228 METHOD OF PRODUCING YEAST. June I 5, 



' malt, wlien cool, as the firft was ; and mix the whole in 

 "■ the larger fized veffel, and ftir it well in, which muft be 

 *' repeated in the ufual way, as it rifes in a common vat ; 

 " then add a Hill greater quantity of the fame decoftion, 

 " to be worked in the largeft veffel, which will produce 

 " Yeaft enough for a brewing of forty gallons (ten gallons 

 " Scots)." 



" Some of this Yeafl," fay the Society, after having re- 

 peated the above experiment, " being mixed ""'i'^^i ^ due 

 proportion of flour, water, and fait, anfwered all the pur- 

 pofes intended, for bread j and might certainly have been 

 equally well applied to bre^-ing, in the common method. 

 Jn fine, being pure and good Yeaft, it will aAifwer all the 

 intentions of that ufeful article." 



It has been long known that the juice pf the vine can be 

 brought to ferment after this manner, without the addition 

 pf any Yeaft ; but it feems never before to have been fuf- 

 pefted, that malt liquor could be made to undergo the like 

 procefs. By me.ins of this difcovery, no one needs now be 

 at a lofs for Yeall, for carrying forward the procefs of 

 brewing wherever they may be fituated, in particular at 

 fea ; fo that on this, and other accounts, I conceive it muft 

 prove an ufeful article of information to many perfons. 



The theory of fermentation, as it has been hitherto ufu- 

 ally taught, is doubtlefs, in many refpecls, erroneous. It 

 has been generally believed, that all kinds of vinous fer- 

 mentation depended upon 2, faccharine vegetable juice j and 

 that of courfe, it. was only fweet fubllances that were liable 

 to run into it. Hence it was believed, that the procefs of 

 malting was neceflary for rendering grain capable of under- 

 going the fermeutative procefs ; and that until the grain 

 iTiould thus be rendered /ii'ff/, it could not be fermented.— 

 It is now, however, well known, that meal and grain any 

 how broke down into fmall parts, can be made to ferment, 

 althou'rii it hns never been malted j and it was found in this 

 expenment. h <X. the addition of fugar to the wort prevented 

 the fermentation. I ihall here fubjoin a procefs for baking 

 bread with a very fmali quantity of y call, that ought to bt; 

 more generally known than it is. 



