MALT LIQUORS. 



295 



The percentage of CO 2 in the keg beers was not determined. For con- 

 venience of inspection the results of the determinations made are given 

 below : 



Nos. 4801-4803 and 4806 had rubber stoppers, the rest cork. No. 4008 

 was evidently in a state of after-fermentation, cloudy, and acid ; ex- 

 cluding that analysis, the 1C others gave an average of .398 per cent. 

 Most authorities give an average of .1 to .2 per cent, in beer. In Nos. 

 4801 and 4804 duplicate analysis were with different bottles of the 

 same lot, with the following results : 



DETECTION OF ADULTEEATION. 



Probably there is no one article of daily consumption that has been 

 so often subject to suspicion of adulteration or sophistication as beer. 

 Its complex composition and peculiar nature have deceived people into 

 making all sorts of charges against its purity, but experience has 

 failed to establish the truth of by far the greater majority of these 

 charges, and the facts of many published analyses show that it is as 

 free from adulteration as most other articles of consumption, and more 

 so than some. Here comes in the question, so difficult to answer in this 

 country, of what constitutes adulteration or sophistication of an article 

 of food? The definition of what shall constitute a pure malt liquor is 

 hard to settle. Even in Europe, vrhere a much stricter supervision is 

 kept over foodstuffs than here, the definition varies widely. In Ba- 

 varia, where more beer per capita is consumed than in any other coun- 

 try, the laws limit the materials from which it is made to barley, malt, 

 hops, yeast, and water, while in England the comprehensive definition 

 has been given to beer as being " a fermented saccharine infusion to 

 which a wholesome bitter has been added." l 



SUBSTITUTES FOR MALT. 



A great deal has been said, pro and con, on the subject of the pro- 

 priety of the use of other matter than malted barley as a source of 



1 Blyth. 



