iy6 Mr. Henry on Ferments and Ferment ation. 



that degree of attention, which one would have 

 expeded fhould have been excited by fo extraor- 

 dinary an agent. We are told indeed that, a vi- 

 nous ferment induces the vinous, that, a fer- 

 ment of an acetous kind brings on the acetous 

 fermentation, and a putrid one, that fermenta- 

 tion which ends in putrefadion. But we receive 

 no more information, relative to the manner in 

 which they produce thefe effcds, than we do with 

 regard to fermentation itfelf. 



Before I endeavour to deliver any theory of 

 ferments or of fermentation, I fliall relate a 

 number of fa<fls which, have led to a few thoughts 

 on the fubjefl ; and having mentioned the phse- 

 nomena attendant on the procefs, as defcribed 

 by other chemlfts, fhall then proceed to ofiFer an 

 hypothefis, with the greatefl: .diffidence — a dif- 

 fidence which nothing could enable me to fur- 

 mount, but the kind indulgence I have fo often 

 experienced in this Society. And on no occafion 

 have I flood more in need of their candour thaa 

 on the prefent one ; as the obfcurity and intri- 

 cacy of the path, on which I am entering, the 

 almoft total want of guides, and my inadequate 

 abilities to clear away the obftacles, throw light 

 on the dark parts, and point out thofe that may 

 be traverfed with eafe and certainty, place me 

 in a fituation truly difficult. Indeed I was in 

 hopes to hive rendered what I have to offer, lefs 

 jmperfed, but my fon's unfortunate accident, 



has 



