After the time of experiment and the disuse of most of the grains, etc., that had been tried, there still remained two well-marked varieties differing essentially in the mode of fermentation, and our modern ale and lager beer may be taken as types of the two kinds. The former is fermented rapidly at a high temperature and the fermentation checked while a considerable portion of sugar still remains unchanged, while the latter is fermented slowly and thoroughly at a low temperature. The first process is the one originally employed everywhere and has held almost undisputed ground in England, where, as might in such circumstances be expected, ale-brewing has reached its most thorough development. At the beginning of the eighteenth century there were in that country three recognized sorts, ale, beer and two-penny, differing chiefly in the quantity of malt used for each kind. These were often mixed to suit customers and in 1730, to avoid the trouble of constant mixing, a new drink was brewed, called “entire,” and meant to resemble the triple compound. This was afterwards known as porter, and at present the general distinction is between porter and ale, though we still hear of small beer. The variety of ales, however, is very great. They are made of all colors and all degrees of strength, very bitter like the pale ale, and sweetish like the Scotch ale, so long-lived that they can be exported to hot climates and kept for years, and so short-lived that they must be used within three or four weeks. Some are perfectly clear and bright, and resemble nothing so much as Rhine wine, of whose flavor also they have an indescribable suggestion, while others are dark with solid extract and possess a characteristic delicate flavor that resembles nothing else. In this respect America is yet far in the rear. There is plenty of good ale but there has been no demand sufficient to cause so varied a supply or to develop so well-marked special flavors. When, however, we remember for how long a time cider was the common drink of the people to the exclusion of beer, and see how, in spite of such an obstacle at the start, the business gradually gained ground, and when we remember that outside the larger cities, even twenty years ago, ale was almost sure to be dull and muddy and very apt to be sour, we must admit that American ale-brewers have accomplished much. They have succeeded so far as to secure a large sale for their brew, and so far that now almost anywhere one is certain of a tolerable glass of beer—unless the existence of a prohibitory law excludes everything but whisky. Their success appears the more striking because of the recent great increase in the use of lager beer, for enormous as is the consumption of the latter it has hardly produced any effect on the sales of the ale-brewers. There is a large number who prefer the flavor of ale, others drink it from habit and will always do so, others drink