any more, until, perhaps, he has been obliged to turn some of his stock down the kennel. Others break their old beer into the breaking batch (or vessel into which the porter is run before being pumped into the vats) with the mild beer. This mode of working may also be unsafe; for unless the fermentation has been vigorous and healthy, and the old beer brought into a fit state for mixing, no combination will take place; the beer will retain a double flavour, and be occasionally unfit to be sent out, unless by being brought into proper condition, and again mixed off with mild beer. From the above remarks, it will be seen that marrying or mixing beers is a very dangerous process, unless when thoroughly understood by the operator.

Old beer can never be in a proper state for mixing off, unless when brought round (as it is called) for that purpose. This can only be done by again bringing it into a state of fermentation in the vat: after which, if properly treated, it will generally become bright and sparkling; that is to say, if it has not got so bad as to be totally irrecoverable, or unfit for use in any way excepting in making blacking. It will then at once combine with any sound mild beer, and, instead of injuring, will improve the flavour. Judiciously to bring on the above-mentioned fermentation in the vat, and at the same time so as not to carry it too far, requires a good deal o' skill, and can only be accomplished by those who

have been accustomed to such management. Where the process of fermentation is properly and scientifically conducted, these artifices, rendered necessary generally, by neglect or ignorance, will seldom be required.

STORING AND KEEPING BEER.

THE best and most proper mode of storing and keeping beer is well worthy of the greatest attention. There are, however, many contradictory opinions upon this subject. Some think that all beer, but particularly ale, should be flattened, as it is called, before being stored in vats or casks. For this purpose, where slow fermentation and skimming are practised, large open vessels or tanks are provided, into which the beer is run, after having been a sufficient time, as it is considered, in the gyle or fermenting tun. The ale or beer is allowed to remain in these vessels for a longer or shorter time according to the fancy of the brewer or storehouseman. It is during this period imbibing oxygen from the atmosphere, and sometimes is allowed to remain there until acidification has distinctly commenced, as indicated by white spots appearing on the surface, and by an increase of temperature. The brewer

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who adopts this practice, thinks the beer is so much flattened as to prevent its fretting in the vat. It will be found, however, that although the beer, from some little decrease in temperature by its removal, may be quiet enough for a time, yet the least increase of heat or exposure to the atmosphere, will again set it in motion; when, by getting on the fret, acidity may be produced. It never can be thoroughly sound, and will very soon become flat in drawing. It will also be found that when beer has been too long flattened in this way, before being stowed in casks, it will very soon get flat and forward when in draught in the publicans' cellars.

This, therefore, must be a very erroneous mode of treating beer. Some brewers, who have no tanks for the purpose, pump their beer from the cleansing casks again into a fermenting-tun, where it is often allowed to remain until the same indications of acidity, as above mentioned, may have taken place, when the same bad consequences may be dreaded. One great complaint is, that though ale tastes very well when first tapped, yet it very soon gets flat and forward, and will not stand the draught. How can it, we may ask, when acidification has previously commenced by long exposure to the atmosphere?

We think enough has been said to prove that long exposure of beer to the atmosphere is the worst mode of treating it. The laws of che

mical science, not less than the facts, establish this conclusion.

When beer of any kind has gone through a regular and sound process of fermentation, and has had full time to throw off its yeast, and get quiet, which will always happen in a few days; any further exposure to the atmosphere is not only useless, but injurious.

It should, if sufficiently cool, (say about 52° F., which all stock beer must be on the third day after cleansing, when brewed in proper season,) be pumped into the vat; the bottoms which are pumped over along with it, will soon fall down, proving rather a preservative than otherwise.

The vats, when full, should be covered, and sand thrown on the cover, more effectually to exclude the atmosphere. A loaded self-acting vent-peg fixed in the top, would, however, be very desirable, so as to be produced to

permit any elastic which may gas

escape.

If the storehouse can now be kept at a regular temperature, no other precaution is necessary; but when liable to be affected by summer heats, the sand on the top of the vats should be sprinkled with common salt, which retains the moisture, and also be kept damp with water. This by evaporation will tend to keep the beer cool. When the beer, instead of being vatted, has to be stowed in casks proper for sending out, they should be conveyed to

the storehouse, and placed upon wooden bearers; then, instead of the bung-holes being left open, which is the common practice, bungs should be inserted slightly, so as to be easily thrown out if necessary. Holes should also be bored into every cask, either through or near the bung, and spiles or pegs inserted, so as at any time to give vent, should that be required. After having given vent, however, the bungs or pegs should be immediately replaced. By this treatment the beer, if properly brewed, will very soon become quiet, and if not exposed to higher temperatures, will require no further attention until it is sent out.

ON THE WANT OF UNIFORMITY IN THE QUALITY OF BEER: ITS CAUSES, AND HOW TO BE AVOIDED.

LONDON has always been celebrated for the peculiar flavour and excellence of its porter; for a long time it was supposed that this was mainly attributable to its being brewed with the water from the Thames; but as Thames water has for a long time ceased to be used in brewing it, that supposition has been abandoned. As each establishment, however, has