The celebrated Professor Balling of Prague, who has spent much time in the chemical analysis of different fermented beverages, arrives at the following result in reference to lager beer: “Lager beer manufactured of malt and hops according to the noble rules of brewing, properly fermented, stored for some time and perfectly clear, is a healthy and agreeable beverage, which when partaken of quenches thirst and strengthens, and thus combines the qualities of water, wine and food. The water is the thirst-quenching element, the wine the enlivening, the malt extract (composed of sugar, gum, etc.) the nourishing, and the carbonic acid gas the refreshing, while the hop extract strengthens the stomach, helps digestion, acts on the bladder and is grateful to the human constitution. There is no doubt that lager beer brewed and stored strictly as before mentioned is hardly intoxicating.” An impression has gained ground in some quarters that as a matter of fact, beer is extensively and injuriously adulterated and certain persons claiming to be well informed have spread statements that potato starch, grape sugar, glycerine and molasses are added as substitutes for malt (barley), that Indian corn and rice are used instead of barley, that pine bark, quassia, walnut leaf, wormwood, bitter clover, aloes, picric acid, cocculus indicus and strychnine are substituted for hops, and that various chemicals are used to neutralize acidity or conceal dilution. A few of the first named would not be objectionable, unless in point of flavor, and as a matter of fact all of the substances named may at some time have been used by irresponsible brewers. A careful inquiry, however, has satisfied us that the adulteration of beer is rare, and one who reflects on the lively competition that exists in the trade must see how speedily and surely such a practice would be detected and exposed by business rivals. Touching the use of strychnine in particular, Dr. Ure says that 1st. “Strychnine is exceedingly costly. 2d. “It has a most unpleasant bitter, metallic taste. 3d. “It is a notorious poison whose use would ruin the reputation of any brewer. 4th. “It cannot be introduced into ordinary beer brewed with hops because it is entirely precipitated by the infusion of that wholesome, fragrant herb. * * * * Were the _nux-vomica_ powder from which strychnia is extracted even stealthily thrown into the mash tun, its dangerous principle would be all infallibly thrown down with the grounds in the subsequent boiling with the hops.”