38 On Madame Gervais' New Mclhod nj L'crmcniuLion. 



The first already mentioned is a certain density, in order to 

 allow the several principles which are disunited to rcconibine. 

 It is doubtful whether such a combination will in any case take 

 place, nntil the temperature of the gyle, having attained its 

 gi-eatest heat, is afterwards cooled a lew degrees ; a fact con- 

 firming which is, that a portion of the liquid taken out when 

 at its greatest heat, and tried by distillation, produced little or 

 no spirit : but such refrigeration must not be effected too sud- 

 denly, as it might coagulate the yet undecomposed mucilage, 

 and dieck its further action on the remaining saccharine mat- 

 ter ; and by arresting that natural operation which ought to 

 be pursued a longer or shorter period, according to the spe- 

 cific gravity of tlie fermentable matter, might produce that 

 result termed ropiness, by holding in solution the coagu- 

 lated nnicilage. 



Here again the apparatus will be found of great service ; 

 for, bv frequently renewing the cold water in its reservoir, the 

 internal temperature will gradually diminish by the heat of the 

 gyle coming in contact with the cold interior of the cone ; but 

 in order to effect this, the tranquillity above mentioned is ne- 

 cessary, since the continual motion is caused by the oxygen 

 soliciting new combinations with the carbon, and thereby 

 constantly giving rise to a fresh su}iply of heat. 



Besides the advantages already mentioned, which are com- 

 mon to all fermented liquors, there are others peculiar to each, 

 that require to be explained. 



The apparatus beiiig applied to ferment the must of grapes, 

 has been found to procure an increase of quantity, amounting 

 in some instances to ten or twelve im- cent., and which neces" 

 sarily varies according to situation, season, or former manage- 

 ment ; but in no instance has it been found less than from five 

 to six jjcr cent. 



When applied to the fermentation of beer, this saving has 

 constantly been between four and a half and five per cent., a 

 quantity certainly inferior to that obtained from wine, but 

 which will not appear unimportant when it is considered that 

 this saving is a spirit congenial to the nature of ihe beer, and an 

 essential oil necessary to its preservation ; in addition to the 

 peculiar mildness aid superior flavour. It remains now to 

 mention the principal objections which have hitherto been of^ 

 fered against a general adoption of the system, and application 

 of the apparatus to the fermentation of beer ; as it cannot be 

 expected that any persons should relinquish those plans they 

 liave been accustomed to consider right, or incur ircsh ex- 

 penses, without being fully convinced of the advantages to be 

 dciivcd from ihcm. 



The 



