206 Miscellaneous Intelligence. 



which, however, possessed none of the characteristic properties 

 of the hop. 



Having ascertained that the lupulin was the only important 

 part of the hop as regarded brewing, Dr. Ives next endea- 

 voured to ascertain the quantity afforded by a given weight of 

 hops : 61bs. of hops from the centre of a bag were put into a 

 light bag, and by thrashing, rubbing, and sifting, 14 ounces 

 of lupulin were separated. It is supposed, therefore, that dry 

 •hops would yield about a sixth part of their weight of this sub- 

 stance. 



Two barrels of beer were then made, in which 9 oz. of 

 lupulin were substituted for 5 lbs. (the ordinary quantity) of 

 hops. The result confirmed every expectation. Though the 

 quantity of lupulin was less than usually enters into the same 

 quantity of wort, and though the weather during June was 

 unusually warm, and therefore unfavourable to the beer, still, 

 at the end of five weeks, it was very fine. As a further ex- 

 periment, — equal quantities of the beer were exposed in open 

 phials to the sun, and a scruple of lupulin was added to one 

 of them ; this was unchanged at the end of fifteen days ; the 

 other became mouldy and sour in ten days. 



The advantages which promise to result from the discovery 

 that lupulin may replace the white hop in brewing, are, the di- 

 minished expenses of conveyance and storage, the facility of 

 perserving it from the air, the non-absorption of wort by the 

 hops, and the absence of an useless nauseous extractive matter 

 which remains in the leaves. It remains to be seen, whether 

 practice will establish the truth of the foregoing deductions 

 and advantages. — Annals of Philosophy, p. 194. 



11. Analysis of Indian Corn. — Indian corn, either alone or 

 mixed with the flour of wheat or of rye, constitutes a considerable 

 article in the food of the inhabitants of the United States. In 

 consequence of the importance which thus belonged to it, 

 Dr. John Gorham of Harvard University, Cambridge, U.S., 

 was induced to examine it chemically, with great attention. 

 His experiments were made upon two varieties of maize, that 

 producing small yellow grain, and the large, flat and white kind, 

 commonly known by the name of Virginian corn ; but the 

 results were so similar, that those only belonging to the former 

 kind have been given. 



One hundred grains powdered, when macerated and tri- 

 turated with great precaution in water, gave a clear filtered 

 solution, which, on evaporation, afforded 4 grains of greyish 

 semi-transparent substance, disposed in laminee. Of this, 

 when acted upon by alcohol, 1.75 grains were insoluble, and 

 resembled gum ; the 2.25 grains that were soluble, were 

 separated from the alcohol by evaporation, and dissolved in 



I 



