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218
A specimen of Ratafia was brought, in order to
ascertain its character. It possessed a strong smell
and flavour of bitter almonds, but was entirely free
from prussic acid, so that it was of the nature and
quality demanded.
And now as to Beers and Porters. One feature
is that they do not keep well, but are obviously
intended for immediate consumption. The acidity
varies considerably, from 0.15 to 0.51 per cent. Had
it not been for the alcoholic strength of No. 33,
which amounted to 143/4 per cent., the acidity would
have been more striking; but in hot weather the acid
gives a peculiar piquancy to the liquor.
There is a most marked freedom from adulteration
in these beers and porters, and yet I have this
quarter to remark upon a feature in several of them
which has not hitherto been a characteristic at Camberwell,
or 1 have received them from districts which
have not been previously visited. Several are brewed
with a hard water, and salt has been added. Not in
quantity to be even near to what is allowed, have I
found salt, but in amount from ten to twenty times
what has been usual.