tors, &c., which do injury to the beer, by their electro-chemical action, instead of benefiting it? Other more simple and less injurious means may be easily adopted when requisite for attaining the same purposes. These may also prevent. the necessity, which appears now to exist, of making the porter so exceedingly black in the colour as it now is; and, possibly, when the colour of the beer can be again ascertained in the pewter pots, should there happen to be anything amiss in the beer, the whole odium may not, as it now is (sometimes very unjustly), be thrown upon the publicans alone, but the brewers also be allowed to come in for their share of the blame.
CALCULATING LENGTHS AND GRAVITIES.
From the erroneous mode generally practised of calculating the gravities of the taps or raw worts, as they are generally termed, a very great discrepancy appears betwixt what is called the raw and boiled gravity, or, in other words, the gravities shown by the taps, and the actual or real gravities in the gyle-tun.
It is now an ascertained fact, that little or no saccharine matter evaporates with the steam in boiling, and consequently the gravities of the taps, if properly taken, ought exactly to coincide with
