The treatment of malt liquors after the process of fermentation is complete is very diverse, according to the kind of liquors it is intended to produce, the length of time it is to be kept, etc. The problem of clarifying and preserving the beer is very simple of solution if it has been properly and carefully brewed, for then it is easily cleared and keeps well; but where the reverse is the case it is necessary to make use of various clarifying and preserving agents, and here comes in the delicate question of the proper agents to use, which will perforin this duty and still introduce no objectionable constituents into the drink.

The discussion of this question comes properly under the head of adulterations, and will bo considered later on. As clarifying agents may be mentioned gelatine, tannin, Iceland moss, and flaxseed, and as mineral coagulating agents phosphate of lime, and alum.

Formerly beer was stored in casks or vats in cool cellars for a long period, to allow it to age or ripen, especially in Germany, whence came the name of "lager" beer, but the aim of the brewer at the present day is to produce an article fit for the market in as short a time as possible and thus turn his capital often and keep step with the rapid pace cf modern business industry, so that the name of lager beer is rather a misnomer.