228 0P MAKING ARTIFICIAL YEAST. 



II. 



The Method nf making Artificial Yeajl in Germany artdSiueden*. 

 Communicated by Sir A. N. Edelcrantz. 



A'f-ficV >eaft. J[ q one hundred pounds of the bed malt, confining of one 



One hundred r " 



p.^nis »r malt P ar l °f malted wheat and two parts of malted barley, dried in 

 is brewed wi:h the p en a j r an j we n ground or bruifed; add ten pounds of 



h-^ps nearly in , , , . . . . , , , , , i rr 



the common good hops, and brew the mixture with three hundred and fifty 



way;— evapo- pounds of water to form wort, in the common way. After a 



fermented VitiT mort bmh'rjg you feparate the grains and hops from the wort, 



yea;t; — and which laft by continued boiling may be reduced to the half 



agitated with or Qne hundred and feventy-five pounds. Cool it down as 



nrty or more J r 



pounds of meal, foon as poffible to 70° fahrenht. and mix it then with thirty-two 



pounds of good yeafr, which this firft time may be common 

 brewers yeafl:, but in every fubfequent operation of the arti- 

 ficial. The wort will very foon ferment, and after four or 

 five hours it will be covered with a thick, white, yeafly froth. 

 When this appears, the whole mafs muff, be flrongly agitated, 

 and at the fame time mix it well with from fifty to feventy-five 

 pounds of fine ground meal of wheat or barley, either malted 

 or un malted. By keeping itconftantly in a cool place, it will 

 continue in a good ftate for ten or fifteen days in fummer, and 

 in winter from four to fix weeks, and flill longer if ftirred once 

 or twice daily. This yeaft, when employed in diftilleries, 

 breweries, or for making cider and vinegar, as alfo by bakers 

 and paflry-cooks, is aflerted to be as ufeful and effectual as the 

 beft common yeaft. 



III. 



Remarkable Facl of the Difappearance of a Mixture of Oxigen and 

 Hydrogen, at the common Temperature over Water ; inducing 

 ike Probability that Water may be formed at low Heats. In a 

 Letter from Mr. B. Hooke. 



To Mr. NICHOLSON. 

 S I R, 



1 F you think, the following facl which occurred to me in the 

 fummer of 1800 (and which feems rather to prove the forma- 



* This,procefs was communicated to me by my learned friend, the 

 celebrated chemift, Mr. Weftrumb in Hamelm* and differs very 

 little, though more perfect, from the. method ufed in Sweden. 



4 tion 



