(iSo Mr. Henry on Ferments and Fermentation. 



two gallons of ftrong wort. It had a difagree- 

 able bitter tafte, owing either to bad hops, or to 

 fome fubftitute for hops. A large part of the 

 liquor was impregnated, in Nooth's machine, 

 with fixed air, which it feemed to abforb very 

 rapidly and in large quantity. When it was 

 thus impregnated, it was mixed with the other 

 part, and poured into a large earthen jug, the 

 mouth of which was flopped with a cloth j and 

 placed in a degree of heat, varying from 70". to 

 80?. In twenty-four hours the liquor was in 

 brifk fermentation, a ftrong head of yeaft began 

 to colleft on its furface ; and, on the third day, 

 it appeared to be in a ftate fit for tunning. It 

 was therefore put into an earthen veflel, fuch as 

 is ufed in this country, by the common people, 

 as a fubftitute for a barrel, for containing their 

 fmail brewings of fermented liquors. During 

 the fpace of near a week, previous to the ftop- 

 ping up of this veflel, much yeaft was colleded 

 on its furface, and occafionally taken off; and 

 by means of this yeaft, I fermented wheat flour, 

 and procured as good bread, as I could have 

 obtained, by ufing an equal quantity of any 

 other yeaft. 



The veflfel was now flopped up ; and, in 

 about a month, tapped. The liquor was well 

 fermented, had a head or cream on its furface, 

 and though, as might be expeded from the de- 

 fcription of the wort, not very pleafant, yet as 



niuch 



