78 CHARLES OR1FF1N <k CO.'S PUBLICATIONS. 



In Large 8vo. Handsome Cloth. Price 21s. 



BREWING: 



THE PRINCIPLES AND PRACTICE OF. 



FOR THE USE OF STUDENTS AND PRACTICAL MEN. 



BY 



WAXTEK J. SYKES, M.D., D.P.H., F.I.C., 



EDITOR OF "THE ANALYST." 

 With Plate and Illustrations. 



"A volume of Brewing Science, which has long heen awaited. . . . We consider it otic- 

 of THE MOST COMPLETE in CONTENTS and NOVEL IN ARRANGEMENT that lias yet been published, 

 . . . Will command a large sale." The r ewers' Journal. 



"The appearance of a work such as this serves to remind us of the ENORMOUSLY RAPID 

 ADVANCES made in our knowledge of the Scientific Principles underlying the Brewing Processes. 

 ... Dr. Sykes' work will undoubtedly be of the GREATEST ASSISTANCE, not merely to Brewers, 

 but to all Chemists and Biologists interested in the problems which the Fermentation industries 

 present." The Analyst. 



"The publication of DR. SYKES' MASTERLY TREATISE on the art of Brewing is quite an event 

 in the Brewing World. . . . Deserves our warmest praise. ... A better guide than Dr. 

 Sykes could hardly be found." County Breivers Gazette. 



GENERAL CONTENTS. 



I. Physical Principles involved in Brewing Operations: Heat: The Ther- 

 mometerSpecific Heat Latent Heat Evaporation Density and Specific Gravity- Hydro- 

 meters. Chemistry, with special reference to the materials used in Brewing,, 



II. The Microscope : General Description of the Microscopical Manipulation 

 Examination of Yeast Hanging-Drop Method Examination of Bacteria Microscopical 

 Preparations Bacteriological Methods Bacteriological Examination of Water Hansen's 

 Method Wichmann's Method- Bacteriological Examination of Air. Vegetable Biology ; 

 The Living Cell Osmosis The Yeasts The Mycodenns The Torulae, <toc. The Bacteria- 

 Fermentation and Putrefaction Bacterium termo Butyric Acid Bacteria, <fcc. The Mould 

 Fungi Mucor mucedo, <fec. Simple Multicellular Organisms Penicillium glaucum, <fce. 

 Mould Fungi Dangerous on Brewing Premises The Higher Plants Germination of Barley 

 Structure of Barleycorn. Fermentation : Ancient Views of Liebig on-The Physiological 

 Theory Doctrine of Spontaneous Evolution Sterilisation of Organic Fluids Competition* 

 amongst Micro-OrganismsDistribution of Atmospheric Germs Hansen's Investigations 

 on the Air of Breweries Pasteur's Experiments and Theory Other Theories of Fermentation 

 Investigations of Hansen Pure Cultures from a Single Cell Introduction of Pure Yeast 

 Cultures into the Brewery Hansen's and other Pure Yeast Cultivation Apparatus Advan- 

 tages of Hansen's Pure Single-Cell Yeast Differences in the Action of the various Yeasts. 



III. Water : Occurrence and Composition of Results of Analysis of- Hardness- 

 Waters Suitable for the Production of Different Classes of Ale Artificial Treatment of 

 Waters Kainit Influence of Boiling Organic Constitution- Effect of Filtration- Methods 

 of Water AnalysisMicroscopic Examination of Water Sediments. Barley and Malting z 

 Barley-Choice of Vitality Age-Malting-Steepings- Steep-Water Germination of Barley 

 Flooring Sprinkling Withering Pneumatic Malting Galland's SyPtem Saladin's 

 Hemming's Drying Kiln Changes Effected in Drying-StorageChemical Examination 

 of Barley Malt Substitutes- Quality of Malt Chemical Examination of Malt Ready-formed 

 Sugars Maltol. Brewery Plant: Gravitation Brewery Cold and Hot Liquor Backs- 

 Malt Mill Mash Tun, <fcc. Coppers- Coolers-Refrigerators Collecting and Fermenting 

 Vessels Burton Union System Attemperators Parachutes Racking Squares Vats and 

 Casks. Brewing : Estimation of Quantities for the Brew Amount of Liquor Required- 

 Hardening Materials Mashing Use of Subsidiary Apparatus Black Beers Sparging 

 Boiling-Action of Hop-tannin Bodies Cooling Refrigerating Collection of Wort Extract 

 Yielded Fermentation Addition of Yeast- Change of Yeast Fermentation Temperatures- 

 Dressing Appearance of Heads Cleansing System Stone Square System Settling and 

 Racking Dry Hopping Secondary Fermentation Priming- Antiseptics Fining Bottled 

 Ates and Bottling. Beer and its Diseases : Flavour and Aroma Condition Palate- 

 Fulness- Head Brightness Turbidity- Ropiness Bibliography Appendices : Solution 

 Weight and Solution Factor Specific Rotatory Power The Law of Definite Relation 

 Alcoholic Fermentation without Yeast-Cells Fermentation in a Vacuum Index. 



LONDON : CHARLES GRIFFIN & CO., LIMITED, EXETER STREET, STRAND. 



