Per quarter; this must be evidently on the best goods; this will give us a length of three barrels per quarter of malt of eight bushels, of twenty-five pounds per barrel, specific gravity. Suppose the apparent attenuation of these goods to be nineteen pounds, the transparent gravity will be six pounds per barrel, viz. Gravity of the worts in the cooler just before letting down into the guile-tun, per barrel, 25 lb. Apparent attenuation per barrel, 19 lb. Transparent gravity per barrel, 6 --- 25 lb. Or take it as it really is, viz. specific gravity per barrel, 25 lb. Real attenuation per barrel, 13 lb. 8 oz. Yest and lees, 5 8 -------- 19 lb. Gravity per barrel, when transparent, 6 --- 25 lb. It may be said that nineteen pounds is the real attenuation, and the yest and lees produced is part thereof, as the fluid, or beer, in a state of transparency is but six pounds per barrel specific gravity, and it may, in some degree, be allowed to be so, as there is really so much gravity lost during the process of fermentation. If we multiply thirteen pounds eight ounces, which I have called the real attenuation, by four, we shall find the result to be fifty-four pounds, which is nineteen pounds more of superfluous gas upon four barrels of worts, of twenty-five pounds gravity each, than is extricated from an equivalent quantity of saccharine matter; that is, from one hundred pounds of raw sugar or one hundred and twelve pounds of molasses, and their respective waters of dilution, when the yest and lees do not exceed five pounds eight ounces per barrel. This may be truly called an analysis of the fermentable matter, giving the component parts tolerably exact; though much depends on the management of the fermentation, and the subsequent cleansing. By this analysis it appears, that the mucilage of malt, or gr
