the proprietor with the words, "Rectifier or Compounder," must be painted in large characters. Rectifiers and compounders are obliged to charge the still with a quantity of liquor in the proportion of not less than seven parts in ten of the whole quantity the still is capable of holding, the head included; and every such still must remain so charged until the rectifier or compounder shall draw off the spirits: the whole quantity is to be worked off within sixteen hours from the time of the officers taking the account of it. As soon as the work has ceased, the head, if not permanently soldered to the body, must be taken off and secured until the work recommences under the superintendence of the officer. All spirits received into the stock of a rectifier or compounder, must remain in bulk until an account of the strength and quantity be taken by the officer and calculated in proof gallons. Rectifiers may send out compounded spirits at any strength not exceeding 17 per cent. under proof, and in any quantity not less than two gallons. Any private person having more than eighty gallons is accounted a dealer, and subject to all the pains and penalties of an unlicensed trader.

While treating of the beverages of England, those of Jersey, Guernsey, Alderney, and Sark, should not be overlooked, though not celebrated for any peculiar species of liquor, if we except the great quantities and excellent qualities of the Jersey cider. Orchards are attached to almost every farm in the island, which are very productive and well-cultivated. Cider is a principal article of export, and so extensive, that the doors of the farm-houses are generally made very wide, and are arched over for the facility of moving the cidercasks. Parsnips are a cheap article of agriculture; they form the principal portion of the food of both man and beast, and are much used in fattening geese, hogs, and horned cattle. Distillation in those islands is sometimes carried on to such extent as to afford a considerable quantity for exportation. In 1829, there were sent into England 29,503, and in 1830, 31,774 proof gallons of spirits, the joint produce of Guernsey and Jersey. From the former, in 1833, there were exported 116,832 gallons of cider, and 19,568 gallons of potato spirits; of both of which there is a very considerable consumption on the island. The latter island is so productive of cider, that in 1831, there were exported to England 50,000 hogsheads; and it is thought the home consumption, with what was sent to Newfoundland and other foreign parts, amounted to as much. When the extent of this island, which is but twelve miles in length and six in breadth, is con

*

Parl. Paper, No. 531, 10th June, 1830.

sidered and the wonderful quantity of this liquor which it affords, it is not surprising that it has been denominated a sea of cider.

The Aborigines of Scotland, having been principally shepherds ignorant of the arts, their drink must have been as simple as their labours, and as limited as their knowledge; but as luxury increased, and the toils of agriculture became irksome, it is natural to conclude that their inventions in fermented liquors would proportionably advance, and that they would seek to dissipate their care and elevate their spirits by some sort of beverage. This solace they are said to have found in an intoxicating drink, called by their poets, "the joy of the shell."*

Thus Ossian-"Now on the side of Morna, the heroes gathered to the feast. A thousand aged oaks are turning to the wind, and the souls of the warriors brighten with joy."

In the Western Islands, many of the customs of the ancient Caledonians and Britons are still preserved, and, amongst others, the old manner of drinking. In former times, large companies assembled, composed principally of the chief respectable men of the islands. This assemblage was called a sheate, streah, or round, from the company always sitting in a circle. The cup-bearer handed about the liquor in full goblets or shells, which the guests continued to drink until not a drop remained. This lasted for a day at least, and sometimes for two days, and in this practice our round of glasses is supposed to have originated. During the revel, two men stood at the banquetting door with a barrow, and when any one became incapable, he was carried to his bed, and they returned to dispose of the others in the same way. Sir Walter Scott, in a note to "The Lord of the Isles," states, that this custom was still in existence, and relates an anecdote of a gentleman of temperate habits, who, forming one of a company of this description, although permitted to remain neutral, was obliged to submit to the ceremony. Martin, in his History of the Western Isles, says it was deemed a breach of hospitality among persons of distinction to broach a cask of aqua vitæ, and not see it finished at the time. If any of the party retired for a few minutes, he was obliged, on his return, before he sat down, to make an apology in rhyme for his absence, which if unable to perform he was compelled to discharge such a share of the reckoning as the company thought proper to impose. This custom, which is yet prevalent, is termed Beanchiy Bard, signifying the Poet's congratulation.

The ancient inhabitants made a liquor by bleeding the birch trees,

Ossian, vol. ii. p. 9, and Transactions of the Society of Antiquaries of Scotland.

which were common in the country. They also fermented a beverage with honey, bees being very plentiful in the woods, and mead, a drink of the same description, is still used in the western parts of the kingdom. In process of time, when grain became abundant, they brewed an ale which was called loin, a word signifying provisions; this is probably the malt drink which Buchanan calls vinum ex frugibus corruptis. Some say they made a drink from the juniper, and others that they made one from heath. But at this remote period, it would be both idle and unprofitable to endeavour to determine a matter so unimportant, and concerning which, there are, I believe, no records. Yet, it is reasonable to presume, that the Scotch were not less expert than their neighbours in the preparation of all those liquors, that were common to other nations in the same circumstances. I shall not attempt to trace the progress of their inventions in this respect, but descend to modern times, in which we have certain data and unquestionable information.

In 1272, a duty by gauge was placed upon wine; but it was not until 1482, that we find the manufacture of beer or ale in Scotland noticed by the government, although it abounded in that country long before.* At the union, a duty was introduced similar in point of regulation to that imposed in England, on two-penny ale, which was the principal malt drink in use at the time; it was rated at 2s. 14d. per barrel. Several alterations followed, but in proportion to the advance of the duty, the work of the brewery decreased.

In 1760, the excise stood at 3s. 41d. per barrel.

The state of the beer trade in Scotland will appear from the subjoined number of barrels brewed in four successive years, viz:

1830............111,071.........229,384

From this it is evident, that the beer trade in Scotland for these periods was rather on the decline, a proof that when the tax on any article is too high, the people will be disposed to seek some other substitute. The late abolition of the duties may have some effect in restoring this trade, but it is difficult to bring back the taste of a nation when once diverted from any peculiar habit of indulgence.

The gross amount of the revenue raised on beer in Scotland in 1821, came to £84,847. 6s. 101d. and the net sum to £71,324. 0s. 21d.t In 1827, the amount of duty was £74,015 6s. Od., and in 1828, it † Finance Account, 1822, p. 41.

Acts. Jac. 3. c. 89.

came to £76,385. 1s. 01d.* The quantity of malt made in 1821 amounted to 1,299,497 bushels, and in 1822 to 1,347,431 bushels.† The gross amount of revenue in 1821, came to £231,605, 9s. 3d.; net £231,480. 10s. 10d.; and in 1822, to £183,071. 6s. 7d., net £157,258. 19s. 1d. The quantity of malt used in the breweries for 1827 was 77,873 quarters, and for 1828 was 83,080 quarters. The total revenue derived from malt in 1827 was £340,077. 14s. 3d., net £124,864 2s. 1d., with a drawback of £214,876 12s. 10d.; and in 1828, the gross amount £484,193 14s. Od., net £185,856. 17s. 10d., with a drawback of £298,224. 12s. 2d., these drawbacks were on account of malt used in distillation.

In 1830, the gross revenue on malt was £514,392 12s. 8d., the net £179,153. 6s. Od., leaving a drawback on the gross quantity of £334,438. 17s. Od. The following is the quantity of malt made in Scotland, and the amount of duty for the years specified :

The regulations, under which the beer trade in Scotland and England is conducted, since the passing of the late Act, are the same.§ Every brewer is obliged to pay license in proportion to the quantity of malt used in each year, terminating 10th October, with a drawback of 5s. on every barrel exported to foreign countries, which drawback is obtained by the brewer swearing that the quantity of malt employed in making the beer, was in the proportion of two bushels imperial measure for every barrel of thirty-six gallons. Every brewer must make entry with the excise officer of his premises, rooms, and utensils for brewing and storing the beer and malt; nor is he to have raw or unmalted grain in his concerns under a severe penalty-a restriction designed to prevent illicit or improper practices. By the Parliamentary returns of 1830, there were in Scotland 168 licensed brewers, 26 retail brewers, 17,713 victuallers,

* Parl. Paper, No. 30, 18th Feb. 1829. † Parl. Paper, No. 512, 2d July 1823. Parl. Paper, 16th August, 1831. § William IV. c. 51.

and 268 victuallers who brewed their own beer; while in 1836, there were 242 licensed brewers, with 17,062 victuallers, and the malt consumed in the breweries of Edinburgh and throughout Scotland was, for five years ending 5th January, 1837, as follows:

The Scotch were familiar with all the wines used in Britain at an early period of their history; but have generally evinced a greater partiality for ardent spirits. On an average of the imports and exports of wine ended 1827, there were 436,055 imperial gallons imported, and 62,124 exported, leaving for the consumption of a population of 2,365,807 only 373,931 gallons, being to each individual something better than a pint and one-fifth annually. Homemade wine is a manufacture not carried on to any great extent, nor is it an art of great antiquity in Scotland. The home-made wine for fifteen years ended 1820, was but 806 barrels, 22 gallons, the duty on which amounted to only £1,905.8s. 5d.; and for four years ended 1834, the number was 23,090 gallons, yielding £577 5s. Od. when the duty entirely ceased.

Previous to the equalisation of the duties, the consumption and export of wine were rather on the decline, chiefly owing to the excess of the imposts and the port charges, which placed almost every description of wine beyond the reach of the middling and inferior classes. Since the late regulations, the trade has increased; but the improved quality and the low price paid for the spirits have materially tended to divert the public taste from the use of wine, beyond what is sufficient to supply the tables of the opulent, or to gratify the palate of the luxurious.

On reviewing the Scotch system of distillation prior to the present laws, the difference is found to be considerable. At the Union, in 1707, the duty on spirits was much the same as that levied in England. The whole quantity made in the year 1708, (the earliest date of any regular account for Scotland,) was 50,844 gallons. The manufacture rapidly increased until the year 1756, at which period the distilleries yielded 433,811 gallons of spirits; an additional duty was then imposed, and the quantity decreased accordingly. About twenty years after (1776,) commenced the export to England, which again increased the manufacture.

The mode of collecting the duty in Scotland, till the end of the