. Devonshire characters and strange events. e was born at the Rose and Crownpublic-house, on the old bridge, at Ashburton, in , says Cooke, was not only famous as pro-ducing Dunning, Lord Ashburton, but also for itsPop. I recollect its sharp feeding good taste, farricher than the best small beer, more of the champagnetaste, and what was termed a good sharp you untied and hand-drew the cork it gave areport louder than a pop-gun, to which I attribute itsname ; its contents would fly up to the ceiling if youdid not mind to keep the mouth of the stone bottle intothe white
. Devonshire characters and strange events. e was born at the Rose and Crownpublic-house, on the old bridge, at Ashburton, in , says Cooke, was not only famous as pro-ducing Dunning, Lord Ashburton, but also for itsPop. I recollect its sharp feeding good taste, farricher than the best small beer, more of the champagnetaste, and what was termed a good sharp you untied and hand-drew the cork it gave areport louder than a pop-gun, to which I attribute itsname ; its contents would fly up to the ceiling if youdid not mind to keep the mouth of the stone bottle intothe white quart cup ; it filled it with froth, but not overa pint of clear liquor. Three old cronies would sit anafternoon six hours, smoke and drink a dozen bottles,their reckoning but eightpence each, and a penny fortobacco. The pop was but twopence a bottle. Itis a great loss to the town, because its recipe diedwith its brewer about 1785. Another drink of the past was white ale. This derivedits name from its appearance, not unlike tea freely 478. ^-**** CAlTAIX COOKE, 1824, ) 58DraloiL /mill Xatiire, on tlu stone by X. II hiitocl^ JOHN COOKE 479 diluted with milk and having considerable quantities ofsome white curdy substance floating about in it, whichhad a tendency to settle at the bottom of the secret of its composition lay in the nature of theferment employed, called grout. At one time whiteale was a common drink in South Devon ; now it is asdead as Ashburton Pop and John Dunning. John Cookes father was a plasterer and hellier— slater—but turned publican and maltster, and keptthe tavern in which his son was born. Johns grand-father brought the water into the town to the EastStreet conduit. At the age of fifteen his mother, thena widow, put John apprentice to Chaster, a saddler inExeter, and on the death of Chaster, Cooke succeededto the business at the age of twenty-one, and washighly esteemed in the county for the excellence of hiswork and his knowledge of
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