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of tithe lighter on the shoulders of the poorer class of farmers, but they have been all found objectionable. I shall not take upon me to propose any other change in the present system than the one I have before mentioned, as I feel the subject too difficult to deal with; but it must strike every person that something must be resorted to that will do away a very general charge, that as the prices of corn fall, and the farmers difficulties increase, the rates of tithes increase.*

* From the following extract from Curry's Review, it will be perceived that the mode of paying the clergy in the reign of king Charles I. was more complicated than at present. "The bishops received 6d. per annum from every couple, (holy water clerk); of every man that dies a muttue, by the name of anointing money: but from a poor man that had but one cow, they take that for mortuary money; from one that is better able, his best garment for mortuary. If a woman, her best garment for mortuary; and a gallon of drink for every brewing, by the name of Mary gallons; for every beef that is killed for the funeral of any man, the hide and tallow, and they challenged a quarter besides. 4d. or 6d. per annum from every parishioner for soul money: a ridge of winter corn, and a ridge of oats for every plow, by the name of St. Patrick's ridges: for portion-canons the tenth part of the goods, after debts paid, &c. &c." In the time of the Anglo-Saxons, besides a tithe of every thing, even merchandize, a silver penny was paid for every hide of land at Easter, under the denomination of plough-alms. At the feast of St. Martin a certain quantity of wheat or other grain was offered on the altar; it was called kirk-shot, and was assessed on each house according to its value on the preceding Christmas. Those who refused to pay it were amerced forty shillings to the king, and twelve times the value to the church. Thrice in the year was paid the lest-shot, or a certain quantity of wax of the value of a silver penny for each hide of land. There was also another tax, called soul-shot, for prayers in behalf of the dead.-I have selected these few passages to shew our present farmers, that the present rates of tithe are light, compared to those of ancient days. And I presume to think an abolition of their ruinous, dirty fallows, and wretched mode of running out the soil, would more than enable them to pay their tithes.

SECTION VI.

USE OF BEER OR SPIRITS, WHETHER EITHER OR WHICH IS INCREASING.

THE use of beer has increased considerably, and if beer or ale could be had of pure quality, brewed from malt and hops only, the use would still increase; but the brewers have been so long in the habit of using drugs of various kinds, that all idea of drinking such wholesome pale ale as we were used to in the days of yore has been long abandoned. The brewers, I am aware, allege, and probably many with truth, that although they may use other ingredients than malt and hops, they are quite inoxious. As I am not skilled in brewing I cannot take upon myself to ascertain the fact, nor am I individually concerned, as I rarely drink brewers beer; I see too much vitriol passing by every day with carriers, confessedly for their use. The fine ale that is to be met with at some few private houses shews what could be done. At all events the very idea of the hurtful ingredients used in breweries, has made multitudes of water drinkers. I am at a loss to know why every private house does not brew as formerly, when even small farmers brewed; the reasons generally given by many are, that they do not wish to be liable to the visits of guagers at all hours, and that they cannot get good malt to buy. As to the first objection I have never heard of any improper intrusion, nor need there be any apprehension if an honest return is intended; but I have heard of some mean practices, where an example of a different tendency should have been set to the tenants; at the same time I am convinced that the principal was totally ignorant of what was going forward,

and that many domestics would think the beer much the sweeter if they could jink the guager. As to the second objection, it would not cost much to erect a small malt house, which might answer for several adjoining families, and might be conducted by the brewer, who also might brew for those families: the kiln would be highly useful for drying corn, &c. In most cases I imagine indolence to be the chief cause. There are several breweries in Galway, and a very extensive one at Newcastle near Galway, where an imitation of pale English ale is brewed, that is much liked by many people. There are two at Ballinasloe, one at Tuam, two at Loughrea, one in Gort, by a highly esteemed brewer, and one at Oranmore, which I imagine are all the breweries in this extensive county. One great inducement to private brewing I omitted to notice; the production of pure barm, so material an article in housekeeping, and which in many situations it is difficult to procure, and frequently, from the ingredients used in brewing, of bad quality. I imagine the consumption of spirits has not increased; at least of spirits paying duty. The poverty of the whiskey drinkers has prevented much of that drunkenness we had formerly to complain of. There are a few licensed distilleries in the county, but not at work in 1820. In spite of every exertion of the excise officers, unlicensed stills abound, especially in all mountainous situations. A very general idea prevails that putteen whiskey is much wholsomer than parliament whiskey; it wants something to counterbalance the detestable taste of smoke which it generally possesses, but the palates of many are so degraded by habit, that they think no whiskey pure unless it has this smokey taste; and I am informed some distillers, taking advantage of this depravity of taste, have imitated it in their liquor. The unlicensed distillers add

considerable quantities of vitriol, soap, &c. and set all the bad taste down to the account of malt dried with turf, and their customers swallow this, as well as their vile liquor. I understand in Cunnamara, where whiskey is the staple, it is distilled from barley malt, or at least barley brought generally from the coast of the county of Clare, and that they never use vitriol: certainly the best I ever tasted was in that country; it was nearly without any taste of smoke, and comparatively mild, though just taken from the still: that kept for two years was excellent. Vast quantities of spirits from this part of the county, and all along the coast, are consumed in Galway. Drunkenness amongst the higher ranks of society is now very rare; little of that mistaken hospitality remains, which locked the door whilst it deprived you of your reason; a perfect freedom of action prevails, and though the decanter is pushed about as freely as ever, it is your own fault if you proceed to intoxication. In some fashionable houses care is most kindly taken to prevent long sitting, by permitting the fire in the dining parlour to go out, and by announcing that coffee is ready. Indeed in general the ladies of this rank possess every inducement to hasten a return to their society in the drawing room. The effect that was intended by the destruction of the small distilleries, has not been produced, but rather a diminution of revenue; it also had the effect of spreading unlicensed distillers through the country in every direction. No advantage has been taken of the late act, permitting stills of a smaller description to be worked. It has been computed that in Ireland there is consumed, of licensed and unlicensed whiskey, 3,650,000 gallons in the year; of this quantity a considerable share is drank in Cunnamara, where it is much the custom for all the neighbours to attend when a still is run off, and never

quit the house until all is consumed, and another batch announced: happy country! The distillation of spirits from malt, was first practised in Ireland about the year 1590. Previous to this, a spirit was imported from France and England called aqua vitæ, and from thence our whiskey was called Uisge-beatha, the water of life. The Irish had formerly a liquor called Piment, composed of wine, honey, cinnamon, ginger, and other aromatics, which was called by foreigners Irish nectar, and was highly prized by them.

SECTION VII.

STATE OF ROADS, BRIDGES, &c. &c.

THE roads of this county are generally good indeed there can be little excuse for bad roads; for the best materials, either broken stone or good gravel, abound in almost every part of it. In many places, either from indolence (the vice of this county) or ignorance, the stone is not broken as small as it should be: on this subject there seems to be some diversity of opinion. One very intelligent gentleman, I am informed, insists that for the mail coach roads stones should not be broken small. The celebrated road maker in England, Mr. M'Adam, seems to countenance the same idea in his publication on this subject. A little discrimination would very probably enable us to account for this. In those parts of England where Mr. M'Adam has operated, the stone is probably of a soft or brittle kind, but in Ireland, especially in this county, the stone is usually a very hard limestone, bearing the chissel, and the fracture almost as hard and sharp as a broken

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