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The Ancient Custom used in Shotnet Fare. Every boat of the burden of six tons, and not above ten tons, hath used to take two shares; and above ten tons, and under eighteen tons, two shares and a half; and from eighteen tons to the biggest, three shares.
Every man having above four nets going to sea in this voyage, hath used to take for his body, half a share, and not above; and every other man hath used to take for his body, a share, and not above: and the nets have accustomably contained in length between thirty and twenty-four fathoms, and in deepness two ranns , every rann fifty moxes deep, whereof every four nets have used to take a share; so that every boat in this voyage, taking two shares and a half, having ten men, taking a share a man, and having four score nets, maketh thirty-three shares and a half, viz.
The Ancient Custom used in Scarborough Fare. There have, since the memory of man, yearly, from June to September, other boats of divers burden between eighteen and forty tons, used a voyage to Scarborough to fish for cod being about forty years agon. Every boat in this voyage, of the burden of eighteen tons, and not above twenty-eight tons, hath used to take four shares; and from twenty-eight to the biggest, five shares.
Every man in the biggest sort of these boats, bringing with him a line, a lead, four lines of hooks, and two norward nets, containing twenty-four yards in length, or thereabouts, hath used to take for his body, and the necessaries aforesaid, one share: and in the smallest sort, every p.
The Ancient Custom used in Yarmouth Fare. There have yearly, time out of mind, from September unto November, used to go to Yarmouth to fish for herrings, other boats of divers burden, between fifteen tons and forty tons; every boat of the burden of fifteen tons and not above twenty-four tons, taking three shares; and every boat of twenty-four tons and not above thirty tons, taking three shares and a half; and from thirty to the biggest, taking four shares.
Every man in this voyage used to take for his body half-a-share: and these boats have used two sorts of nets, the one sort called flews , alias heaks , containing between thirty and twenty-four fathoms in length, and in deepness four ranns, every rann fifty moxes [30b] deep, every three of these nets taking a share; the other sort, called norward nets, containing between fifteen and ten fathoms in length, and in deepness five ranns, every rann fifty moxes deep; every four of these nets taking a share: so that every boat in this voyage, taking three shares and a half, having twelve men, taking a share a man, and having thirty-six flews, alias heaks, and thirty-two norward nets, every four norward nets taking a share, maketh thirty shares in the whole number, and one half-share, viz.
The Ancient Custom used in Cock Fare. There have, time out of mind, between October and the midst of December, used to go to sea upon the coast for herrings, certain small boats called cocks [30c] of burden, between two and six tons. Every of these boats having a mast and a sail, hath used to take a share and a half; and the other, without mast or sail, have taken a share. These boats have used two sorts of nets, the one called cock heaks , containing between thirty and twenty-four fathoms in length, and two ranns in deepness, and the other called flews , containing the length aforesaid, and three ranns in deepness.
These two sorts of nets have used to take for three nets a share, one with another; so that a boat in this voyage taking a share and a half, having six men, and twenty-four nets, maketh ten shares and a half, viz.
The Ancient Custom used in Flew Fare. There have, time out of mind, between the beginning of November and the end of December, used to go to the sea for herrings, other boats, called flewers , of divers burden, between eight tons and twenty tons, the biggest boat taking three shares, the smallest two shares. These boats have used one sort of nets, called flews, containing between thirty and twenty-four fathoms in length, and three ranns in deepness, every rann fifty moxes deep, every three nets taking a share: so that every boat taking three shares, having eight men, taking half a share a man, and having thirty-nine nets, maketh twenty-one shares, viz.
The Ancient Custom used in Harbour Fare. There have used, time out of mind, another sort of boats to go to sea in summer time, with harbour hooks for conger , every boat containing eight tons or thereabouts, and taking for every boat two shares; and every man having four lines of hooks, every line containing fifty fathoms, taketh a share; and twelve lines of hooks without a man taketh a share.
So that a boat having twelve men taking a share a man, and twelve lines of hooks without men, maketh in number fifteen shares, viz. The Ancient Custom used in Drawnet Fare. There have used, time out of mind, in the months of May and June, yearly, certain small cocks , of the burden of three tons, or thereabouts, to draw mackarel by the shore, whereof the boat and the net take one half, the other half is divided by shares unto the men, to every man a share; and one share is also thereof made for the vicar, the town, and the master: so that if there be ten men, then they make eleven shares, viz.
The master of every boat at Brighthelmston , at St. The master of every boat of Brighthelmston had, time out of mind, used to take up and pay out of the whole profits of every voyage, whether the rest of his companions be of Brighthelmston , or strangers of other parishes, the said whole share for the vicar, the town, and himself, without any deduction thereof unto any other town or parish, or the parson, vicar, or proprietary thereof, to be made: and if the master, or any of his company, have been of Brighthelmston , and the boat belonging to any other place, then the said master also hath used to make in the said boat the aforesaid share, whereof he hath had a quarter to himself, and of the other three quarters for the town and vicar of Brighthelmston , he hath used to have proportionably, according to the number of men and nets which he used and had out of Brighthelmston in the voyage.
The said wardens used to employ the said quarter share, especially upon building of forts and walls towards the sea, for the defence of the said town, and for provision of shot and powder, and other furniture for that purpose; and entertainment of soldiers in time of wars, and other public service of the prince, and maintenance of the parish church.
Whereupon, to the intent that the said annual payment, or quarter share, for the better defence and maintenance of the said town, may, in time to come, justly and truly, without fraud, be both made, yielded, and paid; and also preserved, kept, and employed, according to their ancient custom; as also for the avoiding of all such p. Orders for Length of Nets.
None shall have any norward net under twenty yards long by the uppermost rann, nor any such net in a boat of thirty tons or upwards, under five ranns in deepness, every rann fifty moxes deep or thereabouts; nor in any other boat any norward net under four ranns deep, at any time after the first day of August, in the year of our Lord, one thousand five hundred four score and one, under pain to forfeit for every net under the said sizes, six shillings.
Whoever shall have flew alias heak , under twenty-eight yards in length by the uppermost rann, and four ranns in deepness, every rann fifty moxes deep or thereabouts, at any time after the first day of August, in the year of our Lord one thousand five hundred four score and one, shall forfeit for every such flew ten shillings.
Whosoever shall have any shortnet under twenty-eight yards in length, by the uppermost rann, and two ranns in deepness, every rann fifty moxes deep, or thereabouts, at any time after the first day of April next ensuing, shall forfeit for every such net three shillings and fourpence: and whosoever shall have any cocksheak under twenty-eight yards in length by the uppermost rann, and two ranns in deepness, at any time after the first day of October, in anno Domini , one thousand five hundred four score and one, shall forfeit for every such net three shillings and fourpenee.
Provided always that none of the forfeitures before mentioned shall, at any time, extend to any norward net, flew, shortnet, or cocksheak spoiled in length at sea, and newly brought home from any voyage; so that the said net or nets so spoiled be made of the several lengths and deepness in the former orders mentioned, before they be occupied again in any voyage. Orders for Shares for Men. No man having gone to sea in Shotnet fare , above six nets, or in Yarmouth fare , or Flew fare , above six norward nets, or four flews, alias heaks, and a half, shall take any more than half a share for his body, in any of the said voyages, upon pain to forfeit for every time so doing, ten shillings.
Whoever shall give to any person having in Shotnet fare above six nets, or in Yarmouth fare or Flew fare , above six norward nets, or above four flews and a half, any more than half a share, shall forfeit for every time so doing, ten shillings. That no man shall give to any stranger, not dwelling in Brighthelmston , any more than a share for his travel in any voyage, upon pain of forfeiting for any time so doing, twenty shillings.
That none shall give to any stranger, any share, or part of share, in any other boat but only in the same boat where the said party is placed, upon pain of forfeiture of twenty shillings for every time so doing. That no man shall hire any person at the first shipping, to go for wages in any voyage except Scarborough voyage, upon pain to forfeit for every time so doing, ten shillings. That no man being entertained by any boat, or by any man, unto any voyage, shall place himself in any other boat, or with any other man, upon pain of forfeiting, as well by the party so entertained, as by him that shall entertain p.
That no man going to Scarborough in a bark going with ground hooks, having a line, a load, four lines of hooks, two norward nets, and one heak of five ranns deep, shall take for his body, and all the said necessaries, any more than two shares; and if any man bring any more nets than is before mentioned, and do fish with them in the said voyage, then he shall be allowed for the same nets after the rate of two norward nets, and a heak to a share; and whosoever shall give or take anything contrary to this order, shall forfeit for every time so doing, ten shillings.
That no man going to Scarborough in a boat with a drove sail, having two lines, two loads, and one heak of twenty-one yards in length, and five ranns in deepness, shall take any more than a share and a half for his body, and the necessaries aforesaid; and if he have two lines, two loads, and two heaks, then he shall take two shares, and not above; and if he bring more nets, then he shall be allowed after the rate of his nets according to the proportion of four nets to a share, and every heak to be allowed for two nets; and what person soever, shall give or take anything in this voyage contrary to this order, shall forfeit for every time so doing, twenty shillings.
It shall be lawful for the owner and master of every boat or bark going to Scarborough , at the return of every such boat or bark from the said voyage, to take up, before sharing, so much of the fish as, being indifferently prized by the whole company, will pay all the charges that shall be then owing for the said voyage, so that they become chargeable to the creditors; which fish, being so prized and taken, the warden or wardens, and the Vicar or his deputy, paying the same price in ready money, shall have, if they or any of them require it.
If there shall be any stranger master in any boat of Brighthelmston in any voyage, then the owner shall take up and pay the half share for the Vicar of Brighthelmston , and the quarter share for the town, upon pain of every owner doing the contrary, to forfeit for every such default twenty shillings. No owner of any tucker or tucknet shall take any more than four shares for the boat, the nets, and the arms, viz. No man going to sea with harbours shall take for his body any more than one share, nor for twelve lines of hooks any more than one share; and so for more or less proportionably; and any man that shall take or give anything contrary to this order, shall forfeit for every time so doing, ten shillings.
To the intent the said quarter share may hereafter be truly paid without fraud or guile, every owner and master of every boat, in every voyage, shall call the Vicar, or his deputy or deputies, to all and every their several accounts at the end of every their several voyages, Cock fare , Tuck fare , Harbour fare , only excepted, for which three one only account by every master and owner at the end of every voyage, shall be made , and in his presence shall make a true and particular account of all their charges, profits, and shares, upon pain for every owner and master, for every time doing the contrary, to forfeit twenty shillings; a note whereof the said Vicar or his deputy shall give in writing unto the wardens yearly, at St.
That every line of small hooks shall contain in length nine score yards and not above; and whosoever shall have any line of hooks above the said length, at any time after the first day of August, in anno Domini one thousand five hundred four score and one, shall forfeit for every such line, twenty shillings: and that no man shall bring to sea at any time any more than four lines of the aforesaid hooks: and every man shall pay the seventh fish to the boat, of three of his lines, except the master of the boat, and the young men who are called tacheners ; the which master shall have all the fishing of p.
And if any boat shall come to mishap through the default of the tacheners , that then the said tacheners shall pay for the hurt of the same boat, to the value of the same hurt. Any man that shall lose any small hooks at sea, shall have for every line so lost two shillings, to be paid unto him by the company in equal portions.
Every man that shall lose any heak, norward net, or shotnet, in any fishing voyage, shall be allowed by the company for every heak so lost, ten shillings; and for every norward net so lost, ten shillings, and for every shotnet so lost, four shillings, and not above. That no man, being an inhabitant of this town, shall drive with nets for herrings between Shoreham Haven and Beach Beachy Head on any Saturday night or Sunday, until evening prayer be done, upon pain to forfeit for every time so doing, twenty shillings.
That no man shall drive with any tucknet at any time before sun-rising, or after sun-setting, upon pain to forfeit, for every time so doing, ten shillings. That no man shall go to sea with tucknet to fish for plaice before Shrove Tuesday yearly, upon pain of forfeiture of ten shillings for every time so doing. If there shall at any time any boat of this town be cast away through the default of the master and the company, then the master and his company to be answerable to the owner for the same boat.
Every master of every boat in every voyage shall divide, receive, and take up the said quarter share accordingly, as it hath been used heretofore, and is before ordered, and not otherwise; and the same shall well and truly pay yearly, upon the feast of St.
Stephen , to the Churchwardens for the time being, in the place where it has been accustomably paid in former times: and if any master in any boat, in any voyage, shall not divide and take up as aforesaid, or shall detain the said quarter share, and not pay the same unto the Churchwardens at the end of every voyage, at the place above-mentioned, before the feast of the Epiphany yearly then next following, that then every such master, for every time so doing, shall forfeit the double value of the same quarter share that he so detained, or not divided, or not taketh up.
If there be in any tucker or cock in the time of Tucknet Fare or Cock Fare , any more than one master during the voyage, then the owner or first master of any such tucker or cock shall account for and pay the whole quarter share due for all that voyage, and therewithal shall deliver unto the said Churchwardens, a note in writing, of the names of all the other masters in that voyage, upon pain of forfeiting twenty shillings by the owner. There shall be yearly, at the time accustomed, two substantial fishermen and one such landman, chosen by the consent of the constable, the vicar or curate, and the chief of the town, for Churchwardens.
The same Churchwardens, nor any of them, shall not employ nor disburse any of the money to be kept by the sea-faring and land wardens, to any other use than for the reparation of the church, and for necessary public charges for the town, without the consent of the constable, the vicar or curate, and six substantial men of the parish, first had in writing, of which six, four shall be fishermen and two landmen, upon pain of paying all sums of money laid out contrary to this order, at and upon the charges of the said wardens.
The same Churchwardens shall yearly, at the time accustomed, yield up a true and perfect account, in writing, of all receipts, reprises, and charges for all that p. Every forfeiture before or hereafter mentioned growing by reason of any matter pertaining to the sea or fishing, shall be paid unto the wardens being fishermen, and every other forfeiture unto the land wardens.
Whosoever shall not, within five days next after demand in that case by the wardens, or any of them, for the time being, to be made, pay unto the said wardens, or one of them, all such of the said forfeitures as they then from time to time, at any time hereafter, shall have made, then his or their name or names not paying such forfeitures as aforesaid, shall be signified in writing under the hands of the constable, the vicar or curate, and the said wardens, unto the Commissioners, to be bound to appear before the lords of the Council.
The rents, profits, and commodities of the mill and town house, and of all other lands, tenements, and hereditaments which now do belong and appertain, or hereafter shall belong and appertain to the said town of Brighthelmston , shall be yearly paid and answered unto the churchwardens; and that the same, and every part thereof, shall and may, from time to time, be disposed, demised, and let out to farm, for the term of seven years at the most, by the said constables and wardens, so as always the same be done to the best profit and commodity of the said town, upon pain that every one therein offending, shall forfeit five pounds, and besides to answer for his offence in that behalf before the said commissioners.
The same churchwardens, shall have in readiness at all times hereafter, in some convenient place in Brighthelmston , to be laid up in store, and safely kept, four barrels of powder, and forty round shot, and ten chain shot for every great piece. There shall be selected by the said commissioners out of the ancientest, gravest, and wisest inhabitants, eight fishermen and four landsmen, for assistants to the constable in every public cause, whereof every one shall be ready, and give his attendance upon the constable as oft as need shall require: and whosoever shall presume to call together any assembly, to the intent to practice or put in use any manner, or device, or art touching the government of the said town, without the privity, consent, and command of the said constable and assistants shall forfeit for every time so doing, forty shillings.
And to the intent that the said Twelve grave and wise men may have continuance, therefore, upon the death or removing of any one of them, it shall be lawful for the constable, and the residue of the said Twelve , or for the most part of them, to choose in supply such other of the said town, as by them, or the more part of them, shall be thought meet, provided that such choice p.
If any man hath heretofore built, erected, or set up any wall, shed, or any such like thing whatsoever, to the annoyance of the market place, or of the block house there, and shall not, upon warning given him by the constable, or his deputy for the time being, pull down or remove away the same within ten days after such warning given, that then he shall forfeit five pounds, and be further punished by discretion of the commissioners.
Forasmuch, as the town is overcharged with the multitude of poor people, which daily are thought to increase by means of receiving under-tenants, lodging of strangers, and the disorder of tippling-houses, and that the constable cannot, without further assistance, take upon him the whole oversight and charge of all the parts of the town in this behalf, it is thought meet that every one of the Twelve shall have assigned upon him some street or circuit near his dwelling-house, where he shall, as deputy to the constable, have special charge for the keeping of good order; and especially to see that the order for the avoidance of under tenants, be duly observed; and that none lodge or keep tippling houses.
All the acts, receipts, reprises, and charges and accounts of the town, shall, from time to time, as they are had, made, and done, be entered into a register book by the clerk for that purpose, by the constable, vicar, and churchwardens for the time being, to be chosen. The master and owner, or one of them, of every boat, in every voyage, at every sharing and account, without further delay, shall deliver up into the custody of the churchwardens, or one of them, or of one or more indifferently to be deputed or appointed by the said vicar, and churchwardens, the said half-share and quarter-share, without diminution or retention thereof, to be by the said wardens, or him or them so deputed, safely kept until St.
If any questions, doubt, or ambiguity, shall hereafter happen to arise about any of the said orders, or the pains therein contained, then the same to be expounded and interpreted by the said commissioners, or any of them.
Buckhurst , Richard Shelley. The signatures of some of the principal inhabitants follow on the next page; but it will be seen by the signs, or characters, affixed to those who could not inscribe their names, that education had made but little progress amongst them, John Slater, Bartholomew Bowredge, Stephen Pyper, William Wollay, Christopher Ingelard, Deryk Carver, and J. Duconde, the younger, being the only persons who could sign their names, and their writing even, is of a most inferior description.
The names are:—. Duconde, younger. It is conjectured by some antiquarians that the above marks are symbols of the trade or occupation of those who assented to the foregoing recited orders; their opinion being formed from the circumstance of Stoneham, the constable, being a ship carpenter, and attaching a hatchet to his name; and for the same reason the supposition is that Oston, from his sign was a butcher, Good, a wheelwright, p.
The rest seem wholly unintelligible. In the year , Lord Buckhurst and Mr. Shelley made a new order concerning the penalty falling on the owner or lessor of any house let without the written consent of the constable and churchwardens, which was henceforth to be levied from the under-tenant, as well as from the said owner or lessee.
And in the year , they made another order, which subjected absentees, who owned houses or any other tenements within the parish, to contribute to the public charges of the said parish, in proportion to their possessions there, as if they were residents.
In case of contumacious resistance or neglect of the said orders, the constable, or his deputy, and the churchwardens, or any two of them, of which the constable or his deputy being one, were authorised by the above-named commissioners, to imprison such as offended in that particular until they shall be contented to observe and keep the same. It is concluded and agreed between the said fishermen and landmen, the day and year above mentioned, that they, the said fishermen, shall yearly make as they have done time out of mind, a quarter of a share out of every fishing boat in every fishing voyage; and the same so being made, shall yearly and every year pay, at the end of every voyage, unto the fishermen churchwardens for the time being, without diminution or deduction, the said quarter share, to be by them and the other churchwarden, kept and employed unto the only and proper use of the town in the common town box, until the new constable shall be chosen yearly.
It is agreed between the said landmen and fishermen above said, that the said landmen shall yearly and every year pay and bring unto the said common town-box, in or upon the second day of February, commonly called Candlemas Day , yearly, half so much money [40] as the aforesaid quarter share shall amount unto; there to be by all the said churchwardens kept and employed unto the general and public use of the town.
It is further ordered by and between the said fishermen and landmen, that if it shall happen that the said quarter share and the land contribution will not at any time amount and countervail the whole charge that shall arise and grow by reason of any extraordinary charge happening, that then the constable and churchwardens, and six other of the said inhabitants shall tax, rate, and cess all the said inhabitants proportionably, every one according to their estate and ability.
It is also agreed between the said fishermen and landmen that the churchwardens, every year, shall collect and gather and bring in unto the common town-box the said quarter share, and the warders for sea causes to collect and gather it; and the land-warden being with one of the sea-wardens shall also yearly, and every year, bring into the said common town-box the rate or taxation of the other inhabitants not being fishermen; which rate or taxation every year ought to amount to half so much as the said quarter of a share doth yearly; and also shall gather, receive, and take up all rents and other land profits belonging to the town, as the rent of the town-house, town mills, and Bartholomews, which, being so received, shall yearly bring into the said town box, there to be kept up to the general use of the town.
It is further agreed between the said fishermen and landmen, that the constable of the said town shall yearly have for and towards his labour and pains taken in that behalf, and for and towards his charges and expenses, the sum of twenty-five shillings, eight pence, of lawful money of England , to be paid unto him out of the said common town-box, and also that every constable, whether he be a landman or a fisherman, shall yearly have, and quietly enjoy, to his own use, without any let, molestation, or trouble, one horse lease.
It is also ordered between the said fishermen and the said landmen, p. For as much as the town is overcharged with the multitude of poor people, which daily are thought to increase by means of receiving under tenants, lodging and harbouring of strangers, and the great disorder of tippling-houses; and that the constable cannot without further assistance, take upon himself the whole oversight and charge of all the parts of the town; in this behalf, it is thought meet that every one of the said Twelve shall have assigned unto him some place, street, or circuit of the said town, near about his dwelling house, where he shall, as deputy to the constable, have special charge for the keeping of good order; and especially to see that the order for the avoiding under tenants be duly observed and kept; and that none lodge or keep tippling without license.
If any man p. Whosoever, being a landman, husbandman, artificer, or inhabitant, or every other occupier of land or tenements of and in the said town, that shall not yearly, before the feast day of the Purification of St.
Mary , pay unto the Churchwardens for the time being, all such sum or sums of money as he or they shall be cessed, rated or taxed, shall for every time so doing, forfeit the double value thereof.
If any owner or lessee of any house in Brighthelmston, admit any tenant or tenants, under-tenant or under-tenants, into his said house, except the said tenant or tenants shall, by the opinion of the constable and the churchwardens in writing first to be set down, be thought of sufficient ability to maintain himself and his family without burdening the town, then the owner and lessee shall, for every month that any such tenant, not being estimated as aforesaid, shall inhabit or dwell in his house, to forfeit unto the use of the poor of the said town, ten shillings.
That whereas it is before ordered, that the owner and lessee of any house in Brighthelmston , in case he admitted any under-tenant, without the consent of the constable and churchwardens, first had in writing, shall forfeit monthly during the abode or inhabiting of any such under-tenant not being approved as aforesaid, monthly , ten shillings.
Now forasmuch as the said penalties cannot conveniently be levied of such owners as are not resident or abiding within the town, and that the town is more burdened and charged with poor than heretofore it hath been, it is now further ordered, that the penalties for every default contrary to the said order, shall be extended in all points as well against the under-tenants, as against the said lessee or owner.
The commissioners in , only investigated and affixed publicity and order to those customs: and their subsequent orders to the inhabitants, were no more than what a bench of justices may issue at the present day. The independent style of the ancient fishermen and landmen in the second book, seems to be that of men who were conscious of a prescriptive right of legislation in certain matters within their own parish: and the Saxon constitution, whose equitable and benign spirit still feebly pervades what we now call the British Constitution, granted the same right to every parish all over England.
But the customary existence of twelve assistants and advisers to the constable has ceased, though the occasion for which they were first instituted still remains, nay, increases commensurately with the population of the town. The ancient society of the twelve shall therefore be revived. That such a society did once exist, by custom, cannot be denied: and the mere neglect of a custom for ever so many years is no deseasance of the right to exercise it at any subsequent period.
But its revival shall not be for the creation or benefit of a party. Political equality is the birth-right of every Briton; and no civil power can be lawful which emanated not originally from the assent of society, and is invariably exercised for the public good.
The Twelve therefore shall be chosen by ballot at a public meeting of all the inhabitants, and every future vacancy in that body filled by public election in the same manner. The gentleman who presides at present at the court leet of the town, there is every reason to suppose, would cheerfully ratify so respectable an election; and the police of so populous a parish would, in future, be managed with signal p.
As the letter of the act seems to confine it to the limits of the town, the sagacity of litigation may discover that the buildings erected since the year , in the then common fields and environs of Brighthelmston, could not have been in contemplation of the framers of the act, inasmuch as those buildings were not then in esse. But as there never were any fixed boundaries to the town, as far as continuous buildings and population reach within the parish, so far, I conceive, shall the town, and consequently the power of the commissioners, be admitted always to extend.
Otherwise, indeed, the act would be abortive and absurd. These commissioners were originally sixty-four in number, and constituted of the most respectable inhabitants in the town. Many vacancies by death and removal, have since occurred, and been very properly filled by election among the existing members.
Yet I am so fully assured of the evil tendency in general, as well as the injustice of political monopoly of every kind, that I regret the right of election on those occasions had not vested in the inhabitants at large. In summer, Brighthelmston too frequently becomes the chief receptacle of the vice and dissipation p. Its population then is upwards of ten thousand, and only one constable and two headboroughs to preserve the order and safety of the town amidst such a medley.
Were there twelve more of the most active and intelligent inhabitants of the town, united with them in directing and strengthening its police, the careful parent would then have less reason to fear the gambler for his son, or the debauchee for his daughter.
The constable of Brighthelmston had such a society to assist him when it was but an obscure fishing town: the propriety of reviving the same, at this period of its popularity and splendour, I leave every thinking inhabitant of the place to consider and enforce. Upon the general survey made throughout England, by order of King Alfred, the tenantry land of Brighthelmston, was, like the estates in general, in other parishes of the kingdom, planned and plotted out; and from time to time, down to the present date, the possessions of the different land-owners, have, from various changes in the proprietorship, been re-measured and set out; and such a procedure is termed taking the terrier.
Dooms-day Book has it: Statutum de admensuratione terrarum. Dooms-day Book is a book that was made by order of William the Conqueror, in which all the estates of the kingdom are registered. It consists of two volumes, which are deposited at Westminster, in the chapter-house; where they may be consulted on paying the fee of 6s. It was begun in , and not completed till There is a copy of it in the library of the dean and chapter of Exeter.
One leaf of it was discovered some years since at Nettlecombe, in Somersetshire, a seat of Sir John Trevelyan, Bart, who sent it to the dean and chapter.
There is a story extant in connexion with finding this leaf. In a room at Nettlecombe, p. It happened on one occasion when the deeds of the estate had to be referred to by the solicitor of the family, Mr. Leigh, that the remarkable incident of the window was mentioned to him; as the family parchments and papers were actually deposited in a strong chest in that very room.
Being a person of a superstitious turn of mind, and of antiquarian research, he conceived the idea that amongst the accumulation of musty deeds, there was one which would give the solution to the strange mystery. A general overhauling therefore, of the contents of the old oak chest was made; but nothing of any moment was discovered, save a dingy leaf of some book, which seemed to have no connection whatever with the rest of the papers.
This proved to be the long lost and frequently sought for leaf of the Exeter Dooms-day Book. The story continues, that the square of glass was that day repaired; and the next morning not only was it found to be broken, with the three drops of blood sprinkled on the sash, but upon the lid of the old oak chest, having filled its mission, lay dead a pure white dove. Ever after the restored window remained uninjured. There are besides, portions called White Hawk, and Church Hill.
Some of these p. The most concise plan is a map of the whole parish, with elaborate references. For the convenience of cultivation, a Terrier was taken, agreeable to a resolution passed by the principal landholders, at a meeting which was held at the Old Ship, on the 26th day of March, , that by drawing lots the owners of several pauls in different parts of a furlong, might have their lands together in one piece in each furlong.
The arrangement did not in the least alter the proprietorship of the several pauls. The following is the whole content of the Parish, as taken by Mr John Marchant, surveyor, May 12th, —.
Furlong, near West Fields [47]. South side of the White Hawk [48a]. The chief record of them is respecting the. And they say that the ix th part of garbel is worth this year, there, ix pounds, viii shillings, and x pence from the community of the town. Also the ix th part of fleeces there is worth xxvi shillings and vi pence, and the ix th part of lambs there, is worth vi shillings and viii pence. Also they say, that the ix th part of garbel and fleeces of the prior or Lewes there, is worth, vii shillings and viii pence.
Also the ix th part of garbel and fleeces of the prior of Michelham, is worth xxx shillings and iv pence. And so is the sum of the whole ix th of garbel, fleeces, and lambs, this year, xiii pounds.
Also they say that the ix th part aforesaid cannot answer nor attain to the taxation of the church aforesaid; for that xl acres of land are drowned by the sea for ever, which were worth per annum xl shillings. And also clx acres of land in the common plain, which have been deficient there this year in corn sown, to the p. And because the wool cannot be sold as it was wont, the value of xiii shillings and iv pence is deficient.
And also the lambs there will be deficient in the pasture this year, by defect of value vi shillings and viii pence. And the vicar has there the first-prints of one dove-house, value ii shillings. And the same has there in offerings, small tithes of geese, sucking pigs, honey, milk, cheese, calves, and eggs, and other small tithes which are worth yearly lxx shillings.
EdwardGepsy 25 lipca Robertplume 25 lipca Robertplume 26 lipca Robertplume 27 lipca Robertplume 28 lipca Robertplume 29 lipca Robertplume 30 lipca Robertplume 31 lipca Robertplume 1 sierpnia Robertplume 2 sierpnia Robertplume 3 sierpnia Robertplume 4 sierpnia Robertplume 5 sierpnia Robertplume 6 sierpnia Robertplume 7 sierpnia Robertplume 8 sierpnia Robertplume 9 sierpnia EdwardGepsy 14 sierpnia ForexPidly 23 stycznia BrandonDeeri 21 marca ForexPidly 29 marca ForexPidly 15 kwietnia PkudLanknuri 9 czerwca DoiiLanknuri 10 czerwca DraiLanknuri 11 czerwca GregLanknuri 21 czerwca SregLanknuri 21 czerwca SobiLanknuri 27 czerwca DacLanknuri 4 lipca HusajnLanknuri 15 lipca Josephadorp 25 sierpnia K0tflgLanknuri 1 listopada The Roman Breviary has been translated into English by the marquess of Bute in ; new ed.
The English version is noteworthy for its inclusion of the skilful renderings of the ancient hymns by J. Newman, J. Neale and others. A complete bibliography is appended to the article by F. Cabrol in the Catholic Encyclopaedia , vol. It is termed a code codex , in the certificate of Anianus, the king’s referendary, but unlike the code of Justinian, from which the writings of jurists were excluded, it comprises both imperial constitutions leges and juridical treatises jura.
From the circumstance that the Breviarium has prefixed to it a royal rescript commonitorium directing that copies of it, certified under the hand of Anianus, should be received exclusively as law throughout the kingdom of the Visigoths, the compilation of the code has been attributed to Anianus by many writers, and it is frequently designated the Breviary of Anianus Breviarium Aniani.
The code, however, appears to have been known amongst the Visigoths by the title of “Lex Romana,” or “Lex Theodosii,” and it was not until the 16th century that the title of “Breviarium” was introduced to distinguish it from a recast of the code, which was introduced into northern Italy in the 9th century for the use of the Romans in Lombardy.
This recast of the Visigothic code has been preserved in a MS. Canciani in his collection of ancient laws entitled Barbarorum Leges Antiquae. Another MS. The chief value of the Visigothic code consists in the fact that it is the only collection of Roman Law in which the five first books of the Theodosian code and five books of the Sententiae Receptae of Julius Paulus have been preserved, and until the discovery of a MS.
The most complete edition of the Breviarium will be found in the collection of Roman law published under the title of Jus Civile Ante-Justinianum Berlin, See also G. He was educated at Queen’s College, Oxford, was ordained in the Church of England in , and became chaplain to a central London workhouse. In he was appointed lecturer in classical literature at King’s College, London, and in he became professor of English language and literature and lecturer in modern history, succeeding F.
Meanwhile from onwards he was also engaged in journalistic work on the Morning Herald , Morning Post and Standard. In he was commissioned by the master of the rolls to prepare a calendar of the state papers of Henry VIII. He was also made reader at the Rolls, and subsequently preacher.
In Disraeli secured for him the crown living of Toppesfield, Essex. New editions of several standard historical works were also produced under Brewer’s direction. He died at Toppesfield in February BREWING, in the modern acceptation of the term, a series of operations the object of which is to prepare an alcoholic beverage of a certain kind—to wit, beer—mainly from cereals chiefly malted barley , hops and water.
Although the art of preparing beer q. It seems fairly certain, however, that up to the 18th century these were of the most primitive kind. With regard to materials , we know that prior to the general introduction of the hop see Ale as a preservative and astringent, a number of other bitter and aromatic plants had been employed with this end in view.
Thus J. Baker The Brewing Industry points out that the Cimbri used the Tamarix germanica , the Scandinavians the fruit of the sweet gale Myrica gale , the Cauchi the fruit and the twigs of the chaste tree Vitex agrius castus , and the Icelanders the yarrow Achillea millefolium. The preparation of beer on anything approaching to a manufacturing scale appears, until about the 12th or 13th century, to have been carried on in England chiefly in the monasteries; but as the brewers of London combined to form an association in the reign of Henry IV.
After the Reformation the ranks of the trade brewers were swelled by numbers of monks from the expropriated monasteries.
Until the 18th century the professional brewers, or brewers for sale, as they are now called, brewed chiefly for the masses, the wealthier classes preparing their own beer, but it then became gradually apparent to the latter owing no doubt to improved methods of brewing, and for others reasons that it was more economical and less troublesome to have their beer brewed for them at a regular brewery.
The usual charge was 30s. This tendency to centralize brewing operations became more and more marked with each succeeding decade. Thus during the number of private brewers declined from 17, to Of the private brewers still existing, about four-fifths were in the class exempted from beer duty, i.
The private houses subject to both beer and licence duty produced less than 20, barrels annually. The disappearance of the smaller public brewers or their absorption by the larger concerns has gone hand-in-hand with the gradual extinction of the private brewer. In the year licences were issued to brewers for sale, and by this number had been reduced to There are numerous reasons for these changes in the constitution of the brewing industry, chief among them being a the increasing difficulty, owing partly to licensing legislation and its administration, and partly to the competition of the great breweries, of obtaining an adequate outlet for retail sale in the shape of licensed houses; and b the fact that brewing has continuously become a more scientific and specialized industry, requiring costly and complicated plant and expert manipulation.
Under these conditions the small brewer tends to extinction, and the public are ultimately the gainers. The relatively non-alcoholic, lightly hopped and bright modern beers, which the small brewer has not the means of producing, are a great advance on the muddy, highly hopped and alcoholized beverages to which our ancestors were accustomed. The brewing trade has reached vast proportions in the United Kingdom. The maximum production was 37,, barrels in , and while there has been a steady decline since that year, the figures for —34,, barrels—were in excess of those for any year preceding It is interesting in this connexion to note that the writer of the article on Brewing in the 9th edition of the Encyclopaedia Britannica was of the opinion that the brewing industry—which was then producing, roughly, 25,, barrels—had attained its maximum development.
The number of brewers for sale was Of these one firm, namely, Messrs Guinness, owning the largest brewery in the world, brewed upwards of two million barrels, paying a sum of, roughly, one million sterling to the revenue. Three other firms brewed close on a million barrels or upwards. The quantity of malt used was 51,, bushels; of unmalted corn, , bushels; of rice, flaked maize and similar materials, 1,, cwt.
The average specific gravity of the beer produced in was The quantity of beer exported was ,; of beer imported, 57, barrels. It is curious to note that the figures for exports and imports had remained almost stationary for the last thirty years.
By far the greater part of the beer brewed is consumed in England. Thus of the total quantity retained for consumption in , 28,, barrels were consumed in England, 1,, in Scotland, and 3,, in Ireland.
In this figure might be safely doubled. For comparative production and consumption see Beer. Taxation and Regulations. This was gradually increased, amounting to 4s. A duty on malt was first imposed in the reign of William III. The rate at first was under 7d. In the joint beer and malt taxes amounted to no less than 13s. From until the abolition of the malt tax, the latter remained constant at a fraction under 2s. A hop duty varying from 1d.
One of the main reasons for the abolition of the hop duty was the fact that, owing to the uncertainty of the crop, the amount paid to the revenue was subject to wide fluctuations. It was not until that the use of sugar in brewing was permitted, and in the first sugar tax, amounting to 1s. It varied from this figure up to 6s. In a general sugar tax of 4s. The chief feature of this act was that, on and after the 1st of October , a beer duty was imposed in lieu of the old malt tax, at the rate of 6s.
In the duty on beer was increased by a reduction in the standard of gravity from 1. The duty thus became 6s. See also Liquor Laws. Prior to , rice, flaked maize see below , and other similar preparations had been classed as malt or corn in reference to their wort-producing powers, but after that date they were deemed sugar [1] in that regard.
The regulations dealing with the mashing operations are very stringent. The worts of each brewing must be collected within twelve hours of the commencement of the collection, and the brewer must within a given time enter in his book the quantity and gravity of the worts before fermentation, the number and name of the vessel, and the date of the entry. The worts must remain in the same vessel undisturbed for twelve hours after being collected, unless previously taken account of by the officer.
There are other regulations, e. Taxation of Beer in Foreign Countries. Materials used in Brewing. Certain waters, for instance, those contaminated to any extent with organic matter, cannot be used at all in brewing, as they give rise to unsatisfactory fermentation, cloudiness and abnormal flavour. Others again, although suited to the production of one type of beer, are quite unfit for the brewing of another.
For black beers a soft water is a desideratum, for ales of the Burton type a hard water is a necessity. For the brewing of mild ales, again, a water containing a certain proportion of chlorides is required. The excellent quality of the Burton ales was long ago surmised to be due mainly to the well water obtainable in that town.
On analysing Burton water it was found to contain a considerable quantity of calcium sulphate—gypsum—and of other calcium and magnesium salts, and it is now a well-known fact that good bitter ales cannot be brewed except with waters containing these substances in sufficient quantities. Similarly, good mild ale waters should contain a certain quantity of sodium chloride, and waters for stout very little mineral matter, excepting perhaps the carbonates of the alkaline earths, which are precipitated on boiling.
The following analyses from W. Sykes, The Principles and Practice of Brewing are fairly illustrative of typical brewing waters. Our knowledge of the essential chemical constituents of brewing waters enables brewers in many cases to treat an unsatisfactory supply artificially in such a manner as to modify its character in a favourable sense.
Thus, if a soft water only is to hand, and it is desired to brew a bitter ale, all that is necessary is to add a sufficiency of gypsum, magnesium sulphate and calcium chloride. If it is desired to convert a soft water lacking in chlorides into a satisfactory mild ale liquor, the addition of grains of sodium chloride will be necessary. On the other hand, to convert a hard water into a soft supply is scarcely feasible for brewing purposes. To the substances used for treating brewing liquors already mentioned we may add kainite, a naturally deposited composite salt containing potassium and magnesium sulphates and magnesium chloride.
Malt Substitutes. The quantity of the latter employed was , cwt. At the same time other substitutes, such as unmalted corn and preparations of rice and maize, had come into favour, the quantity of these substances used being in , bushels of unmalted corn and 1,, cwt.
The following statistics with regard to the use of malt substitutes in the United Kingdom are not without interest. The causes which have led to the largely increased use of substitutes in the United Kingdom are of a somewhat complex nature.
In the first place, it was not until the malt tax was repealed that the brewer was able to avail himself of the surplus diastatic energy present in malt, for the purpose of transforming starch other than that in malted grain into sugar. The diastatic enzyme or ferment see below, under Mashing of malted barley is present in that material in great excess, and a part of this surplus energy may be usefully employed in converting the starch of unmalted grain into sugar.
The brewer has found also that brewing operations are simplified and accelerated by the use of a certain proportion of substitutes, and that he is thereby enabled appreciably to increase his turn-over, i. Certain classes of substitutes, too, are somewhat cheaper than malt, and in view of the keenness of modern competition it is not to be wondered at that the brewer should resort to every legitimate means at his disposal to keep down costs.
It has been contended, and apparently with much reason, that if the use of substitutes were prohibited this would not lead to an increased use of domestic barley, inasmuch as the supply of home barley suitable for malting purposes is of a limited nature.
At the same time, it is an undoubted fact that an excessive use of substitutes leads to the production of beer of poor quality. The maize and rice preparations mostly used in England are practically starch pure and simple, substantially the whole of the oil, water, and other subsidiary constituents of the grain being removed.
The germ of maize contains a considerable proportion of an oil of somewhat unpleasant flavour, which has to be eliminated before the material is fit for use in the mash-tun.
After degerming, the maize is unhusked, wetted, submitted to a temperature sufficient to rupture the starch cells, dried, and finally rolled out in a flaky condition. Rice is similarly treated. The sugars used are chiefly cane sugar, glucose and invert sugar—the latter commonly known as “saccharum. Invert sugar is prepared by the action either of acid or of yeast on cane sugar. The chemical equation representing the conversion or inversion of cane sugar is:—. Invert sugar is so called because the mixture of glucose and fructose which forms the “invert” is laevo-rotatory, whereas cane sugar is dextro-rotatory to the plane of polarized light.
The preparation of invert sugar by the acid process consists in treating the cane sugar in solution with a little mineral acid, removing the excess of the latter by means of chalk, and concentrating to a thick syrup. The yeast process Tompson’s , which makes use of the inverting power of one of the enzymes invertase contained in ordinary yeast, is interesting. When this operation is completed, the whole liquid including the yeast is run into the boiling contents of the copper.
This method is more suited to the preparation of invert in the brewery itself than the acid process, which is almost exclusively used in special sugar works. Glucose, which is one of the constituents of invert sugar, is largely used by itself in brewing. It is, however, never prepared from invert sugar for this purpose, but directly from starch by means of acid.
By the action of dilute boiling acid on starch the latter is rapidly converted first into a mixture of dextrine and maltose and then into glucose. The proportions of glucose, dextrine and maltose present in a commercial glucose depend very much on the duration of the boiling, the strength of the acid, and the extent of the pressure at which the starch is converted. In England the materials from which glucose is manufactured are generally sago, rice and purified maize. In Germany potatoes form the most common raw material, and in America purified Indian corn is ordinarily employed.
Hop substitutes , as a rule, are very little used. They mostly consist of quassia, gentian and camomile, and these substitutes are quite harmless per se , but impart an unpleasantly rough and bitter taste to the beer. The light beers in vogue to-day are less alcoholic, more lightly hopped, and more quickly brewed than the beers of the last generation, and in this respect are somewhat less stable and more likely to deteriorate than the latter were.
The preservative in part replaces the alcohol and the hop extract, and shortens the brewing time. The preservatives mostly used are the bisulphites of lime and potash, and these, when employed in small quantities, are generally held to be harmless.
Brewing Operations. The malt, which is hoisted to the top floor, after cleaning and grading is conveyed to the Malt Mill , where it is crushed.
Thence the ground malt, or “grist” as it is now called, passes to the Grist Hopper , and from the latter to the Mashing Machine , in which it is intimately mixed with hot water from the Hot Liquor Vessel. From the mashing machine the mixed grist and “liquor” pass to the Mash-Tun , where the starch of the malt is rendered soluble.
From the mash-tun the clear wort passes to the Copper , where it is boiled with hops. From the copper the boiled wort passes to the Hop Back , where the insoluble hop constituents are separated from the wort. From the hop back the wort passes to the Cooler , from the latter to the Refrigerator , thence for the purpose of enabling the revenue officers to assess the duty to the Collecting Vessel , [4] and finally to the Fermenting Vessels , in which the wort is transformed into “green” beer.
The latter is then cleansed, and finally racked and stored. It will be seen from the above that brewing consists of seven distinct main processes, which may be classed as follows: 1 Grinding; 2 Mashing; 3 Boiling; 4 Cooling; 5 Fermenting; 6 Cleansing; 7 Racking and Storing. The mills, which exist in a variety of designs, are of the smooth roller type, and are so arranged that the malt is crushed rather than ground. If the malt is ground too fine, difficulties arise in regard to efficient drainage in the mash-tun and subsequent clarification.
On the other hand, if the crushing is too coarse the subsequent extraction of soluble matter in the mash-tun is incomplete, and an inadequate yield results. Mashing is a process which consists mainly in extracting, by means of water at an adequate temperature, the soluble matters pre-existent in the malt, and in converting the insoluble starch and a great part of the insoluble nitrogenous compounds into soluble and partly fermentable products.
Mashing is, without a doubt, the most important of the brewing processes, for it is largely in the mash-tun that the character of the beer to be brewed is determined. In modern practice the malt and the mashing “liquor” i. This is generally a cylindrical metal vessel, commanding the mash-tun and provided with a central shaft and screw. The grist as the crushed malt is called enters the mashing machine from the grist case above, and the liquor is introduced at the back.
The screw is rotated rapidly, and so a thorough mixture of the grist and liquor takes place as they travel along the mashing machine. The mash-tun fig. This arrangement is necessary in order to obtain a proper separation of the “wort” as the liquid portion of the finished mash is called from the spent grains.
The mash-tun is also provided with a stirring apparatus the rakes so that the grist and liquor may be intimately mixed D , and an automatic sprinkler, the sparger fig. The sparger consists of a number of hollow arms radiating from a common centre and pierced by a number of small perforations. The common central vessel from which the sparge-arms radiate is mounted in such a manner that it rotates automatically when a stream of water is admitted, so that a constant fine spray covers the whole tun when the sparger is in operation.
There are also pipes for admitting “liquor” to the bottom of the tun, and for carrying the wort from the latter to the “underback” or “copper. The grist and liquor having been introduced into the tun either by means of the mashing machine or separately , the rakes are set going, so that the mash may become thoroughly homogeneous, and after a short time the rakes are stopped and the mash allowed to rest, usually for a period of about two hours. After this, “taps are set”— i.
In this manner the whole of the wort or extract is separated from the grains. The quantity of water employed is, in all, from two to three barrels to the quarter lb of malt.
In considering the process of mashing, one might almost say the process of brewing, it is essential to remember that the type and quality of the beer to be produced see Malt depends almost entirely a on the kind of malt employed, and b on the mashing temperature. In other words, quality may be controlled on the kiln or in the mash-tun, or both. Viewed in this light, the following theoretical methods for preparing different types of beer are possible:— 1 high kiln heats and high mashing temperatures; 2 high kiln heats and low mashing temperatures; 3 low kiln heats and high mashing temperatures; and 4 low kiln heats and low mashing temperatures.
In practice all these combinations, together with many intermediate ones, are met with, and it is not too much to say that the whole science of modern brewing is based upon them. It is plain, then, that the mashing temperature will depend on the kind of beer that is to be produced, and on the kind of malt employed. The effect of higher temperatures is chiefly to cripple the enzyme or “ferment” diastase, which, as already said, is the agent which converts the insoluble starch into soluble dextrin, sugar and intermediate products.
The higher the mashing temperature, the more the diastase will be crippled in its action, and the more dextrinous non-fermentable matter as compared with maltose fermentable sugar will be formed. A pale or stock ale, which is a type of beer that must be “dry” and that will keep, requires to contain a relatively high proportion of dextrin and little maltose, and, in its preparation, therefore, a high mashing temperature will be employed.
On the other hand, a mild running ale, which is a full, sweet beer, intended for rapid consumption, will be obtained by means of low mashing temperatures, which produce relatively little dextrin, but a good deal of maltose, i. Diastase is not the only enzyme present in malt. There is also a ferment which renders a part of the nitrogenous matter soluble. This again is affected by temperature in much the same way as diastase. Low heats tend to produce much non-coagulable [v.
With regard to the kind of malt and other materials employed in producing various types of beer, pale ales are made either from pale malt generally a mixture of English and fine foreign, such as Smyrna, California only, or from pale malt and a little flaked maize, rice, invert sugar or glucose.
Running beers mild ale are made from a mixture of pale and amber malts, sugar and flaked goods; stout, from a mixture of pale, amber and roasted black malts only, or with the addition of a little sugar or flaked maize. When raw grain is employed, the process of mashing is slightly modified. The maize, rice or other grain is usually gelatinized in a vessel called a converter or cooker entirely separated from the mash-tun, by means of steam at a relatively high temperature, mostly with, but occasionally without, the addition of some malt meal.
After about half an hour the gelatinized mass is mixed with the main mash, and this takes place shortly before taps are set. This is possible inasmuch as the starch, being already in a highly disintegrated condition, is very rapidly converted. By working on the limited-decoction system see below , it is possible to make use of a fair percentage of raw grain in the mash-tun proper, thus doing away with the “converter” entirely. The Filter Press Process. This entails loss of extract in several ways.
To begin with, the sparging process is at best a somewhat inefficient method for washing out the last portions of the wort, and again, when the malt is at all hard or “steely,” starch conversion is by no means complete. These disadvantages are overcome by the filter press process, which was first introduced into Great Britain by the Belgian engineer P. The malt, in this method of brewing, is ground quite fine, and although an ordinary mash-tun may be used for mashing, the separation of the clear wort from the solid matter takes place in the filter press, which retains the very finest particles with ease.
It is also a simple matter to wash out the wort from the filter cake in the presses, and experience has shown that markedly increased yields are thus obtained. In the writer’s opinion, there is little doubt that in the future this, or a similar process, will find a very wide application. If it is not possible to arrange the plant so that the coppers are situated beneath the mash-tuns as is the case in breweries arranged on the gravitation system , an intermediate collecting vessel the underback is interposed, and from this the wort is pumped into the copper.
The latter is a large copper vessel heated by direct fire or steam. Modern coppers are generally closed in with a dome-shaped head, but many old-fashioned open coppers are still to be met with, in fact pale-ale brewers prefer open coppers. In the closed type the wort is frequently boiled under slight pressure. When the wort has been raised to the boil, the hops or a part thereof are added, and the boiling is continued generally from an hour to three hours, according to the type of beer.
You create them. He once stated, If you want a thing done well, do it yourself. Today, calling someone a Jack of all trades is usually a jab because it implies that their knowledge is superficial. This also reminds me of a precept by Sir Edwin Sandys, a politician who helped establish Jamestown, Virginia. Yup, he was reminding Philadelphians that preventing fires is better than fighting them. Another memorable aphorism is, An apple a day keeps the doctor away.
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Modern coppers are generally closed in with a dome-shaped head, but many old-fashioned open coppers are still to be met with, in fact pale-ale brewers prefer open coppers.
In the closed type the wort is frequently boiled under slight pressure. When the wort has been raised to the boil, the hops or a part thereof are added, and the boiling is continued generally from an hour to three hours, according to the type of beer.
At least three distinct substances are extracted from the hops in boiling. First, the hop tannin , which, combining with a part of the proteids derived from the malt, precipitates them; second, the hop resin , which acts as a preservative and bitter; third, the hop oil , to which much of the fine aroma of beer is due. The latter is volatile, and it is customary, therefore, not to add the whole of the hops to the wort when it commences to boil, but to reserve about a third until near the end of the copper stage.
The quantity of hops employed varies according to the type of beer, from about 3 lb to 15 lb per quarter lb of malt. For mild ales and porters about 3 to 4 lb, for light pale ales and light stouts 6 to 10 lb, and for strong ales and stouts 9 to 15 lb of hops are employed.
A hop back is a wooden or metal vessel, fitted with a false bottom of perforated plates; the latter retain the spent hops, the wort being drawn off into the coolers. After resting for a brief period in the hop back, the bright wort is run into the coolers. The cooler is a very shallow vessel of great area, and the result of the exposure of the hot wort to a comparatively large volume of air is that a part of the hop constituents and other substances contained in the wort are rendered insoluble and are precipitated.
It was formerly considered absolutely essential that this hot aeration should take place, but in many breweries nowadays coolers are not used, the wort being run direct from the hop back to the refrigerator. There is much to be said for this procedure, as the exposure of hot wort in the cooler is attended with much danger of bacterial and wild yeast infection, but it is still a moot point whether the cooler or its equivalent can be entirely dispensed with for all classes of beers.
A rational alteration would appear to be to place the cooler in an air-tight chamber supplied with purified and sterilized air. This principle has already been applied to the refrigerator, and apparently with success. In America the cooler is frequently replaced by a cooling tank, an enclosed vessel of some depth, capable of artificial aeration.
It is not practicable, in any case, to cool the wort sufficiently on the cooler to bring it to the proper temperature for the fermentation stage, and for this purpose, therefore, the refrigerator is employed. There are several kinds of refrigerators, the main distinction being that some are vertical, others horizontal; but the principle in each case is much the same, and consists in allowing a thin film or stream of wort to trickle over a series of pipes through which cold water circulates.
By the action of living yeast cells see Fermentation the sugar contained in the wort is split up into alcohol and carbonic acid, and a number of subsidiary reactions occur.
There are two main systems of fermentation, the top fermentation system, which is that employed in the United Kingdom, and the bottom fermentation system, which is that used for the production of beers of the continental “lager” type.
After a few hours a slight froth or scum makes its appearance on the surface of the liquid. At the end of a further short period this develops into a light curly mass cauliflower or curly head , which gradually becomes lighter and more solid in appearance, and is then known as rocky head.
This in its turn shrinks to a compact mass—the yeasty head —which emits great bubbles of gas with a hissing sound. At this point the cleansing of the beer— i. A In a the Skimming System the fermentation from start to finish takes place in wooden vessels termed “squares” or “rounds” , fitted with an attemperator and a parachute or other similar skimming device for removing or “skimming” the yeast at the end of the fermentation fig. The principle of b the Dropping System is that the beer undergoes only the main fermentation in the “round” or “square,” and is then dropped down into a second vessel or vessels, in which fermentation and cleansing are completed.
The ponto system of dropping, which is now somewhat old-fashioned, consists in discharging the beer into a series of vat-like vessels, fitted with a peculiarly-shaped overflow lip. The yeast works its way out of the vessel over the lip, and then flows into a gutter and is collected. The pontos are kept filled with beer by means of a vessel placed at a higher level. In the ordinary dropping system the partly fermented beer is let down from the “squares” and “rounds” into large vessels, termed dropping or skimming “backs.
As a rule the parachute covers the whole width of the back. A series of casks, supplied with beer at the cleansing stage from a feed vessel, are mounted so that they may rotate axially. Each cask is fitted with an attemperator, a pipe and cock at the base for the removal of the finished beer and “bottoms,” and lastly with a swan neck fitting through a bung-hole and commanding a common gutter.
This system yields excellent results for certain classes of beers, and many Burton brewers think it is essential for obtaining [v. B The Stone Square System , which is only used to a certain extent exclusively in the north of England , practically consists in pumping the fermenting wort from one to the other of two superimposed square vessels, connected with one another by means of a man-hole and a valve. These squares are built of stone and kept very cool. At the end of the fermentation the yeast after closing the man-hole is removed from the top square.
It is usual to add some hops in cask this is called dry hopping in the case of many of the better beers. Running beers, which must be put into condition rapidly, or beers that have become flat, are generally primed.
Priming consists in adding a small quantity of sugar solution to the beer in cask. This rapidly ferments and so produces “condition. Finings generally consist of a solution or semi-solution of isinglass in sour beer, or in a solution of tartaric acid or of sulphurous acid. After the finings are added to the beer and the barrels have been well rolled, the finings slowly precipitate or work out through the bung-hole and carry with them the matter which would otherwise render the beer turbid.
It is generally admitted that the special brew, matured by storage and an adequate secondary fermentation, produces the best beer for bottling, but the modern taste for a very light and bright bottled beer at a low cost has necessitated the introduction of new methods. The most interesting among these is the “chilling” and “carbonating” system. In this the beer, when it is ripe for racking, is first “chilled,” that is, cooled to a very low temperature.
As a result, there is an immediate deposition of much matter which otherwise would require prolonged time to settle.
The beer is then filtered and so rendered quite bright, and finally, in order to produce immediate “condition,” is “carbonated,” i. Foreign Brewing and Beers.
The Dickmaische , as this portion is called, is then raised to the boil, and the ebullition sustained between a quarter and three-quarters of an hour.
The wort, after boiling with hops and cooling, much as in the English system, is subjected to the peculiar system of fermentation called bottom fermentation. In this system the “pitching” and fermentation take place at a very low temperature and, compared with the English system, in very small vessels.
The yeast, which is of a different type from that employed in the English system, remains at the bottom of the fermenting tun, and hence is derived the name of “bottom fermentation” see Fermentation.
The primary fermentation lasts about eleven to twelve days as compared with three days on the English system , and the beer is then run into store lager casks where it remains at a temperature approaching the freezing-point of water for six weeks to six months, according to the time of the year and the class of the beer. As to the relative character and stability of decoction and infusion beers, the latter are, as a rule, more alcoholic; but the former contain more unfermented malt extract, and are therefore, broadly speaking, more nutritive.
Beers of the German type are less heavily hopped and more peptonized than English beers, and more highly charged with carbonic acid, which, owing to the low fermentation and storing temperatures, is retained for a comparatively long time and keeps the beer in condition. On the other hand, infusion beers are of a more stable and stimulating character. It is impossible to keep “lager” beer on draught in the ordinary sense of the term in England.
It will not keep unless placed on ice, and, as a matter of fact, the “condition” of lager is dependent to a far greater extent on the methods of distribution and storage than is the case with infusion beers. If a cask is opened it must be rapidly consumed; indeed it becomes undrinkable within a very few hours. The gas escapes rapidly when the pressure is released, the temperature rises, and the beer becomes flat and mawkish.
In Germany every publican is bound to have an efficient supply of ice, the latter frequently being delivered by the brewery together with the beer. In America the common system of brewing is one of infusion mashing combined with bottom fermentation. The method of mashing, however, though on infusion lines, differs appreciably from the English process.
The very low initial heat, and the employment of relatively large quantities of readily transformable malt adjuncts, enable the American brewer to make use of a class of malt which would be considered quite unfit for brewing in an English brewery. The system of fermentation is very similar to the continental “lager” system, and the beer obtained bears some resemblance to the German product. To the English palate it is somewhat flavourless, but it is always retailed in exceedingly brilliant condition and at a proper temperature.
There can be little doubt that every nation evolves a type of beer most suited to its climate and the temperament of the people, and in this respect the modern American beer is no exception.
In regard to plant and mechanical arrangements generally, the modern American breweries may serve as an object-lesson to the European brewer, although there are certainly a number of breweries in the United Kingdom which need not fear comparison with the best American plants. It is a sign of the times and further evidence as to the growing taste for a lighter type of beer, that lager brewing in its most modern form has now fairly taken root in Great Britain, and in this connexion the process introduced by Messrs Allsopp exhibits many features of interest.
The following is a brief description of the plant and the methods employed:—The wort is prepared on infusion lines, and is then cooled by means of refrigerated brine before passing to a temporary store tank, which serves as a gauging vessel. From the latter the wort passes directly to the fermenting tuns, huge closed cylindrical vessels made of sheet-steel and coated with glass enamel.
There the wort ferments under reduced pressure, the carbonic acid generated being removed by means of a vacuum pump, and the gas thus withdrawn is replaced by the introduction of cool sterilized air.
The yeast employed is a pure culture see Fermentation bottom yeast, but the withdrawal of the products of yeast metabolism and the constant supply of pure fresh air cause the fermentation to proceed far more rapidly than is the case with lager beer brewed on ordinary lines. It is, in fact, finished in about six days.
The gases evolved are allowed to collect under pressure, so that the beer is thoroughly charged with the carbonic acid necessary to give it condition. Finally the beer is again cooled, filtered, racked and bottled, the whole of these operations taking place under counter pressure, so that no gas can escape; indeed, from the time the wort leaves the copper to the moment when it is bottled in the shape of beer, it does not come into contact with the outer air.
The first stage consists in the preparation of Koji , which is obtained by treating steamed rice with a culture of Aspergillus oryzae. This micro-organism converts the starch into sugar. The Koji is converted into moto by adding it to a thin paste of fresh-boiled starch in a vat. Fermentation is set up and lasts for 30 to 40 days. The third stage consists in adding more rice and Koji to the moto , together with some water. A secondary fermentation, lasting from 8 to 10 days, ensues.
The interest of this process consists in the fact that a single micro-organism—a mould—is able to exercise the combined functions of saccharification and fermentation. It replaces the diastase of malted grain and also the yeast of a European brewery.
Another liquid of interest is Weissbier. This, which is largely produced in Berlin and in some respects resembles the wheat-beer produced in parts of England , is generally prepared from a mash of three parts of wheat malt and one part of barley malt. The fermentation is of a symbiotic nature, two organisms, namely a yeast and a fission fungus the lactic acid bacillus taking part in it. The preparation of this peculiar double ferment is assisted by the addition of a certain quantity of white wine to the yeast prior to fermentation.
Brewing Chemistry. Alike in following the growth of barley in field, its harvesting, maturing and conversion into malt, as well as the operations of mashing malt, fermenting wort, and conditioning beer, physiological chemistry is needed. On the other hand, the consideration of the saline matter in waters, the composition of the extract of worts and beers, and the analysis of brewing materials and products generally, belong to the domain of pure chemistry.
Since the extractive matters contained in wort and beer consist for the most part of the transformation products of starch, it is only natural that these should have received special attention at the hands of scientific men associated with the brewing industry. It was formerly believed that by the action of diastase on starch the latter is first converted into a gummy substance termed dextrin, which is then subsequently transformed into a sugar—glucose.
Musculus, however, in , showed that sugar and dextrin are simultaneously produced, and between the years and Cornelius O’Sullivan definitely proved that the sugar produced was maltose. When starch-paste, the jelly formed by treating starch with boiling water, is mixed with iodine solution, a deep blue coloration results. The first product of starch degradation by either acids or diastase, namely soluble starch, also exhibits the same coloration when treated with iodine.
As degradation proceeds, and the products become more and more soluble and diffusible, the blue reaction with iodine gives place first to a purple, then to a reddish colour, and finally the coloration ceases altogether. In the same way, the optical rotating power decreases, and the cupric reducing power towards Fehling’s solution increases, as the process of hydrolysis proceeds. O’Sullivan was the first to point out definitely the influence of the temperature of the mash on the character of the products.
The work of Horace T. Brown with J. Heron extended that of O’Sullivan, and with G. Morris established the presence of an intermediate product between the higher dextrins and maltose. This product was termed maltodextrin, and Brown and Morris were led to believe that a large number of these substances existed in malt wort.
They proposed for these substances the generic name “amyloins. On the assumption of the existence of these compounds, Brown and his colleagues formulated what is known as the maltodextrin or amyloin hypothesis of starch degradation. Lintner, in , claimed to have separated a sugar, isomeric with maltose, which is termed isomaltose, from the products of starch hydrolysis. Ling and J. Baker, as well as Brown and Morris, in , proved that this isomaltose was not a homogeneous substance, and evidence tending to the same conclusion was subsequently brought forward by continental workers.
They also separated a substance, C 12 H 22 O 11 , isomeric with maltose, which had, however, the characteristics of a dextrin.
This is probably identical with the so-called dextrinose isolated by V. It has been proved by H. The theory of Brown and Morris of the degradation of starch, although based on experimental evidence of some weight, is by no means universally accepted. Nevertheless it is of considerable interest, as it offers a rational and consistent explanation of the phenomena known to accompany the transformation of starch by diastase, and even if not strictly correct it has, at any rate, proved itself to be a practical working hypothesis, by which the mashing and fermenting operations may be regulated and controlled.
According to Brown and Morris, the starch molecule consists of five amylin groups, each of which corresponds to the molecular formula C 12 H 20 O 10 Four of these amylin radicles are grouped centrally round the fifth, thus:—. By the action of diastase, this complex molecule is split up, undergoing hydrolysis into four groups of amyloins, the fifth or central group remaining unchanged and under brewing conditions unchangeable , forming the substance known as stable dextrin.
When diastase acts on starch-paste, hydrolysis proceeds as far as the reaction represented by the following equation:—. The amyloins are substances containing varying numbers of amylin original starch or dextrin groups in conjunction with a proportional number of maltose groups. They are not separable into maltose and dextrin by any of the ordinary means, but exhibit the properties of mixtures of these substances.
As the process of hydrolysis proceeds, the amyloins become gradually poorer in amylin and relatively richer in maltose-groups. The final products of transformation, according to Brown and J. Millar, are maltose and glucose, which latter is derived from the hydrolysis of the stable dextrin.
This theory may be applied in practical brewing in the following manner. If it is desired to obtain a beer of a stable character—that is to say, one containing a considerable proportion of high-type amyloins—it is necessary to restrict the action of the diastase in the mash-tun accordingly.
On the other hand, for mild running ales, which are to “condition” rapidly, it is necessary to provide for the presence of sufficient maltodextrin of a low type. Investigation has shown that the type of maltodextrin can be regulated, not only in the mash-tun but also on the malt-kiln. A higher type is obtained by low kiln and high mashing temperatures than by high kiln and low mashing heats, and it is possible therefore to regulate, on scientific lines, not only the quality but also the type of amyloins which are suitable for a particular beer.
The chemistry of the nitrogenous constituents of malt is equally important with that of starch and its transformations. Without nitrogenous compounds of the proper type, vigorous fermentations are not possible.
It may be remembered that yeast assimilates nitrogenous compounds in some of their simpler forms—amides and the like. One of the aims of the maltster is, therefore, to break down the protein substances present in barley to such a degree that the wort has a maximum nutritive value for the yeast. Further, it is necessary for the production of stable beer to eliminate a large proportion of nitrogenous matter, and this is only done by the yeast when the proteins are degraded. There is also some evidence that the presence of albumoses assists in producing the foaming properties of beer.
It has now been established definitely, by the work of A. Fernbach, W. Windisch, F. Weiss and P. Schidrowitz, that finished malt contains at least two proteolytic enzymes a peptic and a pancreatic enzyme. The hot wort trickles over the outside of the series of pipes, and is cooled by the cold water which circulates in them. From the shallow collecting trays the cooled wort is conducted to the fermenting backs.
The presence of different types of phosphates in malt, and the important influence which, according to their nature, they exercise in the brewing process by way of the enzymes affected by them, have been made the subject of research mainly by Fernbach and A. Hubert, and by P. Petit and G. The number of enzymes which are now known to take part in the brewing process is very large. They may with utility be grouped as follows:—.
Lintner, Grundriss der Bierbrauerei Berlin, ; J. Michel, Lehrbuch der Bierbrauerei Augsburg, ; E. Prior, Chemie u. Physiologie des Malzes und des Bieres Leipzig, At the early age of twelve he was sent to the university of Edinburgh, being intended for the clerical profession. Even before this, however, he had shown a strong inclination for natural science, and this had been fostered by his intimacy with a “self-taught philosopher, astronomer and mathematician,” as Sir Walter Scott called him, of great local fame—James Veitch of Inchbonny, who was particularly skilful in making telescopes.
Though he duly finished his theological course and was licensed to preach, Brewster’s preference for other pursuits prevented him from engaging in the active duties of his profession. In he was induced by his fellow-student, Henry Brougham, to study the diffraction of light. The results of his investigations were communicated from time to time in papers to the Philosophical Transactions of London and other scientific journals, and were admirably and impartially summarized by James D.
Forbes in his preliminary dissertation to the eighth edition of the Encyclopaedia Britannica. The fact that other philosophers, notably Etienne Louis Malus and Augustin Fresnel, were pursuing the same investigations contemporaneously in France does not invalidate Brewster’s claim to independent discovery, even though in one or two cases the priority must be assigned to others.
The most important subjects of his inquiries are enumerated by Forbes under the following five heads:— 1 The laws of polarization by reflection and refraction, and other quantitative laws of phenomena; 2 The discovery of the polarizing structure induced by heat and pressure; 3 The discovery of crystals with two axes of double refraction, and many of the laws of their phenomena, including the connexion of optical structure and crystalline forms; 4 The laws of metallic reflection; 5 Experiments on the absorption of light.
In this line of investigation the prime importance belongs to the discovery 1 of the connexion between the refractive index and the polarizing angle, 2 of biaxial crystals, and 3 of the production of double refraction by irregular heating. These discoveries were promptly recognized.
So early as the year the degree of LL. Among the non-scientific public his fame was spread more effectually by his rediscovery about of the kaleidoscope, for which there was a great demand in both England and America.
An instrument of higher interest, the stereoscope, which, though of much later date , may be mentioned here, since along with the kaleidoscope it did more than anything else to popularize his name, was not, as has often been asserted, the invention of Brewster.
Sir Charles Wheatstone discovered its principle and applied it as early as to the construction of a cumbrous but effective instrument, in which the binocular pictures were made to combine by means of mirrors. To Brewster is due the merit of suggesting the use of lenses for the purpose of uniting the dissimilar pictures; and accordingly the lenticular stereoscope may fairly be said to be his invention.
A much more valuable practical result of Brewster’s optical researches was the improvement of the British lighthouse system. It is true that the dioptric apparatus was perfected independently by Fresnel, who had also the satisfaction of being the first to put it into operation.
But it is indisputable that Brewster was earlier in the field than Fresnel; that he described the dioptric apparatus in ; that he pressed its adoption on those in authority at least as early as , two years before Fresnel suggested it; and that it was finally introduced into British lighthouses mainly by his persistent efforts.
Brewster’s own discoveries, important though they were, were not his only, perhaps not even his chief, service to science. He began literary work in as a regular contributor to the Edinburgh Magazine , of which he acted as editor at the age of twenty. In he undertook the editorship of the newly projected Edinburgh Encyclopaedia , of which the first part appeared in , and the last not until The work was strongest in the scientific department, and many of its most valuable articles were from the pen of the editor.
In Brewster undertook further editorial work by establishing, in conjunction with Robert Jameson , the Edinburgh Philosophical Journal , which took the place of the Edinburgh Magazine. The first ten volumes were published under the joint editorship of Brewster and Jameson, the remaining four volumes being edited by Jameson alone. After parting company with Jameson, Brewster started the Edinburgh Journal of Science in , sixteen volumes of which appeared under his editorship during the years , with very many articles from his own pen.
To the transactions of various learned societies he contributed from first to last between three and four hundred papers, and few of his contemporaries wrote so much for the various reviews. In the North British Review alone seventy-five articles of his appeared.
A list of his larger separate works will be found below. Special mention, however, must be made of the most important of them all—his biography of Sir Isaac Newton. In he published a short popular account of the philosopher’s life in Murray’s Family Library ; but it was not until that he was able to issue the much fuller Memoirs of the Life, Writings and Discoveries of Sir Isaac Newton , a work which embodied the results of more than twenty years’ patient investigation of original manuscripts and all other available sources.
Brewster’s relations as editor brought him into frequent communication with the most eminent scientific men, and he was naturally among the first to recognize the benefit that would accrue from regular intercourse among workers in the field of science. In an article in the Quarterly Review he threw out a suggestion for “an association of our nobility, clergy, gentry and philosophers,” which was taken up by others and found speedy realization in the British Association for the Advancement of [v.
Herschel, had the chief part in shaping its constitution. In the same year in which the British Association held its first meeting, Brewster received the honour of knighthood and the decoration of the Guelphic order of Hanover. In he acted as president of the British Association and was elected one of the eight foreign associates of the Institute of France in succession to J. Libros de forex recomendados.
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Post your extra beta codes here. Office vs. How to run 16 bit DOS. Its bad news for Audio 8 2 owners. Medialink Bluetooth 4. Hudson, was vacated by the present vicar, the Rev. Henry Michell Wagner, in , and pulled down in The old vicarage garden was about a quarter of an acre in extent. The first stone of the present vicarage was laid on the 24th day of June, , and in the following year the structure was completed, and accepted by the Bishop of the Diocese, on the unanimous recommendation of six commissioners, namely, three laymen and three clergymen, to the effect that the exchange would be, in every respect, beneficial.
It stands in a garden of exactly two measured acres; and was built by Messrs. George Cheesman and Son. It had been granted to Lord Cromwell, on the dissolution of the Priory of Lewes; and on his attainder and execution, to Anne of Cleves. It reverted to the Crown in , after the death of that Princess, and afterwards came into the possession of Roger Blackbourne, a farmer of Yorkshire.
Taylor soon after released his share to Codwell, who sold the whole to Midwinter. In , an Act of Parliament was obtained for erecting and holding a daily market, Sundays excepted; and the waste land of the Bartholomews being a central situation, and the common property of the town, it was fixed on for the site of the said market.
Bartholomew, and were so strongly impressed with superstitious awe, by the bones which they uncovered, that they refused to proceed with their work.
The vicar, the Rev. Henry Michell, being informed of their scruples, came to the spot, and instead of exerting his personal influence, which was very great over all classes of his parishioners, or vainly combating the prejudices of ignorance with reason, applauded their veneration for the supposed remains of Christians, but assured them that all who had ever been interred there were rank Papists. Their first prejudice being thus laid by a stronger, the men resumed their work, and turned over the rest of the bones with the apathy of grave-diggers.
About fifty years since, in one of the old tumble-down houses which occupied the site whereon now stand the Schools of Mr. He had been a butcher; and the following specimen of his literary talent, written in a bold hand, in his window, expressed the cause of the change in his occupation; as he stated he was one.
From the deepest research which the compiler of this work has been able to make, he cannot find that any Workhouse existed in p. February 26th, ,—That a mortgage be effected on the workhouse, to indemnify Thomas Simmons, in paying the moneys he made of the materialls of Blockhouse, to the constable and churchwardens; by them to be disbursed in payment of materialls and the workmen employed about building the workhouse.
At a public vestry meeting, held at the Old Ship, October 18th, , it is agreed that the Churchwardens and Overseers shall take up with all convenient speed, and borrow one hundred pounds, upon interest at 5 per centum per annum, towards building the new workhouse. Amongst the minutes of the public vestry, 13th November, , there is the entry of a contract being entered into, between the parish and Thomas Fletcher and Thomas Tuppen, for digging and steining the well to the new workhouse, complete, with fittings, for ten guineas.
The Workhouse at this period was evidently of very limited extent. But in a portion of the Almshouses in connexion with the chauntry of St. Bartholomew was added to the building. The spot is now occupied by the east end of the Brighton Market.
A tenement for the poor previously existed in East street; and in , in consequence of the great increase of the poor-rates, on account of the inroads of the sea, and the injury experienced by the town from the civil and foreign wars of that and the preceding century, by order of the Justices at the quarter Sessions, at Lewes, the following parishes, that had no poor of their own, were called upon to make the following contributions:—.
At a monthly meeting of the Churchwardens and Overseers, held 27th August, , an accompt was given that Susan Stone, the widdow of Thomas, refused to ware the Town badge, viz t. The present Workhouse, on Church Hill, was commenced in , Mr. Great alterations and additions have been made to the original building, according to the fancy or caprice of the boards of Guardians for the time being. John Cheesman was the builder.
The ceremony of laying the foundation stone was not of the imposing character which is assumed on commencing similar public buildings in modern times. The stone was merely one that had been dug up while getting out the ground for the foundation of the house; and was of the rudest shape, about two feet in length, eighteen inches in width, and ten inches in depth.
It was laid by the Vicar, the Rev. Carr, afterwards Bishop of Chichester, and subsequently of Worcester. Brighton, at that time, had a population of 24,, and there were about 4, inhabited houses. Fields surrounded the Workhouse grounds; that to the south, the detached grave-yard of the Old Church, being used for occasional festivities, and for the practice of the Royal Artillery.
The first building erected near the House was a soap manufactory, by a Mr. The premises are now the residence and establishment of Dr. On the failure of the soap works, which were to astonish the good people of p. Airey converted the building into school premises, and for a few years had a good school there,—the Church hill Grammar School.
The Rev. Butler succeeded him, and then, for a short time, the Rev. Pugh carried on the establishment. Thorncroft was the first person who took up his abode in the new Workhouse, which had a tablet over the main entrance, thus inscribed:.
Brighthelmston Poor-House, Erected A. Vicar, Rev. Carr, D. At the old Workhouse, or rather Poor-house as it was called, the average number of inmates was , and the only labour consisted in collecting and crushing oyster-shells in a large iron mortar.
This work was done by the able-bodied out-door poor, in the winter months, at a fixed price per bushel. The Governor at that time, was Mr. Hayward, he having succeeded Mr. Bailey, and the inmates were farmed to Mr. Rice, at a contract price for their board, of about 4s a-week per head. Previous to Mr. Bailey, Mr. Sicklemore was the Governor, he having succeeded Mr. William Pearce, who was appointed March 25th, Samuel Thorncroft, the present Assistant-Overseer, was Mr. The Assistant-Overseer, previous to Mr.
Chassereau, was Mr. White, who succeeded Mr. Jonathan Grenville. Thomas Attree, of the present firm, Messrs. Attree, Clarke, and Howlett, p. The removal from the old to the new house took place on the 12th September, , when 27 persons changed their residence.
On the 20th of the same month, nine others followed; and on the 24th, sixty-four more were removed, making a total of ninety-five inmates. Baldey was the parish surgeon. The new governor—Hayward,—remained only a few days on the removal to the new house; as, without the least intimation to any one, he abruptly took himself off. His successor, Mr.
Nuttall, remained only four or five weeks, when he was summarily dismissed by the Guardians, on the 5th of November, Thorncroft was then appointed Governor, a situation which he continued to fill with great honour to himself and satisfaction to the town, till April, , although he did not leave the house till April, John Harper was Mr.
Thorncroft was appointed Assistant-Overseer—a position which he still so ably holds—in October, Collington, at the close of , succeeded Mr. Thorncroft as Governor; and he held the office till the middle of the summer of , when Mr. At the old house Mrs. Harriet Dennett held that appointment, and continued it till , when she was succeeded by Mrs.
Alice Pickstock. Pickstock,—the mother of Mrs. Thorncroft,—died in As a memento of respect, her tomb, erected by subscription in the Cemetery Ground of the Old Church, expresses the appreciation of her valuable services. On her death, Mrs. Bartlett, the wife of the Governor, was appointed Matron. Bartlett resigned in June, , and were succeeded by Mr. About the middle of the year , Cuzens absented himself from his duties, and they were in consequence both discharged in September. Hodges were appointed to the vacancies, and they held their respective offices till September p.
King succeeded them, and in October, , on their resignation, Mr. Passmore entered upon their duties. On the 7th of June, , Mr. Passmore absconded; the dismissal of himself and wife ensued in consequence, and on the 15th of July, Mr. Sattin were appointed to fill the vacancies. The poor-rate collectors hitherto have been Mr. Edward Butler, Mr.
Harry Captain Blaber, Mr. Smithers, and Mr. Frank Butler. The parish assessors have been Mr. Saunders, Mr. Robert Ackerson, Mr. Richard Bodle, Mr. Henry Styles Colbron, Mr. Richard Edwards, and Mr. George Maynard. In the year , the then Board of Directors determined upon disposing of the present Workhouse and grounds, and the erection of a Workhouse and Industrial Schools, and they purchased ground on the Race Hill, as the site for the former, and the Warren Farm, beyond the Race Hill, for the latter.
The Schools are completed, and will be ready for occupation when a sufficient supply of water is obtained from the notorious Warren Farm Well. There have been occasions when the Guardians, in the plenitude of their duties towards the poor, and also to the ratepayers, have made their Board meetings the opportunity for feasting and guzzling. The most memorable time was in the summer of , when they pampered their appetites with john-dorees, salmon, lobsters, Norfolk squab pie, poultry, and joints in profusion; red and white wines by the dozen, and spirits by the gallon; cigars by the box, and snuff by the pound; with a handsome snuff-box, too; and, the usual services of the House being too mean for them, sets of dish-covers were ordered, and dishes, dinner and pie plates, jugs, sauce tureens, cut decanters and stands, rummers, knives and forks, waiters, and a teaboard.
Blacking too, was ordered, and one Guardian, Mr. Paul Hewitt, actually sent his boots to the Workhouse to be cleaned, and when done they were returned to his house again. Another Guardian, Mr. Storrer, also sent his dog to the Workhouse to be kept, as it was inconvenient to have it at home.
The Guardians p. This was at the period when out-door paupers had to slave up the Church hill for relief. The removal of the Board-room to Church street, the Pavilion property, has been a great convenience to the poor, and it has been the means of preventing even a hint that the present Board feast at the parish expense.
Immediately in connexion with the Workhouse, the two following extracts from the parish books, will not be found out of place:—. Pelham Geo. Justices of the Peace for the sd. County one of which is of ye Quorum by the Churchwardens and Overseers of the poor of the sd. These are, therefore, in his Majts. And you, the Churchwardens and Overseers of the poor of the said pish of Sittingbourne, are hereby required and commanded him to receive and provid for, as an Inhabitant of yr sd pish.
Witness our hands and seales this one and thirtieth day of January, Anno Dni. Haussett , Jo. Wee, whose hands are hereunder written, Justices of ye Peace of the County of Kent, aforesd. Osborne , Waltr. Bastardy Bond , given by a Security , that the putative father shall indemnify the Parish against any expence that may be incurred in the birth of a Child.
If, therefore, the above bounden Buckrell, the elder, or the above named Buckrell Bridger, the younger, or either of them, then, or either of their Heirs, Executors, or Administrators, do or shall, from time to time, or at all times hereafter, fully and clearly indemnify, and save harmless as well, the above named Churchwardens and Overseers of the Poor of the said Parish of Brighthelmstone, and their successors for the time being, and also all other the Parishioners and Inhabitants of the said Parish which now are, or hereafter shall be for the time being, from and against all kind and all manner of Costs, Taxes, Rates, Assessments, and charges whatsoever, for or by reason of the birth, education, and maintenance of the said child, and of and from all Actions, Suits, Troubles, and other charges and demands whatsoever, touching or p.
Buckrell Bridger. Sealed and delivered, being first stamped in the presence of us, the interlineations being first made. Abington , Thos.
But a quarter of a century since it was customary to employ the out-door paupers in scavenging, cleansing, and watering the streets, the poor creatures being harnessed, by means of ropes, to the muck-trucks and barrel-constructed water-carts, after the manner that convicts are put to labour in the Government penal establishments and the navy dockyards. The invasion is thus described by Holinshead:—. Donebatte, hoisted up sails, and with his whole navy which consisted of ships and 26 gallies, came forth into the seas, and arrived on the coast of Sussex, before Bright Hampstead, and set certain of his soldiers on land to burn and spoil the country: but the beacons were fired and the inhabitants thereabouts came down so thick, that the Frenchmen were driven to their ships with loss of diverse of their numbers, so that they did little hurt there.
And having knowledge by certain fishermen whom they took, that the king was present on the coast, Portsmouth and a huge power ready to resist them, they disanctioned disanchored and drew along the coast of Sussex, of whom few returned to their ships; for divers gentlemen of the country, as Sir Nicholas Pelham and others, with such power as was raised upon the sudden, took them up by the way and quickly distressed them.
When they had searched every where by the coast, and saw men still ready to receive them with battle, they turned stern, and so got them home again without any act achieved worthy to be mentioned. The number of the Frenchmen was great, so that diverse of them who were taken prisoners in the Isle of Wight and in Sussex, did report they were three score thousand.
A curious Picture Map of this attack is engraved in the 24th p. A copy of this map is in the possession of the compiler of this history. On the beach, likewise, at Hove, are five small boats. Numerous pennons and streamers adorn each ship, some bearing a fleur-de-lys , and others a cross.
On shore the houses under the cliffe are on fire; from the upper town also flames are issuing from almost every house. There are five rows of houses running from north to south; and at the extreme north a row of houses runs from east to west.
Parsons and Son now are. The next attempt of the French was on Newhaven, where they landed to a considerable number, and proceeded to pillage the town and environs; but the gentry and yeomen of the coast having been collected on the neighbouring hills to oppose the expected descent, attacked the invaders so vigorously that many were slain in attempting to recover their galleys. In consequence of the frequent incursions of the French, and the inhabitants being harassed by frequent alarm, the town resolved, in , to erect fortifications, to afford them some protection for the future.
A Court Baron of the manor of Brighthelmston-Lewes was therefore held on the 29th of September in that year, of which the following entry appears in the Court Rolls:. I Eliz. Also at the Court holden for Atlingworth manor, 3 Jac January 9th, the homage presented that the p. The land granted was on the Cliff between Black-lion street and Ship street, and about yards westward of East street. The Block-house was circular, about fifty feet in diameter, and the walls were about eight feet in thickness, and eighteen feet in height.
Several arched apartments in its thick walls were depositories for the powder and other ammunition for the defence of the town. In front of it, towards the sea, was a little battery called the Gun Garden, on which were mounted four pieces of large iron ordnance.
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A general overhauling therefore, of the contents of the old humb,e chest was made; but nothing of any moment was discovered, save a dingy leaf of some book, which seemed to have no connection whatever with the rest of the papers. Blacking too, was ordered, and one Guardian, Mr. The rest seem wholly unintelligible.❿
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The work of Horace T. Certain borough hundreds were also obliged, under pain of forfeiture or other penalty, to keep the beacons in proper condition, and to fire them at the approach of an enemy, in order to alarm and assemble the inhabitants in the Weald. With regard to materialswe windows 10 1703 download iso italianos humble pier that prior to the general introduction of the hop see Ale as a preservative and astringent, a number жмите сюда other bitter and aromatic plants had been employed with this end in view.
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