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THE BRITISH AMERICAN.

173

Ought not the senses, the taste,the palate to be propitiated ?--then the“ is habit, a potent antagonist—second only to time, for its weapons are always close at hand ; as it must be admitted that the ease of access and facility of administering a stimulant or beverage from the various preparations of alcohol were in a great measure instru- mental to its introduction, and have had a powerful influence in promoting the vast and appalling increase of consumption. _

It is not a cardinal point to change this habit in the natural way ! Far be it from me to arrest the progress of exertions in the pulpit-—the diffusion of moral precepts, or to discourage the extension of societies for suppressing intemperance and conven— tions to abstain from ardent spirits. Our object is to urge these associations, and the community, especially the fairer and most estimable portion, whose influence and handy works will have commanding force, to exert all their physical energies for the diffusion of pleasant, mild, and innocent stimulants to suit the Condition, taste and circumstances of all ranks and drums, throughout our whole country, and place these substitutes within their reach in the most alluring forms.

The substitutes we shall notice are the fermented liquors, such as wine, perry, cider, beer—and the milder stimulants and restoratives of tea, coffee, cocoa, choco- late, Ste.

WINE. It is well known that in all countries where wine is produced in any abundance, the people are temperate, and consume little or no ardent spirit. Indeed it is said to be nauseous to a great portion ofthe population of wine countries. *

“ * *“ It is an error to view a tax On that liquor as merely a tax onthe rich. It is a prohibition of its use to the middling class of our citizens, and acondemnation of them to the poison of whiskev, which is desolating their houses. N0 nation is drunken where twine is cheap; and none sober, where the dearnessef wine ubstitutes ardent spirits as the common It is,in truth, the only antidote Fix but the duty it the rate of other merchandize, and we an drink wine here as cheap as we do rog ; and who will not prefer it ? Its ex- ended use will carry health and comfort on much enlarged circle Every one in asy circumstances (as the bulk of our citi— ens are) will prefer it to the poison to hich they are now driven by their gov- rnment. To confirm the position of the hilosophic sage, we are enabled to adduce acts of recent occurrence. * "‘

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As the following items have an import- t bearing on rural economy, it may be Poper in this place to repeat the answer the question frequently propounded.-—

using ardent spirit in any of the labours of husbandry ?’ To which I reply, that from the experience of 30 years, and the em- ployment of eight months of labor, on an average each year, in the operations of Agriculture, Horticulture, and improve- ments on my estate at Brighton, some of them heavyjobs, such as ditching bogs and marshes, and reclaiming large tracts of wet meadow, I do not hesitate to declare mv most solemn conviction, that that stimularit in any form, is by no means necessary that eVery farmer, and I may venture to include all classes oflaborers, can command Substitutes as cheap, and that will enable them to perform every description oflabor, with as much energy and infinitely less de- triment to their constitutions ! It was my determination at first not to furnish spirit ; but owing to the prevalent custom in the neighborhood, and the ungovernable state of labor, during the period of the long war in Europe, I was obliged to conform, and allow large quantities ; and I say it with regret, almost bordering on self reproach. Had I haVe knmvn the value ol'substitutes, since discovered, I think I should have re- mained firm to my first purpOse; and there- by consideraby increased the amount on the credit side of my bank account ; and possibly the more important future account at some of the recipients.

BEER is unquestionally the prominent and most extensive substitute for spirits, especially with the laboring classes, and public breweries cannot be too much en- couraged : for we find that in every town or village wherever established, or within their range, effects highly beneficial -—But it should be taken into view that the brew- ing of malt liquors, to have them in any degree of perfection, is an art which few private families possess ,' requiring some- what expensive utensils, and vaults of a temperature much more equal than is ge- nerally to be found in the shallow cellars in our country. Now it is well known that the sacharine substance extracted from malt, the all important constituent of Beer, is precisely the same as that from the su- gar caue. The other extractive matter is principally a muciluge in which resides a great portion of tue leavers, or fermenting principle and which renders malt beer so flatulent, and prone to aci‘lity in the, sto— mach, especially if small ; and heating, and what is termed heady to most of those who do not labor or use severe exercise, if strong. From many experiments conduct- ed with great care, in brewing with molas- ses and hops alone, I am decidedly of opi- nion, that it is no object for families to brew with malt, provided good molasses or sugar can be obtained We believe that the reputation of molasses and hop beer has suffered materially from inattention and parsimony. The best hops have not in ge- neral been (elected, nor has there been

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ll there or is there not a necessity for

molasses used in sufficient quantity to give the necessary body to the liquor.

Every family should brew two sorts of Beer, viz : No. l, to represent mild ale or porter when bottled ; tand when drawn from the cask, strong Beer—40 serve those engaged in severe labors, either in field or workshops. Not less than three gallons of good heavy molasses, and one pound and a quarter of first sort inspected hops, should be used to brew thirty gallons ofsuch beer. No. 2, to contain two gallons of molasses, and one pound of hops ofthe same quality, and for a similar quantity of beer, this is to serve as a general beverage, and never should be made weaker No. I, having so greata body, it is sometimes difficult to get on a proper fermentation without a little top yeast, and leaving the hung out, a few days ; but as soon as the fermentation has got so far as to work out ofthe hung a day or two, it should be driven in, and no air given except by a small vent to be opened only when the cask is in danger of burst— ing. No. ‘2, should have the bung driven in as soon as it is filled up, leaving 2 gal- lons, or about a pailful short, fora cask of 32 gallons, which will be plenty of room for it to work in ; and if brewed in March will get perfectly fine .in May, and keep sound through the season. If the beer is found too strong, water is always at hand to reduce it, and render the beverage much more pleasant than if put in at first.

A most delicious ale may be brewed with sugar in the same manner ; but having mis- laid my memoranda, I do not recollect the proportion it bears to molasses I think distiller: allow Six or seven pounds of good brown sugar to produce as much spirit by distillation, as one gallon of molasses.

THE BUCKET. How dear to my heart are the scenes of my childhood 1 When fond recollection presents them to View ; The orchard. the meadow, the deep t'tngled wild-wood and every lovad spot which my infancy knew; The wide-spreading pond. and the mill that stood by It The bridgo. and the rock where the cataract fell g The cot of my father, the dairy house nigh it. And e'on the rude bucket which hung in the well. The old oaken bucket—the iron-bound bucket—- The moss covered bucket which hung in the well.

That moss covered vessel I hail as a treasure— For often at noon, when returned from the field, I found it the source of an exquisite pleasure, The purest and sweetest that nature can yield. How ardent l seized it with handsthat were glowing, And quick to the white pebbled bottom it fell 8 Then soon, with the emblem of truth overflowing, And dripping with coolness, it rose from the well. The old oaken bucket—the iron-bound bucket—t The moss covered bucket arose from the well.

How sweet from the green mossy brim to receive it, As poised on the curb. it inclined to my lips!

Not a full blushing goblet could tempt me to long it, - Though filled with the nectar that Jupiter sips. é

And now. far removed from that loved situatlon,