France: Cerevisia; Double Bière; Adulteration. Germany: Mum; Beer Factories; Faust. India: Pachwai, Piworree. Japan: Saki; Kæmpfer. Russia: Kvas; Vodki; Pivo. Sweden: Spruce. Tartary: Baksoum.
France.
In France beer was originally known as cervoise from the Low Latin cerevisia. There are two sorts, white and red; the latter has more hops. When much grain enters into the composition it is called double bière. Its qualities vary here as elsewhere, according to the grain employed in its manufacture, the malt, and the fermentation. It has been commonly adulterated with ledum palustre or wild rosemary, a strong narcotic. Allusions to beer are comparatively infrequent in French works. The details of its manufacture, which present no remarkable points of variation, may be found in any French work on brewing.
After A. L. Mayer.
Germany.
Of the many beers of this country, perhaps the most deserving of notice here is the Mum of Brunswick, well known and appreciated for its excellence. The process observed in its manufacture has been, it is said, always kept a mystery,[113] and to prevent discovery, the men who brewed it were hired for life. The origin of the word Mum is obscure. The German Mumme, a strong ale producing silence[114] from intoxication; the Danish word for a mask, because it exhibits the parties drinking it with a new face; and Christian Mummer of Brunswick, the supposed inventor of the drink, have been by turns suggested. The varied kinds of Schenk, or winter beer, and Lager, or summer beer, are fairly well known. The Leipzig Goose and the Berlin white beer are refreshing drinks in summer. An excellent description of Bierbrauerei apparatus is given in Brockhaus’ Conversations Lexikon, Band iii. The most important beer factories are in Munich,[115] Erlangen, Zirndorf, Nürnberg, and Vienna.