a8 2 Mr. Henry on Ferments and Fermentation. 



into the wort. At nine o'clock, the difchargc 

 of air, from the bottle, was going on bri(kly, 

 and the wort feemed to be fermenting. At 

 eleven o'clock the bottle was withdrawn, the 

 fermentation being commenced, beyond a 

 doubt; the furface of the liquor having a pretty 

 ftrong head — Temperature of the wort 80'^ — at 

 the outfide of the veflel 78°. 



September ift, feven o'clock, A. M. the fire 

 having been low during the night, the fermen- 

 tation was lefs brifk — temperature of the wort 

 reduced to 72, and probably had been lower 

 during the night, as the fire was now increafed. 

 The liquor was ftirred up, placed in a fituation 

 ■where the thermometer pointed to 82®. and the 

 effervefcing mixture was again immerfed. It was 

 withdrawn at noon, and the thermometer'fland- 

 ing at 92°, the wort was removed farther from 

 the fire— At four o'clock, P. M. the head of 

 yeafl: was ftrong, and at eleven o'clock was in- 

 creafed. 



September 2d, nine o'clock, A. M. the liquor 

 was judged to be in a proper ftate for tunning. 

 It was accordingly removed into the veflel, be- 

 fore defcribed, and carried into the cellar at 

 eleven— at noon, a high head of yeaft was run^ 

 ning over the top of the veflel— fome of it was 

 taken off, and in two hours the head was equally 



itrcng. 



Septenaber 



