5. Essentia Bina, or Double Essence; that is, sugar boiled down to a black colour and an empyreumatic flavour. But, instead of the concentrated essence, the intent of which is to produce the requisite colour in porter, the colouring matter now generally used by the more respectable part of the trade is malt roasted in iron cylinders until it is black like coal. In this state it is called patent malt, and is not prohibited by the Excise.
6. Heading Stuff, that is green copperas, or, as it is vulgarly called, Salt of Steel. This poisonous ingredient is used for the purpose of giving the beer a frothing head; sometimes used alone; sometimes it is mixed with alum.—In the hands of one adulterator, 310lbs. of copperas and 560lbs. of hard multum were found and condemned. A sufficient dose for slowly poisoning half a generation!
7. Capsicum, grains of paradise, carraway seeds, treacle or molasses, liquorice root, &c.
8. Wormwood, aloes, quassia, bitter oranges, &c.
9. Lime, marble dust, powdered oyster shells, hartshorn shavings, jalap, spirit of maranta, &c.
These ingredients, nocuous and innocuous, are intended to produce the following effects:
1. To give a factitious strength and intoxicating quality to the beer.
2. To increase the bitter principle, and consequently to save hops.
3. To add a stimulating aromatic flavour.
4. To produce a fine mantling head to porter, and strike a fine nut brown colour over the froth.