| | | | | | | | |
| | 1.23| 3.27| .488| .189| .054| .64|+41.2| 3 | .455| .176| .050|
|22040-D| 1.40| 3.29| .533| .189| .050| .76|+38.6| 4 | .476| .169| .045|
|22048-D| 1.51| 3.29| .563| .203| .045| .58|+40.4| 4 | .502| .181| .040|
|29512-B| | | | | | | | | | | |
| | 2.62| 4.28| .650| .266| .057| 1.06|+65.2| 3 | .499| .204| .044|
|29514-B| 2.45| 3.99| .650| .250| .056| .91|+59.8| 2 | .509| .196| .044|
|29519-B| 2.56| 4.21| .655| .249| .056| 1.02|+64.0| 2 | .502| .191| .043|
|22030-D| | | | | | | | | | | |
| | | | | | | | | | | | |
| | | | | | | | | | | | |
| | 1.14| 3.20| .419| .190| .038| .85|+40.0| 5 | .409| .185| .037|
|22039-D| 1.24| 2.84| .465| .184| .042| .37|+37.6| 5 | .443| .175| .040|
|22043-D| 1.38| 2.81| .436| .170| .042| .70|+38.0| 4 | .427| .166| .041|
+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+

[Footnote 1: Brewer's scale.]

In the results given under brewery No. 1, a beer made entirely from malt
is compared with a beer made from 65 per cent of malt and 35 per cent of
cerealin, and with a beer made from 60 per cent of malt and 40 per cent
of corn, in all of which the same quality of malt was used.

In the case of brewery No. 2, a beer made entirely from malt and a beer
made from 80 per cent of malt and 20 per cent of rice are given, in both
of which the same quality of malt was used.

Under brewery No. 3 are given determinations for ales prepared from 80
per cent of malt and 20 per cent of cerealin; 78 per cent of malt and 22
per cent of cerealin; 75 per cent of malt and 25 per cent of cerealin;
and 65 per cent of malt, 28 per cent of cerealin, and 7 per cent of
brewer's sugar. The same quality of malt was used in all of these brews,
but the brews were of different strengths.

Table VII is given practically in two parts, the first part showing the
actual results obtained by the analysis of the finished beer or ale and
the second part showing protein, ash, and phosphoric acid calculated to
the basis of a uniform wort containing 15 per cent of solids.

Taking into consideration the actual results obtained upon the beers and
ales, it will be seen in the case of brewery No. 1 that the three beers
vary in composi