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'T the present day the terms Ale and Beer are used somewhat confusedly. The former, derived from the Latin verb alere, to nourish, is the real name of our national beverage, which, to judge from its intoxicating effects, must, in the days of our forefathers have been a very strong drink indeed. The latter, on the other hand, is essentially a Saxon word, modified from the modern German spelling bier, and used to denominate the lighter kinds of fermented liquors generally, as well as other drinks obtained from the roots or leaves of plants, such as GINGER-BEER, SPRUCE-BEER, &c. We still speak of Old Ales; whereas Small Beer indicates a liquor of very poor quality.

In former times the only varieties of malt liquor in this country were Ale and Beer, the one strong, the other comparatively weak. To these a third, popularly described as Twopenny, was eventually added. However, it was rare that any one of these three was demanded singly; it being the custom, particularly in London, for the working-classes to call either for Half-and-Half or Three Thirds, meaning a tankard filled with equal portions of ale and beer, or of ale, beer, and twopenny. This custom remained in vogue until the year 1730, when it occurred to Mr. Harwood, a brewer of East London, to prepare a liquor analogous to the mixture of ale, beer, and twopenny; and thus save the time of the tavern-keepers, who were compelled to serve each customer from three different casks.

Almost immediately, therefore, he introduced the malt liquor known as Entire, because it was drawn entire from one cask. It was first retailed at the sign of "The Blue Last," in Curtain Road, Shoreditch, where it soon came to be in active demand by the City porters, who made this house their regular resort, whereupon the enterprising publican adroitly called it Porter. The word "Entire" still appears upon the facia-boards of numerous taverns throughout the Metropolis; but who thinks of calling for Entire at the present day? By the term Stout is implied a malt liquor of the stoutest quality, i.e., having the most body in it.

Stingo expresses an old beer of particular sharpness, in allusion to its stinging properties; while Yorkshire Stingo is, of course, peculiar to the county of York. Originally the single X displayed on beer-barrels denoted that the liquor had paid a ten shillings' duty. The additional X's are merely brewers' trade-marks, indicating various degrees of strength over and above that of the single X ale.

Concerning German beers, we need only allude to Mum, or Mumm, which is peculiar to Brunswick, and named after Christoph Mumme, who first Malt Liquors. brewed it in 1492; Lager-Bier, so called because it is kept in a lager or cellar; and Bock-bier, a liquor which causes the inconsiderate tippler to caper about like a bock, or goat.