The strength of Scotch ale, whence it deserves the name, ranges between
32 and 44 pounds weight to the imperial barrel, according to the price
at which it is meant to be sold. The general mode of charge is by the
hogshead (about a barrel and a half,) for which five pounds, six, seven,
or eight pounds are paid, as the quality may warrant; the strength for
every additional pound of price being increased by about four pounds per
barrel of weight.--_Library of Useful Knowledge_.--Scotch two-penny was
so called because it was sold at twopence the Scotch pint, which was
nearly two English quarts.
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In a Scotch brewer's instructions for Scotch ale, dated 1793, we meet
with the following curious mystical instruction:--"I throw a little dry
malt, which is left on purpose, on the top of the mash, with a handful
of salt, to _keep the witches from it_, and then cover it up. Perhaps
this custom gave rise to the vulgar term _water bewitched_ for
indifferent beer."
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