Carbonate of lime 9·93
Sulphate of lime 54·40
Chloride of calcium 13·38
Sulphate of magnesia 0·83
------
78·54
The whole of the water used in the Burton breweries is obtained from
wells, and not from the river Trent, as was at one time erroneously
supposed. A factitious Burton water may, it is said, be obtained by adding
sulphate of lime and salt to any soft water, in the proportions stated in
the above analyses.
Dr C. Graham is of opinion that, although the properties of the Burton
well waters are very greatly due to the large quantity of sulphate of lime
contained in them, the chlorides of sodium and calcium are also important
constituents.
The yeast must be fresh and good; and all the vessels and utensils
perfectly sweet and clean. If the latter be neglected, even the most
skilful brewing will prove a failure.