immersion, hot water is added to raise | 178° F. by squirting cold water over the temperature to 168° F., the vat them, and the clear mash is then covered, and the mash allowed to brought back into the mash tun in stand for 1 to 2 hours, when the clear order to undergo a second complete wort (wort-black) is drawn off into a saccharization. The mash is then covered vessel and the residue washed heated to 212° F., and, after resting, several times with water. forced into the hop-back. New Brewing Process. The mash is thoroughly worked for 5 minutes in water at 120° F., and allowed to stand for 10 minutes. The supernatant liquor is then brought into the clarifying tun, and to every 25 gallons are added 1 b. Boiling the Wort with Hops. The clear wort is boiled in the copper together with the hops. The albumen and unchanged starch are precipitated by the tannin of the hops, and a bitter taste imparted to the beer and its durability augmented. After boil-pound of scalded hops and ounce of ing for several hours the wort, to prevent acid fermentation, must be immediately cooled. c. Cooling. In small breweries the beer is run into coolers, but in larger establishments refrigerators of various constructions are employed. The cooler is a large shallow vessel constructed of planks. It must be so placed that the wort can be cooled as quickly as possible to 60° to 68° F. In bringing the wort in the cooler the exhausted hops are retained by the hopstrainer. carbonate of lime. The thick mash_remaining in the copper is first heated to 145° F., and then to 170° F., and after saccharization is complete, boiled for 1 hour with an addition of 23 ounces of carbonate of lime to every 2000 gallons of mash; the liquor first drawn off from the thick mash is then added. After standing for 4 hour the wort is pumped into the pan and boiled for 2 hours. The hops, previously boiled alone for 2 hours and cooled off to 190° F., are then added to the mash, cooled to the same temperature. The wort is then pumped into the cooler, where 2 to 23 ounces of carbonate of lime are added to every 2000 gallons. To prevent fermentation and putrefaction of the albumen, ounce of magnesia are added to every quart of the setting yeast. d. Fermentation. When the wort is sufficiently cooled it is conveyed into the fermenting vat. Six or 8 hours after the yeast has been added fermentation becomes active. The temperature of the fermenting cellar should not rise above 59° F. A thin white froth appears first on the middle, and Clarifying Beer. A very concenspreads gradually over the whole sur-trated solution of phosphate of soda is face, whose color gradually changes into a yellowish-brown by the action of the air. Fermentation is finished in 5 to 8 days, according to the temperature of the cellar. After the beer is clear it is drawn off into barrels in the store-cellar for after-fermentation. Improved Process of Brewing. The malt is mashed with water at 140 to 158° F. in a vat hermetically closed and provided with a stirring apparatus, double bottom, man-hole, etc., whereby the mash acquires a temperature of 120° F., which is raised to 167° F. by introducing steam at 257° F. between the 2 bottoms of the mash tun. The clear mash is then forced by steam from the grains into the clear mash-back standing higher than the mash tun. To dissolve the peptones, etc., the grains are steamed and then cooled off to 167° to first put into the wort, and then gypsum or chloride of calcium and slaked lime are added. Instead of the soda salt, phosphoric acid or some soluble phosphate of lime may be employed. This clarifier can be used at any stage of the process, either before or after fermentation. The same process is also recommended for other fermented liquors. Flaxseed Pulp for Clarifying Beer. For every 60 gallons of beer boil ₹ pint of washed flaxseed in 1 gallon of water, replacing the water lost by evaporation by fresh. Separate the pulpy liquid from the seeds by straining and add it to the brewing hour before mixing the hops with it. When the latter is added the flaxseed pulp coagulates, enclosing the substances which make the beer turbid and settling with them on the bottom of the boiler. Beer prepared in this way becomes clear in a very short time, its taste being not injured in any respect. Brewer's Pitch. Light Yellow Pitch. Melt in an open iron boiler 100 pounds of pine pitch, and then add, with constant stirring, 5 to 6 pounds of caustic soda-lye of 10° B. When the mass in the boiler no longer rises, and the formation of bubbles has ceased, the fatty pitch is poured into iron moulds and allowed to cool. Brown Pitch. I. Melt in an open iron boiler 150 pounds of pine pitch and 50 pounds of red, transparent American rosin; then add 10 pounds of rectified heavy rosin oil, stir thoroughly, and pour into moulds. II. Composed of pine pitch 100 pounds, red, transparent rosin 85 pounds, and rectified heavy rosin oil 10 pounds. III. Seventy-five pounds of pine pitch, 140 pounds of red, transparent rosin, and 12 pounds of rectified heavy rosin oil. IV. Pine pitch 50 pounds, red, transparent rosin 150 pounds, and rectified heavy rosin oil 10 pounds. V. Pine pitch 40 pounds, brown rosin 160 pounds, and rectified heavy rosin oil 10 pounds. Ordinary Brown Brewer's Pitch. Melt in an open iron boiler pine pitch 30 pounds, brown rosin 175 pounds, and rectified heavy rosin oil 10 pounds. Hop Pitch. Melt good brewer's pitch for hour with 5 per cent. of hops, pass the mixture through a fine wire cloth, and finally add 0.01 per cent. of oil of hops. This pitch, it is claimed, contributes to make the beer durable and aromatic. Glaze for Beer Barrels. Glazing beer barrels, being cheaper and better than pitching, is adopted in many large breweries. For this purpose dissolve pound of rosin, & pound of shellac, pound of turpentine, and pound of yellow wax in 1 quart of strong spirit of wine, and apply the solution twice to the inside of the barrel by means of a brush. As soon as the second coat is dry, apply one prepared by dissolving 1 pound of shellac in 1 quart of strong spirit of wine. This varnish closes the pores, does not break off nor injure the taste of the beer. | Prof. Artemus recommends to coat the inside of the barrel with a solution of soda water-glass of 1.25 specific gravity rubbed up with of 1 per cent. of magnesia. This glaze is very cheap and, as it can only be dissolved by long continued boiling in water, allows of a thorough cleansing of the barrels. Testing Beer for Foreign Bitter Substances. Heat about 2 quarts of the beer, to be examined over a water-bath until the largest part of the carbonic acid and about of the water are evaporated. To precipitate the bitter substances derived from the hops, compound the fluid, while still hot, with basic acetate of lead as long as a precipitate is formed. The richer the lead salt is in plumbic oxide the more readily will the hop constituents be removed. Filter off the precipitate of lead as quickly as possible, protecting it at the same time from the action of atmospheric carbonic acid, which would decompose it. Washing out the precipitate is not advisable. The excess of lead added in the filtered fluid is precipitated with the necessary quantity of sulphuric acid; a quick settling of the sulphate of lead is accomplished by an addition of about 40 drops of a solution of 1 part of gelatine in 20 of water before adding the sulphuric acid. The fluid, after it is again filtered, must, if the beer was unadulterated, have no bitter taste if a few drops of it are placed upon the tongue. Now compound the fluid with sufficient ammoniacal liquor to neutralize all the sulphuric acid and a part of the acetic acid. Then evaporate it in the water-bath to pint. To precipitate the dextrine, etc., mix the residue with 4 parts by volume of absolute alcohol, shake the mixture thoroughly, then place it in the cellar for 24 hours, and finally filter it. After distilling off the largest part of the alcohol, mix the aqueous residue of distillation, now reacting acid, successively with petroleumether, benzole, and chloroform. Then add ammonia to the aqueous fluid until it shows a perceptible alkaline reaction, and then repeat the shaking with the three fluids in the order given. Pure Beer prepared from malt and hops shows, if treated in this manner, the following action: Acid Mixtures. Petroleum-ether.* 2. Marsh Rosemary (Sedum palustre). The solid part obtained by evaporating the residue of the mixture with petroleum-ether has scarcely any bitter taste, and when dissolved in concentrated sulphuric acid, in sulphuric acid and sugar, or in nitric acid, gives a very slightly yellowish-colored solution, and in concentrated hydrochloric acid almost a colorless one. Benzole withdraws only very small quantities of a resinous substance, which acts towards the mentioned acids in a similar manner as that isolated by the petroleum-ether. This substance has also only a slightly bitter taste. Chloroform acts similar to benzole. Ammoniacal Shakings. Petroleumether absorbs next to nothing. Benzole withdraws only traces of a substance giving no characteristic reaction of color. Beer Wort acts in the same manner as fermented beer. By the same method the addition to the beer of the following 13 substitutes for hops can be shown. 1. Wormwood. On shaking the acid fluid with petroleum-ether, ethereal oil is found, which is recognized by its odor and a part of the bitter substance. The residue of evaporation gives a brown solution in concentrated sulphuric acid, which, on being allowed to stand in the moist air of a room, assumes a violet color. Compounded with sulphuric acid and a little sugar it acquires gradually a red-violet color. By dissolving a part of the evaporated residue in a little water the filtered solution reduces ammoniacal solution of silver, while precipitates are obtained with chloride of gold and potassium mercuric iodide, but only slight turbidity with tannin, potassium bromide, potassium iodide, and mercurious nitrate. Benzole and Chloroform absorb also the bitter substance which reacts as described above. *Should boil between 91.4° and 140° F. the sulphuric acid should be as tree as possible from nitric acid. Benzole boiling at 1760 to 177.8° F., and previously rectified, must be used. 2 Before making the fluid alkaline it must be once more mixed with petroleum-ether, in order to remove all traces of chloroform. In the extract with petroleum-ether some ethereal oil having the characteristic odor of marsh rosemary is found. The small residue treated with concentrated sulphuric acid acquires a more brownish color than ordinary beer, but for the rest does not remarkably differ from it. Benzole and Chloroform absorb amorphous substances of a bitter taste, which give dark red-violet solutions with sulphuric acid and sugar, and, on being boiled in dilute sulphuric acid (1.10, develops an odor of ericinol. The solution reduces chloride of gold and alkaline solution of copper, while a precipitate is obtained with potassium iodide and tannin, but not with basic lead acetate. Benzole also absorbs small quantities of a substance which reduces ammoniacal solution of silver. Chloroform absorbs a substance which is precipitated with potassium - mercuric iodide. 3. Bog Bean, Marsh Trefoil (Menyanthes trifoliata). In the extract with petroleum-ether only traces of the bitter substance are found. Benzole and chloroform absorb more of the bitter substance (menyanthin), the taste of which can be detected in the evaporated residue. The latter, on being heated with dilute sulphuric acid (1.10), develops also the characteristic odor of menyanthol, reduces ammoniacal solution of silver, and is precipitated or, at least, made turbid with potassium-mercuric iodide, potassium iodide, tannin, and chloride of gold. Nothing characteristic is found on shaking with ammoniacal liquor. 4. Quassia. Petroleum-ether absorbs but very small traces of the exceedingly bitter quassiin, which does not differ by any other reaction from substances obtained from pure beer. Larger quantities of quassiin are isolated by benzole and especially by chloroform. When treated with sulphuric acid and sugar it acquires a pale reddish color, reduces slightly ammoniacal solution of silver and chloride of gold, and precipitates potassium-mercuric iodide, potassium iodide, tannin. and basic lead acetate. 5. Colchicum Seeds. Petroleum-ether yields substances similar to those isolated from unadulterated beer. Ben L zole absorbs small quantities cf colchicin and colchicein, which taste bitter and give a yellow solution with concentrated sulphuric acid, which, on saltpetre being added, acquires a violet, blue, and later on a green color. The last reaction of color being also obtained with nitric acid of 1.30 specific gravity. By adding to the solution in nitric acid, when it has ceased to throw up bubbles, caustic potash, until a strong alkaline reaction takes place, a very durable cherry to dark-red coloring is obtained. The chloroform residue yields larger quantities of the above constituents of the meadow saffron, so that, besides the above-mentioned color reactions, precip-| itates are obtained with the alkaloid reagents commonly used. from an aqueous solution with tannin, reduces alkaline solution of copper, and dissolved in sulphuric acid gives a red solution, and in Fröhde's reagent* a violet one. But the latter reactions succeed only after the colocynthin has been purified by repeated dissolutions in water and shaking with chloroform. 8. Willow Bark. The salicin found in the young bark of several species of willow and poplar cannot be well obtained from acid extracts with petroleum-ether, benzole, and chloroform, but easily so with amyl alcohol. On heating the salicin with potassium bichromate and dilute sulphuric acid (1.4), it emits the odor of salicylic acid. In concentrated sulphuric acid it gives a red solution, and in Fröhde's reagent a violet-red one; but both reactions succeed only when the salicin is very pure, which is difficult to obtain even by repeated dissolutions in water and shaking the filtered solutions with amyl alcohol. 9. Strychnine cannot be gained from the acid solution, but only from the ammoniacal fluid, and then only in small quantities with petroleum-ether, and somewhat less difficult with benzole and chloroform. To establish the alkaloid it is best to use its well-known reaction upon sulphuric acid and potassium bichromate. 10. Atropin and 6. Indian Berries (Cocculi Indici), Petroleum-ether, and Benzole absorb from the beer adulterated with Persian berries only such constituents as from pure beer. With chloroform and, still easier, with amyl alcohol the picro toxin is withdrawn from the fluid, but, on evaporating, it remains behind generally in such an impure state that it cannot be directly used for color reactions. It is therefore best to test whether a part of the residue reduces an alkaline solution of copper, and another part, dissolved in water, has a poisonous effect upon fishes. In this case, re-dissolve the remainder of the residue in warm water, shake again with chloroform, and repeat this until the residue of the chloroform shakings appears crystalline, after having been allowed to evaporate spontaneously in the ordinary temperature of a room. On re-dissolving the residue in alcohol, and allowing it to evaporate slowly, large The process is modified for proving. needle-like crystals should remain be- 12. Aloes. By treating the beer, in hind, which give a yellow solution in preparing it for the test, only with neu concentrated sulphuric acid. By mix-tral lead acetate, and shaking it later ing this solution intimately with 5 to 6 parts by weight of pulverized saltpetre, then moistening it with sufficient pure, concentrated sulphuric acid to form a plastic mass, and finally adding sodalye of 1.3 specific gravity until a strong alkaline reaction takes place, a brick-line solution of copper and solution of red fluid is obtained. 7. Colocynths. The colocynthin does not pass into petroleum ether and ben 11. Hyoscyamin are also obtained by shaking the ammoniacal solution with benzole and chloroform. They are precipitated with most reagents upon aĺkaloids, but, as good color reactions are wanting, must be confirmed by physiological tests. on with amyl alcohol. After evaporation a residue with the characteristic taste of aloes must remain, and which yields precipitates with potassium bromide, basic lead acetate, and mercurious nitrate, and, being heated, reduces alka gold. Tannin must also precipitate it, *0.15 grains of sodium molybdate dissolved zole, but is shaken out with chloroform. in 40 drops of pure concentrated sulphuric It is extremely hitter, is precipitated | acid. but, on being added in excess, partly redissolves the precipitate. By boiling a part of the residue with concentrated nitric acid, and expelling the latter over a water-bath, a mass remains which, on being heated with caustic potash and potassium cyanide, acquires a blood-red color. 13. Gentian Root. The beer is also prepared for this test by treating it with neutral lead acetate, filtering and removing the excess of lead, with just the necessary quantity of sulphuric acid. The fluid is then evaporated to the consistency of syrup, and this acidulated with nitric acid, and then subjected to the process of dialysis. The neutralized dialysate is again precipitated with neutral lead acetate, then filtered, and the filtrate compounded with basic lead acetate, whereby the bitter principle of gentian root (gentianin) is precipitated. The precipitate, after filtering and washing, is decomposed with sulphide of hydrogen, and the filtered fluid shaken with benzole or chloroform. By adding ferric chloride to an aqueous solution of gentianin it will be colored brown, but is not precipitated by it. Gentianin reduces ammoniacal solution of silver and alkaline solution of copper. It is precipitated with potassium bromide and mercurious nitrate, chloride of gold, and phosphomolybdic acid, while corrosive sublimate and potassium-mercuric iodide cause turbidity. Determination of Glycerine in Beer. For Dark Beers. Evaporate carefully in a water-bath, at about 165° F., 6 fluid ounces of beer and 1 drachms of magnesium hydrate. Rub the residue before it is entirely dry with 3 fluid ounces of absolute alcohol, then filter off the alcohol and wash the residue with 3 fluid ounces of alcohol. Then compound the filtrate with 3 times its volume of absolute ether in order to separate the maltose and parapepton, and then allow the filtrate to stand for 12 hours for the volatilization of the ether. Place the remaining alcoholic solution in a flask previously weighed, evaporate it to a syrup on the water-bath, and dry it in a rarefied space for 12 to 24 hours. Extract the residue with about 1 fluid ounce of absolute alcohol, free the fluid by fil tering from the separated cholesterin, malt fat, etc., wash it with 1⁄2 fluid ounce of absolute alcohol, and evaporate the filtrate over the water-bath, then dry it under the air-pump and weigh it as glycerine. For Light Beers, poor in peptones, take up the mass thickened with magnesium hydrate with absolute alcohol, filter, evaporate the filtrate to a syrup, dry it under the air-pump, add a mixture of 1 part of absolute alcohol and 1 part of ether, stir vigorously with a glass rod, filter through a very small filter, wash with the same mixture, evaporate carefully, and finish the process under the air-pump. Alcohol and Compressed Yeast from uncrushed Cereals without the Use of Steam Pressure. Acidulate 50 gallons of water with 2 ounces of pure sulphuric acid of 66 per cent., and in it soak 20 pounds of the cereals without being crushed, at a temperature of about 104° F. After soaking for 48 to 60 hours the material is brought together with the water into the preparatory mashing tun, which is provided with a mashing machine, and saccharization takes place at 140° F. To Convert Alcohol of 70 per cent. into 90 per cent. in the Cold Way. Mix calcined potash with alcohol of 70 per cent. until the phlegm, when shaken, shows 80 per cent.; then pour the alcohol carefully into another vessel, and add potash until it shows 90 per cent. Then pour it into a third vessel, and to cleanse it, which will require about 1 hour, add some more potash, and some burnt alum. The potash before using it, must be pulverized, sifted, and calcined in an iron vessel. To Purify Alcohol obtained from Beets and Molasses. The alcohol is brought into a vessel of galvanized iron or enamelled wrought iron. For every 20 gallons of alcohol of about 90 per cent., 2 to 2 ounces of caustic potash are added. The mixture is allowed to stand quietly for about 1 hour, when it is thoroughly stirred and the agitation repeated every 12 hours during the first 24 hours. After standing quietly for 12 hours, 10 per cent. of water is added, and the agitation repeated every 12 hours during the next 36 hours. It is then allowed to ད |