want of success is attributed to causes over which it is supposed we have no control, and of course cannot understand. The same difficulty, indeed, occurs to experimenters in chemistry. A bad manipulator is often surprised by want of success in his experiments, when another operator, of scientific qualifications perhaps greatly inferior, is invariably successful.

To want of method, therefore, or bad manipulation, may be ascribed a great portion of the uncertainty which occurs in fermentation.

Another circumstance may here be taken into consideration. In making certain colours, a bright sky and a dry atmosphere are best adapted for producing brilliancy. The want of these auxiliaries in this country is so influential, that we are seldom able to rival the colours made in Italy, or in other countries possessing these important advantages. We find, however, that in countries possessing the necessary requisites for making colours, the process of brewing beer is seldom successful. This may proceed from a different state of the atmosphere producing acidity in the worts, more readily than in our more northern climates. We should accordingly, even in this country, avoid all exposure either of the worts or gyle-tuns to the solar rays, or even to much light.

Irregularity or want of uniformity in the process of fermentation, as before stated, proceeds from such

apparently trifling causes, as to make it quite impossible to enumerate or describe them. We may rest assured, however, that if we succeed in any one fermentation, every failure in our future processes must proceed from want of method, bad manipulation, or other impeding causes, which may be traced, and may unquestionably be removed.

Let

But let us dismiss all pretended secrets, as well as adages, new hard names, old saws, and dogmas, which we are sorry to see still quoted as rules for guiding the maltster and the brewer, although these dogmas still appear in works written professedly for the purpose of giving scientific practical information, yet do they abound in such high-flown, mystical language, as would not only, by their obscurity, puzzle the reader to comprehend, but the authors themselves to explain, were they so required. us have done with all these sources of error and confusion; and instead of looking upon brewing as an art which proceeds without obedience to regular laws-differing, therefore, from every other chemical process-let us endeavour, with the advice and assistance of men of science, to trace out the laws by which this art must be governed and thus effectually remove the reproach, that any ignorant pretender may be more successful than those who think themselves, and indeed who really are better acquainted with the subject. There is still in this art a great deal to learn: and although possessed of

moderate chemical knowledge ourselves, we have gratefully to acknowledge the advice, assistance, and information we have readily and uniformly received from every scientific gentleman to whom we have applied on the subject.

Instead, therefore, of throwing away money for the assistance promised by the secrets of empirics, let brewers adopt the superior plan of applying to men of science when any difficulty occurs, and we have little doubt they will be courteously received, and the required information be freely imparted. ·

In the foregoing pages, we have endeavoured to explain every thing connected with the process of brewing, so far as we are yet acquainted with it; and in language so plain, that we trust it will be intelligible to readers of every description. If we should have failed, the reader may rest assured that the obscurity does not proceed from any intentional reservation, but merely from inability to be as clear and explicit as we desire.

We hope that we have assisted in laying a foundation for scientific enquirers; which, if properly employed, may lead to more uniform and certain results than have hitherto been thought to be attainable. And we do think that in the production of an article so indispensable to the working classes as beer is now considered, no exertion should be spared to produce it in all cases of the very best quality.

We have only further to add, that this treatise is based entirely on our own practice, without reference to the opinions of other writers on the subject; during which, in many and various situations, we have had opportunities of seeing very different modes of working-and that in most instances we have found, that where brewing was not conducted successfully, causes existed which might be traced, and which, when traced, might be removed with certain advantage to the brewer; and having stated only that which we have already ascertained to be true, we are persuaded that the whole will be confirmed by the results of well directed and scientific practice.

APPENDIX.

PRELIMINARY REMARKS.

In the first edition of this work, tabular illustrations of different brewings were given. It has been suggested to the author, that a few detailed formulæ of processes of different brewings, from the beginning to the end, would afford better and more distinct information to young brewers, or those but little acquainted with the trade: this Appendix is principally introduced for that purpose.

Previously, however, to entering upon this subject, it may be necessary to state, that the first mashing temperatures in the brewery and distillery materially differ. In the brewery, according to law, malt alone must be used; in the distillery no such restriction is imposed. A certain portion of malt is absolutely necessary, that the starch of the unmalted corn may be converted by the diastase of the malt