w 



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as the white of an egg beat into a froth, which is vScd 

 when the liquor to be fermented proves too dilute or 

 tliin to fuibiin the operation. For in this cafe the fer- 

 mentable parts of the fluid eafily extricate themfelves, 

 and fo fly ofi" for want of fomething to detain and 

 keep them in the body of the liquor •, which there- 

 fore requires fome vifcid fublbnce to be mixed v/ith 

 ir, in order to prevent this avolation of its fubtile parts. 

 And this cannot be more commodioufly efFeded than 



by the v/hite of an egg. 



8. Of the like heteroireneous kind of ferments are 



ail fixed and acid falts.^ Thus, if the liquor defigned 

 for fermentation be too acid to work kindly, the ad- 

 dition of an alkaline fait, as that of Vine branches, or 

 any faponaccous fubftance, will, by taking off from 

 the acidity, fit it for, and fo promote the operation •, 

 but if the liquor be of itfelf too alkaline, then tartar, 

 or the like, ought to be added to it, to promote the 



ferm.entation. 



But this does not happen, becaufe either the acid or 

 alkaline fait is an aftual ferment, as fome chymifl:s 

 have vehemently contended for the alkaline, becaufe 

 the falts employed refpeclively temper and take down 

 the predominant acid or alkali, which before hindered 

 the fermentation of the liquor. 



And if fuch falts Ihould in due quantities be mixed 

 with any proper fubjeft of fermentation, pofTefl^ed of 

 all the qualities before fetdown, as requifiteto it, the 

 operation would be entirely checked and prevented ; 

 fo that alkaline bodies* may as well be faid to hinder, 

 as promote fermentation. 



9. And laftly ; Of the fame fort are certain auftere or 

 rough tafted fubllances, as all harfh and green fruit, 

 Pomeo:ranate bark and flowers, the Tamarilk bark, 



pplcs, unripe Medlars, &c. which, when the 



liquor defigned for the fermentation is too. much 

 broken in its parts, or diffolved in its texture, bind it 

 together again by its aftringent quality -, fo that though 

 it was before too thin and aqueous, it is now reduced 

 to a proper confiflience for fermentation. / - 

 Thus, when muft proves thin and watery, it will not 

 ferment kindly, unlefs fome auftere or aftringent ingre- 



-- dlent, as red Rofe leaves, or the like, be added to it, 

 to thicken and improve its confiftence, and at the fame 



.."iV .: - 



>'-.- -V--^'- 



an efcape. >-\r^ ■^'t^ 

 '" But when 'a liquor is too auftere, or its roughnefs 



proves fo great, that it cannot ferment, the addition j - abated by the contrary means. 



fmall proportion of a ferment, as a Utile yeail, tr.c 

 lees or mother of Wine: or ev*en a little new \W\\ 

 may ferve the turn. 



The fubjefts of the third clafs, viz. the fucculent parrs 

 of plants, rieed only, va order to thtir fermentiition, 

 be beat to a thick kind of pulp, while they are frcih, 

 and mixed with a proper proportion of rain water, th.ic 

 is juft enough to diKue them ; for if much wiitcr be 

 employed, the fpirit will be the weaker for it. 

 Thefe require but very little ferment, or none at all, 

 to make them work in the fummer feafon, and nj 

 laro-e proportion in the winter-, but in cafe any at all 

 be required, nothing will prove more ferviceable than 

 honey or fugar. 



The fubjefts of the fourth and fifth clafies, viz. the 

 frefh native juices, and weeping liquors of vegeta- 

 bles,, with the condenfed and unftuous juices of the 

 fame, are to be diluted, and let dov/n with rain water, 

 to a due confiftence, which is then thought to be ob- 

 tained, when the compound liquor will juft keep a 

 new-laid egg afloat •, but fome vegetable juices may 

 naturally be of this very denfity or confiftence, and 

 in that cafe they will require no v/ater at all. If any 

 be thicker or denfer, they ferment not fo kindly ; and 

 if thinner or rarer, they afford but a weak fpirit. Thus, 

 in order to ferment fugar, treacle, or any common fy- 

 rup, we firft let down the matter with water, to the 

 confiftence above-mentioned ^ and then, if there be 

 occafion, put yeaft to ir, to quicken the fermentation, 

 and make it proceed kindly. 



The fubjeftsof the fourth clafs, viz. the prepared re- 

 cent juices, and fpontaneous tears of vegetables, are 

 fo far from requiring any ferment, that it often proves 

 very difficult to ftrain or check the fermentation they 

 naturally fall into, efpecially if the feafon be warm, 

 and the juices rich \ at moft, if the weather ftiould 

 prove cold, they need only be fei in a warm place to 

 make them work. 



The fubjefts of the fifth clafs, viz, the prepared or 

 infpiflated juices of vegetables, require no ferment at 

 all in the fummer, and but a fmall proportion in win- 

 ter, to fet them on working; lefs than an ounce of 

 yeaft to twenty pints of prepared liquor,' will ufually 

 do for thatpurpofe in the coldeft feafon ; But in hoc 

 V countries^ or fultry feafons^ thefe prepard juices, and 

 - efpecially fugar, are of themfelves apt to fall into a 

 too violent fermentation, which therefore ought to be 



obftruftion, and leave it at liberty to work. 



So likewife, when the operation is prevented by too 

 ' large a proportion of acid in the liquor, the method is 

 ' to throw chalk, crab's eyes, bole armoniac, or the 

 ■ like, into it; but if it be too undtuous or oily, as is 

 ' the cafe of fome Spanifli Wines, fait of tartar is made 

 '"■choice of: and thus, as circumftances alter, ui&erent 



* 



in liquors," 



P 



d 



- All the vegetable bodies of the feveral clafl^es defigned 

 • ' for fermentation, and prepared for it in the foregoing 

 V manner, 'ought, to'ge^ their ferments, to be 



' * committecrto calks of Oak already feafoned with the 



"^ fame kind of fermented liquor, or fome other, confift- 

 ing of fubtile and penetrating parts. Then thofe cafks 

 - ;:or veffels having their bung-holes lightly covered with 

 ':fi thin or fingle cloth, and being fet in a warm place, 

 ^^he liquor will ferment. ■ . ^^ .-;;;'. 



-i:Thd mouths of the veffels are thus flightly covered 

 *over, that the air may have a free pafTage in and out of 



■ii— • 



I F 



' * 



fermentation, and making vinous liquors, viz. pulpy them, for they are here defigned to ferve as vent-holes ; 

 fummer fruits, and the roots of bulbous plants; in cafe I ' and thefe veffels are ordered of wood, becaufe fer- 



- they prove crude or hard, they are to be firft boiled in 



'"-water, and afterwards brutfed, which will difpole them 



•V for fermentation;' but if fuch fubjefts'are juicy, they 



' ' may be direftly ground to a pulp,' or have the juice 



preffed from them • or if they are very fucculent, 



.• there may bendoccafion tobruife them, only direftly 



- to commit them to the prefs, and fqueeze out all their 



_ obferved 



in thofe of glazed earth or glafs ; though on account 

 of their tranfparency, it is fometimes performed in 

 the latter, that the phenomena may be better ob- 

 ierved. ■ -'- ''' -^' 



juice. • ->^- 



■ . 



> - 



-But if the flefh cr fubftance be ftrong and tough, it 



- ''tnay be proper to rafp, fliave, or cut them into fmall 



^ pieces, which will be of fervice in fome bulbous roots, 



^ and make them yield their juice with the greater eafe, 



^ and in^greater plenty. 



\ 



Prepared fruits feldom ftand in need of any thing to 

 make them ferment, for they generally begin to work 

 of their own accord •, but if the weather ftiould prove 

 exceeding cold, or the operation proceed but Ian- 



guidly, itmay pot be amiis to quicken it by adding 



- ' \i-^' i - .-■? 



a 



The preparatory bufinefs of fermentation hitherto de- 



, fcribed, has been carried on by art, but "nature muft 



now perform the reft of the work ; fo that we are 



here only concerned to obferve thephaenomena which 



arife in the operation. 



When therefore any fermentable body is prepared af- 

 ter the manner above delivered, and with its dueprt- 

 portion of a ferment, committed to a large ftrong 

 glafs vefiel, ftanding in a warm place -, 

 I. The whole body of the liquor foon begins to fwell, 

 heave, rarefy, and fend up little bubbles to the top of 

 the veflel, where they burft with an audible noife. 



and form into froth. 



', 



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Nov/ the liquor which was be- 



: : fore 



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