| 687-E| .124| .048| .47| +35.6 | 2 | .382| .167| .065| | 193-E| .153| .048| .80| +42.8 | 3 | .397| .176| .055| | 5023-E| .126| .033| .88| +40.0 | 2 | .276| .163| .043| | 5318-E| .147| .045| .64| +41.8 | 3 | .389| .179| .055| | 6715-E| .186| .058| 1.21| +61.6 | 14 | .417| .180| .056| | 6716-E| .164| .055| .97| +61.6 | 14 | .383| .164| .055| | 2388-E| .135| .042| .91| +40.4 | 2 | .449| .180| .056| | 2352-E| .146| .037| .46| +32.2 | 3 | .441| .198| .050| | 2770-E| .194| .050| 1.14| +45.2 | 6 | .311| .219| .056| | 8705-E| .150| .041| .66| +41.0 | ... | .480| .197| .053| | 8706-E| .160| .062| .64| +30.4 | ... | .593| .202| .078| | 8704-E| .150| .054| .56| +36.4 | ... | .557| .214| .077| | 7839-E| .116| .031| .63| +41.2 | ... | .351| .140| .038| | 5707-E| .147| .048| .66| +43.0 | ... | .422| .176| .058| | 8171-F| .178| .054| .95| +45.2 | ... | .313| .205| .062| | 397-E| .151| .051| .72| +55.2 | 2 | .343| .160| .054| +-------+-----+-----+-----+-------+-------+-----+-----+-----+ [Footnote 1: Brewer's scale.] The data reported in Tables X, XI, and XII give the results of analyses of commercial American beers obtained from various breweries in different parts of the United States as these beers are found on the market at the present time; hence, they are of general value for the purpose of showing the composition of American beers. These data also are of considerable interest when we compare them with data relating to American beers published by the department in 1887.[1] A comparison of these two sets of figures shows that beers made at the present time have a much lower percentage of alcohol and are made from a wort containing a much lower percentage of solids than beers made a generation ago. The average of 28 samples examined and reported in 1887 in the publication cited[1] showed an average alcohol content of 4.63 per cent by weight and solids in the original wort of 14.79 per cent, while the average of 72 beers representing the products now on the market showed an average of 3.52 per cent by weight of alcohol and solids in the original wort of 12.50 per cent. This is a reduction of 1.11 per cent by weight of alcohol and 2.23 per cent of solids in the original wort. [Footnote 1: U. S. Dept. Agr., Div. Chem., Bul. 13, 1887, pt. 3, p. 282.] CONCLUSIONS. The all-malt beers made in this country contain higher percentages of protein than the all-malt beers made in Europe, owing to the use in this country of a barley high in protein. The use of rice, corn or corn products, and brewer's sugar as substitutes for malt reduces the content of protein, ash, and phosphoric acid in the finished beer. This difference, as regards the protein, ash, and phosphoric acid, is a sufficient basis for distinguishing the all-malt beers made in this country from those containing the commercial mixtures of rice, corn, cerealin, and brewer's sugar.