FER 
Perments- the fermenting mass; these divide, reunite, and at last 
as een ae ee 
. When all these phenomena have ceased, the liquor 
gradually recovers its transparency, and is found to be 
converted into vinegar. 
We shall now make a few observations on the theory 
Theories of 
the acctout of the process, though on this head we can offer no- 
- oe thing precise or satisfactory. According to La- 
voisier, ee of the wine, which consists 
of carbon ea is —— and converted 
into vi . is operation, he adds, can only take 
‘place with free access of air, and is always attended 
with a diminution of the air employed, in consequence 
of the absorption of oxygen.” This explanation is too 
general to be satisfactory ; and it does not at all bring 
into view the action of the ferment. Chaptal has given 
at of the process, which is less exceptionable. 
« The hydrogen and the carbon, says he, exist in al- . 
cohol, and in the extractive principle of vegetables ; 
but hydrogen predominates in the former, and carbon 
in the latter; so that if we oxygenate them separately, 
alcohol would furnish plenty of water, and very little 
acetic acid. The extractive principle would ish 
plenty of carbonic acid, and a little acetic acid. But 
when the two principles are united, and are oxy- 
qenated by any process whatever, water carbonic 
acid are then produced, which bring the two principles 
oe tee proper for forming the acetic 
Putrefactive The vinous and acetous fermentation are confined to 
fermenta- a very few substances, chiefly of a saccharine nature: 
tien. the putrefactive embraces a wider field, and takes 
place in almost every of a vegetable or animal 
nature. The vegetable matters which undergo putre- 
faction most readily, are soluble in water ; though 
those which are but imperfectly soluble, if kept in a 
moist state, are not exempted from this of de- 
composition. This: process is the same 
circumstances which are favourable to the , name- 
ly, moisture, and elevation of temperature. The pre- 
sence of air, also, has no less influence on the putre- 
factive, than on the acetous stage. y 
The elastic fluids which are evolved from v les 
during the putrefactive fermentation, are combinations 
of the elements of the vegetable substance, and have 
for their bases hydrogen and carbon. When the de- 
composition takes place under water, the hydrogen, by 
its greater tendency to elasticity, makes its escape, and 
the residual matter consists almost entirely of carbon. 
Hence wood, which has been long buried in the beds of 
rivers, is reduced nearly to the state of charcoal. If the 
s part, however, be to the air, it 
undergoes a gradual change, and is at last entirely de- 
bo re by being converted into carbonic acid. 
animal matters suffer putrefaction, they evolve, 
besides the usual elements of vegetables, a naerne A of 
ammonia. They yield also certain other products which 
are more to them, particularly combinations of 
sulphur and ; and to these substances must 
be ascribed, the fetid odour and noxious properties of 
the gases, which are extricated from them during pu- 
Animal bodies suffer any change when they 
are well dried, and completely excluded from the air. 
Even in the warmer climates, beef, which has been ef- 
fectually freed from its juices, may be preserved a long 
time without salt; and meat, which has been sufficient- 
ly roasted, and afterwards covered with melted suet, 
may be preserved in that state perfectly untainted for 
several months. Animals enveloped in ice, have been 
Nature of 
the process, 
Putrefac- 
tion of ani- 
mal bodics. 
804 
FER ; . 
preserved for without ‘suffering any change. It ne 
appears, also, that animal bodies: wrerfully resist pu- ve 
trefyction, which have been buried in morasses of peat; Perander., 
probably because, in ‘such places, the ceou: Yr ~4 
part of the woody matter being converted into a sub. a 
stance resembling tan, uces upon the animal ¥ 
that vegetable product. See , 
Chaptal's Chemistry, vol. iv. p. 510; Murray’s Chemis« 
try, vol. iv. p. 387; Fourcroy’s Chemistry, vol. ii. p. 302. 
: “io : 
# 
7 
q 
A 
f denuoy is a handsome and ing market~ 
town of Ireland, in the of Cork. It 
upon the river Blackwater, over which there is a good 
E 
two 
, and another for cavalry on the op. 
an extensive porter brewery, a flour mill, a woollen 
manufactory, and a bank. About thirty years ago, this 
place was a miserabl rhe and it has been bri 
mto its state by John Anderson, Esq. a 
ligations. Land in the neighbourhood 
soa Teataa sep bine aeaabaaete Distance 
from Dublin 107 Irish from 
(RNS. See Finices. feo 1 the ere pn 
FERNANDEZ, or Juan Fernanpez, is the’ Situation — 
of two islands in the Pacific Ocean, opposite to the and extent 
western coast of South America, and about $2 leag : 
distant from each other. One of them, as lying faxther ¢ 
off towards the west, is distinguished by the epithet 
De Afuera ; and the other, as being nearer the land, is 
called De Tierra, It is to the that the name of 
Juan Fernandez tly applies, an : 
it is supposed to lave received from a of that 
name, who resided upon it for some time, and after- 
wards removed to the continent. It is situated in $3° 4 
40’ S; Lat. and’79° W. Long. 110 es west from the r 
coast of Chili; and about 440 to the north of 
Horn. It is ofan irregular form, and is } 
a very steep shore, about ee length from 
north-west to south-east, and only two in breadth. 
There are three harbours and bays in the island; but po hows. 
two of these, one on the west and another on the east 
£4 
side, are very much exposed, and have ‘about fours r 
seed fathoms offraten The third, which the langest, fi 
and jis called Cumberland Bay, lies on the north-east ; 
coast; but the of the water, which is or 
fifty fathoms within half a cable's length of the shore, 
the badness of the ; which is a tenacious mud, 
mixed with shells and gravel, and the want of 
Sepsannty: taeenpics sitacer ety ave the an 
extreme gerous. e’ security, though not 
always Pare is to sail up to the farthest part of the 
bay, and to moor with one anchor in the water, and ano« 
ther on the south-west shore. Ata distance, the'whole general 
island appears like one entire rock, and is for the’ most pect. 
part very high land. In the northern” » the 
mountains are very lofty, steep, rugged, and almost in- 
accessible ; but it slopes away towards tenet ser 
where a remarkable islet, or large detached , ap- 
pears about half a mile from the main land. = 
proaching the coast, deep and romantic vallies are 
perceived, intersecting the most mountainous districts, 
shaded with different kinds of trees, and covered with 
the richest verdure. The air is generally mild and se~ Climate 
