ALE

ALE, a popular beverage drink, made from malt. See MALT, and DRINK. For the method of brewing ale, see Brewing. Ale is chiefly distinguished from beer, another potable liquor made from the same ingredients, by the quantity of hops used therein; which is greater in beer and therefore renders the liquor bitterer and fitter to keep. See BEER, HOPS, &c. The brewers also distinguish pale or fine ale, brown ale, &c. Their several properties, effects, &c., see under the article Malt-Liquor. The Zythum and Curmi mentioned by Tacitus, as the beverage of the ancient Germans, are supposed by Masticbus to correspond to our ale and beer.



Ale, Cerevisia, is also a denomination given to divers medicated liquors, or diet-drinks, whereof ale is the basis, or vehicle. See DIET-DRINK. The medicated wines, waters, and ales, make a large article in our Dispensatories. See WINE, WATERS, &c. Such are the Cerevisia Oxydorica, for the eyes; Cerevisia Anti-Arthritica, against the gout; Cerevisia Cephalica, for the head; Cerevisia Epileptica, &c.

Gill Ale, is prepared by infusing the dry leaves of Hedera Terrestris, i.e., Ground-Ivy, in malt-liquor; which thereby becomes impregnated with the virtues of the simple; and is therefore reputed abstergent and vulnerary; good in disorders of the breast, and against obstructions of the viscera.

Dr. Butler’s Purging Ale, is prepared of Polypody, Senna, Sarsaparilla, Aniseeds, Scurvygrass, Agrimony, and Maidenhair, put up in a bag, and hung in a vessel of ale.

We also meet in some Dispensatories with Syrop of Ale, made by boiling that liquor to a consistency; used against obstructions in the kidneys, &c.; Ale-Berry, is ale boiled with bread and mace; sweetened, strained, and drunk hot.

ALE