| | 1.14| 3.20| .419| .190| .038| .85|+40.0| 5 | .409| .185| .037| |22039-D| 1.24| 2.84| .465| .184| .042| .37|+37.6| 5 | .443| .175| .040| |22043-D| 1.38| 2.81| .436| .170| .042| .70|+38.0| 4 | .427| .166| .041| +-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+-----+ [Footnote 1: Brewer's scale.] In the results given under brewery No. 1, a beer made entirely from malt is compared with a beer made from 65 per cent of malt and 35 per cent of cerealin, and with a beer made from 60 per cent of malt and 40 per cent of corn, in all of which the same quality of malt was used. In the case of brewery No. 2, a beer made entirely from malt and a beer made from 80 per cent of malt and 20 per cent of rice are given, in both of which the same quality of malt was used. Under brewery No. 3 are given determinations for ales prepared from 80 per cent of malt and 20 per cent of cerealin; 78 per cent of malt and 22 per cent of cerealin; 75 per cent of malt and 25 per cent of cerealin; and 65 per cent of malt, 28 per cent of cerealin, and 7 per cent of brewer's sugar. The same quality of malt was used in all of these brews, but the brews were of different strengths. Table VII is given practically in two parts, the first part showing the actual results obtained by the analysis of the finished beer or ale and the second part showing protein, ash, and phosphoric acid calculated to the basis of a uniform wort containing 15 per cent of solids. Taking into consideration the actual results obtained upon the beers and ales, it will be seen in the case of brewery No. 1 that the three beers vary in composition to a considerable degree. Especially is this variation marked in regard to the protein, ash, and phosphoric acid contents, which exhibit a marked decrease approximately in direct proportion to the amount of cerealin or corn substituted for malt. The same condition is apparent in the case of the products made in brewery No. 2, the beer made from 80 per cent of malt and 20 per cent of rice showing a material reduction in protein, ash, and phosphoric acid. In brewery No. 3, however, a somewhat different condition is noted. Unfortunately, there is no all-malt product of this brewery to compare with the brews made from a portion of cerealin or from cerealin and brewer's sugar. It will be noted, however, that when the actual results obtained on the finished products of this brewery are compared with those of the all-malt brews of breweries Nos. 1 and 2, they do not clearly show a reduction of protein and ash as might be expected. For example, in the case of one of the samples of the ale made with 25 per cent of cerealin and 75 per cent of malt (sample No. 29512-B), the percentage of protein is 0.65 and of the ash 0.266. The percentages of protein and ash for the three samples of this ale represented by Nos. 29512-B, 29514-B, and 29519-B are higher than were found in any of the