[917] One of these, in particular, is J. F. Tresenreuter, in A
Dissertation on Hops, which was printed at Nuremberg, 1759, 4to, with a
preface by J. Heumann.
[918] Σμίλαξ τραχεῖα.
[919] Dioscor., iv. 244.
[920] Hist. Plant. iii. 18.
[921] xxi. 15, sect. 50.
[922] Cato De Re Rustica, xxxvii. p. 55.
[923] Most of the passages in ancient authors which relate to beer have
been collected by Dithmar in his edition of Tacitus De Moribus German.
cap. xxiii.; and by Meibom De Cerevisiis Veterum in Gronovii Thes.
Antiq. Græc., ix. p. 548.
[924] [The word _humulus_ is derived from _humus_, fresh earth, the hop
only growing in rich soils.--Loudon and Sir W. Hooker.]
[925] This valuable monument of antiquity is to be found in (Nyerup)
Symbolæ ad Literaturam Teutonicam, sumtibus A. F. Suhm, Havniæ 1787,
4to, pp. 331, 404.
[926] Lib. xviii. cap. 7.
[927] Histor. Stirpium, ii. p. 290.
[928] Biblioth. Botan. i. p. 161.
[929] Originum lib. xx. 3, p. 487.
[930] Speculum Naturale, lib. xi. 109.
[931] Lib. v. cap. 7.
[932] Joh. Mesuæ Opera. Venetiis, 1589, fol.
[933] Du Cange Doublet Hist. Sandionys. i. 3, p. 669.
[934] In C. Meichelbeck’s Histor. Frising. I. Instrument. p. 359.
[935] See the works quoted by Tresenreuter, p. 15: Pezii Thesaur.
Anecdot. i. P. 3, pp. 68, 72.--J. C. Harenberg Histor. Gandersheim. p.
1350.--Eccard Origin. Saxon. p. 59.--Leukfeld Antiquit. Poeldens. p. 78.
[936] F. G. de Sommersberg Silesiac. Rer. Scriptor. i. pp. 801, 829,
857.--Von Ludwig Reliq. Histor. v. p. 425.--Tresenreuter, p. 20, quotes
later information in the fourteenth century.
[937] L. ii. art. 52.
[938] Art. 126.
[939] For an account of the author and his works, which are now scarce,
see Haller’s Bibliotheca Botan. i. p. 222.
[940] Article Ydromel.
[941] This celebrated work, known as the Schola Salernitatis, was
first printed in 1649, and has since been frequently republished and
translated into various languages. A very complete edition, with an
English version and a history of the book, was given by the late Sir
Herbert Croft. The history of this book may also be found in Giannone’s
History of Naples.
[942] [Loudon observes in his Encycl. Plants, that _lupulus_ is a
contraction of _Lupus salictarius_, the name by which it was, according
to Pliny, formerly called, because it grew among the willows, to which,
by twining round and choking up, it proved as destructive as the wolf
to the flock.]
[943] Columella, x. 116. The root (radish?) was sliced and put into the
Egyptian beer along with steeped lupines, in order to render it more
palatable. Lorsbach über eine Stelle des Ebn Chalican. Marburg, 1789,
8vo, p. 21.
[944] Plin. xviii. 14, sect. 36.--Geopon. ii. 39, p. 189, and the
passages quoted there by Niclas: Galen. de Fac. Simpl. Med. vi. 144:
and Alim. Fac. i. 30.
[945] De Re Rustica, i. 13, 3.
[946] This document is in Matthæi Analecta Vet. Ævi, iii. p. 260. See
also Du Cange, under the word _Grutt_, and its derivatives.
[947] St. Hildegard in Physicæ, lib. ii. cap. 74. Petro Crescentio
d’Agricoltura, lib. vi. cap. 56. This writer lived in the thirteenth
century.
[948] A celebrated female saint of the eighth century, said to have
been a native of England, but canonised in Germany, where she was
abbess of a nunnery at Heidensheim in Thuringia.--TRANS.
[949] This is asserted in the Götting. Gel. Anzeigen, 1778, p. 323.
[950] Statutes at Large, vol. i. p. 591.
[951] Husbandry and Trade Improved, by J. Houghton. Lond. 1727, 8vo.
ii. p. 457.--Anderson’s Hist. of Commerce. [The fermented liquor
anciently in use in this country is usually termed ale, but we have in
fact no certain account of its composition, and all that is now known
respecting it is, that it was a pleasant but intoxicating liquor. Our
Saxon ancestors were so far addicted to its use, that so far back
as the time of king Edgar, it was found necessary to order marks to
be made in their cups at a certain height, beyond which they were
forbidden to fill, under a severe penalty. This probably gave rise to
the _peg tankard_, of which there are a few still remaining. It held
two quarts, and had on the inside a row of eight pegs, one above the
other, from top to bottom, so that the space between each contained
half a pint. The law of compotation was, that every one who drank was
to empty the exact space between peg and peg, and if he either exceeded
or fell short of his measure, he was bound to drink down to the next.
In archbishop Anselm’s canons, made in the council of London, A.D.
1102, we find an order, by which priests were enjoined not to go to
drinking bouts, nor to drink to pegs.]
[952] Archæologia, vol. iii. p. 157. [Indeed, at a much later period,
the common council of the city of London petitioned parliament against
the use of hops, “in regard that they would spoyl the taste of drinks
and endanger the people.”--See Walter Blithe in his Improver Improved,
published in 1649.]
[953] Hamburgisches Magazin, xxxiii. p. 465.
[954] Instead of this plant, which grows wild in Sweden, another wild
plant in Germany called _post_, and by botanists _Ledum palustre_,
was in old times used for beer by poor people in its stead; but it
occasioned violent headaches.--See Linnæi Amœnitat. Acad. viii. p.
270. [This plant is still extensively used in the northern parts of
Germany for imparting a bitter flavour to beer, although, owing to
its deleterious nature, it is strictly forbidden by the laws. In this
country _Cocculus indicus_ is sometimes employed for a like purpose.]
[955] This law is said to have been made as early as the reign of
Magnus Smeek; but it was confirmed by king Christopher in 1440, and
by the command of Charles IX. was printed at Stockholm, in folio, in
1608, in a work entitled Swerikes Rijkes Landz-lagh. The passage which
belongs to this subject stands in Bygninga Balker, cap. 49 and 50, p.
xl. a.
[956] Linnæi Amœnitat. Academ. vii. p. 452.
[957] Gmelin’s Reise durch Sibirien. Gött. 1752, 8vo, iii. p. 55.