Volatile acid as acetic.
J: Reducing sugars as anhydrous maltose.
K: Dextrin.
L: Protein (N x 6.25).
M: Ash.
N: Phosphoric acid (as P_{2}O_{5}.)
O: Undetermined.
P: Polarimeter.
Q: Color (Lovibond) in 1/4-inch cell.
R: Calculated to basis of wort with 15 per cent solids.
S: Protein (N x 6.25).
T: Ash.
U: Phosphoric acid (as P_{2}O_{5}.)

+-------+----------------------+----+-----+-----+-----+-----+-----+-----+
| | | | | | | | | |
| | | | | | | | | |
| A | B | C | D | E | F | G | H | I |
+-------+----------------------+----+-----+-----+-----+-----+-----+-----+
| | | |P.ct.| | | | | |
| | | | by | | | | | |
| | Brewery No. 1. | |wght.|P.ct.|P.ct.| |P.ct.|P.ct.|
|14004-H|Malt |Beer| 3.07| 5.55|11.69|52.54|0.223|0.013|
|14005-H|65 per cent malt and | | | | | | | |
| | 35 per cent cerealin| do | 2.42| 6.19|11.03|43.88| .142| .013|
|14006-H|60 per cent malt and | | | | | | | |
| | 40 per cent corn | do | 2.16| 5.28| 9.60|45.00| .178| .007|
| | Brewery No. 2. | | | | | | | |
|22017-D|Malt |Beer| 3.83| 5.06|12.72|60.22| .214| .001|
|22018-D| do | do | 3.90| 5.06|12.86|60.65| .223| .002|
|22020-D| do | do | 3.69| 5.12|12.50|59.04| .234| .002|
|22021-D| do | do | 3.63| 5.54|12.80|56.72| .219| .001|
|22042-D|80 per cent malt and | | | | | | | |
| | 20 per cent rice | do | 3.16| 5.13|11.45|55.20| .241| .003|
| | Brewery No. 3. | | | | | | | |
|29517-B|80 per cent malt and | | | | | | | |
| | 20 per cent cerealin|Ale | 6.33| 6.77|19.43|65.15| .357| .005|
|22027-D|78 per cent malt and | | | | | | | |
| | 22 per cent cerealin| do | 5.14| 5.82|16.10|63.85| .205| .004|
|22040-D| do | do | 5.31| 6.17|16.79|63.25| .291| .004|
|22048-D| do | do | 5.33| 6.15|16.81|63.42| .232| .002|
|29512-B|75 per cent malt and | | | | | | | |
| | 25 per cent cerealin| do | 5.32| 8.