6O2 



med up as follows; Maturation, indifferent: colour, bad; odour, 

 bad ; moisture, high ; nitrogen normal or low ; mellowness, satisfac- 

 tory ; size of corns uneven ; diastatic activity, high. The author 

 recommends sweating the barley; omission of this has been found 

 to lead to uneven germination and under-modification of the malt. 

 Aeration of the steep should be especially useful this season ; if 

 this is not practicable, the grain should be left exposed to the air 

 between each change of water. Whenever possible, the tempe- 

 rature of the steep-water should be raised to 55 F. With regard 

 to the use of lime-water in the steep, the first change of water 

 should be so prepared that it contains about 19 grains of calcium 

 hydroxide per gallon ; the remaining change should be plain water. 

 Different waters require different amounts of lime-water to bring 

 them up to the strength above mentioned, but even the most 

 highly calcareous waters, which precipitate the lime as carbonate, 

 would not probably need more than an equal volume of lime- 

 water. It is undesirable to add lime itself to the cistern. It has 

 been suggested in Germany that preliminary steeping in warm 

 water is advantageous; in the author's opinion this departure re- 

 quires thorough investigation before it can be recommended. The 

 1909 barleys appear to work very freely on the floors, and the 

 author considers that in practice, the malts will turn out much 

 better than might be anticipated from the appearance of the bar- 

 leys. In the discussion on the paper, it Avas remarked that the 

 1909 barleys appeared to require a longer storage after sweating 

 than usual; it was also suggested that with this year's barleys (1909), 

 especial care should be taken to get a good strong rootlet, or that 

 what rootlet did grow was not allowed to get "wind withered". 



HORACE T. BROWN. Nitrogen in the Brewery. Monti. Sclent. 

 Paris, Janvier 1910, No. 817, pp. 5-12 ; Fevrier 1910, pp. 88-103 ; 

 Avril 1910, pp. 217-234 a suivre. 



This work, published by the Author in the Journal of the In- 

 stitute of Brewing, Vol. XIII, p. 394, contains the following: ge- 

 neral considerations, a study on the nitrogenous constituents of 

 malt which are constantly soluble in cold water and on the assi- 

 milation of the nitrogenous constituents of the extracts of malt and 

 of worts, by yeasts. 



The Author contributes original observations on the " assimi- 

 lable nitrogen" of worts and of beers, and on the conditions which 



