In France beer was originally known as cervoise from the Low Latin cerevisia. There are two sorts, white and red; the latter has more hops. When much grain enters into the composition it is called double biere. Its qualities vary here as elsewhere, according to the grain employed in its manufacture, the malt, and the fermentation. It has been commonly adulterated with ledum palustre or wild rosemary, a strong narcotic. Allusions to beer are comparatively infrequent in French works. The details of its manufacture, which present no remarkable points of variation, may be found in any French work on brewing.