Definition—Different Modes of Manufacture—Antiquity—Osiris, the Inventor—Adam’s Ale—Egyptian—Scandinavian—Adulterations. AFRICA: Pitto, Ballo, Bouza. AMERICA: Persimon, Chica, Vinho de Batatas. BAVARIA: Schenk and Lager. BELGIUM: Lambic, Faro. BORNEO: Ava or Cava. CHINA: Samtchoo. The dictionary definition, or rather description, of Beer is “an alcoholic liquor made from any farinaceous grain, but generally from barley.” This barley clause is, of course, not true in all countries, nor is beer always made from a farinaceous grain. For the rest, the description is all that could be desired. After the barley is malted and grained, its fermentable substance is extracted by hot water. To this extract or infusion hops, or some other plant of an agreeable bitterness, are added, and it is afterwards boiled for some time, both to concentrate it and to obtain all the useful matters from the hops. The liquor is subsequently allowed to ferment in vats. The time allowed for fermentation depends upon the quality and kind of beer. After it has become clear it is stored for drink. This ordinary popular description of beer will be probably sufficient to satisfy the general reader. But we must add to it a second explanation of beer, which is applied to a fermented extract, not from any farinaceous grain, but from the roots and other parts of various plants, as ginger, spruce-sap, beet, molasses, and many more. The scientific inquirer may learn the mysteries of malting and brewing, which are very nearly distinct trades, in the many treatises on beer-making which have adorned the literature of this and other countries. In these he may read as much as he wills of the _steeping_ of the barley, its extension, its absorption of water, and the time occupied in this process; of the _couching_ and _sweating_, as it is called, a result of the partial germination of the grain; of the _flooring_, or spreading out like hay over a field; of the _kiln-drying_, or the introduction of the half-germinated grain into a kiln with a perforated floor, with the necessary and variable amount of heat beneath it. And if all this is not enough, he may continue to read at full length of _cornings_ or _cummings_, of _pale_ and _amber-coloured malt_, of _grinding the malt_, of _washing the malt thus ground_, of _boiling the worts with hops_, of _cooling the worts_, of _fermenting the worts_, and, finally, of _clearing and storing_.