_List of Brewers prosecuted and convicted from 1813 to 1819, for adulterating Strong Beer with Table Beer._[66]
Thomas Manton and another, brewers, for mixing strong and table beer, verdict 300_l._
Mark Morrell and another, brewers, for mixing strong and table beer, 20_l._ and costs.
Robert Jones and another, brewers, for mixing strong and table beer, verdict 125_l._
Robert Stroad, brewer, for mixing strong and table beer, 200_l._ and costs.
William Cobbett, brewer, mixing strong and table beer, 100_l._ and costs.
Thomas Richard Withers, brewer, for mixing strong and table beer, 75_l._ and costs.
John Cowel, brewer, for mixing table beer with strong, 50_l._ and costs.
John Mitchell, brewer, for mixing table beer with strong, absconded.
George Lloyd and another, brewers, for mixing table beer with strong, 25_l._ and costs.
James Edmunds and another, brewers, for mixing table beer with strong, for a long period, verdict 600_l._
John Hoffman, brewer, for mixing strong and table beer, and using molasses, 130_l._ and costs.
Samuel Langworth, brewer, for mixing strong with stale table beer, 10_l._ and costs.
Hannah Spencer, brewer, for mixing strong with stale table beer, verdict 150_l._
Joseph Smith and others, brewers, for mixing strong and table beer.
Philip George, brewer, for mixing strong and table beer, verdict 200_l._
Joshua Row, brewer, for mixing strong and table beer, verdict 400_l._
John Drew, jun. and another, for mixing strong beer with table, 50_l._ and costs.
John Cape, brewer, for mixing strong and table beer, 250_l._ and costs.
John Williams and another, brewers, for mixing strong and table beer, verdict 200_l._
It is necessary to state, that every publican has two sorts of beer sent to him from the brewer; the one is called _mild_, which is beer sent out fresh as it is brewed; the other is called _old_; that is, such as is brewed on purpose for keeping, and which has been kept in store a twelve-month or eighteen months. The origin of the beer called _entire_, is thus related by the editor of the Picture of London: "Before the year 1730, the malt liquors in general used in London were ale, beer, and two-penny; and it was customary to call for a pint, or tankard, of half-and-half, _i.e._ half of ale and half of beer, half of ale and half of two-penny. In course of time it also became the practice to call for a pint or tankard of _three-threads_, meaning a third of ale, beer, and two-penny; and thus the publican had the trouble to go to three casks, and turn three cocks, for a pint of liquor. To avoid this inconvenience and waste, a brewer of the name of Harwood conceived the idea of making a liquor, which should partake of the same united flavours of ale, beer, and two-penny; he did so, and succeeded, calling it _entire_, or entire butt, meaning that it was drawn entirely from one cask or butt; and as it was a very hearty and nourishing liquor, and supposed to be very suitable for porters and other working people, it obtained the name of _porter_." The system is now altered, and porter is very generally compounded of two kinds, or rather the same liquor in two different states, the due admixture of which is palatable, though neither is good alone. One is _mild_ porter, and the other _stale_ porter; the former is that which has a slightly bitter flavour; the latter has been kept longer. This mixture the publican adapts to the palates of his several customers, and effects the mixture very readily, by means of a machine, containing small pumps worked by handles. In these are four pumps, but only three spouts, because two of the pumps throw out at the same spout: one of these two pumps draws the mild, and the other the stale porter, from the casks down in the cellar; and the publican, by dexterously changing his hold works either pump, and draws both kinds of beer at the same spout. An indifferent observer supposes, that since it all comes from one spout, it is entire butt beer, as the publican professes over his door, and which has been decided by vulgar prejudice to be only good porter, though the difference is not easily distinguished. I have been informed by several eminent brewers, that of late, a far greater quantity is consumed of mild than of stale beer.