Old and new London : a narrative of its history, its people, and its places . r Nathaniel Wraxall : She was the provider and conductor of , who lived almost constantly under herroof, or more properly under that of Mr. Thraleboth in London and at Streatham. He did not,however, spare her any more than other women inhis attacks if she courted and provoked his ani-madversions. She was also a butt of the satirists ;thus Gifford writes :— See Thrales gay widow with a satchel roam,And bring in pomp laborious nothing home. 36 OLD AND NEW LONDON. [Southwark. And Dr. Wolcot (Peter Pindaj), eve
Old and new London : a narrative of its history, its people, and its places . r Nathaniel Wraxall : She was the provider and conductor of , who lived almost constantly under herroof, or more properly under that of Mr. Thraleboth in London and at Streatham. He did not,however, spare her any more than other women inhis attacks if she courted and provoked his ani-madversions. She was also a butt of the satirists ;thus Gifford writes :— See Thrales gay widow with a satchel roam,And bring in pomp laborious nothing home. 36 OLD AND NEW LONDON. [Southwark. And Dr. Wolcot (Peter Pindaj), even more mali-ciously :— For that Piozzis wife, Sir John, exhort herTo draw her immortality from porter;Give up her anecdotical inditing,And study housewifry instead of writing. year burnt to the ground, with the exception of avery small portion oi the walls. As it is one of the sights of the metropolis, and indeed of Europe,our readers may be interested with a somewhatdetailed account of the establishment, and of thevarious processes of malting, brewing, &c, as here. MRS. THRALE. Mrs. Thrale left three daughters. One of themwas a Mrs. Mostyn; her collection of curiositiesand relics of Mr. Thrale and Dr. Johnson was soldat Silwood Lodge, Brighton, in the autumn of1857, soon after Mrs. Mostyns death. The brewery of Messrs. Barclay and Perkins, oneof the greatest establishments of the kind in the-world, occupies some thirteen or fourteen acres ofground; the present building dates its erectionfrom 1832, the old brewery having been in that carried on. To begin at the beginning, then, wewill commence with a description of the process ofmalting, the object of which is—by forced vegeta-tion of the grain, and then checking that tendency,by gradually and slowly increasing heat from 130to 160 degrees—to separate the particles of starch,and render the saccharine matter formed easilysoluble in hot water. For this purpose, the barleyis steeped for about two days, in which time itimbib
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