A variable quantity of chloride of sodium is a normal constituent of all beers, being derived principally from the water used in the brewing. Even a slight further addition of salt might be deemed admissible to properly "season" the beer to the taste, just as breadstuffs are treated. Many brewers, however, are in the habit of adding a large quantity, either for the purpose of covering up some objectionable taste, or of increasing the thirst of the consumer. The English Government places the limit of chloride of soda which might come from the normal constituents at 50 grains to the gallon, or about .086 per cent., and treats any excess of that amount as evidence of an improper addition. This standard is undoubtedly a very generous one. Dr. Englehart found quite a large number of the samples examined by him to overstep the limit of 50 grains to the gallon, one sample containing as high as .338 per cent. Of the samples examined here none were beyond it.

1 Report Paris Municipal Laboratory.

2See under "Free volatile acids in wines," page 342.

Estimation

The estimation is very readily carried out on the ash, either gravimetrically or by a standard solution of silver nitrate with potassic chromate as indicator. For careful work the ash should be simply charred, so as to avoid loss of the chloride by volatilization, and the charred mass extracted by repeated additions of small quantities of hot water.