Distillation of Ardent Spirit. 254 
with a view to ascertain their relative values.* 
* Boerhaave arranges, what he calls principal ferments, 
in the following order. 1. Allthose things which of their 
own nature are greatly disposed to ferment, so as imme- 
diately to begin this operation without any other ferment; 
such as the juices of ripe summer-fruits, which are so 
strongly disposed to ferment as scarcely to be kept quiet 
without the help of things that prevent fermentation, So 
likewise a paste made of flour and water, and laid in a 
warm place cannot then be hindered from fermenting. 
Hence, we need not be solicitous about a first ferment, be- 
cause nature spontaneously affords it every where, 2. The 
recent flowers, thrown to the top of beer, in the act of fer- 
mentation; for, if this rarified frothy matter be mixed 
with other fermentable liquors it greatly promotes their fer- 
mentation, 3. The same matter now become heavier and 
sunk to the bottom, provided it be not too stale, still re- 
tains the same ‘virtue, though ina less degree than the 
former, In this state it is called lees; and being by mo- 
tion mixed with its own wine, it often occasions a new 
fermentation, and will excite it in other subjects, 4. Cas- 
sia, honey, manna, sugar, and the like inspissated juices. 5, 
And paste of flour fermented, or baker’s leaven: for, though 
meal may be preserved, for years, fresh and sweet, in a dry 
place, and kept from i insects; yet, if wrought with water into 
a soft, sweet, and close paste, and lightly covered ina warm 
place, it will, in an hour’s time, begin to heave, swell, ra- 
rify, become all-over full of cavities, change its smell, 
taste, and tenacity, prove acid both to the taste and smell, 
and thus becomes that proper ferment, which gave the 
original name of this whole operation; because, when 
thus prepared, if a part of it be mixed with other fresh 
paste, not yet fermented, it now causes it to ferment much 
sooner and stronger, 6, The remains of former ferment- 
