The ash may best be determined by burning the residue from 100 cc. of beer at a very low red heat in a muffle. The ash obtained should be subjected to a qualitative examination, with a view to ascertaining if any mineral substances have been added to the beer.

1 Zeit. Anal. Chem. 1883,366, for reference to the modifications of the method, see Bulletin No. 12, U. S. Depart. Agriculture, Division of Chemistry, p. 55.

2Zeit. Anal. Chem. 24,132.

3Ber. ii. A. fiinfte Ver. del Freien Verein Bay. Ver. d. angewandten Chem. zu. Wurzburg, Berlin, 1887.