Problems in Alcoholic Production and Controls in Early Nineteenth Century Ireland
Bibliographic Data
| ID | 8958048 |
|---|---|
| Authors | Robert Shipkey (Bay State College, corresponding author) |
| Year | 1973 |
| Volume | 16 |
| Issue | 2 |
| Pages | 291-302 |
| Publication date | 1973-06-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | The Historical Journal (JOURNAL) |
| Journal identifiers | ISSN: 0018-246X • E-ISSN: 1469-5103 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s0018246x00005872 |
| OpenAlex | W2145031996 |
| Language | EN |
| References cited | 4 |
From the time of Henry Grattan's pronouncement of 1791 that ‘the drinking of spirits’ had become ‘a great national evil’ to the conclusion of the Poor Law Report of 1837 that an Irishman could get ‘dead drunk for two pence', the problems of alcoholic production, consumption and controls plagued the Irish Government. In a country whose food supplies were often as precarious as its revenues, the brewing of beer and the distilling of spirits were enterprises as controversial as they were profitable. These industries, newly adapted to the large-scale production of the late eighteenth century, underwent rapid expansion during the first years of the Union despite restrictive taxation, periodic measures of prohibition and the persistent harping of temperance leaders. During this period Ireland became an exporter rather than an importer of alcoholic beverages and witnessed the development of a considerable number of licensed breweries and distilleries throughout the country
Art · Business · Cartography · Consumption (sociology · Economic history · Economic policy · Economics · Economy · Geography · Government (linguistics · Irish · Political science · Production (economics · Revenue · Scale (ratio · Culinary Culture and Tourism · Finance · Philippine History and Culture · Wine Industry and Tourism
| Highly cited | No |
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