All kegs are washed as soon as they return from the retailer, and the importance which the brewer attaches to this part of his business may be inferred from the fact that no less than one hundred barrel-washing machines have been invented—a sure sign of pressing demand. The machines used for this purpose are of the very latest pattern, and perform the work of washing and scrubbing with a thoroughness that leaves nothing to be desired. The kegs are washed several times, and always with hot water, supplied, as we have already stated, from one of the vats on the floor above. They are washed both inside and outside. The operation is entirely automatic. Although the cleaning of the outside of the barrels is not essential, great care is, nevertheless, bestowed upon this work, which is performed by scrubbing-machines. The latter seem to give much satisfaction, and are, therefore, in general use in all large breweries. It is one of the characteristics of the American brewers to disregard expense, when the quality of their product is at stake, and can be enhanced by the use of modern appliances; in that case they give no thought to anything else, but when no such considerations prevail, they show a remarkably conservative spirit, and prefer to adhere to old methods, particularly when the use of modern inventions would necessitate a reduction of the number of workmen. Cleanliness being a principal condition of the keeping quality of the beer, the brewer devotes to it all the modern appliances he can secure. The wash-room, situated on the ground floor of the main building, has a cemented floor and is bordered with open gutters, which empty into the sewers. The men employed in it wear heavy boots, impervious to water, but are otherwise clad in the usual dress of the “Brauburschen.” In the matter of dress, by the way, the spirit of our age has wrought many innovations; excepting the blue blouse, every article of dress that used to distinguish the brewer’s guild from other handicrafts, has disappeared. Although but indirectly connected with the cooperage, the treatment of chips or shavings may as well be disposed of under this heading. As we have seen, beech shavings are used for the clarification of the beer while in storage casks, where a second fermentation takes place. Before being so used, the chips undergo a thorough process of boiling and washing, which is accomplished by steam-driven machines of very modern origin. Under favorable circumstances the chips serve this purpose more than once; but, when this is the case, they must again be subjected to boiling and cleaning. In this brewery, beech chips are used exclusively. The stock on hand at the time of our visit was in keeping with the enormous quantities of raw material which filled the store-rooms. [Sidenote: A GREAT INDUSTRY]