of brewing, and others even prefer stagnant water, even when they have an abundant supply of fine pump-water at command. Exposing spring-water to the atmosphere can do very little harm in winter, and perhaps as little good; but in summer it soon becomes, by exposure, impregnated with filth like stagnant water. Would any one, we ask, after having seen a drop of stagnant water, as exhibited by the oxy-hydrogen microscope, think of using it for brewing, unless from necessity? Yet we have seen people, who were so prejudiced in favour of old customs, as to persist in using it even at considerable expense, and after its baneful effects had been distinctly pointed out, at the same time that they had an abundant supply of fine spring-water always at command, which cost them nothing. There can be no doubt that putrefactive fermentation must at all times, during summer, be going on in all stagnant waters, produced by the falling of leaves, and the depositions of innumerable insects.
This water, we all know, cannot be drunk without prejudice to health; and it is also very unfit for culinary purposes. How then can it be fit for brewing?
In some parts of the kingdom, however, no other water can be procured, and we have seen it impart putrescence to the beer, which could be discovered when smelling or tasting it. In all such cases, the water should be boiled, and allowed to cool naturally
