§ SIR JOHN BARKER (Penryn and Falmouth)To ask Mr. Chancellor of the Exchequer if the Inland Revenue Departments can furnish a complete list of all the articles which have come under their notice as being used in the manufacture or preservation of beer other than malt, hops, sugar, yeast, or water.
(Answered by Mr. Lloyd-George.) The following articles, other than malt, hops, sugar, yeast, and water, have come under the notice of the Inland Revenue Departments as being occasionally used in the manufacture or preservation of beer: Rice, flaked rice, rice grits, rice malt, geletanised rice; maize, flaked maize, maize grits, maize flour; oats, flaked, rolled, malted, and crushed; torrefied barley. Yeast foods: these include solid and liquid preparation of peptonised yeast sold under various trade names, as nutramide, peptomide, dalline, etc., mixtures of malt flour and alkaline phosphates, common salt, etc., and preparations of malt combings, etc. Preservatives: mainly sulphites of soda and potash, and sold under various trade names, e.g., kalium metasulphite (K.M.S.), sulphosite, etc. Salicylic and boracic acids are also occasionally used as preservatives. "Burtonisers" (substances used for hardening brewing waters) are chiefly sulphates and chlorides of calcium and magnesium. Neutralisers: mainly carbonates of potash and soda and sold under various trade names, as regenerator, acid neutraliser, antacid, etc. Hop substitutes: catechu or cutch, Tannin, Extrait de houblons d'Alsace, Davis' hop substitute, optanin, 24 quassia and preparations containing quassia. Preparations used to precipitate albuminous matters from wort, mainly gelatine, Iceland moss, Irish moss, alginol, ibrite, etc. Miscellaneous brewing materials: albumen maltose, linseed, liquorice, amide syrup (ceramide), dextrin.