Distillation of Ardent Spirit. 265 
confirm our opinion against the admission of air to 
fermenting liquors. It is true that none of the 
above gases were similar to atmospherical air, as it 
is a mixture of oxygen, azot, and a little carbon.* 
I did not think it necessary to add any experiments 
with a mixture of oxygen and azot; for, as there 
is a column of air constantly rising from ferment- 
ing substances, the weight of which is much greater 
than that of atmospherical air, we cannot suppose 
that the latter is ever freely admitted, or even ad- 
mitted at all, by any of the common processes of 
fermentation. 
My observations on malting, mashing, ferment- 
ing, distilling, and rectifying, will be as brief as 
the nature of the different processes will admit. 
Martine, which consists in developing the sac- 
charine matter by germination, has been denominat- 
ed, by some, the saccharine fermentation; but I see 
no more propriety in the term, than if it were adopt- 
ed to express that progress in vegetation which 
‘ 
changes mucilage into foecula. 
* One hundred parts of atmospherical air usually con- 
sist of twenty-seven parts of oxygen and seventy-three 
of azotic gas; but the pure airis diminished, and carbonic 
acid formed, according to the number of persons breathing, 
or the quantity or quality of fuel burning, in an atmosphere 
formed as above, 
VOL. V. KK 
