Regularity requires some notice should be taken of this element. The great writer on chymistry, so often mentioned, defines it to be a simple, hard, friable, fossil body, fixed in the fire, but not melting in it, nor dissoluble in water, air, alcohol, or oil. These are the characters of pure earth, which, no more than any of the other elements, comes within our reach, free from admixture. Though it is one of the component parts of all vegetables, yet as, designedly, it is never made use of in brewing, except sometimes for the purpose of precipitation; it is unnecessary to say any thing more upon it: whoever desires to be farther informed concerning its properties may consult all, or any of the authors before mentioned.
About This Book
This treatise blends chemical theory and precise practical instruction for producing malt liquors, beginning with explanations of heat, air, water, earth, solvents, and the use of the thermometer. It analyzes fermentation and malting, then provides detailed methods for grinding, mashing, extraction, hopping, boiling, yeast management, and calculations for temperatures and volumes. Guidance covers cellar handling, clarification, taste assessment, and remedies for common beer faults, with emphasis on experimental observation and standardized practices.