Mr. Henry on Ferments and Fermentation, 277 



has fo engaged my thoughts, and added fo much 

 to my neceflary avocations, that I have been 

 able to devote but a fmall portion of my time to 

 fcientijfic purfuits. 



Soon after Dr. Prieftley had publifhed his me- 

 thod of impregnating water, with fixed air, I 

 began to prepare artificial Pyrmont water, by 

 that means ; and early obferved that water, fo 

 impregnated, though it at firft fhewed no fpark- 

 ling when poured into a glafs ; yet after it had 

 been kept in a bottle, clofely corked, for fome 

 days, exhibited, when opened, the fparkling 

 appearance of the true Pyrmont water. * This 

 I attributed, and perhaps not unjuftly, to the 

 gas, which had been more intimately combined 

 with the water, and reduced to a kind of latent 

 ftate, recovering its elafticity and endeavouring 

 to efcape. 



Having, one day, made fome punch with this 

 water, and, having about a pint of it remaining, 

 after my friends had retired, I put it into a bot- 

 tle, capable of containing a quart, and corked 

 the bottle. On opening it, at the diftance of 

 three or four days, the liquor, when poured out, 

 creamed and mantled, like the brifkcft bottled 



* Various methods have fince been devifed of forcing 

 fuch a quantity of gas to combine, or, at leaft, to mix, 

 with water, as immediately to communicate to it this 

 appevance, 



T 3 cyder. 



