16 STUDIES ON FERMENTATION. 



left between the cork and the beer might give rise to the pro- 

 duction of efflorescence. If we lay the bottles down on their 

 sides, the oxygen of this air will be absorbed by the oxidizable 

 substances in the liquid, and there will be little fear of germs 

 developing themselves when the bottles are placed upright. The 

 bottles should not, however, be left on their sides longer than 

 forty-eight hours ; otherwise the supplementary fermentation 

 may force the corks out. Moreover, when the bottles stand 

 upright the products of fermentation collect at the bottom, and 

 not at the sides. 



Beer which is intended for keeping, if exported or conveyed 

 some distance off, must be surrounded with ice. Without this 

 precaution it will ferment too much or contract some disease. 



" High beer " cannot stand travelling. This kind of beer 

 should not be exported unless the ordinary proportion of hops 

 has been greatly increased — hop oil acting in some respects as an 

 antiseptic, and preventing the beer from contracting diseases.* 

 The export of English beer to India and the Continent has 

 fallen off of late years, or rather, has not increased to the extent 

 that was anticipated ; in fact, this trade has entailed great losses 

 upon those engaged in it. It is said that an English firm lost 

 as much as £48,000 on one consignment, which on its arrival 

 in India was found to be all turned. 



There are no breweries in hot countries, where beer would 

 command a very large sale. It is a well-known fact that beer 

 is a remarkably pleasant drink in tropical climates, provided its 

 temperature be a few degrees below that of the atmosphere, but 

 the expenses of its production would be enormous, on account 

 of the immense quantity of ice that would be required in its 

 manufacture and for its preservation. It is in hot countries 

 that beer is most liable to deterioration. 



Beer is said to be the beverage of northern regions, which 



* A convincing proof of the influence of hops on the ferment organisms 

 is contained in the fact that beer, even after being raised to ()0° C. or 

 70" 0. (140" or 160° F.), will, if unhopped, readily take on the butyric 

 fermentation, from which, if hopped, it would remain perfectly free. 



