houses possessed breweries; but as early as
the reign of St. Louis there were only a very few breweries in Paris
itself, and, in spite of all the privileges granted to their corporation,
even these were soon obliged to leave the capital, where there ceased to
be any demand for the produce of their industry. They reappeared in 1428,
probably in consequence of the political and commercial relations which
had become established between Paris and the rich towns of the Flemish
bourgeoisie; and then, either on account of the dearness of wine, or the
caprice of fashion, the consumption of beer again became so general in
France that, according to the "Journal d'un Bourgeois de Paris," it
produced to the revenue two-thirds more than wine. It must be understood,
however, that in times of scarcity, as in the years 1415 and 1482, brewing
was temporarily stopped, and even forbidden altogether, on account of the
quantity of grain which was thereby withdrawn from the food supply of the
people (Fig. 105).

[Illustration: Fig. 105.--The Brewer, designed and engraved, in the
Sixteenth. Century, by J. Amman.]

Under the Romans, the real _cervoise_, or beer, was made with barley; but,
at a later period, all sorts of grain was indiscriminately used; and it
was only towards the end of the sixteenth century that adding the flower
or seed of hops to the oats or barley, which formed the basis of this
beverage, was thought of.

Estienne Boileau's "Book of Trades," edited in the thirteenth century,
shows us that, besides the _cervoise_, another sort of beer was known,
which was called _godale_. This name, we should imagine, was derived from
the two German words _god ael_, which mean "good beer," and was of a
stronger description than the ordinary _cervoise_; this idea is proved by
the Picards and Flemish people calling it "double beer." In any case, it
is from the word _godale_ that the familiar expression of _godailler_ (to
tipple) is derived.

In fact, there is hardly any sort of mixture or ingredient which has not
been used in the making of beer, according to the fashions of the
different periods. When, on the return from the Crusades, the use of spice
had become the fashion, beverages as well as the food were loaded with it.
Allspice, juniper, resin, apples, bread-crumbs, sage, lavender, gentian,
cinnamon, and laurel were each thrown into it. The English sugared it, and
the Germans salted it, and at times they even went so far as to put d