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opinion has long generally prevailed that October is the best month for brewing. Fermentation, however, is often found to go on as irregularly in that month, as at any other period of the year. It, perhaps, proceeds even more irregularly in this favourite month. This can only arise, as before stated, from unsoundness in the worts, which may proceed from the various causes already mentioned.

Where stagnant or running water is used in brewing, the fall of leaves and other parts of vegetables, either into the ponds or rivers, will, with the feculent matter already deposited therein, cause putridity, which must in a certain degree extend to the worts, causing unsoundness, and of course fretful fermentations. This will suﬂiciently account for any failure. After a good hard frost has taken place, the stagnant or running water may be used more safely, although good spring-water is always preferable.

In the families of noblemen or gentlemen who brew their own beer, October is often still preferred for that purpose. This, however, can be no proof of its superiority, as they generally brew with spring-water; and their mode of brewing would not