Mr. Henry on Ferments and Fermentation. 279 



the mucilaginous parts of the fermenting liquor. 

 I therefore determined to attempt the making 

 of artificial yeaft. 



For this purpofe, I boiled wheat flour and 

 water to the confiftence of a thin jelly, and, 

 putting the mixture into the middle part of 

 Nooth's machine, impregnated it with fixed air, of 

 which it imbibed a confiderable quantity. The 

 mixture was then put into a bottle, loofely (lop- 

 ped, and placed in a moderate heat. 



The next day the mixture was in a ftate of 

 fermentation, and, by the third day, had ac- 

 quired fo much of the appearance of yeaft, that 

 1 added to it a proper quantity of flour, kneaded 

 the pafle, and after lulTering it to fland, during 

 five or fix hours, baked it, and the produft was 

 bread, tolerably well fermented. 



I now determined to make a more fatisfa^lory 

 experiment. The wort, obtained from malt, 

 it is known cannot be brought into a ftate of 

 fermentation, without the aid of a ferment; for 

 which purpofe yeaft is always ufed. If, there- 

 fore, by impregnating wort with fixed air, I could 

 bring on the vinous fermentation ; if I could carry 

 on this fermentation fo as to produce ale, and, from 

 the ale, procure ardent fpirit, I imagined that 

 1 fhould be able to announce to the world, a 

 mode of procuring newly fermented liquors, 

 in mofl climates, and in moft fituations. 



J, accordingly, procured, from a public houfe, 



T 4 two 



