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212
the differences otherwise are very considerable. No.
164 Porter was so sour that I should have preferred
a draught of Vinegar and Water, with the same per
centage of acetic acid (0.58) as in the liquor. The
bitter principle seems to be furnished in chief part
by the Malt employed. Nos. 136 and 166 contained
most Hops; in No. 164, a mere trace. Salt is
notably absent, or rather merely present in the small
quantity found in river water.
As to Ales, they do not vary so much, Alcoholically,
as the Porters. The only one of the six
Ales that gave Alcholic extract unintelligible to me
was afforded by No. 169; it was nauseous, but not
in the least bitter. As it was not crystalline, and the
quantity was very small, I could not pronounce as to
its source. No. 173 was distinctly made with Hops,
and what is very unusual with Camberwell Ales, it
contained at the rate of 56 grains of Salt per gallon.
The certificates contain, of course, much more
information than this Report, and to them I would
refer those who are interested. I would venture to
make the following suggestion with reference to the
examination of Porter and Ale. That two Porters
and two Ales should be examined with the next