Note 15 — PART II. THE PRACTICE OF BREWING.

It may be observed that, in the first and last degrees for drying malt, sometimes we say one degree more, sometimes a degree less.—The experiments we have made do not admit of a geometrical exactness, nor does the practice of brewing require it; small errors in beers are effectually removed by age, and these variations have often been adopted in the tables, for the conveniency of dividing into whole numbers.