ALCOHOLIZATION. 809 
employed for wines in cool seasons. It is evident that this trouble 
may be avoided in the summer, because the end which it is proposed 
to accomplish by carrying the juices to boiling, is to make them 
ferment at 25 or 30 degrees, the temperature neccssary for a good 
fermentation. This degree, we repeat it, is especially necessary for 
casks of a small capacity. The larger the vats are made, the less 
elevated a temperature is necessary. Thus for tuns of a capacity 
of twenty-five to thirty hectolitres,14 to 15 degrees would be ne- 
cessary for a good fermentation. 
Recipe for making a very agreeable beer with the juice of the sorgho 
or of Maize. 
The juice is boiled with about one Ib. of hops per twenty-five gallons, 
or ten oz., Troy, according as it is preferred to be more or less bitter. 
The juices are cooled to 25 or 30 degrees centigrade. Then they are 
put in contact with the yeast, (as we have mentioned for the cider,) 
one lb. of quite fresh yeast to the twenty-five gallons. 
As soon as the tumultuous fermentation is quiet, the liquid is 
drawn off, and the second operation is ready to proceed in the same 
manner as for the cider. 
Then it is clarified with gelatine, or the white of an egg, in the ordi- 
nary matter. 
As will be seen, this process is very simple, and nothing can be more 
economical. In this manner will be obtained, at a very low price, a 
fermented drink very healthy and agreeable, which will present the 
appearance and flavor of the most approved white beers. It suffices 
simply to add to it a little caramel. 
New Process of Fermentation, and preservation to an indefinite time, 
maturing after several days. 
The manufacture of the cider at a low price, with a preservative 
quality, and that is made by age like wine, will have so important 
results for the well being and richness of our agricultural public, that 
we have decided to treat it with all the detail that it is deserving of. 
