Beyond a doubt, hot countries, even those in which the vine is cultivated, would consume much beer, could it but stand their high temperature.[15] A considerable quantity of beer is now brewed in British India, but its manufacture entails an enormous outlay for ice. The complications which result from the tendency of wort and beer to deteriorate, underlie almost all the details of the process of brewing and the sale of beer, and have been the cause of most of the changes and improvements that have been effected in brewing, during the present century. Footnote 1: This expression is found for the first time, it would appear, in Theophrastus, B.C. 371. [See, however, Herodotus, Bk. II., chap. 77. Speaking of some Egyptians he says, “They drink a kind of wine made from barley (ὄινῳ δ’ ἐκ κριθέων πεποιημένῳ), for the grape does not grow in that part of the country.” Herodotus wrote about 450 B.C. Æschylus (480 B.C.) has a similar expression, Suppl. 953.—D. C. R.] Footnote 2: One of these modifications is a real source of serious danger to the preservation of wine; for instance, during rainy years, at the time of vintage, the grapes may happen to be covered with earthy matter, consisting principally of carbonate of lime; this will dissolve in wine and partly neutralize its acidity, and the wine will thus become more liable to disease. Footnote 3: Transferring from one cask to another for the purpose of clarifying the wine. Footnote 4: We shall hereafter revert to this rapidity in cooling, to show that it is also of use in the subsequent clarification of beer. Footnote 5: In some breweries (at Lyons especially) fermentation at a high temperature is practised in large vats at about 15° C. (59° F.). The yeast which covers the surface of the liquid is skimmed off and stored in flat tubs. Footnote 6: The initial temperature of the wort must be regulated by the quantity of wort subjected to fermentation. In English breweries, where large quantities are brewed at a time, the heat created by the action of fermentation would produce a temperature sufficiently high to affect the quality of the beer, if the yeast were added at 19° C. or 20° C. The following are the temperatures at which the worts are pitched, in the principal London breweries:—For common ale, 60° F. or 15·5° C.; for pale ale, 58° F. or 14·4° C.; for porter, 64° F. or 17·8° C. The fermentation is commenced in large vats; from these the beer is run into vessels of a much smaller capacity, in which it completes its fermentation by working off the yeast and cleansing itself. For white beer of superior quality, the temperature during fermentation must not rise beyond 72° F. or 22·2° C.; some brewers never allow it to exceed 18°C. (65° F.). The temperature is lowered by means of a current of cold water, which circulates through a coil fixed in the vats or other fermenting vessels.