proach, that any ignorant pretender may be more successful than those who think themselves, and indeed who really are better acquainted with the subject. There is still in this art a great deal to learn: and although possessed of moderate chemical knowledge ourselves, we have gratefully to acknowledge the advice, assistance, and information we have readily and uniformly received from every scientific gentleman to whom we have applied on the subject.
Instead, therefore, of throwing away money for the assistance promised by the secrets of empirics, let brewers adopt the superior plan of applying to men of science when any difficulty occurs, and we have little doubt they will be courteously received, and the required information be freely imparted.
In the foregoing pages, we have endeavoured to explain every thing connected with the process of brewing, so far as we are yet acquainted with it; and in language so plain, that we trust it will be intelligible to readers of every description. If we should have failed, the reader may rest assured that the obscurity does not proceed from any intentional reservation, but merely from inability to be as clear and explicit as we desire.
We hope that we have assisted in laying a foundation for scientific enquirers; which, if properly employed, may lead to more uniform and certain results. than have hitherto been thought to be at-
