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117
as far as quantity is concerned, is a variety of
caramel, obtained from the sugar so largely present
in the fruit, and which is the result of roasting.
In spite of the testimonials in its favour, I see but
little to recommend it.
Two Ales and one Porter are the only alcoholic
drinks which have been analysed this Quarter.
Both ales are sufficiently alcoholic, containing each
about 10½ per cent, of proof-spirit. No. 25 is
superior to No. 18, although it contains nearly
three times as much salt. This depends either
upon the water, or upon the quality of the sugar
employed in the brew. The porter was somewhat
sour, but was in other respects of fair quality.
The alcoholic drinks are naturally accompanied
in my report by a non-alcoholic beverage which is
supposed to be in everyone's mouth. It is sufficient
to characterize it without naming it. It is distinctly
tonic, and tastes of iron sufficiently. It is very
well aerated, and contains about twice its volume
of carbonic acid. Phosphorous in an oxydized
form is also present, and it certainly answers to its
description. As an occasional tonic it is certainly
useful, but whether it can maintain its ground as a
beverage is quite another matter.