A page at the front of the log lists all the different treatments. There were five different ones in total. Here's the KK entry:
Company's liquor. Treated cold 3 ozs salt & 3 ozs gypsum per barrel in HLB (hot liquor back). Boiled overnight. Half hour before mashing add 1/8 pint per barrel BiSulphate of lime.
Salt in coppers - 1oz per barrel.
Fascinating stuff, eh? If you look at the image you'll see that the treatments varied considerably between the different beers. Looking just now, it struck me that the Brown Ale (DB) had the same water treatment as the Bitters (PA, IPA, XLK). With considerable amounts of gypsum being added.
As for the caramel, I've found details in an earlier brewing book (1925). That gives the caramel as 22,000º Lovibond (one inch cell). 1.5 pounds of caramel was added per 100 barrels to raise the colour of the beer by 1º.
It's from a decade earlier, but I imagine the procedure was much the same in 1936.
I think that's all the outstanding questions answered on KK. Isn't it?