tion to a considerable degree. Especially is this
variation marked in regard to the protein, ash, and phosphoric acid
contents, which exhibit a marked decrease approximately in direct
proportion to the amount of cerealin or corn substituted for malt. The
same condition is apparent in the case of the products made in brewery
No. 2, the beer made from 80 per cent of malt and 20 per cent of rice
showing a material reduction in protein, ash, and phosphoric acid. In
brewery No. 3, however, a somewhat different condition is noted.
Unfortunately, there is no all-malt product of this brewery to compare
with the brews made from a portion of cerealin or from cerealin and
brewer's sugar. It will be noted, however, that when the actual results
obtained on the finished products of this brewery are compared with
those of the all-malt brews of breweries Nos. 1 and 2, they do not
clearly show a reduction of protein and ash as might be expected. For
example, in the case of one of the samples of the ale made with 25 per
cent of cerealin and 75 per cent of malt (sample No. 29512-B), the
percentage of protein is 0.65 and of the ash 0.266. The percentages of
protein and ash for the three samples of this ale represented by Nos.
29512-B, 29514-B, and 29519-B are higher than were found in any of the
all-malt products of the first two breweries under consideration. This,
however, can be readily explained when it is considered that in the case
of brewery No. 2 in the all-malt beers (sample No. 22017-D) only 58
pounds of malt were used in the preparation of a barrel of beer
containing 31 gallons; while in the case of sample No. 29512-B there
were used, in preparing a barrel of similar capacity, 68 pounds of malt
and 23 pounds of cerealin. That is, in the second product there is, in
the same volume of liquid, the extractive material from 68 pounds of
malt and 23 pounds of cerealin, while in the first product there is
present the extractive material from only 58 pounds of malt. Since the
analysis is made upon the finished liquid it is evident that the
percentage composition of any particular ingredient should be very much
larger in the second product because of the very much larger amount of
material used in its preparation. It is apparent, therefore, that no
direct comparison can be made between the percentage composition of
these different brews in order to determine the effects of the raw
materials upon their composition.

The most satisfactory