class="c3">Drunkenness an indirect Cause of Crime

1860 Teare, J. The Principle of Total Abstinence 1846 Terrington, W. Cooling Cups 1880 Thomson, Thomas Diet for a Drunkard 1612 Thomson, Dr. S. Use and Abuse of Alcoholic Liquor 1850 Thorpe, B. Ancient Laws and Institutes 1840 Thrupp, J. The Anglo-Saxon Home 1862 Thudichum, J. L. W. On the Origin, Nature, &c., of Wine 1872 Timbs, John Clubs and Club Life 1872 Tomline Monastic and Social Life — Tovey, C. Wit ... distilled from Bacchus 1878 ” British and Foreign Spirits 1864 Trotter, Dr. T. Essay on Drunkenness 1804 Tryon, Dr. T. The Way to Wealth 1683 Tuckerman, H. T. The Collector — Turner, Dr. W. A New Boke of the Properties of Wines 1568 Ullmus, J. F. De Ebrietate Fugiendâ 1589 Venner Via Recta ad Vitam Longam 1628 Vizetelly, H. History of Champagne 1882 Ward, Samuel Woe to Drunkards 1622 Ward and Clark Warning Piece 1682 Ward, Ned The Complete Vintner 1721 ” Bacchanalia 1698 Ward, George The Opinions of Medical Men 1868 Warner, R. Antiquitates Culinariæ 1791 Weston, Agnes Temperance Work in the Navy 1879 Whistlecraft, W. The Monks and the Giants 1818 Whitaker, T. The Blood of the Grape 1638 White, G. Hints, Moral and Medical 1840 Whitewell, E. Evidence on Sunday-Closing 1880 Wightman, Mrs. Arrest the Destroyer’s March 1877 Whyte, J. The Alcoholic Controversy 1880 Wilson, Dr. C. The Pathology of Drunkenness 1855 Wilson, C. H. The Myrtle and Vine 1800 Winskill, P. T. History of the Temperance Reformation 1881 Winslow, F. The Death March of Drinkdom 1881 Woodward, J. A Dissuasive from Drunkenness 1798 Worlidge, J. Vinetum Britannicum 1676 Worth, W. P. Cerevisiarii Comes 1692 Wright, J. Country Conversations of Drinking, &c. 1694 Wright, T. Homes of other Days 1871 Whittaker, Thomas Life’s Battle in Temperance Armour 1884 Youmans, E. The Basis of Prohibition 1846 Young, F. The Epicure 1815 Young, T. England’s Bane 1617 Yonge, R. Blemish of Government 1655

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NINETEEN CENTURIES OF DRINK IN ENGLAND.

CHAPTER I.

ROMAN PERIOD.

Little is known of the manners and customs of our island inhabitants before the Saxon period; hence, there can be no wonder that all is obscure before the Roman invasion. For the hints that have come to light we are indebted to such foreign historians as wrote in the century before the Christian era, the century of the invasion, and the age immediately subsequent.

These hints, utterly meagre, but generally consistent, are supplied by such writers before Christ as Diodorus and Cæsar, and such historians of the first century as Strabo, Dioscorides, and Pliny.

Diodorus (lib. v.) notes the simplicity in the manners of the British, and their being satisfied with a frugal sustenance, and avoiding the luxuries of wealth. He further observes:—‘Their diet was simple; their food consisted chiefly of milk and venison. Their ordinary drink was water. Upon extraordinary occasions they drank a kind of fermented liquor made of barley, honey, or apples, and when intoxicated never failed to quarrel, like the ancient Thracians.’

Cæsar (De Bell. Gall. v.) observes that the inhabitants of the interior do not sow grain, but live on milk and flesh.

Strabo, whose description of Britain in his fourth book is barren, and not apparently independent (for he seems mainly to follow Cæsar), writes in the early part of the first century (probably about a.d. 18), that the Britons had some slight notion of planting orchards.

Dioscorides, in the middle of the same century, affirms that the Britons instead of wine use curmi, a liquor made of barley. Pliny the Elder speaks of the drinks in vogue in his time of the beer genus, variously called zythum, celia, cerea, Cereris vinum, curmi, cerevisia. These, he says (lib. xiv.), were known to the nations inhabiting the west of Europe. He exclaims against the wide-spread intemperance: ‘The whole world is addicted to drunkenness; the perverted ingenuity of man has given even to water the power of intoxicating where wine is not procurable. Western nations intoxicate themselves by means of moistened grain.’

It is important to add that Tacitus asserts (Vit. Agricol.) that the soil of this country abundantly produces all fruits except the olive, the grape, and some others which are indigenous to a warm climate.

Putting together these scattered allusions we gather,—(1) that wine was unknown to the Britons before the Roman conquest. It is absurd to suppose that a people as simple as the Britons, and holding so little intercourse with other nations, should as yet obtain from abroad such an article of luxury as wine, or prepare it from a fruit not a native of the soil. Indeed, it was only about a century before the Roman invasion of England that