we include^beer or ale, mead and metheglin, cyder, 



perry, all forts of artificial Wines, and whatever li- 



' quors afford fpirits poflcfTcd of the properties before 



fet down. - 



' , ■ * 



The like is to be underftood of vinegar, which is ob- 

 tainable from all the fame bodies that afford Wine ; fo 

 that we have either the Wine or vinegar of all forts of 

 fruits, as of Grapes, Currants, Mulberries, Cherries, 

 &c. .all forts of Grain, as Barley, Wheat, Oats, &c. 

 all forts of pulfe, as Beans, Pe^s, Tares, &c. all forts 

 of roots, as Turneps, Carrots, Radifhes, &c, and in 

 . fhort, ail/orts of vegetable fubftances, even Grafs 



itfelf. ■■:.■,..; 



jn:'> 



' . V 



3. All the bodies capable of being changed by fer- 

 mentatipn, ^ither into Wine or vinegar, are faid to be 

 ferrneficable bodies; and bccaufe fuch a change can 

 only be wrought, fo far as we know at prefent, upon 

 ■v.^g^?i*y^3^ thefe alone are accounted fermentable. 

 ■4. Any matter, which being mixed with a fermen- 

 table body, increafes its inteftine moti6n,'or' excites or 

 forwards the fermentatiop, is called the ferment; and, 

 according to the dofirine before delive/ed, nothing 

 can properly be called fo, but what will produce either 

 Wine or vinerrar. .--. - 



Thefe fermentable bodies may be reduced to the fol- 

 lowine; clafies : - - • " ., ..;* . .. v ■ \', 



The firft clafs will confift of the m.e^lly feeds, i. e. 

 all the grain, which, being fully ripe, and well dried, 

 ni.ay. be reduced, by grinding to a light meal or flour. 



-4 -*- 



.> 



that is neither clammy nor unftuous.'... *: 

 The fecond clafs confifts of all the pulpy fummer 

 fruits, whiph, -yyhen ripe, affeft the fcngue with the 

 fenfe of acidity and fharpnefs, as Apples, Pears, 

 Grapes, Goofberries, &c. Under this clafs may be 

 ranged aUrqanner 0/ bulbous pulpy rpgts growing in 

 the ground, if they are firll deprived of their volatile 

 alkalinb fy\ti whjch is apt to determine them to pu- 

 trefaftion. 



- , v- , , 



The third clafs takes in all the juicy parts or plants, 

 as the leaves, flowers, flalks, and roots, provided they 



are not top oily, or too alkaline; in whic]i cafes ye- 

 getables will rather putrify than ferment. * 

 The fourth clafs contains the frelh, fexpreffed, and 

 native juices of all kinds of vegetables ; to which may 

 be added, all the native faline liquors that diilil from 



wounded pjants, as the tears of the Vine, the Walnut, 

 the Birch-tree, &c.^f .;-ru 



• ■ >- ■ 



-1 - n- ■ 



r - ^^**^J 



/ 



Under the fifth clafs come the mofl perfeft of all the 

 vegetable juices, viz. thofe that are unftuQps, cpn- 

 denfed, and elaborated by nature herfclf, fuch as ho- 

 ney, manna, fugar, and all other kinds of concofted 

 juices cap.able of difiblving in water. ;.^ 

 In order to fit any of the fermentable bodies for fer- 

 mentation, there are fevei-al particulars requifite : ;.• 



1. Maturity; the juice of unripe berries, as of Cur- 

 rants or GooflDcrnes, for inftance,..,will fcarce ht 

 brought to ferment at all, while it is very difficult to 

 hinder their juice, when fully ripe, from falling fpon- 



taneoufly into fermentation. ; : -:. , .^T]i.^ r . ■ •■ 

 Thus the juice of unripe Grapes, being uncapable of 

 fermeiiting,. is a rough acid liquor, called verjuice, 

 that will for feveral years remain in the fameunaftive 

 ftate ; but after they are come to maturity, it can no 

 fooner be prcfled into the veflel, than it becomes a 

 fermentable Ipirituous fluid. . 



2. Another requifite to prepare a body for fermenta- 

 tion is, that it (hould contain only a moderate pro- 

 portion of oil; for if it either exceeds in the quantity, 

 or be entirely dcftitute of oil, it will never be brought 

 to ferment at all. Thus Almonds, Fennel-feed^ &c. 

 are always deprived of their oil before they are at- 

 tempted to be fermented. - -^k-. 



3. The bodies intended for fermentation muft not be 

 too acid or auftere, as is plain from the acid juices of 

 unripe fruit, which are not greatly difpofed to ferment. 



4. The lafl- thing required to fie and prepare a body to 

 undergo fermentation, is the property of difTolving in 



^ for want of which," all aeid. bbdies, and fuch 



;iry and hard, be- 



v/acer ; 



woods, roots, and herbs, as ar 

 . come unfit for this operation ; for unlefs the parts. of \ 



w 



K 



■ — 



rion thereof will not enfue; but without fuch motion 



fermentation cannot fubfift. 



Hence honey itfelf can 'never be made to ferment^ 



whilft it retains its native thick confidence ; but bcino- 



di/Tolved. by heat, or let down with water, it immedi*? 

 ■ ately enters the ftate of ferm.cntation. On the other 



hand, fo violently as the juice of Grapes afFcfts this 

 ^ , ftate, yet if, immediately after it is exprefied, it be 



reduced, by boiling, to the confiftence of a jelly, it 

 .; will lie quiet, and never ferment at all, unlefs it be 

 ', again diluted, and let down with water." 

 ,, ermentsare of two kinds ; the natural or fpontane- 

 -. ous, and thofe produced by fermentation."^ 

 ; The fpontaneous, or natural ferments,, are, ■ 

 , .J' -^11 the frefli expreited juices of fully ripened 

 ^.plants, which eafily run into fermentation. ! '.•. . 

 _; 2. Honey, manna, fugar, and the like thick and in- 



fpiflTated vegetable juices, which caufe a fti*bng 'fer- 

 mentation, ' ...... . ' ■ 



' \ -' 



I . r ' rf 



; 3. The ferments produced by fermentation are, the 



. frelh flowers or yeaft of any fernfientmg vegetable 



juice or liquor, as of Wine, beer, &c. By flowers or 



yeaft is to be underftood that light frothy matter, 



which covers the furface of the fermenting liquor in 



: the nature of a tender cruft : and which, beinor added' 



' , to any other fermentable juices, will excite afermen- 



.,;tation in them. ... 



:.4. The frefli faeces or lees of any fermenting liquor, - 

 . as of Wine, ale, beer, &c. For all fermentation di- 

 vides the liquor, which is the fubjeft of it, into three 

 : -. parts, viz. the flowers or yeaft^ which poflefs the up- 

 . jpcrmpft pjace; the operatirlg or fermenting fluid, 

 ,; which lies in the middle j^ and the grofs and feemingly 

 „!exhaufted maft^n which, 'falling to the bottom of the 

 .♦ veflel, is known by the qame of lees, fcdiments, fecu- 

 :, lence, or mother, that veill, ifraifed again out of the 

 / liquor into which it was precipitated^ caufe it to work ^ 

 afreOi. . :. ' 



-.i 



'i> 



<• * T 



Thus, when a hogfliead of Wine has dode ferment- 

 ing, and i& fined down, if the vefiel be any way fhakeni 

 or difturbed, it will grow turbid again, and ferment 



^■anevv, as vintners very well know. For fuch as were 

 the flowers in the aftof fernleritation, fuch is the mo- 



.. ther after the aftion is over. 



5. Acid pafte, or bakers leaven, which is no more 

 than any kind of meal brought into a clofe lump by 

 means of water, after the fame manner as cqmmori 

 bread is madej for this being fet in a warm place, . 



: during the fpace of four or five days, it will firft fwell, 

 -.'then turn very acid, an3 at length become a ferment. 



6. Thofe ferments which refide in, or ftick to, the 

 ■. fides of tfie califs that have contained fermenting li- 

 .; quors ; for" fuch caflcs will of themfelves raife a fer- 

 ,; inentation in the liquors committed to them ; and HeK. 

 -,.mont was of opinion, that they might be capable of 



V' - 



doing this for ever. 



■ - 



Upon account of this inherent ferment it is, that old- 

 feafoned veflfels, or fuch as have been long employed 

 by vintners or brewers, bear fo great a price among 



. them. . - - , >■ - ' ■ ^ , 



•} It is very remarkable, though a thing well known to 

 brewers and vintners, that a new caflc checks the fer- 

 mentation of vinous liquors, and renders them weak 

 and fpiritlefs ; for which reafon they never chufe 10 

 make ufe of fuch acaflc.befpre it isfeaforied, as they 

 call it, by having firft contained fome Ipirituous or fer- 

 mented liquor or other; which being plentifully drank 

 in by the virood, the original liquor comes to be de- 

 prived of a large proportion of its fpirit, and more fer- 

 mentable part, whence the remainder muft needs tafte 

 flat and vapid. ■_^ ._ • 



This is certain, that even muft itfelf will not eafily fer^ 

 ment in a new pure veflel, but with the greatcft faci- 

 ■; lity, if put into one that has before contained ferment- 

 ing juices ; for the parrs of the fermenting liquors, 

 with which fuch a vefl£l muft have been impregnated, 



line it to aftion. 



prefently roufe and d 

 7. There are fome ferments that appear to be hece- 

 rogeriedus, or which are improperly called ferments •. 



14 U %% 



