James Scarlett, the world’s greatest expert on Scottish tartans, who died in May this year aged 87, once said: “I never believe anything I see in print, even though I wrote it myself.” I know how he feels. James Sumner, another historian, who knows, probably, more about the origins of porter than anyone else, has been in touch to point out that in my piece on three-threads, the drink that was claimed to be one of the early 18th century precursors to porter, I made one of the worst mistakes anybody with any pretensions to being a historian can perpetrate: I failed to go back to the original sources.
The problem was that I was contrasting the famous letter that appeared in the London Chronicle in November 1760 from “Obadiah Poundage” that gives the earliest details of porter’s origins with the version of Poundage’s narrative that appeared soon after in The Gentleman’s Magazine, and quoting from the copy of the London Chronicle letter that appears in HS Corran’s A History of Brewing. The point I was making is that the Gentleman’s Magazine version mention’s three-threads, whereas the version quoted by Corran doesn’t.
But Dr Sumner, who is lecturer in history of technology at the Centre for the History of Science, Technology and Medicine, University of Manchester, did what I should have done and went and read the London Chronicle. There he discovered, the version Corran quotes isn’t the one that actually appears in the Chronicle. In fact, the Chronicle‘s version does mention three-threads, whereas Corran’s version substitutes the words “ale, mild beer and stale”.