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145
Of a Mustard I can only remark that, though
genuine, it was more suited for internal than external
application.
And now as to alcoholic liquors. Two
Porters and one Ale have been examined. No. 194
has been obviously brewed with sugar, as the main
source of the alcohol. Of course I am quite aware
that this is in accordance with law, but the amount
of the chlorides of potassium and sodium is excessive,
and is due to the quality of the sugar. There was
very considerable difference in the alcoholic strength
of these liquors, varying from 12 per cent. of proof
spirit in ale (171), 8.38 per cent. in porter (194) and
in porter 208 wherein there is only 6.87 per cent.
Where the porter is good, the lower the per-centage
of proof spirit, the more wholesome it is: There
is an immense advantage in a food which has been
cooked, and this applies notably to a drink. I believe
nothing would promote sobriety so much as
the production of a well-brewed table beer, made
of genuine malt and hops, and with a quantity of
proof spirit not exceeding four per cent.
Of a Sherry I have nothing to say except
that it was, as usual, plastered. I doubt whether
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