250 . On the Fermentation and 
If the liquor be not cooled to sixty degrees, one 
degree of density should be allowed for every addi- 
tional five degrees of heat. 
When the above regulations are attended to, the — 
following will be found to be nearly the densities or 
gravities of some of the most celebrated malt li- 
quors, both before and after fermentation. 
Porter has sixty-six degrees of density before fer- 
mentation, but is reduced, by a proper fermentation, 
to twenty-six degrees of density. 
Ringwood ale, seventy-four before fermentation, 
but is reduced to thirty after. 
Dorchester ale, eighty-four before, and forty-five 
after. 
Table-beer has forty degrees of density before 
fermentation, but only twenty-two after. 3 
From the foregoing observations, the use of the 
saccharometer is sufficiently manifest, as it not only 
serves as a guide to the quantity of liquor to be 
drawn from malts of different qualities, but also to 
‘determine whether those liquors are properly atte- 
nuated by fermentation. 
The first part of the experiments are arranged in 
the following order. | 
I. On the production of artificial ferments, 
lower, are certainly co-operating principles in all gelatine 
eus liquors, 
; See the Appendix to Richardson’s 
Statical Estimates, 
