Max. Min. Mean. Specific gravity at 17.5°, 1.0353 1.0115 1.0165 Water } { In beer } 91.61 85.37 89.64 Alcohol } { freed from } per cent., 5.05 0.72 4.01 Extract } { carbonic acid } 13.91 4.43 6.34 Ash, 0.28 0.19 0.24 Phosphoric acid in ash, 0.093 0.024 0.069 Original gravity of wort, 17.37 12.33 14.36 APPENDIX C. ILLUSTRATIONS AND DESCRIPTIONS OF BREWERIES. The brewery of modern times is very different from anything conceived of one or two hundred years ago. Not merely its extent but all its appliances are characteristic of this busy, progressive age, that knows how to plant money in extensive outfits and supervision, in order that it may yield a greater return, just as seeds put in rich earth and carefully tended during growth give larger harvests of better quality than were ever looked for in the old hap-hazard, starving plan. We cannot mention one in fifty of those who deserve notice. Think, for instance, of the great brewery of M. T. Bass, at Burton on Trent, which produces about one million barrels a year; or those of Anton Dreher, turning out five hundred thousand barrels, and see if it is possible to attain such results except by modern processes and modern business energy. No house in the United States has yet reached so great a product, but more than one is on the direct way, and it is not only possible but probable that within fifty years the largest establishments and the finest beer will be found in this country. In the multitude of those who fairly deserve mention it seems almost invidious to select a few, but it has seemed best to give a brief account of some that, in one way or another, may be regarded as typical exponents of this department of American industry. Those mentioned are not always the largest or best known, but they represent different parts of the country and together form a tolerable epitome of the whole brewing business, with its larger and smaller breweries, old and new establishments, and various ways of procedure, the common feature being that all endeavor to produce a thoroughly good article, and trust to the merit of the product for success rather than to any temporary advantages that may be gained by cheapening their brew at the expense of its flavor or wholesomeness. This is the noticeable fact in the brewing trade at the present time. HISTORICAL SKETCH OF HON. FREDERICK LAUER OF READING, PA.