give the preference to that he had been most accustomed to.
This variety of flavour is produced partly by the different grists used in brewing,—some using blowen malts for colour and flavour, others roasted malt only, for the same purpose; and perhaps, also, from the different modes of fermentation which may have been adopted by each, but certainly not from the use of drugs, which has been often supposed.
It was afterwards imagined, that what was called the real porter flavour, could only be acquired by brewing it in large quantities at a time. As it has now been proved, however, that porter as good at least, can be made on a small scale as a large, that prejudice also has been done away with. Although we entirely disclaim all intention of giving offence to any one in particular, it is impossible to avoid remarking on the want of uniformity, and the inequality of the beer now generally produced, and which of late years have been so generally complained of by the public. In our article on Electricity, it is, we believe, pretty well proved by facts given from actual practice, that voltaic or electrochemical action, is injurious to beer in every stage of its manufacture, but particularly so while undergoing the process of fermentation, as can be easily ascertained by the litmus test which indicates acidity. Indeed, it can be proved by the same test,
that an increase of acid is often generated in the
L
