MALT LIQUORS. 315 



the limit of chloride of soda which might come from the normal con- 

 stituents at 50 grains to the gallon, or about .086 per cent., and treats 

 any excess of that amount as evidence of an improper addition. This 

 standard is undoubtedly a very generous one. Dr. Englehart found 

 quite a large number of the samples examined by him to overstep the 

 limit of 50 grains to the gallon, one sample containing as high as .338 

 per cent. Of the samples examined here none were beyond it. 



ESTIMATION. 



The estimation is very readily carried out on the ash, either gravimet- 

 rically or by a standard solution of silver nitrate with potassic chro- 

 mate as indicator. For careful work the ash should be simply charred, 

 so as to avoid loss of the chloride by volatilization, and the charred 

 mass extracted by repeated additions of small quantities of hot water. 



CLOUDY BEER. 



Cloudiness in beer is sometimes due to the separating out of albuminous 

 matter from changes in temperature, but usually to the presence of 

 yeast, the fermentation not having been complete. This condition of 

 things is best detected by means of the microscope, which shows the 

 presence of quantities of yeast cells, and, in case other fermentations 

 have set in, of their characteristic bacteria. "Yeast-cloudy" (hefe 

 triibes) beer is considered unhealthy in Germany, arid it is considered one 

 of the qualifications of a good beer that it shall be absolutely bright and 

 clear. An extensive investigation of the unhealthfulness of yeast-cloudy 

 beer lately made by Dr. N. P. Simonowsky l in Pettenkofer's laboratory, 

 who found that snch beer had a disturbing effect in both natural and 

 artificial digestion, producing in persons using it obstinate catarrh of the 

 stomach, which persisted for some time. Both Simonowsky and Pet- 

 teukofer conclude that the sale of yeast cloudy beer should be prohibited. 



The Bavarian chemists at their last meeting at WUrzburg, in August, 



1886, adopted the following resolution in relation to yeast-cloudy beer: 

 Beers which ar incompletely fermented for use must be entirely free from yeast; 



that is, must not contain yeast in a cloudy suspension. 



l Zeit. fur das gesammte Brauwesen ?, 9 Jahrg. 1886, No. 7, 8. 9; abstract Bied. Cent., 



1887, p. 70 



