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Index From Brewing Science, Technology and Print, 1700-1880

Index From Brewing Science, Technology and Print, 1700-1880

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Index From Brewing Science, Technology and Print, 1700-1880, number 19 in our series Science and Culture in the Nineteenth Century, published by Pickering & Chatto
Index From Brewing Science, Technology and Print, 1700-1880, number 19 in our series Science and Culture in the Nineteenth Century, published by Pickering & Chatto

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– 283 –
INDEX
Accum, Friedrich, 4, 184attacked by practical brewers, 129–32,148, 164, 175, 209inuence on literature, 147, 183
reatise on Adulterations
, 109–10,128–9, 144
reatise on the Art of Brewing 
,
 
144, 154Adams, George, 54Addison, Joseph, 72Addison, Richard, 36additives, 117–8, 127, 175, 179, 201–5
 see also
adulteration; colouring; heading mixture; fning; preservatives; sugar;unmalted grainAdmiralty, Board o, 69adulteration, 42, 106, 107–33, 113, 150,173, 191, 207 poisoning narratives, 109–11, 114–16,128–32, 148, 174, 183–6, 189–90,201
 see also
‘malt and hops’ purity argumentalchemy, 5, 7, 14, 22alcoholas basis o drinks valuation, 85, 97–8,140–4as chemical principle, 141–2, 147, 150,152by volume scale, 144content in beer, 97–100, 136, 141–4,183lost in brewing process, 178aleDerby, 41Burton, 41, 93, 98, 99 pale, 179 Windsor, 103Allan, Alexander, 143, 147Allix, William, 49Allsopp (ale brewery, Burton), 182, 184–6,197Allsopp, Henry, 184–6, 187, 195analysis, chemicaland adulteration, 128 practical brewers’ objections to, 72 promoted by Humphrey Jackson, 62,65–7, 82source o expert authority, 126, 131, 147and sugar chemistry, 121, 177–8, 194–5training or brewers, 190, 208analystsconsulting, 55, 163, 174, 175, 176, 189,190, 197–8, 212 public, 189–91Anderson’s Institution, Glasgow, 147
 Annals of Philosophy
, 144–5, 147, 149,151–2, 153anonymous authorship, 7–8, 26, 52–5, 65Appleby, John, 71apprenticeships in brewing, 12, 22, 23, 41,108Armstrong, Henry Edward, 211Ashmole, Elias, 14Atkins, Robert, 54attemperator
 see
temperature, apparatus toregulateBacon, Francis, 13, 28, 79, 209Bailey, Nathan, 20Baldwin and Cradock (publishers), 161Banks, Joseph, 2, 4, 69–70, 141, 144Barber Beaumont, John, 113, 126Barclay Perkins (porter brewery, London),70, 107, 126
 
284
 Brewing Science, echnology and Print, 1700–1880 
Barclay, Charles, 113Barclay, George, 111–2, 115Barker, John, 42barley, 23, 28, 45, 90, 116, 137–40, 145–6,148, 152–4
 see also
malt; unmalted grainBass (ale brewery, Burton), 182, 185–6Bass, Michael, 184, 195Baverstock, James B. (1741–1815), 84,100–3, 105, 106, 150–1, 152, 154, 155Baverstock, James Hinton (1785–1837),148, 152Beale, John, 13, 14, 29beerstrong, 19, 23, 92, 108small, 19, 92, 108, 149table, 92
 see also
ale; brewers; brewing; porter‘beer doctors’, 107, 114–6, 130, 174Behan, Brendan, 2Bent, William, 150Bentham, Samuel, 52Beresord, John, 67Berkeley, George, 61Berzelius, Jöns Jacob, 146, 190Best, James, 56, 64, 67, 118bigg, 137–40Biot, Jean-Baptiste, 153Birkbeck, George, 166Black, Joseph, 50, 138Black, William, 178, 184, 189–90, 198, 210on additives, 201on popularity o John Richardson, 105 promotes diastase discovery, 154and chemical authority, 154–5, 157,163–7, 176, 181, 187–8background, 163electrical theory o ermentation,164–6, 200–1Blagden, Charles, 141‘Blair, David’ (pseudonym, Richard Phillips),168Blake, George, 53, 73–4, 75–6, 78, 80, 81,104, 130, 168
 Bleak House
(Dickens novel), 186Boerhaave, Herman, 21, 38, 40, 41, 42, 51,53, 65interpreted by Michael Combrune, 31,33, 42–50, 146, 212marginalized as chemical authority, 50 promotes thermometers, 37, 42Boileau, Nicolas, 72booksellers as distributors, 59, 77, 81, 87Booth, David, 152, 158–63, 164, 170, 178,194, 203Böttinger, Henry, 182, 184–5, 187amily, 195Boulton, Matthew, 2, 125Boyle, Robert, 13, 14, 28, 45, 59, 209Boys, Jerey, 12, 18–20, 22–3, 27, 108, 163Bradley, Richard, 20Brakspear, Robert, 71Brande, William Tomas, 4, 143–4, 145,147, 168amily, 128Brereton, William (Lord Brereton), 121brewerschemically trained
 see
chemistry, brewing chemistsconsulting, 55–7, 59–60, 71–82, 102,121, 158–9, 161, 163–7, 169–76,189, 197–8, 200, 210–11‘country’ trade, 41, 64, 73, 80, 91, 103,111, 118, 175large-scale and wholesale (common brew-ers), 11–12, 22–8, 38, 108, 163
 see also
porter; Burton upon rentLondon trade, 27, 146
 see also
porterquantitative expertise, 2, 36, 52small-scale and retail (brewing victual-lers), 11–12, 108social status, 12–15, 23–6, 33, 49–50,63, 72, 80, 108, 157, 165–6, 168
 see also
brewing; trade knowledgeBrewers’ Company (London guild), 22, 33,41, 47–8, 61brewers’ druggists
 see
drugsbrewers’ engineers, 55, 158–9, 163, 171–5,187, 189
 Brewers’ Guardian
, 182–3, 190–1, 193,196–200
 Brewers’ Journal 
, 182–3, 188–91, 196–201,202–4, 211, 212brewers’ pound
 see
pound per barrel
 
 
 Index 
285brewhouse, as managerial regime, 19, 23–6,54, 75, 113, 115, 164–7, 200, 210brewing victuallers
 see
brewing, small-scalecommercialbrewing commercial
 see
brewersdomestic and private, 2, 11–12, 15,18–20, 22–3, 27, 111, 118, 153, 158,174, 207, 208 process defned, 15–18science, disciplinary identity o 
 see
science; chemistry, brewing chemistsBritish Association or the Advancement o Science, 165–6, 176, 179British National Brewing Company, 174Brougham, Henry (Lord Brougham),159–61Brown, Adrian, 182, 204, 208Brown, Horace abberer, 182–3, 187,199–200, 204, 211–12Brown, William Henry Robert, 124Brydges, James
 see
Chandos, Duke o Bud, Robert, 176, 178Burton upon renteighteenth-century production
 see
ale,Burtonas nineteenth-century industrial andscientifc centre, 182–7Bushnan, J. Stevenson, 184, 186Butcher, James, 124Buxton, Tomas Fowell, 104Calvert amily (brewers, Hertordshire andLondon), 23, 124Cambridge, University o, 20Campbell, Dugald, 190, 197‘Candidus’ (anonymous correspondent,
 Political Register 
), 150–1, 154carbonic acid gas, 3, 141, 154, 172, 194
 see also
fxed airChambers, Ephraim, 37, 38Chandos, Duke o (James Brydges), 34Chapman, Alred Chaston, 209Chapman, Allan, 2Charleton, Walter, 14Chelsea Physic Garden, 34Chemical and Agricultural College, Ken-nington, 174Chemical Society, 159, 176–9, 182, 188,193, 196, 211
 Journal 
, 182, 193chemistry authority and social respectability, 65–8,72, 74, 107, 125–6, 131, 145–9,158–9, 162–7, 168–71, 173–5, 178,186, 188, 200, 201, 205brewing chemists, community o, 157,177, 179, 181–3, 211–2chemists as instructors to brewers, 60–9,74, 76
 see also
Jackson, Humphrey ‘commercial’ (Peter Shaw), 28–31, 33,42–3 vs druggists, 109, 123, 126industrial, 176–9, 191–3, 195, 200literature, inuence on brewery writing,33–4, 41–7, 79–82, 83, 149–55,163–79 proessionalization, 133, 144–9, 155,157–8, 181, 209, 211 pure vs applied research, 166, 181–2,191–3as source o suspicion, 107, 115, 121–3,130Chesterfeld, Earl o (Philip Stanhope), 43Child, Samuel, 110–111, 130–1Cholmley, John, 15Chomel, Noël, 20cider, 13–14City and Guilds o London Institute, 192,211Clarke, Charles, 186Clarke, John, 40, 86, 93, 94–6, 97, 104, 106,141Clarke, imothy, 14clerks, brewhouse, 23–6Coates, Tomas, 161Cobbett, William, 115, 149cocculus indicus, 110, 115, 116, 120, 121,126, 131Cock, Simon, 127Cole, Benjamin, 87colouring, 149rom sugar
 see
sugar, as colouring rom malt, 127Colquhon, Agnes, 143

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