Air, principal agent in fermentation, 19, 23 ---- why it slacks malt, 20 ---- is not easily expelled from bodies, 21 ---- expelled from worts by long boiling, 84 ---- heat of, relative to brewing, 145 Alcohol, what, 2 ---- most effectually dissolves resins, 38 Algebraic rules of proportion for mixing cold and hot water, 271-285 Alkali, what, 2 ---- its great power as a solvent, 37 B. Backs _being set_, reason, 306 Barley, defined, 89 ---- viscous and replete with acids, 90 ---- consequence of its germinating, 90 ---- its state in the field, 91 ---- Effect of heating in the mow, 92 ---- heat which destroys its vegetative power, 92, 93 ---- mow-burned, unfit for malting, 93 ---- how much it loses by malting, 100 ---- may be dried without germinating, 102 Beers, why deposited in cellars, 47 ---- best brewed in pure air, 85, 86 Bird, Mr. his thermometer, 43 Body of a wort _not opened_, what, 320, 321 Boiling, how effected, 3 ---- necessary for worts, and management, 224 Brandies of France and Spain compared, 353 Brown ale, what, 198 ---- stout, what, 199 Burton ale, what, 196 C. Cellars, temperature, 156, 186 ---- management of beer, 331 Cleansing keeping beers, 319 ---- common small, 321 ---- amber, 325 Cloudy beer, how to be treated, 337 Cocculus Indicus, infamous practice of using it, 340 Cold greatest, at London, 145 Cooling-in explained, 254 Coppers, method of calculating heights, 220 D. Division of water for a brewing, 235-239 Dorchester beer, what, 200 E. Earths defined, 33 ---- sometimes used in precipitation, 33 Effervescence, whence, 79 Elements, for forming pale beers, 172 ---- brown do., 177 ---- porter, 178, 180, 245 ---- small beer, 190, 248 ---- purl, 194 Elements for forming amber, 195, 251 ---- keeping small beer, 197 ---- pale keeping strong and small, 239 Expansion, singular exception in, 14 ---- differs in different fluids, 18 ---- of water just boiling, 26 Experiments on Thames, New River, and Hampstead water, 31 Extraction defined, 160 ---- four different modes, 163 ---- 1st mode, 169 ---- 2d ----, 173 ---- 3d ----, 181 ---- 4th ----, 192 Extracts under and over-heated shew similar signs, 29 F. Feeding drink, what, 323 Fermentation, what, 6, 66 ---- its several stages, 66-73 ---- its effects, 78 ---- term too generally applied, 78 ---- artificial, defined, 80 ---- signs and effects, 318 Ferments, what, 84 Fining beers, 336 Fire, nature and properties, 13 ---- expands all bodies, 14 ---- how it strengthens some bodies, 15 ---- loosens the texture of malt, 15 ---- preserves bodies, 15 ---- how to regulate its degrees, 16 Flowers of wine, what, 311 Foxed, what, 7 G. Germinating heats of France, Spain, &c., 57-59 ---- England, 59