254 On the Fermentation and 
I put three gallons of wort, of forty-five degrees of 
density. One of the above ferments was put into 
each vessel of liquor, and they. were all placed to- 
gether in a temperature of fifty-one degrees, for 
eight days; at the end of which time, each parcel was 
separately distilled, but the quantity of spirit obtain- 
ed was so nearly similar in all, that I have kept ‘no 
account of their respective products. It must, how- 
ever, be observed, that the quantity of spirit formed 
-was much less than might have been produced by 
the assistance of a little yest; at the same time it is 
obvious, that fermentation may be effected by sub- 
jecting solutions of saccharine matter to a proper 
temperature without the addition of an artificial fer- 
ment. This is a farther proof of Dr. Pennington’s 
opinion, that worts would ferment without yest, 
though a much greater length of time is necessary, 
and after all the operation is not so perfect. 
With respect to the Doctor’s opinion on the 
raising of bread, I think it is by no means conclu. 
sive. He takes a quantity of dough, and subjects it 
to the action of yest for three quarters of an hour, 
and then commits it to distillation;—he obtained 
some water but no spirit; from which he concludes 
that bread is not raised by fermentation. Had the 
Doctor said that a complete fermentation was not 
necessary to raise bread, I should have had no ob- 
jection to his hypothesis. An operation is certainly 
begun, which in nine or sixteen hours, according to 
a yeah ger 
