View report page

228
my Christmas Report by stating that in the case of
No. 156, seventy-one grains of salt were found in the
porter. Now as this could only come from the
water, malt, hops, and sugar employed, I thought
cause ought to be shown for its presence. Since then
a larger experience has taught me that in one great
brewery a water is employed which would yield as
much as sixty grains of chlorides to each gallon of
Beer; but I had no such knowledge when I forwarded
a certificate of prosecution, and one that has been
heard and adjudicated.
This case is one of great importance, since
through the liberality of the Vestry, I was able to
prove that neither the water employed, nor the malt
and hops, could introduce these seventy-one grains.
The water supplied by the brewery I found to contain
10.57 or say 10½ grains of chlorides per gallon.
At the same time I was allowed to obtain samples
of water from the great breweries at Burton-on-Trent.
The three chief waters contain from 2.38 grains to
9.17 grains of chlorides ; that from the other leading
brewery 14.63 grains. Where only water, malt, and
hops are used, 30 grains are the outside quantity
found in the best brews of porters and ales. Not only