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224
fair, although it was made from a sugar containing
the chlorides of potassium and sodium. It is from
such sugar, generally beet-root sugar, that beers so
obtain often excess of these salts.
Four samples of Ginger Ale have been analyzed.
They may be said to be free from alcohol, and form
a pleasant effervescing drink, flavoured quite as
often with cloves as with ginger. They vary much
as to sweetness, but are otherwise unobjectionable.
Of Spirits only one sample has been taken. A
specimen of Gin was of much higher standard,
speaking alcoholically, than required by the Act.
It contained 75 instead of 65 per cent of proof-spirit.
Certainly, in the interests of temperance, I do not
regard this as an advantage, anymore than the sale
of a highly diluted spirit. The latter is not satisfying,
and is sure to be followed by a second dose.
The former is injurious.
Of Ales and Porters, I have examined eight
samples. The ales are largely within the margin of
the allowed quantity of salt, and shew that the sugars,
were employed as a source of alcohol, are of very
pure quality. The same remark applies to the
Porters with one exception. No. 112 is very