The new mode of compounding porter … is now carried to the highest pitch of perfection. The compounders are saved all that trouble, which brewers were formerly put to, of keeping their casks and butts in cellars for a length of time, during which they had to wait until it became seasoned, keeping so much capital idle and locked up. All the seasoning stuff is now ready made to their hands, by a set of chemical gentlemen, whose trade it is to prepare it; as it is for others to take off the stale and sour beer; and by a process peculiar to themselves to manufacture it afresh … This compound is taken and mixed with another liquid, recently made from a small quantity of malt and hops; and from the happy union of these ingredients that once famous liquor porter is now made.