Saturday, 2 July 2011

Vault, Tap Room and Lounge

Think I'd forgotten about Bolton and its pubs? No way. Just got a little distracted by Irish Ale.
We're continuing with an entertainingly earnest description of the different rooms in a pub. Youngsters might find this as exotic as the researchers themselves. The biggest physical change in pubs since I've been drinking - and quite possibly the biggest in centuries - is knocking through all the rooms into one. I'm old enough to remember most pubs still being multi-room. Being a cheapskate, I almost always drank in the public bar. Why throw money away just to have a carpet on the floor? That was my thinking.

"Nomenclature of pub rooms varies. Colloquially the lounge or parlour is often spoken of as "the best room", and sometimes "the music room". A slang term for vault, occasionally used, is the "sawdust parlour", a reference that is more comprehensible when it is remembered that at one time the whole vault floor was strewn with sawdust or sand, a custom that no longer prevails here, but has been observed in some small country pubs in the south.

When we come to the "official" names written up on the doors of windows of the room we find the taproom sometimes called the News Room (cf. eighteenth century use of pubs for newspaper reading), and the best room called the commercial room. In other pubs it is named the Bar Parlour. A wide variation from normal nomenclature is shown in the following report:

. . . the landlord took me round to see the lounge proudly and said "This is what they call the Concert Room".
. . . The vault is labelled Saloon and another room Smoke Room. I ask if there is no vault here? The landlord, age 40, well built, pale but healthy looking, in a good suit and gold watch chain, says "This is a real new style pub. Well, this is the vault. It's called the Saloon. That's the thing in the newest. You don't properly have a vault in the town. Vault's outside the centre. That's the way things are, more highclass. He does not seem snobbish about this, in fact rather deprecating. He adds it is also a saloon because it has seats and tables
round it.

The class hierarchy of the various rooms—which we must now examine—is well illustrated by this, the landlord thinking that the name belonging to a higher class of room can make the vault "more highclass". Also the town centre pubs are more respectable. "You don't properly have a vault in the town" (this is in fact untrue).

In three or four of the big central pubs that have been rebuilt or redecorated the south of England nomenclature of Public and Saloon bars has been adopted. (In one of them castor oil plants are found in the saloon, as a distinct mark of "class"). Some other town centre vaults are called Saloon Bar. But normally, throughout all classes of pub the vault remains the vault. The use of the name Commercial and News Room is mostly confined to the middling-sized pubs, and in large ones the best rooms are invariably Lounges."
"The Pub and the People" by Mass Observation, 1943 (reprinted 1987), pages 90 - 91.

The use of Saloon Bar to descibe a public bar certainly is confusing. For me a Saloon Bar is the same as a lounge. Vaults I would recognice as a name for the public bar, though in the places I did most of my drinking - Nottinghamshire, Leeds and London - it wasn't used. Then again, Tap Room, for me, means public bar. That's how the phrase was used in Leeds. All very confusing, isn't it?

But let's continue.

"The following is a complete list of all the written usages for pub rooms that we have observed:

Vault — Vault, Public Bar, Saloon Bar.
Tap Room — News Room, Commercial Room.
Best Room — Music Room, Concert Room, Lounge, Parlour, Saloon, Commercial Room, Snug.

The original of the term "vault" is obscure. The New English Dictionary which gives considerable space to unusual and archaic usages of the word, such as an obscure seventeenth century writer who puts it in a context where it means an outside lavatory, simply fails to mention its current pub usage; considering it is a term in the daily vocabulary of millions in the North it is an indication of the ignorance of the pub in non-pub-going circles. Certainly the term must have originally been connected with its usage for the cellar. Wine bars in the south, where the term vault is not in use for the public bar, are often called wine vaults. But we have not been able to find any direct evidence of how its present pub usage came about. In this connection there is an interesting Worktown story that under the vault of the Man and Scythe, oldest pub, is a secret passage running to the Parish Church (200 yards). Now bricked up, it serves as a myth-umbilical between church and pub. That the church was once Publican Number One is beyond question. It is certain, therefore, that the pub has directly acquired religious associations. The whole set-up of the vault, the bar severing the landlord from the ordinary folk, the arrangements of bottles on the shelves, the often ornate windows, the beer-engine handles (generally three or four) sticking up like tapered candles, the shortly-to-be-described rituals of toasting, rounds, glass-swiggling—have much in common with forms of religious rite and invocation. The intricate build-up of pub rooms around the exclusive landlord sections is faintly reminiscent of the Catholic Church. And in each you come to the dividing-line between minister and ministered-to for alcoholic liquor.

The function of these different types of rooms cannot be understood until we have considered the types and habits of the drinkers that frequent them. Bearing this in mind we will make the following summing up:

VAULT and TAPROOM, tabu to women, patronized only by working class drinkers, form one group of rooms, in contradistinction to the

BEST ROOMS (lounge, parlour, etc.) where beer costs a penny a pint more, women are permitted.

THE VAULT is distinguished by the presence of THE BAR COUNTER.

THE TAPROOM, which has the same class of custom, is more of a club and games room.

Amongst best rooms the term LOUNGE is usually applied to the best rooms of the bigger pubs, PARLOUR to those of smaller ones. From now on, the former term will be used to cover all best rooms."
"The Pub and the People" by Mass Observation, 1943 (reprinted 1987), pages 92 - 94.

Now wasn't that fascinating? It comes as no surprise to me that the compilers of the New English Dictionary didn't bother to record northern working class vocabulary. They were probably oblivious to its existence and, even if they had noticed it, wouldn't have included it. I'd be interested in learning the etymology of the word. Thanks to class bias, it may prove difficult to uncover.

I'd never thought to draw parallels between the rituals of pubs and those of the catholic church. On reflection, it seems pretty obvious. But isn't everything once it's been explained? Handpumps like church candles. Love that image.

Once again, the book sheds its supposed cloak of anonymity by naming the oldest pub in town, the Man and Scythe. (Actually it's called Ye Olde Man and Scythe.) Which makes it a piece of piss to identify the town as Bolton. The pub still exists. I wonder when they last brewed their own beer? Probably quite a while ago. Halliwell's (whose name appears on the pub) were bought by Magee Marshall in 1910.

It's funny how you get odd combinations of events. The vault being men-only for example. I remember once seeing a "men only" sign on the door of a public bar. It was in Halifax in 1979. By then it was an anachronism, as equality legislation had made men-only rooms illegal several years before. Removing the possibility of keeping the public bar men only must have made knocking pubs through into a single room easier to implement. One less reason for keeping separate rooms.

Lots more to come from this particular pit of material. It won't be mined out for years yet.

Friday, 1 July 2011

UK beer production 1850 - 1922

Numbers and Ireland. A happy meeting of obsessions. Today it's time for a round-up.

I was shocked to find that I had lots of numbers missing from my giant production spreadsheet. I've spent the last week filling some of those holes. And have come up with a lovely new table. All fresh and shiny. here it is:


UK Beer production 1850 - 1922

England and Wales Scotland Ireland total UK

barrels % barrels % barrels %
1850 14,420,069 93.16% 476,000 3.08% 582,500 3.76% 15,478,569
1857 16,326,773 90.78% 616,000 3.43% 1,042,000 5.79% 17,984,773
1860 18,384,096 90.38% 816,000 4.01% 1,140,000 5.60% 20,340,096
1863 18,005,908 89.66% 893,000 4.45% 1,182,500 5.89% 20,081,408
1864 19,106,461 89.45% 986,000 4.62% 1,268,000 5.94% 21,360,461
1865 20,061,389 88.98% 1,111,000 4.93% 1,374,500 6.10% 22,546,889
1866 22,634,100 89.15% 1,254,000 4.94% 1,500,500 5.91% 25,388,600
1871 23,588,104 89.24% 1,227,000 4.64% 1,616,656 6.12% 26,431,760
1875 27,927,381 90.05% 1,179,000 3.80% 1,908,000 6.15% 31,014,381
1880 27,616,649 89.83% 1,143,000 3.72% 1,983,000 6.45% 30,742,649
1881 24,425,861 89.30% 1,037,000 3.79% 1,889,500 6.91% 27,352,361
1885 24,603,993 87.91% 1,237,000 4.42% 2,145,500 7.67% 27,986,493
1890 26,794,315 86.97% 1,666,000 5.41% 2,348,000 7.62% 30,808,315
1895 30,110,787 87.52% 1,758,000 5.11% 2,535,500 7.37% 34,404,287
1900 32,146,769 86.64% 2,289,048 6.17% 2,669,225 7.19% 37,105,042
1905 30,594,189 86.39% 2,021,374 5.71% 2,799,960 7.91% 35,415,523
1910 29,284,045 85.38% 1,956,659 5.70% 3,059,210 8.92% 34,299,914
1914 31,737,384 84.50% 2,288,981 6.09% 3,532,902 9.41% 37,558,767
1915 29,310,783 84.31% 2,042,477 5.87% 3,412,520 9.82% 34,765,780
1916 26,914,428 83.82% 1,917,148 5.97% 3,279,032 10.21% 32,110,608
1917 25,497,825 84.53% 1,816,003 6.02% 2,850,170 9.45% 30,163,988
1918 16,340,250 85.62% 1,141,114 5.98% 1,603,679 8.40% 19,085,043
1919 20,133,048 86.54% 1,325,439 5.70% 1,806,096 7.76% 23,264,533
1920 29,891,845 85.29% 2,186,604 6.24% 2,969,498 8.47% 35,047,947
1921 28,927,178 83.84% 2,096,080 6.07% 3,481,312 10.09% 34,504,570
1922 25,486,663 84.45% 1,770,175 5.87% 2,939,893 9.74% 30,178,731
Sources:




Brewers' Almanack 1928, p. 110



“A History of the Brewing Industry in Scotland”  by IanDonnachie, 1998, pages 147-148.
Statistics of British commerce by Braithwaite Poole, 1852, page 6.
“Bericht über der Welt_Ausstellung zu Paris im Jahre 1867, volume 7”, 1868, page 119.
Ireland Industrial and Agricultural, 1902, page 492

The Dynamics of the international brewing industry since 1800 by Richard George Wilson, Terence Richard Gourvish, 1998, pages 121 - 122, estimated from malt used

Before you say "But how does that compare to population, here's a table showing just that:


UK Population 1841 - 1911
England and Wales Scotland Ireland total
population % UK Pop population % UK Pop population % UK Pop
1841 17,435,700 61.76% 2,618,000 9.27% 8,177,700 28.97% 28,231,400
1851 17,932,400 65.51% 2,889,000 10.55% 6,554,000 23.94% 27,375,400
1861 20,063,000 69.44% 3,063,000 10.60% 5,768,300 19.96% 28,894,300
1871 22,715,000 72.15% 3,362,000 10.68% 5,405,600 17.17% 31,482,600
1881 25,974,300 74.46% 3,734,000 10.70% 5,174,900 14.83% 34,883,200
1891 29,001,400 76.82% 4,046,000 10.72% 4,704,800 12.46% 37,752,200
1901 32,527,800 78.46% 4,472,100 10.79% 4,458,700 10.75% 41,458,600
1911 36,072,500 79.76% 4,760,900 10.53% 4,390,200 9.71% 45,223,600
Source:




http://www.populstat.info/

Beer production increased in Ireland and Scotland in the second half of the 19th century. Both in absolute amount brewed and percentage of UK beer production.

Let's look at Scotland first. It had about 10% of the UK population throughout the period under analysis.But it's beer production was always well below 10% of the UK total. The best it could manage was 6.24%.

Ireland is more complicated. The percentage of the UK population living in Ireland dropped from almost 30% to around 10% between 1841 and 1911. Perversely, beer production increased, despite the falling population, more quickly than in Scotland. Eventually beer production reached about the same percentage as the population. Meaning that, per head, Ireland was producing as much beer as England and Wales.

here's another table, showing beer production per head of population:


Beer output per head of population 1850 - 1910
England and Wales Scotland Ireland
beer production population barrels per head beer production population barrels per head beer production population barrels per head
1850 14,420,069 17,932,400 0.80 476,000 2,889,000 0.16 582,500 6,554,000 0.09
1860 18,384,096 20,063,000 0.92 816,000 3,063,000 0.27 1,140,000 5,768,300 0.20
1871 23,588,104 22,715,000 1.04 1,227,000 3,362,000 0.36 1,616,656 5,405,600 0.30
1881 24,425,861 25,974,300 0.94 1,037,000 3,734,000 0.28 1,889,500 5,174,900 0.37
1890 26,794,315 29,001,400 0.92 1,666,000 4,046,000 0.41 2,348,000 4,704,800 0.50
1900 32,146,769 32,527,800 0.99 2,289,048 4,472,100 0.51 2,669,225 4,458,700 0.60
1910 29,284,045 36,072,500 0.81 1,956,659 4,760,900 0.41 3,059,210 4,390,200 0.70

I think that shows more clearly how Scotland still lagged behind England while Ireland was closing in fast.

Of course, Ireland's success in upping beer production was almost entirely due to the efforst of one firm: Guinness. By the end of the 19th century it wasn't only the largest brewery in the UK, but the largest in the whole world. Quite an achievement.

Thursday, 30 June 2011

Let's Brew Wednesday - 1879 Whitbread XX Export

A real treat today. That will hopefully make you forgety I'm a day late. Export Mild, that's what we've got today.

In the glory years of British brewing, all sorts of beers were exported. Pale Ale we all know about. Porter and Stout, too. Scotch Ale and Burton ale. The whole set, pretty much. Including Mild Ale.

Pale Ale and Porter went to India. Stout went to teh West Indies. Australia got Pale Ale, Scotch Ale and Porter. But where did the Mild go? Some of it went to The Netherlands. I know that, because I've seen the newspaper adverts:

Algemeen Handelsblad, 01-11-1880


Het Nieuws van den Dag, 16-03-1880

Whitbread only brewed this beer for a relatively short period of time:1865 to 1880. I've no idea why they stopped brewing it . They never did produce that much of it. Maybe it wasn't worth the trouble. Though 1880 is a very significant date, being the year of the Free Mash Tun Act.

On to the beer itself. A bit of an odd beast. Whitbread discontinued the domestic equivalent in 1876. That had a similar gravity, but a much lower hopping rate. Just under 3 lbs a barrel compared to a bit over 6 lbs in XX Export. To be honest, it was more like Whitbread's KK than their XX. KK had around 4 lbs of hops per barrel.

What would I call this beer? Probably an Export Burton. There. That's another new style. I should get a job with the Brewers' Association.





That's it from me. Time for Kristen to set the controls for the heart of the sun . . . . . .








Kristen’s Version:
Ingredients
Grist – This one is very simple and difficult at the same time. The grist calls for two different types of mild malt. Most people can only find one, if any at all. Seeing that this is the only malt in the entire beer, do your best to find some. If you haven’t used it before it’s a good place to see if you really like it as its 100% mild malt. I’m using a 50:50 mix of Paul’s mild malt Fawcett Mild Malt. If you can’t get any type of mild malt, use at least a malty pale malt like Optic or Cocktail. FYI – I tried using 100% Ashburne Mild. Blech. I could see maybe 25% but I don’t know even then… The invert No2 at ~15% really adds a lot of darker fruit depth and complexity without stomping all over the beer that No3 would do here. If you haven’t made No2 before, it’s the same technique and such for making the No3, just less molasses. If you can’t be bothered at least use some Golden Syrup…but be bothered.

Hops –  This is a pretty gnarly beastie. Lots of hops, the vast majority being low alpha stuff. The Cluster are really the only ones that are higher. I’ve made this both with higher alpha Challenger at 105 and the Cluster and found the lower alpha stuff really adds to the amount of tannins and mouthfeel in the beer. The higher alpha just doesn’t have the same about of green matter going it. Goldings were the finishing hops as you can see. All very elegant and works beautifully well. You can really use any finishing hops that you’d like. One of the batches I did a mix of Falconers Flight and Pacifica and it turned out pretty marvelous.

Yeast – I put the Whitbread yeast in this recipe as it’s a Whitbread beer. I, for one, do not like it. Never have. I split one batch with Wyeast Thames Valley II and White Labs Australian Ale. I’ve always been a huge fan of the Thames Valley II but I have to say the Convicts really stole my attention. A great yeast that really emphasized the bready, toasty character of the mild malt without treading on the hops. I have my friend Aussie mate Peter Symons to thank for the suggestion but I’m sure he won’t remember with all the 4X he’s drank. ;) Thanks Peter!

Processes
Advanced Mash – The simple one step mash will do fine if in a rush. The higher dextrin content of the mild malt is really helped by a step mash as see below. The beer finishes a few points lower and much more crisp.

Mash
ºF
ºC
Time
Dough in
144
62
45
Underlet
153
67
65

Wednesday, 29 June 2011

Drogheda Ale

Lifting up stones on the interweb, I've found this little beastie. A snippet about Drogheda Ale. It was once very famous, apparently. Time has not been kind to its fame.

"On the Composition of Drogheda Ale, By Robert Simpson and John Mulligan, Students in the Evening Class for Practical Chemistry, Museum of Irish Industry.

[Read on Monday, January 20, 1862.]

The interesting results obtained by Messrs. Jackson and Wonfor in their analytical examination of Irish porter, induced us to undertake a similar examination of Drogheda ale, as this and the Porter" are the two beers which, are most consumed in Ireland, and they are also largely exported to other countries. No analysis of this ale having hitherto been published, we beg to lay before the Royal Dublin Society the results of our investigations.

As the time at our disposal would not permit us to examine more than one sample of ale, we selected that manufactured by Messrs. Cairnes as a specimen of all others. The sample which we analysed was of the description known as mild ale, and was obtained of Messrs. Weir and Co., through the Dublin Agent of Messrs. Cairnes.

The analysis was performed in the Laboratory of the Museum of Irish Industry, under the direction of Mr. Galloway. The mode of examination was precisely similar to that adopted by Messrs. Wonfor and Jackson in their analyses of the porter.

The results of the analysis show that the inorganic constituents are the same as those contained in the porter, and occur in about the same proportions; whilst the difference in the amount of spirit, sugar, and extractive matter, is very considerable, - the ale containing a much larger proportion of these substances: the porter, on the other hand, is richer in albuminous matter.

The two beers have different values as articles of diet, if the views most generally received of what constitutes nutritious and respiratory food be adopted. According to these views, the porter is the more valuable for the production of flesh, whilst the ale is richer in the substances which support respiration, and form fat."
"The Journal of the Royal Dublin society, Volume 3", 1862, pages 271 - 272.


There's then a very detailed analysis of Cairnes's Drogheda Ale. The full monty is a bit much even for me. I'll skip to the highlights:


Cairnes's Drogheda Ale 1862
I II Mean
Total amount of fixed organic matter 90.355 90.529 90.432
Total amount of fixed inorganic matter 94.375 94.71 94.61
Proof spirit 143 143 143
ABW 7.04 7.04 7.04
ABV 8.94 8.94 8.94
Acetic acid 3.75 4.09 3.91
Grape Sugar 15.062 15.062 15.062
Albumen 6.37 6.84 6.6
Extractive matter 68.903 68.627 68.875
Silica 0.186 0.189 0.187
Phosphate of Magnesia 0.753 0.753 0.753
Lime 0.087 0.088 0.087
Phosphoric acid 0.793 0.685 0.739
Chloride of sodium 0.381 0.375 0.378
Sulphuric acid 0.124 0.135 0.128
Potash 1.679 1.655 1.667
Soda 0.022 0.019 0.02
94.36 94.426 94.386
FG 1029.8
OG 1096.2
Source:
"The Journal of the Royal Dublin society, Volume 3", 1862, pages 276



The ABW and ABV are my own calculation, based on the proof spirit content. Proof spirit contained 49.25% alcohol by weight. The OG was given in the article. The FG I've calculated from OG and ABW.

I'm very happy to have found this. Of only because the Drogheda Ale is specifically called Mild Ale. That may not be important to you, but it is to me. I can now say for certain that Mild Ale was brewed in Ireland in the 19th century.

But it doesn't stop there. We've also learned more about the nature of Irish Mild. At least the Drogheda variety. For a start, it was pretty damn strong, almost 9% ABV. It was fairly well attenuated for the strength, around 70%. Fairly acidic, too. The lactic acid contents of the samples was 0.372% and 0.409%.

Do you know what Drogheda Ale reminds me of? Burton or Edinburgh Ale. So Irish Ale is really a form of Scotch Ale. That makes sense.

I feel like we're getting somewhere, don't you?

Tuesday, 28 June 2011

the English are the greatest beer-drinking people in the world

It wasn't me who said that, but an American visitor to London in the 1860's. As you'll see in a moment.

Yes, I've been down the Golden Cockerel allotment again and picked me a few veg. Not sure if they're cabbage or carrots. See what you think:

"IT IS AN UNDENIABLE FACT that the English are the greatest beer-drinking people in the world. The assertion may be disputed in favour of the Germans but who can compare the thin resinous beer of Munich and Vienna with the heavy bodied, soporific, and sinewy London Ale, Edinburgh Ale, or Guinness Brown Stout.

To believe in his native beer is a necessary part of the Englishman's religion. English literature and English poetry are full of beer and redolent of malt and hops, from Chaucer and Shakespeare down to the present day. Tom Jones, Roderick Random, the Spectator, the Tatler, the Guardian, Fielding, Hume, Smollett, Pope, Addison, Dryden, Goldsmith, and Samuel Johnson, never let slip a chance to prove the virtues and efficacy of beer, and 'Alf and 'Alf.

Barclay and Perkins, the brewers, employ a capital of £2,000,000 annually in their trade and 300 huge horses, brought from Flanders, at a cost of from £60 to £100 each. There are five partners in the house; the firm being worth £8,000,000, and the head brewer receives a salary of £2,000 a year.

The water used for brewing purposes is that of the Thames, pumped by a steam engine, on the same ground where Shakespeare's Globe Theatre stood three hundred years ago. One hundred and fifty thousand gallons of beer can be brewed from this water, daily, The malt is carried from barges at the riverside, by porters, and deposited in enormous bins, each of the height and depth of a three-storey house. Rats are fond of malt, but to keep them off a staff of sixty large cats are constantly employed on the premises and all these cats are under the supervision of a big-headed or chief cat, with a long moustache and Angola blood.

It is quite a sight to witness the anxious solicitude of this Chief Cat for the honour ofthe house of Barclay and Perkins, and for the discipline of his subordinate cats, the chief being a Thomas of the purest breed. In London it is calculated that about 6,500,000 barrels of ale, beer, and porter, are brewed annually, valued at about £20,000,000, and I think I am therefore correct in calling the English a beer-drinking people.

Everybody drinks beer in London. You can see labourers and dockmen sitting on benches outside of public houses, swilling what they call swipes, at two pence a pot. So if you drink at a Club you will see men as eminent as Mr. Bright, or Mr. Disraeli, calling for a 'pint of Bass' East India Ale' or 'a bottle of Stout' Even in workhouses beer is kept on tap and were the paupers to be deprived of their beer, they would, I believe, rise and annihilate their masters. A quart bottle of good beer or porter can be got anywhere in London for sixpence, and of all the beverages that I have ever tasted, I never found anything to equal in fragrance a drink of good London 'Brown Stout' on a warm summer day. A man may procure as much good beer as he can drink at a draught, for three pence, in London, at any public house or restaurant, and it is the common custom with the Cockneys to have it at every meal, and also between meals.

They have also a fashion in large parties among the working and middle classes, of ordering what is called a 'Queen Ann,' which is simply three pints of beer in a large, brightly burnished metal pot with a handle, and the man who calls for it having paid, takes a drink, then wipes the edges of the pot with the cuff of his coat-sleeve, to remove the foam from his lips—then passes it to his wife, sweetheart or his eldest child, who each in turn drink and wipe the edge of the measure; then it is passed to the stranger, and all around the board, each person being careful to wipe the 'pewter' in the same fashion. This custom seems rather strange and savage at the first sight to an American, but it is the custom of the country, and therefore cannot be quarrelled with.

Any foreigner passing through a London street which is inhabited by working men and their families, or in the neighbourhood of factories between twelve and one o'clock, or just after twelve, cannot fail to notice a sudden commotion and rush of adults and half naked children with jugs to the neighbouring beerhouses. All this large multitude are in quest of beer for the noon-day meal.

At noon and night the pot boys of the innumerable beer-shops may be seen carrying out die quarts and pints daily received by those families who do not choose to lay in a stock or store of their own beer, or the mothers and children of the same families, to whom the half-penny given to the pot boy is a matter of consequence, may be seen journeying to the beer-conduits themselves, and the drinking goes on from morning until night, among truckmen, coal heavers, street pavers, mechanics in the 'skittle grounds,' medical students in the hospitals, law students in the Inns of Court, and 'swells' in taverns.

From the gray of die morning until the hour of dark, you may see in the London streets those large drays, larger horses, huge draymen, and large casks of beer, ever present and never absent from the Londoner's eyes. Go down to the Strand, and you will see the same drays and Flemish horses emerging from the huge brewery gates, preparatory to carrying barrels of beer to tap-houses, and nine-gallon casks, the weekly allowance of a private London family to dwellinghouses.

A competent authority has estimated that each and every inhabitant of London wall drink, averaging young and old — 80 gallons of beer in the year. The population is 3,500,000. Therefore, Great is Beer, and Barclay and Perkins are its prophets.


An extract from 'Palace and Hovel' by Daniel Joseph Kirwan, by courtesy of the publishers, Abelard-Schuman Ltd., published at 21s. net."
"Golden Cockerel Vol.3 No.8 Summer 1964", pages 4 - 5. (The original book 'Palace and Hovel' by Daniel Joseph Kirwan, published 1870, pages 337 - 343.)

Love those old company propaganda mags. You should see the features about new pubs. Celebrations of formica and plywood.

I remember places like that. The Mermaid on our caravan site in Mablethorpe. A Tennant's pub. Looked just like the ones in the Golden Cockerel. Except it had electric metered pumps. The horizontal glass cylinder type. The Courage pubs, funnily enough, mostly featured rather natty counter-mounted sets of handpumps. Proper three-stumped wickets.

He's not right about Thames water being used for brewing, of course. They couldn't have used that filthy stuff. New River water or wells. That's what they really used.

"I never found anything to equal in fragrance a drink of good London 'Brown Stout' on a warm summer day." Well said, mate. Hot weather, strong Stout, marriage made in heaven. Good to have the support of the 19th century on that one.

A potato shaped like Charles de Gaulle's head. That'll be me next vegetable garden special.