BS ES Die sP SRO J errs. 
_ The difcovery therefore is fimply 
this: « that yeait is not (as has, I 
believe, been hitherto thought) 
fome .peculiar and’ unknown {fubd- 
ftance, neceflary to be added to 
‘wort, in order to put it into. a fer- 
menting ftate; but that malt boiled 
in water will generate it (as the 
chemiits fay) per_/2, if the following 
circumftances be attended to: 
« ft. That the procefs be begun 
with a {mall quantity of the decoc- 
tion. 
« 2dly. That it be kept in an 
equal degree of heat. And, 
« 3dly. That, when the fermenta- 
tion is begun, it fhould be afflitted 
- and augmented with frefh decoc- 
tions of the fame liquor.” 
The proportions and method which 
my fervant has found generally to 
fucceed, I will now give you, as 
taken from his own words, in tke 
form of a recipe. 
Procure three earthen or wooden 
veffels of different fizes and aper- 
tures, one capable of holding two 
-quarts, the other three or four, and 
the third five or fix: boil a quarter 
of a peck of malt for about eight 
or ten minutes, in three pints of 
water; and when a quart is poured 
off from the grains, let it ftand in 
a cool place, till not quite cold, but 
retaining that degree of heat which 
the brewers ufually find to be pro- 
per when they begin to work their 
Jiguor. Then remove the veffel 
‘into fome warm fituation near a fire, 
where the thermometer ftands be- 
__tween 70 and 80 degrees (Fahren- 
heit) and there let it remain till the 
fermentation begins, which will be 
plainly perceived within thirty hours; 
_and then two .quarts more of a like 
decoction of malt, when cool, as the 
firft was; and mix the whole in the 
- larger-fized veflel, and ftir it well in, 
89 
which muft be repeated in the ufual 
way, as it rifes in a common vat: 
then add a {till greater quantity of 
the fame decoétion, to be worked 
in the largeft veffel, which will pro- 
duce yeait enough for a brewing of 
forty gallons. 
P. S. It may be proper to add, 
that my fervant is of opinion, that 
a proper quantity of hops boiled in 
the liquor, makes the fermentation 
proceed better; but as it may, and 
has actually fucceeded without fuch 
addition, I would willingly with 
them to be omitted, to prevent the 
bread baked with it from tafting 
bitter. Experience only can decide 
this; and tarther experience is ftill 
wanted, to make a perfeét recipe 
- for the operation. 
Dear Sir, 
ACCORDING to my promife, I 
write to inform you of the refult of 
fome more experiments which have 
been made here, under my direction, 
relative to yeaft; and the rather; 
becaufe they were made by means 
of a very fimple apparatus, which 
I think will be found very conve- 
nient on fhip-board, and alfo in 
cottages, &c. It is merely a wooden 
box, of about twelve or fourteen 
inches {quare, open on one fide, in 
which a veffel containing the wort 
is placed; and then the box is fet 
with the open fide clofe to a wall, 
heated by a fire on the other fide, 
when the thermometer indicates the 
wall to be about 80°: fo that I 
imagine the back of a chimney in 
a fhip, or behind an oven or kitchen- 
fire in a cottage, would be’ found 
very convenient for the procefs; as 
the veflel might be there furrounded 
with a {mall atmofphere of air, fuf- 
ficiently warm at the firft, and ca- 
pable of being continued at the 
fame 
