ACCORDING TO G. MONIER. NAMES OF THE BEER. DEXTRINE, GLUCOSE. SUBSTANCES, SALTS. ALBUMINOID ETC. ALCOHOL. (in volumes.) Cubic Grammes. Grammes. Grammes. cntms. Beer of France (Nord), 40.00 7.03 31.77 1.60 Beer of France (Nord), 32.50 4.80 31.00 2.10 Beer of France (Nord), 36.00 6.60 33.10 2.20 Pale ale (Burton), 60.50 8.25 39.35 2.80 Pale ale (Burton), 55.00 8.30 40.10 2.65 Munich beer, 56.25 15.10 58.40 2.52 Munich beer, 56.50 16.20 56.45 2.40 Amsterdam beer, 53.75 13.55 51.50 2.20 Paris beer (called 47.00 16.30 45.00 2.65 Strasburg beer), Paris beer (called 45.00 14.35 51.30 2.05 Strasburg beer), Paris beer (called 47.50 11.60 43.40 2.00 Strasburg beer), Vienna beer, 52.50 11.00 55.30 2.30 ACCORDING TO WACKENRODER. Alcohol. Extract. Albumen. Ash. Beer of Lichtenhain, 3.2 4.5 0.05 0.2 Beer of Ilmenau, 3.1 7.1 0.08 0.2 Beer of Jena (called of 3.0 6.1 0.05 0.2 Erlangen), Beer of Weimar (called 2.8 6.3 0.03 0.2 of Bamberg), Beer of Oberweimar, 2.6 7.3 0.02 0.3 Double beer of Jena, 2.1 7.2 0.03 0.2 BERLIN BEER—27 SAMPLES. Alcohol, 4.74 per cent. Extract, 4.94 “ “ Malt sugar, 3.78 “ “ BERLIN WHITE BEER. Alcohol, 1.48 per cent. Extract, 3.65 “ “ Ash, 0.12 “ “ Original gravity, 7.94 “ “ NASSAU BEER. Alcohol, 3.737 per cent. Free carbonic acid, 0.285 “ “ Extract, 6.035 “ “ Phosphoric acid, 0.072 “ “ BEER OF HANOVER.