The percentage of solids in the original wort was calculated by multiplying the percentage by weight of alcohol by 2 and adding the percentage by weight of extract. The result for an ordinary beer would be about 12 per cent, while in the case of a very heavy ale it might be as high as 18 or 20 per cent. The actual percentages of protein, ash, and phosphoric acid found by analysis were then calculated to the basis of a uniform wort containing 15 per cent of solids. This was the method used for preparing the second part of this table. A study of this portion of the table shows the actual effects of the various substitutes used for malt on the composition of the fermented product. For instance, the first of the all-malt beers from brewery No. 2 (22017-D) showed in the analysis of the original product a protein percentage of 0.603, an ash percentage of 0.206, and a phosphoric acid percentage of 0.079. When calculated to the basis of a wort containing 15 per cent of solids instead of 12.72 per cent (the actual percentage of solids in the wort from which it was made), it gave the following percentages: Protein, 0.712; ash, 0.243; and phosphoric acid, 0.093. In the case of brewery No. 3, sample No. 29512-B, where the original analysis of the product showed 0.650 per cent of protein, 0.266 of ash, and 0.057 of phosphoric acid, it will be found that when this product is calculated to the basis of a wort of 15 per cent of solids instead of a wort of 19.52 (the actual percentage of solids in the wort in this case) the percentage of ash is 0.204, of protein 0.499, and of phosphoric acid 0.044. A comparison of these results shows that in the protein, ash, and phosphoric acid there has been a material reduction below the figures found upon the all-malt beer, due to the presence of the 25 per cent of cerealin. A study of these results, calculated to the basis of 15 per cent of solids in the wort, shows very clearly that the general effect of the substitution of cerealin, brewer's sugar, rice, and corn is to reduce the content of ash, protein, and phosphoric acid. It is evident from the results here given that the most important things to be considered in judging the nature of the raw materials used in the preparation of a beer are the quantities of protein, phosphoric acid, and ash; as the other constituents present in the finished beer are more or less variable, the quantities present depending upon the methods of mashing and fermentation. Table VIII contains a summary of results giving the ash, protein, and phosphoric acid in all of the finished products of known composition which were examined, calculated to the basis of a uniform wort of 15 per cent of solids. TABLE VIII.--_Summary of the results of analyses (showing ash, protein, and phosphoric acid determinations) in all finished products of known composition, calculated to the basis of a uniform wort containing 15 per cent of solids._