The Portland daily press., 1864-02-18
COMMUNICATIONS.
DIR. Hayes Analysis OF Ale, Porter, and
Beer.


Report on four samples OF Ale, Beer and Ci-
deT,receired as samples retaiied in Boston
These had the usual colors of the beverages
represented, and being cold they did not eiier-
vesce; except the cider the samples were
clear.
Porter.-This was slightly acid; it con-
tanned 4-10 per cent. absolute alcohol, or Is
9-l0 per cent. proof spirit. A dry residue of I
$40 per cent remained. The residue. besides
water, was thick extract of a brownish
black color, consisting mostly of dextrine Ia
Kind OF gum coloring matter, "a charred starch
or saccharine matter, little common salt and
biphospate Of lime. These bodies were de-
rived from grain, mostly if not wholly barley,
and represent the residues after fermentation
has converted the saccharine matters pro-
duced from grain into alcohol.
100 gallons represent a fraction less than 16
gallons OF spirit as strong as whiskey OF rum,
when we compare this Porter with distilled
spirits.
XXX Ale.-A slight degree of acidty was
noticed. The sample afforded 9-l0 per cent.
absolute alcohol, or 10 4-l0 per cent spirit. A
dry residue OF 5-l0 per cent remain. This
dry residue OF a brown color contained dex-
trine from grain, "a little undecomposed starch.
better principle of the hops, colorng matter
and bephosphate of lime. There was also
present some deposit from yeast of albumin
Gus substance and common salt No uude-
composed sugar. The fermentation in this
case had completely converted all the saccha-
rlne matter OF the barley and other grain into
alcohol.
100 gallons of this Ale represents 10 40
gallons of spirit having the strength of whis-
key or rum, when compared with distilled
spirit
Beer. = Like the above, this sample was
slightly acid, and its odor and taste cores
Fonded also. 1t contained lilo per cent of
absolute alcohol. or IL 7-l0 per cent. of spirit
proof There remained 40 per cent of dry
residue. The analysis Of this residue did not
show any difference existing between it and
the residue from the Ale, and the Beer ap-
peared TO be an ale made from less material in
amount compared with that used for strong
Ale. No saccharine substance remained. and
the usual residues of salt and albuminous
bodies were present.
100 gallons of this Beer represents in alco-
holc strength IL 7-10 gallons of whiskey or
rum.
CIDER. This was pale, slightly brownish
yellow fluid, not transparent, but having the
order of cider. 1t contained lilo per cent.
OF absolute alcohol, or Is 9-10 per cent. spirit
proof. There remained 4 7-l0 per cent. of dry
residue. This dry residue was highly acid
from the presence Of acetic and especially ma
lie acid. Most of the mass was the dextrine
Of fruit with jelly and some salts. No form
of sugar could be found; the saccharine mat
ter had been formed into alcohol and left the
acids undsguised. 100 gallons of this cider
represents in alcoholic strength Is 9-1O gallons
ofwhiskey or rum. These beverages have not
been found sophisticated. They appear to
represent fairly the quality of such articles as
are sold at the more respectable drinking and
eating houses in this city and do not contain
poisonous drugs or metallic salts.
Respectfully,
A. A. HAYES, NJ. D., State Assayer.
10 Boylston ST., Boston, Feb. IL, 1863.
In letter accompanying the analysis DR..
Hayes SAYS:
Porter, ale, beer, cider, the fermented mix
lures OF molasses and water, and similar mix
lures are all crude or first products of fermen-
tation. After they are properly fined they
become the basis OF the manufacture of dis
titled spirits, when the solid part is rejected
alter the separation of the spirit, a new kind
OF fermentation follows and all the offensive
ness of decaying matter accompanies the
change. Ifthe crude products are used as
beverages, they carry with them the alchohol
formed and the solid matter; distillation takes
place in the stomach and the crude resdues
pass of, If undlgestible as they would from a
still.
The noticeable effect of malt ales on the
system is an increase OF tissues and general
rounding Of the figure, without the natural
consolidation Of the mass. Continued con-
sumption, leads to abnormal deposits of phos-
pilates of lime and soda, in the form of gouty
excressences and urinary concretions. The
kidneys become diseased and general derange-
ments follow. Animals fed on the part of ale
or beer which is left after the spirit has been
drawn off become diseased in a short time
Secretions are all depraved, the organs become
enlarged and death results from general dis.
ease