process of fermentation. He found that wort to which yeast had been added, when placed in a vacuum, did not undergo fermentation, although all the circumstances were favourable excepting the presence of oxygen. But when an electric spark was passed through the fluid, the fermentation commenced vigorously. The effect here produced, he considered, was by the electric spark decomposing an atom of water, and thus liberating an atom of oxygen, which caused the process to begin. We do not mean to question the high authority of Gay Lussac, but his experiment does not altogether prove that the particle of oxygen produced was the cause of fermentation. It might perhaps be owing to a more general influence of the electric spark, which, in passing through the fluid, induced such chemical action of the different component parts upon each other, as were sufficient for producing fermentation.

We shall be able to prove, that after the process of fermentation has fully commenced, galvanic action will promote a much greater excitement than is desirable for the vinous fermentation; and we are also inclined to think, from the effects produced, that the acetous, instead of the vinous fermentation, is partially going on, or it might be better to say, that acidity is produced by voltaic action. M. Gay Lussac has distinctly shewn, however, that a considerable excitement is produced by the electric

spark, so as to occasion too vigorous fermentation, and we hope that very eminent chemist, by still continuing his attention to the same subject, may further enlighten us as to these results.

Having pointed out some of the errors most frequently committed in the construction of brewhouses, by the introduction of pipes consisting of various metals, (which we think has been proved to prevent the possibility of regularity in fermentation,) we shall now, in illustration of our remarks on electro-chemical action, describe a brew-house in which there is neither a pipe nor pump, and in which every operation has gone on regularly and uniformly for years; and that also without a change of yeast.

We are inclined to believe that the locality was in a great measure the original cause of this brewhouse being so constructed; and that it was thus advantageously built, more with the intention of saving money and labour, than from any knowledge of electro-chemical agency. This brewhouse is situated at a place called Pen-y-Bryn, in the immediate neighbourhood of Llangollen, a post-town on the great road between London and Holyhead. It is placed at the bottom of a hill, on a sort of slate rock, and is supplied with water from a fine spring, on the side of the hill far above the brewhouse; thus giving a complete command of water without pumping. Advantage has also been taken of the

sloping of the rock, so as to save all unnecessary building. There is at the top of the premises a copper placed for the purpose of boiling the water used for brewing. Under this copper, at a little distance, is the mash-tun, (commanded by this boiler,) from which the worts when ready are allowed to run directly into the wort copper, which is at a little distance below the mash-tun. There is

no underback. The wort-copper is sufficiently high to command the coolers, from whence the worts run into the gyle-tuns through canvass hoses and wooden shoots. And directly under the gyletuns is the cleansing room; so that neither pipe nor

pump is necessary in the whole concern, excepting

a short leathern hose for cleansing.

All this has been done by cutting away parts of the rock, so as to leave sufficient declivity for the different compartments.

Mr. Berry, the proprietor of this concern, adopted our system of brewing in March 1836, when he first commenced brewing there; at which time, we expressed the highest approbation of the construction of his premises in every department, and our opinion that nothing but want of care could prevent his being successful in his operations. We here subjoin an extract from a letter received from him, dated the 8th of July, 1839:

"MY DEAR SIR,

"I feel much obliged by the compliment you intend passing on the construction of my brewery in your coming publication, and shall be much pleased if I can in any way benefit you by proving the success of your method of fermentation, from which I have never varied. With the With the exception of the small quantity of yeast you brought about eighteen months ago from London, I have had no change since the first commencement here, 9th March, 1836. I am to-day brewing from the same store, and my gyle-tuns work entirely to my satisfaction. With the exception of a chance cask or two, not being sweet, I have not had a single cask returned for any fault the last two years. (Signed) "C. C. BERRY."

Many other certificates of a similar nature can be readily furnished.

This distinctly shows that success in brewing depends, in the first place, very much on the construction of the brewhouse and utensils. When these, therefore, are properly constructed, and a correct system of brewing has been introduced and persisted in, nothing but want of attention or bad materials (such as defective malt and hops) used in brewing, can prevent unvarying regularity in the process of fermentation, followed also by unvarying uniformity in the quality of the beer.

Since our last publication it has been ascertained, that when placed in a negative vessel, worts will remain sound for a much longer time than when put into a positive vessel.

But when the gyle-tuns are in a negative state, the fermentations will go on very languidly, and occasionally become quite stationary; while on the contrary, under a different state of electro-chemical action, they will go on violently and uncontrollably, but without the due attenuation.

THE BREWERY.

Site and Construction.

An airy unconfined situation should, if possible, always be selected for the site of a brew-house, so as to admit of a free current of air round the coolers.

In building, the boiling and mashing departments ought to be kept separate from the cooling and fermenting departments. This arrangement will prevent the steam retarding the cooling of the worts, and also from coming into contact with the fermentations, which has often an injurious effect.

If a current of steam be directed over a gyle of