3rd. _Malt substitutes._--These mainly consist of corn, rice, and glucose. A substitute for malt, of rather recent origin, and commercially known as “cerealine,” is prepared by subjecting hulled and coarsely ground Indian corn to the action of steam, the product being subsequently pulverised by means of hot rollers. It is said to have the following average composition:-- Water 9·98 Insoluble starch 61·43 Soluble starch, dextrine, and maltose 17·79 Albuminoids 9·07 Oil 1·22 Cellulose 0·23 Mineral matter 0·28 In addition to the foregoing, several chemical compounds, such as ammonium carbonate, tartaric acid, alkaline phosphates, boric and salicylic acids and glycerine are, or at least have been, employed as accessories in the manufacture of beer. From the investigations of the New York State Board of Health, it appears that the present adulteration of American beer--more especially of “lager beer”--is limited, so far as the brewer is concerned, to the use of various substitutes for malt, the addition of salt, and of sodium bicarbonate. The proportion of diastase obtained by the germination of barley, or other cereals, is largely in excess of the amount required to convert into sugar the starch actually present in the grain treated; hence the brewer can add other forms of amylaceous substances, such as corn or rice, to malted barley with decided economy, and the majority of New York brewers employ such substitutes, usually in a proportion of 25 per cent. The brewer may likewise advantageously add glucose syrup to the malt infusion, since, by its use, he arrives at the same end, _i. e._ instead of obtaining all of his sugar as the result of the malting process, he directly provides himself with the same body, at least so far as it possesses value to him as a source of alcohol. The question of the sanitary effects of the use of artificial glucose as an adulterant of sugar and syrups, and as a substitute for malted grain in the manufacture of beer, has given rise to extensive controversy. In this regard, one fact seems to have been demonstrated. Glucose, as it is now to be found on the market, is free from any appreciable amount of deleterious contamination. The discovery of its artificial production has given birth to a very important branch of industry, and, according to all available reports, the commercial product at present met with is for many purposes an economical and harmless substitute for cane sugar, the chief objection to its application as such being the fact that it possesses considerably less sweetening power.