Patent No. 2321631A: Fluid Pressure Controlling Apparatus

June 15, 2016 By Jay Brooks

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Today in 1943, US Patent 2321631 A was issued, an invention of Ludvik Sibal, for his “Fluid Pressure Controlling Apparatus.” There’s no Abstract, though it’s described this way in the application:

This invention relates to improvements of fluid pressure controlling apparatuses (gases, liquids,
etc.) and it is the principal object of the invention to provide means for adding gas or liquid pressure to containers from which their contents are being discharged at such a rate that the total pressure head at the point where the fluid flows out of said containers remains practically constant even during the discharge period.
This apparatus is constructed with the special object in view of making it applicable to the so called government tanks in the breweries, from which beer is being drawn to the bottle or can filling machines. In these tanks the beer stands under a gaseous pressure (air or otherwise) the level of which is so chosen as to insure a smooth filling process by the filling machine to which the beer is discharged from the government; tanks. The pressure at the filling machine must be kept constant during the filling process and therefore it is necessary and important that the pressure at the point of flow out of the government tanks likewise be kept constant. The total pressure at the point of discharge from the government tanks is composed of two components: (1) the weight of the beer and (2) the gas pressure within said tanks. As the beer is being drawn from the tanks, the total pressure head causing flow at the point of discharge from the tanks is being decreased due to the decreasing weight of the beer. To make up for this loss in pressure head, gas pressure must be supplied to the tanks until the original desired total pressure head is again reached at the point of discharge. This is usually accomplished by a control man whose duty it is to sight the pressure gauge reading or beer level and to adjust the gas valve accordingly.
The main purpose of this apparatus is to eliminate the human factor of such pressure regulation thus making the regulation as nearly free from all human errors and neglects as is humanly possible. Also my design is such that it is best applicable to breweries and other enterprises where apparatus of this kind must withstand severe mistreatment and where it is necessary to thoroughly wash its interior as well as exterior.
This invention provides an apparatus which, when connected by means of a conduit such as .a pipe or a hose to the point at which the discharge occurs from a tank, throws on or oil? a sensitive snap-action electric (magnetic) mercury switch whenever the pressure head changes slightly in the tank at the point of discharge. This snap action switch is connected by means of electric conduits to a solenoid valve in the gas line leading to the tank, and when contact is made, the solenoid valve is actuated by the electric current so that it opens and admits the gas to flow into the tank thus increasing the total pressure head to the original desired level. As soon as this desired total pressure head is reached, the snap action switch automatically turns off and the gas valve closes.

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Margaret Bourke-White Photographs Of The Busch Family

June 14, 2016 By Jay Brooks

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Today is the birthday of Margaret Bourke-White (June 14, 1904-August 27, 1971). She “was an American photographer and documentary photographer. She is best known as the first foreign photographer permitted to take pictures of Soviet industry, the firsthand American female war photojournalist, and the first female photographer for Henry Luce’s Life magazine, where her photograph appeared on the first cover. She died of Parkinson’s disease about eighteen years after she developed her first symptoms.”

The International Photography Hall of Fame also has a good overview of her life, and so does the Encyclopedia Britannica. She was an amazing photographer, and many of her photos are iconic views of the 20th century. She was frequently featured in Life magazine, such as a series of photographs she took for the May 1955 issue, to accompany an article on “what the magazine called “the liveliest, lustiest family dynasty” in America: the Busch clan.” Here’s a portion of the text from that article:

In 1865 [LIFE wrote] a German immigrant named Adolphus Busch took over a small, failing brewery in St. Louis. In the decades since, the brewery has become the largest in the world, last year selling over 719 million foamy quarts of beer. In that same period period the Missouri family Busch has become just about the liveliest, lustiest family dynasty in the country.
Today the chief executive of Anheuser-Busch Inc., and in consequence the head of the sprawling family, is Adolphus’ grandson, a gregarious, impulsive, hoarse-voiced, 56-year-old extrovert name August Anheuser Busch jr., who is hardly ever called anything but Gussie. Gussie and the other present members of the family have lost little of the fierce, competitive genius with which their predecessors kept he world of hops hopping. And unlike the later generations of some robust business families, they have not noticeably slid into the sedentary or intellectual pleasures of wealth. They continue to love the outdoors, fine horses, huge houses full of hunting trophies, big families, roaring parties and beery choruses of “Im Wald and auf der Heide.”
The baronial splendor amid which Gussie lives with his handsome wife and their children prompts St. Louisans to say the Busches really live like German merchant princes of an earlier age. But their way of life adds a memorably exuberant and expansive segment to the American scene.

Here are a few of the photographs that Margaret Bourke-White took of the Busch family, along with the original captions from the 1955 Life article, if there was one. Some of the photographs taken by Bourke-White were not included in the article. If you want to see the rest of her photos from that session, by all means check out House of Suds: Portrait of the Busch Beer Dynasty at Play on Time’s archives.

Anheuser Busch heir August (Gussie) Busch Jr. and wife Trudy in the trophy-filled gun room of their mansion, Grant’s Farm, with their children Beatrice Alice and Adolphus Busch IV.

Out for the daily ride, Trudy astride Happy Landing and Gussie on Miss Budweiser amble across the lawn of the 34-room brick mansion Gussie’s father erected in 1911.

Singing at Schlachtfest, Gussie sits with guest, Mrs. Charles Thomas, wearing chef’s hat and apron which his male guests received.

There’s no caption for this one, but I’d sure like to know what the hell’s going on in this one. A Schlachtfest, according to Wikipedia, “is the German term for the ritual or ceremonial slaughter of an animal, which is often followed by feast. Today, it usually refers to the practice in many parts of Germany, such as the Palatinate, for a celebration or festival involving the ceremonial slaughter of a pig reared or bought by a private household or an inn for that purpose.”

Paul Victor von Gontard, general manager of San Fernando Valley brewery, sniffing hops.

Toast to their master and mistress is drunk in champagne at annual gathering of 20 Grant’s Farm workers, who just received envelopes containing their annual bonus. In dark jacket at left is zookeeper Frank Parko and alongside him are stablemen, grounds keepers. Butler and cook are at right.

Patent No. WO1999007820A3: Lipid Removal

June 10, 2016 By Jay Brooks

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Today in 1999, US Patent WO 1999007820 A3 was issued, an invention of Charles Bamforth, Robert Muller, and Kamini Dickie, for their “Lipid Removal.” Here’s the Abstract:

A method for removing lipids material from beer or other beverages. The beer is contacted with immobilised lipid binding protein which binds any lipid present in the beer or other beverage. After the lipid removal stage is complete there are no lipid binding additives remaining in the beverage.

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Patent No. 7730912B2: Bottle Filler

June 8, 2016 By Jay Brooks

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Today in 2010, US Patent 7730912 B2 was issued, an invention of John Richard Blichmann, for his “Bottle Filler.” Here’s the Abstract:

An improved bottle filler assembly for filling bottles from kegged carbonated or non carbonated beverages without carbonation loss or oxidation that is intuitive to use, sanitize, and keep free of bacteria. In the preferred embodiment, a long hose gradually reduces the pressure of the beverage on the way to the filler. Two tubes are placed inside each other forming an annulus where CO2 can be forced to the bottom of the bottle via a CO2 valve thereby purging the bottle of air (O2). A valve seat placed on the bottom of the tubes allows the beverage to flow into the bottle from the bottom by depressing a trigger.

US07730912-20100608-D00001

Patent No. WO2011150933A3: Energy Saving Brewing Method

June 7, 2016 By Jay Brooks

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Today in 2012, US Patent WO 2011150933 A3 was issued, an invention of Lene Mølskov BECH, Søren Knudsen, Ole Olsen, Preben Riis, and Birgitte Skadhauge, assigned to Carlsberg Breweries A/S and Heineken Supply Chain B.V., for their “Energy Saving Brewing Method.” Here’s the Abstract:

Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

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Patent No. WO2001040514A1: Method Of Judging Flocculating Properties Of Bottom Brewer’s Yeast

June 7, 2016 By Jay Brooks

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Today in 2001, US Patent WO 2001040514 A1 was issued, an invention of Makiko Jibiki, assigned to Asahi Breweries, Ltd., for his “Method of Judging Flocculating Properties of Bottom Brewer’s Yeast.” Here’s the Abstract:

A method of easily evaluating the flocculating properties of bottom brewer’s yeast within a short period of time at a high reproducibility without carrying out fermentation. This method is characterized by using the ORF sequence of a flocculation gene FLO5 of a laboratory yeast Saccharomyces cerevisiae.

Patent Nos. 3323919A & 3323920A: Preparation Of Concentrated Fermented Malt Beverage Of Low Hop Content & Concentration Of Beer By Crystallization And Distillation

June 6, 2016 By Jay Brooks

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Today in 1967, US Patent 3323919 A and US Patent 3323920 A was issued, both an invention of Emil A Malick, assigned to the Phillips Petroleum Co., for his “Preparation Of Concentrated Fermented Malt Beverage of Low Hop Content” and “Concentration of Beer By Crystallization and Distillation.” There’s no Abstract, though it’s described this way in the applications:

This invention relates to a process for the preparation of a novel fermented malt beverage. In another aspect, it relates to the fermented malt beverage so produced as a new composition of matter.
The concentration of aqueous solutions, such as fruit juices, wines and beer, by crystallization to remove water therefrom and produce a concentrate which is reconstituted by dilution thereof with water, is receiving increasing attention in the food processing and allied industries. In the case of beer, it has been shown that significant savings in brewing, storage, and shipping can be gained by the freeze concentration of beer and its reconstitution; that the taste, aroma, and keeping qualities of the reconstituted beer are as good as, and in some cases better than, the beer produced by the present standard brewing process; and that the useful storage or shelf life of the beer, whether stored in a concentrated or reconstituted state, is greatly increased.
In the freeze concentration of beer, especially by the process known in the brewing industry as the Phillips Fractional Crystallization Process and basically covered by US. Reissue Patent 23,810 to J. Schmidt and US. Patent 2,854,494 to R. W. Thomas, the concentrate which is produced from beer made by the standard brewing process generally will have an unacceptable harsh, bitter taste which is generally unpalatable to the layman as well as brewmasters and beer connoisseurs, though when reconstituted such concentrate yields an excellent beverage.
Accordingly, an object of this invention is to provide a process for preparing a novel fermented malt beverage. Another object is to provide such a malt beverage as a new composition of matter. Further objects and advantages of this invention will become apparent from the following description and accompanying drawing in which the single figure schematically illustrates an embodiment of fractional crystallization apparatus which can be used in preparing the novel malt beverage of this invention.
I have now discovered that a novel concentrate of beer, which is itself an appealing, palatable malt beverage having excellent taste and aroma, can be made by freeze concentration of beer brewed from wort hopped with an amount of hops that is inversely proportional to the amount of water removed from the beer by said freeze concentration, said amount of hops being substantially below that used in the standard beer brewing process. For example, where 75 percent of the water is removed from the beer by freeze concentration thereof, the amount of hops added to the Wort and boiled therewith will be, according to this invention, about one-fourth the amount generally used in making a conventional beer, or a reconstituted beer from a beer concentrate. In other respects, the beer from which the novel beverage or concentrate of this invention is obtained can be made or brewed by the standard brewing process, such as that used in making the American type of Pilsener beer. Preferably, in addition to employing the reduced amount of hops, as described above, any conventional additives normally used in brewing which will, upon freeze concentration of the beer, attain an undesirably high level in the concentrate such as to degrade the taste and other desirable properties thereof, are also reduced in the amount conventionally employed.
The amount of water which is removed from the low-hops beer by freeze concentration thereof, according to this invention, can vary and generally will be in the range of 25 to 85 weight percent, preferably to weight percent. Correspondingly, the inversely proportional amount of hops to be used in making the beer to be freeze concentrated will generally be about 5 to 20 pounds per barrels of brew, preferably about 10 to 16 pounds per 100 barrels of brew.
The wort, from which the novel beverage of this invention is made, can be conventionally prepared by mashing barley malt with water, for example at 67 to 70 C., and, if desired, suitable precooked adjuncts, such as unmalted barley, corn grits or flakes, rice, and like cereal and starchy products, the malt usually making up from 50 to 75 percent of the total brewing materials. The temperature is thereafter raised, for example to 75 C., to inactivate the enzymes. Undissolved grain and husks are removed from the mash generally in so-called lauter tubs or mash filters. The resulting soluble or sweet wort is then hopped in a brewing kettle, using the small quantity of hops mentioned above. If desired, the hops used can be made up of 25 to 30% imported or choice Fuggles and 70 to 75% domestic hops. Following hopping, or boiling of the hopped wort, brewing can be completed according to the standard brewing process using the usual standard brewing procedures, equipment and materials, all of which are of general knowledge and are substantially the same throughout the industry in the United States. For example, the hopped wort (or brew) is strained, cooled, and subjected to bottom fermentation by the addition of a yeast, e.g., one pound of liquid yeast per barrel of brew. After fermentation is completed, the yeast is removed and the young beer or ruh is clarified, aged, pasteurized, stored, filtered, chill-proofed, carbonated, finished, and filtered. Alternatively, any one or all of these latter operations can be eliminated and it is within the scope of this invention to prepare the novel beverage of this invention by freeze concentrating the beer, with or without first filtering it, as it leaves the fermenters, or as it leaves the clarifying tanks or cellar, or after it leaves the lagering cellar. Such alternatives can be used because during freeze concentration suspended solids such as yeast and hop resins will be removed along with the ice. Because of the low temperatures of the free concentration step, e.g., 25 to 32 F., the solubilities of undesirable materials such as those which normally give rise to haze and sediment (which materials are normally removed by clarification and on storage or lagering) are decreased and they precipitate and can be removed with the ice. Also, since the freeze concentration is carried out at low temperatures, and the alcoholic content is increased, bacterial activity and undesirable changes due to the activity of residual yeast cells or spores are decreased or stopped, and pasteurization can be eliminated without impairing the desirable shelf life and keeping qualities of the novel concentrate.
The ethyl alcohol content is increased by the freeze concentration, for example a low-hops beer with 3 to 8 volume percent alcohol can be concentrated to increase the alcohol content to 5 to 25 volume percent, preferably 7 to 18 volume per-cent. The alcoholic content of the concentrate will vary with the alcoholic content of the beer which is concentrated and the number of concentration stages used. As compared with a concentrate prepared by freeze concentration of a standard beer made with about four times as much hops, the concentrate of this invention has about one-half or less the amount of furfuryl alcohol content, e.g., the concentrate of this invention has less than 0.3 Weight percent furfuryl alcohol, and can have as low as 0.002 weight percent furfuryl alcohol.
The freeze concentration step can be carried out batchwise, for example using a plurality of alternate ice-generators and centrifuges connected in series, or, preferably, by continuously cooling the beer to produce a slurry of ice crystals and mother liquor, melting the crystals, passing at least a portion of the melt in contact with and countercurrent to the crystals, and separating the mother liquor (or beer concentrate) and the melted ice, such continuous process being preferably carried out in a plurality of stages, e.g. three. If desired, the concentrate which is produced by the freeze concentration step can be filtered to remove any precipitated materials not removed with the melted ice. Suitable apparatus for carrying out the freeze concentration of the low-hops beer by a continuous process is that shown in said patents to Schmidt and Thomas. Schmidts process involves moving a mixture of crystals and adhering liquid through a liquid removal zone, a reflux zone and a melting zone, removing liquid in said liquid removal zone, melting crystals in said melting zone, withdrawing part of the melt from the melting zone and forcing another part of the melt in a direction countercurrent to the movement of crystals in said reflux zone. In Thomas process (which is an improvement over the separation of the type disclosed by Schmidt), the solids in the purification zone are counter-currently contacted with a pulsating flow of reflux liquid by application against the melt of pulsating pressure generated by a pulse pump, the pulsation of the reflux liquid occurring during sustained application of force to the crystals to feed the same into the liquid removal zone.
The alcoholic malt beverage or elixir prepared according to this invention differs from beer in taste and is whol ly unlike any drink hereto produced, although it has a basic beer-like flavor. Unlike reconstituted beer of concentrates made from beer brewed with the regular amount of hops, reconstituted beer of the novel concentrates of this invention has a terrible taste. Like beer, the malt beverage of this invention willhave varying amounts of unfermented sugars and dextrins, proteinlike substances, flavoring constituents derived from malt and yeast, and minor constituents such as various inorganic salts, metabolic by-products of yeast, vitamins, traces of iron and copper, etc. The beverage of this invention will usually have some residual carbonation and, if desired, it can be further carbonated to -O.4O.6 weight percent carbon dioxide.

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This invention relates to a method for concentrating aqueous solutions by crystallization and distillation. In another aspect, it relates to a method for the preparation of an alcoholic beverage.
Near-beer is conventionally prepared by first making a regular beer and then removing a portion of the alcohol by distillation. It is generally accepted that these near beers do not have the quality of the regular beer, probably because the distillation of the regular beer results in the degradation and/or removal of some of the flavor and odor components.
Although this discussion will be simplified by primary reference to the preparation of near-beer, it is obvious that the invention is also applicable to any process for the removal of a volatile component more volatile than water from a multi-component aqueous liquid. Thus, the invention is also applicable to the preparation of near wine of low alcohol content as well as other alcoholic beverages where it is necessary to reduce the alcohol content.

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Patent No. 4836097A: Whirlpool For Coarse Sludge Separation In Brewing Of Beer

June 6, 2016 By Jay Brooks

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Today in 1989, US Patent 4836097 A was issued, an invention of Hans Tretter, assigned to Anton Steinecker Maschinenfabrik Gmbh, for his “Whirlpool for Coarse Sludge Separation in Brewing Of Beer.” Here’s the Abstract:

The present invention refers to a whirlpool for coarse sludge separation from the wort in brewing of beer, said whirlpool being being constructed as a circular receptacle provided with a base on which the sludge deposits and with a heating means for heating the wort.
For providing a possibility of treating the wort in a space-saving manner and without any special insulating measures in the wort heating process, the invention is characterized by the features that a rotationally symmetrical inner boiler is provided as a heating means, said inner boiler being arranged in the interior of the receptacle such that it is concentric with the longitudinal center axis of the receptacle and such that its lower side extends in spaced relationship with the base of the receptacle.

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Patent No. 279019A: Beer Chip

June 5, 2016 By Jay Brooks

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Today in 1883, US Patent 279019 A was issued, an invention of Bernard Rice, for his “Beer Chip.” There’s no Abstract, though it’s described this way in the application:

This invention relates to that class of beer chips in which groves or indentations are made upon the surface surfaces of the chips for the purposes of increasing their superficies. Prior to my invention such grooves have been impressed upon the surfaces of the chips, as by calendering-rolls; but such method of producing the grooves is objectionable,because when the chips are applied to repeated use the grooves are obliterated by the natural expansion of the wood when exposed to the beer, and hence it is necessary to re-indent the chips after each use in order to preserve the desired condition thereof.
My invention is designed to overcome such objection; and to this end it consists in a chip having portions of the wood removed in proper lines across the grain to produce the desired grooves or indentations, as hereinafter more fully described.

This is almost exactly the same as a previous application and patent grant from Rice a year earlier, with Patent No. 257977A.

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Patent No. 258664A: Process Of Making Brewers Yeast

May 30, 2016 By Jay Brooks

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Today in 1882, US Patent 258664 A was issued, an invention of Friedrich Meyer, for his “Process of Making Brewers Yeast.” There’s no Abstract, though it’s described this way in the application:

This invention has relation to a process for compounding brewers yeast; and it consists in forming from hops, malt, and water under certain degrees of heat a first yeast, which is afterward used in certain proportions in another step or series of steps, wherein malt, water, and hops are again employed and subjected to heat at varying temperatures to form a second yeast, which is again employed with malt, water, and hops, subjected to heat as before and tested by a saccharometer, to form a third or stock yeast, which will last from four to six months, and from which, together with malt, hops, and water, a present use yeast, which will last about one month, may be formed by compounding therewith malt, hops, and water at certain temperatures, all of which will be hereinafter fully pointed out in the body of the specification and claim.
In carrying out this process I take the proportions of about one-half ounce of hops to one-half gallon of boiling water, throw the hops into the yeast-can, and add the boiling water, and stir this mixture until the heat recedes to 190 Fahrenheit. I then add three quarts of cracked barley-malt and mash it well, after which 1 add one quart of boiling water and stir the mixture until the heat recedes to 160 Fahrenheit, when I cover the can and let the contents stand for five minutes. I then increase the heat by adding as little boiling water as possible until 176 Fahrenheit has been reached, when I again cover the can and let it stand for one hour, then cool the contents of the can by stirring them until the heat has receded to 90 Fahrenheit. I then put the liquid thus formed into a stone jar and place the jar into warm water at a temperature of about 80 or 90 Fahrenheit, and keep the heat of the Water up to that point by using boiling water until the liquid has ceased to ferment, which will be from thirty-six to forty-eight hours. As this yeast will last only from six to eight hours, the preparations for the formation of the second yeast should be completed at this time.
To make the second yeast, I take one gallon (dry measure) of cracked barley-malt and put it in the yeast can, and pour one-half gallon of boiling water thereon, and mash well together. This should be permitted to stand ten minutes, and then raised to a temperature of 176 Fahrenheit by adding boiling water to the amount of about three gallons. It should be then covered and permitted to stand for about one hour, after which it should be strained through a brass sieve into a clean tin can and placed 011 the stove, where it should boil for one hour and be skimmed during the operation of boiling. If one hours boiling should prove to be insufficient, it may be boiled a little longer. It, should register, when properly boiled, about 20 saccharometer, and the test should be made at 90 Fahrenheit. About two ounces of hops should then be added by stirring them in until the hops are thoroughly wetted, and the cover should be again replaced and the contents of the can boiled from three to five minutes longer. Remove the can from the stove and let it stand fifteen minutes, and then strain the contents of the can through a brass sieve into a stone jar, and cool it to about 94 Fahrenheit by setting the stone jar into cold water in the winter season. In summer it should be reduced to 90 Fahrenheit, as the natural temperature at this season will cause the temperature of the liquid to rise in a short time. Then add to the liquid thus produced one pint of the first yeast to each gallon of the liquid. Then wrap the jar in cloth, and set it away in a place where the temperature may be maintained at from to Fahrenheit until it is done fermenting, which’ will be about thirty-six hours. Then be ready to proceed to the formation of the third yeast, as this, which is termed the second yeast, will not keep longer than from ten to twelve hours.
To form the third yeast, I place four gallons of boiling water in the yeast-can and permit the heat to recede to 180 or 176 Fahrenheit. I then add about sixteen pounds of cracked barley-malt and mash well. The can is then rinsed down with about one-half gallon of boiling water and stirred until the temperature is about 150, and then left to stand about ten minutes. Boiling water should then be added and the contents of the can stirred until the heat reaches 176 Fahrenheit, after which it should be covered and left to stand for one hour, and should then be strained through a brass sieve. Then take this liquid and place it in a clean tin can and set it on the stove and boil it from three to five hours, skimming it during the operation of boiling, until it be comes of a consistency of 38 saccharometer under a test at 90 Fahrenheit. Then put in one-half pound of hops and stir until the hops are thoroughly wetted, and then boil from three to five minutes longer. Remove the can from the stove, stir the contents, cover the can, and let it stand covered for about fifteen minutes, during which time it should be stirred occasionally, and then strained through a brass sieve into a clean yeast-can, and reduce its temperature to 91 Fahrenheit by placing the yeast-can into cold water. Then add one quart of the second yeast above described and stir well. The temperature during this stirring should be maintained at about 00 Fahrenheit. Then wrap the can in cloth and place it in a place where the temperature may be maintained at between and Fahrenheit until fermentation ceases, which will be about forty-eight hours. This yeast, called the third yeast, will then be lit for use. This third or stock yeast will keep from four to six months, and should always be thoroughly shaken before using. This stock yeast is intended for shipment for use in making a fourth or pre-cut use yeast, which, when made as herein after described, will keep about one month.
To make the fourth or present-use yeast, I take fifteen quarts of boiling water and place it in the tin yeast-can and let it reach a temperature of 170 Fahrenheit, and then place in it about sixteen pounds of cracked barley malt, mash well, and rinse down with about one quart of boiling water and stir until the temperature is about 150 Fahrenheit, then cover the can and let it stand about ten minutes. I then add boiling water until the temperature reaches 176 Fahrenheit, which requires about sixteen quarts of boiling water. I then let it stand on the stone and boiled for about three hours to thicken it, care being taken to skim the contents during the operation of boiling. The proper consistency should be about 30 saccharometer under a test at 90 Fahrenheit. When at this consistency about six ounces of hops should be thoroughly stirred in, and the contents should be boiled from three to five minutes longer. The can should then be removed from the stove and left to stand for about fifteen minutes, during which time it should be stirred occasionally. It should then be strained through a brass sieve into a yeast-can, which should be placed in cool water, stirred, and reduced to a temperature of 90 Fahrenheit. One quart of the third or stock yeast should then be added by stirring it in under a temperature of 90 Fahrenheit, and the can wrapped up and placed in a position where a temperature of from 60 to 70 Fahrenheit can be maintained until fermentation ceases, which will be about forty-eight hours, after which it will be fit for use.
The superiority of this stock yeast over the yeast now employed lies in this, that it may be kept in stock for a period of six months, and from it a present-use yeast may be made that will last for a period of about one month, while the yeasts now employed will keep but a few hours at the furthest.

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