own yeast from a former brewing, under similar circumstances, might have acted equally well, or even better. It can even be easily proved that almost any yeast, under proper management, and all other circumstances at the same time favourable, may be brought into the best working trim in the course of two brewings; what use then for changes, unless from a total want of yeast by long cessations from brewing.
In combating this argument, we have been met by the assertion that changes of yeast in brewing are equally necessary as changes of seed for land; the latter, however, is a process of nature, while the former is an artificial or chemical process, wherein chemistry can supply all possible deficiencies. In corroboration of what has been said, we subjoin one or two letters from respectable brewers, who have been for years following this system of brewing without any occasion to have recourse to changes of yeast, and whose beer will at all times bear a comparison with that of any of their neighbours. Without reference, therefore, to the opinions of other writers on the subject, we have only further to say, that nothing is here stated but what we have convincing proof of, and are prepared to substantiate by experiment.
