a fermented liquor obtained from an infusion of malt, and differing from beer chiefly in having a less proportion of hops. (See Brewing.) This liquor, the natural substitute of wine in such countries as could not produce the grape, was originally made in Egypt, the first planted kingdom, on the dispersion from the east, that was supposed unable to produce grapes. And, as the Noachian colonies pierced further into the west, they found, or thought they found, the same defect, and supplied it in the same manner. Thus the natives of Spain, the inhabitants of France, and the aborigines of Britain, all used an infusion of barley for their ordinary liquor: and it was called by the various names of Celia and Cerita in the first country, Cervisia in the second, and Curmi in the last; all literally importing only the strong water.

"All the several nations (says Pliny) who inhabit the west of Europe, have a liquor with which they intoxicate themselves, made of corn and water. The manner of making this liquor is somewhat different in Gaul, Spain, and other countries, and is called by many various names; but its nature and properties are everywhere the same. The people of Spain, in particular, brew this liquor so well, that it will keep good a long time. So exquisite is the cunning of mankind, in gratifying their vicious appetites, that they have thus invented a method to make water itself intoxicating." The method in which the ancient Britons, and other Celtic nations, made their ale, is thus described by Isidorus and Orosius. "The grain is steeped in water and made to germinate, by which its spirits are excited and set at liberty; it is then dried and ground; after which it is infused in a certain quantity of water; which being fermented, becomes a pleasant, warming, strengthening, and intoxicating liquor." This ale was most commonly made of barley; but sometimes of wheat, oats, and millet.

Anciently the Welch and Scots had also two kinds of ale, called common ale and spiced ale; and their value was thus ascertained by law: "If a farmer hath no mead, he shall pay two casks of spiced ale, or four casks of common ale, for one cask of mead." By this law, a cask of spiced ale, nine palms in height, and 18 palms in diameter, was valued at a sum of money equal in efficacy to L.7:10s. of our present money; and a cask of common ale, of the same dimensions, at a sum equal to L.3:15s. This is a sufficient proof, that even common ale in this period was an article of luxury among the Welch, which could only be obtained by the great and opulent. Wine seems to have been quite unknown even to the kings of Wales in this period, as it is not so much as once mentioned in their laws; though Giraldus Cambrensis, who flourished about a century after the conquest, acquaints us, that there was a vineyard in his time at Maenarper, near Pembroke, in South Wales.

Ale was the favourite liquor of the Anglo-Saxons and Danes, as it had been of their ancestors the ancient Germans. Before their conversion to Christianity, they believed that drinking large and frequent draughts of ale was one of the chief felicities which those heroes enjoyed who were admitted into the hall of Odin.

There are various sorts of ale known in Britain, particularly pale and brown: the former is brewed from malt slightly dried; and is esteemed more viscous than the latter, which is made from malt more highly dried or roasted.

Pale ale brewed with hard waters, as those of springs and wells, is judged the most wholesome, in regard the mineral particles tend to prevent the cohesions of those drawn from the grain, and enable them to pass the proper secretions the better; softer waters, as those of rivers, and rain, seem better suited to draw out the substance of high-dried malts, which retain many igneous particles, best absorbed in a smooth vehicle.

In Staffordshire, they have a secret of fining ale in a very short time. Plot conjectures it to be done by adding alum, or vinegar, in the working.

Ale is prepared various ways, and of various ingredients, as of wheat, rye, millet, oats, barley, the berries of the quick-bean, &c.

Some have found that the juice which bleeds from the birch or fycamore is of great use on this occasion, applied instead of water. It makes one bushel of malt go as far as four in the common way.

Some have a method of preparing ale, so that it will keep, carried to the East or West Indies. The secret is, by mashing twice with fresh malt; boiling twice; and, after shipping it, putting to every five gallons two new-laid eggs whole, to remain therein. It is said, that, in a fortnight's time, the shells will be dissolved; and the eggs become like wind-eggs; and that afterwards the white would disappear and the yoke remain untouched. Ale is generally held to be more diuretic than beer, in regard it is smoother, more softening, and relaxing; so that where urine is to be promoted by facilitating the passage, ale is most likely to effect it.

Ale is flatulent; and hence sometimes produces colics, and the cholera morbus: it is acetic; but it does not produce calcareous diseases, as has been asserted.

If malt-liquor, of any degree of strength, is become flat and tartish, as it is used, it should be drawn out of the cask into a jug, in which as many drams of powdered chalk is put as there are to be pints of liquor; thus a new ferment will be raised, a sprightly taste will be restored to the liquor, and its acidity will be destroyed. Tart liquors of this kind are apt to produce a dyspepsia, strangury, or a gonorrhea; in which cases, a small quantity of brandy may be taken.

The consumption of ale in these kingdoms is incredible. It was computed twenty years ago at the value of four millions yearly, including Great Britain and Ireland.

The duties on ale and beer make a principal branch of the revenue in Britain. They were first imposed by the 12th of Car. II. and have been continued by several subsequent acts of parliament to first Geo. III., which lays an additional duty of 3d. per barrel. In the whole, the brewer of ale and beer for sale shall pay 8s. for every barrel of either, above 6s. a barrel; and for every barrel of 6s. or under, the sum of 1s. 4d.

Medicated Ales, those wherein medicinal herbs have been infused, or added during the fermentation. See Pharmacy, (Index).

Gill Ale, is that in which the dried leaves of gill or ground-ivy have been infused. It is esteemed abfertive and vulnerary, and consequently good in disorders of the breast and obstructions of the viscera.

Ale-Connors, an officer in London, who inspects the measures used in public-houses. There are four ale-connors, who are all chosen by the common council of the city.

Ale-Houses must be licensed by justices of the peace, who take recognizances of the persons licensed, and of their sureties, viz. 10l. each, that they will not suffer unlawful gaming, nor other disorderly practices in their houses. Every person, excepting those who sell ale in fairs, neglecting to procure a licence, is liable to a penalty of 40s. for the first offence, 4l. for the second, and 6l. for the third, with all costs. The licence is granted on the first of September, or within twenty days after, at a general meeting of the justices for the division to which he belongs, upon his producing a certificate to his character, unless, by living in a city or town-corporate, this last circumstance is dispensed with, and continues in force for one year only. Ale-house keepers, selling ale in short measure, are liable to a penalty not exceeding 40s, and not less than 10s. and likewise to a fine of 10s. for permitting tippling, &c.

By 29th Geo. II. c. 12, persons keeping ale-houses in Scotland shall be licensed as in England, and the justices there shall meet annually to license ale-houses; on each of which licences a fee of 1s. is payable to the clerk of the peace. Magistrates of royal boroughs shall meet yearly for the like purpose; but where there shall not be a sufficient number of magistrates to act in any royal borough, justices may grant licences, to be in force for one year only. Ibid.

Persons in Scotland convicted of keeping unlicensed ale-houses shall forfeit for the first offence 5s. for the second 10s. for the third 20s. and to be disqualified; and for every subsequent offence 40s. to be levied by distress and sale, one moiety to the informer, the other to the poor of the parish. Conviction to be intimated to the offender, and certified to the clerk of the peace, and recorded: but persons aggrieved may appeal to the quarter sessions. Ibid.

Licences for houses on the military roads in Scotland shall be issued on payment of 1s. only to the clerk of the peace: making out licences before the same be stamped, is a penalty of 10l. and making them contrary to the intention of this act, 5l. and the same shall be vacated, unless the duty and fine be paid, and the receipt produced, and licence stamped. Ibid.

Agr-Silver, a tax paid annually to the lord-mayor of London, by all who sell ale within the city.