The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-04-06
TENTS OF ONE IMPERIAL GALLON.

Grains,
Chloride of Sodium. ...l012
Sulphate OF Potassa. %
Lime. 20
magheslh 4g9
carbonate oil Lime .,,,...'......,'.,,'.l0 OF
SarDOnate OF maRnesla' IlU
Carbonate OF Iron ProtoXlde. 60
10
Total solid contents. .66 28
Also an analysis showing the saline and mineral
Grains
Aikane Aia ShIts. % 20
Alkaline Carbonates and Phosphates. ..........,. IA
Phosphate of Lime ana Magnesia. .........,"..lO .lO2
Total saline ingredients. ....................2O2 .2O2
1t will be observed that the earthly salts disappear
and that the water, though hard at hrst becomes
power of lime is well known insomuch that il has
b -en employed IN the carloation Of cane and other
vegetable juices ana IT is, no doubt, owing to the
presence and precipitation of this substance that
the action OF the Burton water in securing the early
transparency OF the beer is 10 be attributed.
1t is well known that the brewers in London espe'
cally control large proportion of the public houses
where beer is sold They either own or lease them
and Ie-let them to the publican, or advance money
on them. No beer is permitted to be sod, by the
brewer who controls the house, except OF bis own
brewing, unless It may be of description which be
does not manufacture He then has large si0n
affixed to the house on which is lettcred for exam
pie, Truman, HanbUry, Buxton Co.'s Entire,
Barclay, Perkins & Co.'s Entire, etc.
In this connection we desire to cal the attention
OF brewers and atsters this country TO the
selection of their barley and during the process of
mailing 1t. They pass IL either through screen
blowing machine which separates the light grains
from the heavier ones, and sell the former for feed
tor cattle, combining the mating TO the best grain.
The barley is not unduy hastened on the floors, out
ample time gwen il TO germlnate, and II is
fully and perfectly dried When thrown from the
kllns, IL passes SCREEN and the separation OF
the root cts more thorough at this time when the
malt is warm and the rootlets crisp, than after the
malt becomes cool Immediately after tins IL IS
taken and placed IN bins, where II Is covered with
the rootets OF the mat about tour inches in DEPTH
10 protect 1t from the effects Of moisture, etc.
For malt floors they use tile six inches square
and one inch thick, called ferro-metallic squares,
which make level, smooth, and durable floor The
matlngs of MessTs. Joseph GIlstrap & Sons, and j.
w. and ii. Branston, of Newark-On- Trent (which
we visItedL are quite prominent establishments; the
former producing about $4,000 quarters, or 640,000
bushels, of malt annually.
Barley when of choice quality, is often purchased
late the spring, and after the close of the mailing
season, dried on the Kins by a slow heat, without
impairing the strength OF the germ, and matted
early IN the following autumn
The superior quality OF the English malt, with
winch such care is taken, gives assurance TO the
brewer that his beer viii be of good quality and
flavor, II he bestOws the ordinary skill and attention
on the brewing OF IT.
We feel that we cannot let this opportunity pass
without eXpressnRthe hope that the masters of the
United States Will be induced TO adopt the same
care in mating their barley and cleaning II. Too
little attention has been gwen by many of them 10
producing tue best malt the barley Is capable Oh
ndwe beg to remind them OF the wisdom OF such