then only that the self-sufficient brewer begins to discover, that his knowledge of brewing is only superficial, and his process dependent upon fortuitous circumstances, which nothing but a distinct knowledge of chemistry can enable him to comprehend.

It will, therefore, clearly appear, that when alterations are required in an old brew-house, or a new one has to be constructed, the greatest care must be taken to avoid, as far as possible, in the formation of the utensils all electro-chemical agency.

Should the following work be the means of drawing the attention of brewers in general, not only to the injurious effects of electro-chemical action, but also to other causes which prevent successful fermentations, and thus introduce a more scientific and a more uniformly certain system of brewing than has been hitherto established, the Author's object will be accomplished.

It is impossible to describe in writing the different aromas and appearances, so as to make them intelligible, according to our own sentiments on the subject. We have, however, endeavoured to give as much information as possible, in plain, simple language, so as to suit every capacity but it is only as they may occur in practice, that the different appearances and aromas, indicative of good or bad fermentations, can be described and pointed out; and no one should pretend to possess a thorough

Of mineral waters we shall say nothing, as no one could think of employing them in brewing, unless from necessity.

The above mentioned saline substances, we believe, cannot impart any flavour either to the worts or the beer. Carbonate of lime, as above mentioned, is partially separated by boiling, and sulphate of lime may be easily decomposed and the lime separated, by a little alkali; as for instance, by carbonate of soda. We thus reduce the different kinds of water to the same condition, and the products will also be the same.

While brewers and others are continually speaking of the water with which they brew being preferable to any other water, they never think of the difference of the soils on which the barley is grown. Now as the wine from grapes raised on one soil, is inferior to wine from grapes produced on another, so every farmer, from experience, will tell you, that such and such soil is not fit for barley; and there can be no doubt that barley grown on certain soils will make inferior malt. In such cases the water used in brewing is often blamed, while the inferior malt, which is the real cause, is blameless.

Stagnant Water.

Many brewers suppose that, by exposing water to the action of the atmosphere for a certain period, they soften it, and make it more fit for the purposes

knowledge of brewing, until he can at once discover and rectify every thing which happens unfavourable to the desired result,-the production of good, sound, malt liquor.

BREWING.

BEFORE Commencing the subject of brewing, it may be proper to say something of the nature of the ingredients used in the manufacture of beer. We shall, therefore, begin with water, the most indispensable ingredient.

WATER.

The word Liquor is technically applied in the brewery, to water. A great deal more importance is attached to the quality of this indispensable article, than perhaps it deserves. Many are of opinion that the difference in the flavour and quality of beer proceeds in some measure from the different substances contained in the water used by the brewer.