65 



Tlie evidence of the exjAriments quoted above goes to show that wlit'ii timii 

 lU to 20 grams of salicylic acid are added to 100 litres of beer, or to about 

 110000 gruis., i. e. 1 or 2 in, say, 10000, the preservation is perfect during sum- 

 mers such as we are accustomed in Europe. How for the higher temperature 

 esi>erienced in tliis country will modify the results we have no means of know iu". 

 The only direct experiments I am acquainted with, besides those of Mr. Korscholt, 

 are mentioned by Prof. Kinch in the Transactious of the Asiatic Society of 

 Japan.'-' He says, "Numerous experiments were made last summer with sali- 

 cylic acid as an antiseptic agent for sake, and it was found that used in the ratio 

 of 1 : 10000 it preserved sake in imperfectly clo.=ed \essels for about a montli, 

 and when used in the ratio of 1 : 5000 it preserved the sake tlirough the whole 

 of the summer even under very trying circumstances. " This evidence corrobo- 

 rates that ofiered by Prof. Kolbc, and we must probably look to the quantities 

 used by the brewers for an explanation of tlieir want t)f success. One of tlr.-ir 

 complaints was the expense of the material, and thongji I do not know in wliat 

 proportions it was used, it may readily be imagined that they would err on the 

 side of deficiency rather than on the opposite side. 



Although the evidence is in favour of tlie action of salicylic acid in arrestinsr 

 the change of alcoholic liquids, experiments have been conducted only for a 

 comparatively short time, and there is nothing to show that tlie effect is a per- 

 manent one. Indeed from tlie chemical properties of salicylic acid, and 

 especiall}' from the readiness with wliiili it is converted into salicylic ether in 

 presence of alcohol and an acid, it may l)e regarded as certain that wlicn 

 a solution of the acid in sake is allowed to remain for a considerable time, 

 especially at the smnmer temperature, it will be transformed into salicylic ether, 

 aufl an this body probably does not possess tlie same antiseptic properties as tlie 

 acid, the preservative eflect of the acid will thus prove to be only temporary, 

 iloreover the wood of the vessel in which sucli li(piids are kept has been shown 

 gra<lually to absorb the acid and thus destroy its utility. These circumstances 

 will however, only necessitate the more frequent addition of salicylic acid, and as 

 Prof. Kinch has sliown that 1 part in 5000 of sake is sufticient to prevent the 

 liquid spoiling during a whole summer- it is only necessary that this amount 

 should be added each spring to make tlie process successful. So long, however, 

 ius the price of salicylic acid is as high as it is at present in Japan, it will probably 

 lie more economical to heat the sake with such modifications in the form of the 

 ajiparatus as will presently be described. 



It is not necessary to wait until salicylic acid falls in pric«! sufHciently to 

 make its use economicul; the lirewer has at hand all the appliances iiccdful for 

 making his brew keep as long as he pleases, and without any additional e.\|ii^nse 

 furtiier than tliat required to alter the shape of some of his vessels. I Imve 

 pointed out that the weak point i f the ptiMiit iiicthod is that thr liipiid after 



•Vol. VIII. p. (»7. 



