«84 ^^' tJenry on Ferments and Fermentation. 



pefted. For I had now obtained yead, bread, 

 ale, ardent fpirit, and acetous acid. A fpecinaen 

 of the laft is now produced to the Society. 



I flatter myfelf that thefe experioients may be 

 of extenfive utility, and contribute to the accom- 

 modation, the pleafure, and the health, of men, in 

 various fituations, who liave hitherto, in a great 

 degree, been precluded from the ufe of fermented 

 liquors; and be the means of furnifhing impor- 

 tant articles of diet and of medicine. Not only 

 at fea, but in many fituations in the country, 

 and at particular feafons, yeafl is not to to be pro- 

 cured. By the means I have fuggefted, in thefe 

 experiments, frefh bread and newly fermented 

 malt or faccharine liquors may, at any time be 

 procured i and of how much importance, this 

 may be, and how great the improvement to the 

 malt decodions recommended by the late Dr. 

 Macbride, I fhall not at prefent (lay to expa- 

 tiate on ; as the fubjeft may be too much con- 

 Be£ted, with the practical part of phyfic, to come 

 within the limitations drawn by the Society. But, 

 in domeftic ceconomy, its ufes are very obvious; 

 and perhaps in none more fo, than the ready mode, 

 which the preceding experiments teach, of re- 

 viving fermentation when too languid — the fink- 

 ing of a bottle, fuch as I have defcribed, in my 

 JEflay on the Prefervation of Water, at Sea, &c. * 

 with an efFervefcing mixture of chalk and vitri- 



• I^ondon, 178 1. See alfo, Plate i, Fig;, i. Vol. JI. 



oiic 



