caused any chango in the character of the yeast, in the tvai of either weakening it or having some other effect. Rlr. FINZEL asked Mr. Storey if he found it was necessary to keop to any particular pressure, and whether in hot weather it was possible to have too high a pressure P Ah. STOREY, in reply, said Mr. Field had raised the question as t o whether the tartaric treatment weakened the yeast. Ho did not know whether their yeast mas different from Mr. Field's, but probably their beer was

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... dorably weaker, which might have some bearing on the matter. He found that tbe treatment rather stimulated the yeast and improved the fermentations. He was of opinion that Scott's system was even more of a bonefit to a small brewery than to a largo one, bemuse in a small brewery there was the difficulty of keeping the yeast. He had often kept p a s t in the press in the summer for a meek tvibhout tho slightest hesitation arid with no ill effects. That was before he had a propcr ice plant and the altemperating liquor was 55" F. The question of pressure was a mitter of expediency, His plant only worked up to 50 lb. pressure, and it was generally worked at about 40 lb. Note on the Use of a Yeast evolved from a Yof*kshire Stow Squure Type, as applied to the Ordinary Skimming System.