contained a very large percentage of potato
starch, used for the purpose of sopping up and rolling
the juice. It had been also very carelessly made as
it further contained 1.42 per cent. of sand. But, as
there could be no pretence that the vendor had anything
to do with the admixture, and as there are
far inferior samples in the market, it was considered
enough to inform the vendor of the nature of the
article.
And now to a subject of greater interest although
not of greater importance than milk and bread: I
allude to Alcoholic Drinks.
I will take them in the order of their importance.
Ales and Porters were six in number.
With reference to these, I would say that hops
are used in small quantities, especially in ales marked
50 and 64, much more distinctly in ales 56 and 74.
It is very difficult at present to say what the exact
nature of the bitter is that is employed; certainly not
picrie acid or picrotoxin, or any alkaloidal bitter with
which I am acquainted. To what extent burnt sugar
confers a bitter taste I am not prepared to state; but
that sugar is very largely employed is a well-recognised
fact. In the Porter No. 67 I found liquorice,