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Notes of 1839



From the Dover Telegraph and Cinque Ports General Advertiser, Saturday 9 February, 1839. Price 5d


A young man named Burville, from St. Margaret's, charged with interrupting officers, while, in discharge of their duty, they were clearing out a tap on the Commercial Quay, at 2 o'clock on Saturday morning, retorted by saying, that price and another officer let him into the tap at 12 o'clock - that at least 40 people were there, the police having let in who they chose. In reply, it was proved by Sergeant Back, that Price was in the station house, from a quarter before eleven till one o'clock. He then, it seemed, went to visit the section as acting Sergeant; and on arriving at the house in question, was attacked by prisoner and others. Whitnall, another officer, said he was not in the tap at all. The mayor cautioned the defendant as to his future conduct; and remarked severely on the cowardly attempt he had made to get himself out of the trouble he had brought on by quarrelling with the officers. He was discharged; and the police directed to keep a watchful eye on the house in question.

(At present I am unsure what pub the above refers to.)


From the Dover Telegraph and Cinque Ports General Advertiser, Saturday 14 September, 1839.


A few things necessary to be known in brewing, in order to have good beer. First mash; to every four gallons of boiling water add of cold, and mash directly, stirring it well. In summer let the liquor remain on the goods only two hours, or it will turn acid. Boil the wort till it settle down fine in a glass. Take care the yeast is not stale or it will effect the whole. Let the vessel be very clean. Turn the second morning, and keep the barrels filled up till the fermentation ceases. When the wort is boiling, add to every fifty gallons one once of sal prunel, or in the same quantities, mix half a pound of flour. When it is turned, if the beer is not very strong, it will be fit to drink in a fortnight.