Mr, Henry on Ferments and Fermentation. 289 



form of pure air, or of aerial acid, according 

 to the degree, in which the calx has been dephlo- 

 gifticated. It has been already obferved, that 

 faccharine matter cannot be brought to ferment 

 without water. * 



5. A vinous liquor, on diftillation, yields an 

 ardent fpirit. 



6. Spirit of wine has had the whole of its 

 inflammable part difTipated by combuftion; after 

 which, Mr. Lavoifier found the watery part 

 increafed in weight, from fixteen to eighteen 

 ounces, by the abforption of the air, decompofed 

 by the combuftion. 



7. The refiduum, after the difliilation of ardent 

 fpirit from fermented liquors, is acid. 



8. Mr. Lavoifier has fuppofed pure air to be 

 the acidifying principle of all the acids ; and 

 that their difference, from each other, confifls 

 in the bafis united to this pure air. 



As our experiments were made with an in- 

 fufion of malt, and with fixed air, employed 

 as a ferment, let us endeavour to account for the 

 fcveral phenomena and refults of fermentation, 

 as appearing in thefe experiments. 



* More recent experiments having rendered the faifls 

 contained under this article, more doubtful than they 

 appeared to be, at the time this paper was firft publifhed; 

 and the inferences, deduced from them, not being alto<^ether 

 fatisfactory to the Author's mind, he has witbdrawn^theia 

 in the fubfeqiient part of the E/Tay. 



Vol. II. U The 



