262 On the Fermentation and 
principles of the fermenting liquor highly surcharged 
with carbonic acid gas. 
To determine this more fully, I made the follow- 
ing experiments. 
Toa fermenting tun, holding about ninety gallons 
_ of liquor, I connected two casks with bent tubes, 
in the manner of Woulfe’s apparatus. The first cask 
was sufficiently large to hold all the yest and liquor 
which ran over the top of the tun, and was left 
empty to receive it. The second held a quantity 
of pure water, into which one end of the connecting 
tube was immersed. The apparatus was adjusted 
about six hours after the liquor had begun to fer- 
ment; and the water was subjected to the action of 
the fluids, which came over in a gaseous state for 
sixty hours. 
The liquor was divided into three parts, the first 
of which was immediately distilled and yielded a 
small quantity of spirit. 
To the second I added, at a proper temperature, 
a little yest, and a new fermentation was excited; 
by means of which the spirit produced was nearly 
double. 
The third was placed in a proper degree of heat 
to make vinegar, and it is already acidulous. 
II. THE EFFECTS OF DIFFERENT FACTI- 
TIOUS AIRS ON FERMENTING LIQUORS, 
It has been before observed, that nothing but sa- 
