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20
chlorides of potassium and sodium per gallon. And, when we add
to this the additional quantity of chlorides contained in one-third
of a gallon (for one and one-third gallons are required to produce
a gallon of beer), the initial quantities of chlorides in the water
alone would amount to 70 grains per gallon.
Now, as Thames waters contain less than two grains of chlorides
per gallon, and the Kent Company's water under three grains per
gallon, I may be excused for not knowing that a deep-well water
contained 52 grains. The rest of the chlorides are easily accounted
for. The malt and hops together might yield 10 grains, and the
sugar, of such purity as the great brewers use, other 20 grains.
Together, therefore, one hundred grains of chlorides, more or less.
I may remind you that there was no dispute about the correctness
of my analysis; it was admitted by defendants.
Supposing, therefore, that the beer, No. 11, was really brewed
with such a water, I had no hesitation in admitting that no
chlorides had been added, and therefore the summons was withdrawn.
But from this case we have learnt much. We know that in
certain beers and porters we have to expect a quantity of chlorides
beyond what is usual in the malt liquors of other great brewers,
owing partly to the well-water which they are said to employ,
and to the sugar which they use. We have also learnt that other
great brewers produce their excellent malt liquors with chlorides
not exceeding thirty-five grains per gallon. And we have also
obtained a very accurate knowledge of the quantity of chlorides
furnished by malt and hops alone.
Altogether I have examined nine samples of malt liquors. I
trust that the question of salt in beer may be determined on its
merits, and that, when any beer contains more than 70 grains of
chlorides, cause may be shewn for the excess. It is only where a