The piece is really about boiling and how long a wort needs to be boiled to get the required preservative qualities out of the hops.
In 1832, I brewed a small gyle of pale beer for the India market. The first worts were boiled one hour, the second one and a half hour. I beg leave to subjoin the report made upon it in Calcutta.
"Calcutta, 8th August, 1832. — Report on two hogsheads of Black's pale ale, examined in the custom house godowns of Messrs. Lyall, Matheson and Co. —Two hogsheads of Black's pale ale. — This pale ale, of superior quality, is well adapted for the India market, both in colour, body, and flavour.
(Signed) John Brown And Co.,
Coopers to the Honour able Company.
Another lot of this same beer went to Messrs. Watson and Co., and I beg leave, also, to insert a short extract of their letter to me, of date, Calcutta, 9th April, 1833.
"We wrote to you on the 17th of November to which we refer you.—Your beer is now ripe, and confirms what we then wrote you; it is really most excellent, and, as such, we are disposing of it in small quantities, so as it may be known."
This, at all events, proves that long boiling is not essential to the preservation of beer; and I have come to the conclusion, that long boiling can do no good, but may do harm. Unless, therefore, longer time should be required for strength, I should say, that one hour's boiling will sufficiently break the first worts, and two hours, at the utmost, will do the same by any other wort."
"A practical treatise on brewing" by William Black, 1835, pages 39-41.
There you have. An hour's boil for the first wort and two hours for the rest is plenty to preserve a beer on the journey to India.
One things puzzles me. What the hell is a godown?