Alcohol 4.250 per cent. by weight. Saccharine 1.950 “ “ “ “ Dextrine 1.053 “ “ “ “ Albuminoids 0.621 “ “ “ “ Hop-bitter, extractive and saline matter 3.386 “ “ “ “ Acids 0.005 “ “ “ “ Unfermented extract 7.010 per cent. Good lager beer properly brewed and fermented, and stored for some time, should contain in one hundred parts, 90 water, 5.6 malt extract, 3.50 alcohol, and the remainder carbonic acid. The following analyses show more particularly the percentage of extract and of alcohol contained in the best known varieties of lager beer of this country: EXTRACT. ALCOHOL. New York, 3.6 per cent. 4.8 per cent. “ “ 3.7 “ “ 4.4 “ “ “ “ 4.2 “ “ 5.3 “ “ Staten Island, 3.2 “ “ 5.9 “ “ Milwaukee, 4.3 “ “ 5.6 “ “ Newark, 4.2 “ “ 5.6 “ “ Philadelphia, 4.2 “ “ 6.0 “ “ Chicago, 3.9 “ “ 5.2 “ “ Cincinnati, 3.4 “ “ 5.5 “ “ Boston, 3.6 “ “ 5.6 to 6.0 “ “ Hartford, 3.6 “ “ 4.9 “ “ A similar table made after results obtained by C. F. Chandler and embracing several kinds of ales and lager beers reads as follows: ----------------------+-----------------+--------------------- | |CONTENTS PER IMPERIAL | PERCENTAGE. | PINT. +--------+--------+---------+----------- | | |OUNCES OF|OUNCES OF |ALCOHOL.|EXTRACT.| ALCOHOL.|EXTRACT. ----------------------+--------+--------+---------+----------- Allsop’s Burton Ale | 8.25 | 13.32 | 2.16 | 2.77 Bass’s Ale | 8.41 | 11.75 | 2.18 | 2.42 Edinburgh Ale | 4.41 | 3.58 | 1.12 | .72 Guinness Stout | 6.81 | 6.17 | 1.74 | 1.25 Munich Lager Beer | 4.70 | 6.10 | 1.19 | 1.22 Munich Schenck Beer | 3.90 | 5.07 | 1.00 | 1.16 Munich Bock Beer | 4.60 | 9.02 | 1.17 | 1.90 New York Lager Beer | 5.86 | 4.32 | 1.48 | .88 ----------------------+--------+--------+---------+----------- In this table the term extract includes all the substances left when the alcohol and water are removed by evaporation.