Mr. Henry on Ferments and Fermentation. 283 



September 3d, the fermentation proceeded 

 regularly this day; and on the 4th I had col- 

 iefted fo much yeaft as to make a loaf with it, 

 which, when baked, weighed about two pounds. 

 The loaf was well fermented, good bread, hav- 

 ing no peculiar tafte, except a flight bictemtfs, 

 proceeding from the wort having had too brge 

 a proportion of hops. Though, from the time 

 in which the yeaft had been colleding from fo 

 fmall a quantity of liquor, irs fermenting power 

 might have been expeded to have been impaired. 

 September 5th the liquor was again covered 

 with a plentiful head of yeafc ; and the fermen- 

 tation was fuffered to proceed to the 12th, when 

 the velTel was clofed, in the ufual manner. 



I intended, in a few weeks, to have committed 

 the liquor to diftillation; but my thoughts were 

 unfortunately direfted, to an objed which en- 

 gaged my moft anxious attention ; and my wort 

 was neglected till the latter end of February ; 

 when, on tapping the veflel, the liquor, from 

 having been kept fo long, under fuch difadvan- 

 taweous circumftances, and, perhaps, from too 

 great heat in the fermentation, and the too long 

 continuance of it, had pafled from the vinous 

 to the acetous ftate, and was become excellent 

 ^Uegar. 



As I had obtained a vinous fpirit from the 

 former parcel of wort, I was not forry for this 

 event, as it was going a ftep farther than I ex- 



pecled, 



