It has already been observed, that cellars, in winter, are more hot than the exterior air by 10 degrees, and more cold in summer by 5 degrees. But besides this general difference, repositories of beer vary surprisingly in their temperature; from the nature of the soil in which they are built, from their exposition to the sun, or from other incidental causes. As heat is a very powerful agent in accelerating fermentation, it is by no means surprising, not only that some cellars do ripen drinks much sooner than others, but also that a difference is often perceived in the same cellar. The persons entrusted with the choice of beers, with which the customers are to be served, should not be satisfied to send out their guiles in the progressive order in which they were brewed, but ought, on every occasion, to note any alteration that happens in the drink, as this is doing justice both to the commodity, and to the consumer, who has a constant right to expect his beer in due order. Section XIX. _Of Precipitation, and other remedies, applicable to the diseases incident to Beers._ No accident can be so detrimental as leaky or stinking casks, which lose or spoil the whole or part of the contained drink. The necessity of having, on these occasions, a remedy at hand, was undoubtedly the reason, why coopers were first introduced in store cellars. Constant practice might have qualified their palates so as to make them competent judges of the tastes of wines and beers, and to enable them to know which were the fittest for immediate use. The preparing or forcing them for this service, was a matter, which the profit gained thereby made them ready enough to undertake. Chymists, whom they consulted on this occasion, gave them some informations, from whence the coopers became the possessors of a few nostrums, the effects of which they were supposed to have experienced. But, ignorant of the causes of most, if not all the defects they undertake to remedy, and unacquainted with the constituent parts of beers, it is not to be expected that their success should be constant and uniform. The brewer, earnest to do his duty, and to excel, ought to keep a particular account of every brewing; by this means he best can tell how he formed the drink, and ought consequently, in any disorder, to be prepared to direct the properest remedy. The intent of this treatise has been to discover the means by which errors may be avoided. Chymical applications are intended to remedy those errors, which may be occasioned either by carelessness or accident. The wholesomeness or propriety of the applications, which will be indicated, must be left to the judgment of my readers; it is most likely that there is sufficient room for improvement, and we might expect it from those, whose profession it is to study every thing, that may be conducive to the safety of mankind.