the present improved mode of research, they can be but of little value; dogmas being now entirely exploded.
Many brewers are highly indignant when supposed not to be thoroughly acquainted with the art of brewing, in every department. We generally find, however, that they who exhibit the greatest self-conceit, are the most ignorant; trusting every thing to chance, and professedly paying no regard either to aromas or appearances of any kind. Strange to say, however, in some instances, such brewers succeed better than those who follow a more scientific system. This may be accounted for on principles which have no reference to any scientific knowledge of brewing. It is possible that their brew-houses may have been, by mere chance, so constructed, as to render their operations less liable to the electro-chemical fluctuations which are constantly going on in the earth and atmosphere, or which are caused by an injudicious mixture of metals connected with their gyle tuns or other utensils. When, however, the said brew-houses must be altered or enlarged as circumstances may require, how often do we find that the chance turns against them, and that by the introduction of different metals, in what is called the new and improved mode of constructing utensils, or from other causes, the quality of their beer is so much deteriorated as materially to injure the trade. It is
