FERMENTATION. 253 



We signs of fermentation. A few weeks ago I paid a 

 visit to a private still in a Swiss chalet; and this is 

 what I saw. In the peasant's bedroom was a cask with 

 a very large bunghole carefully closed. The cask con- 

 tained cherries which had lain in it for fourteen days. 

 It was not entirely filled with the fruit, an air-space 

 being left above the cherries when they were put in. I 

 had the bung removed, and a small lamp dipped into 

 this space. Its flame was instantly extinguished. The 

 oxygen of the air had entirely disappeared, its place 

 being taken by carbonic acid gas.* I tasted the cher- 

 ries: they were very sour, though when put into the 

 cask they were sweet. The cherries and the liquid as- 

 sociated with them were then placed in a copper boiler, 

 to which a copper head was closely fitted. From the 

 head proceeded a copper tube which passed straight 

 through a vessel of cold water, and issued at the other 

 side. Under the open end of the tube was placed a 

 bottle to receive the spirit distilled. The flame of small 

 wood-splinters being applied to the boiler, after a time 

 vapour rose into the head, passed through the tube, 

 was condensed by the cold of the water, and fell in a 

 liquid fillet into the bottle. On being tasted, it proved 

 to be that fiery and intoxicating spirit known in com- 

 merce as Kirsch or Kirschwasser. 



The cherries, it should be remembered, were left to 

 themselves, no ferment of any kind being added to 

 them. In this respect what has been said of the cherry 

 applies also to the grape. At the vintage the fruit of 

 the vine is placed in proper vessels, and abandoned to 

 its own action. It ferments, producing carbonic acid; 

 its sweetness disappears, and at the end of a certain 



* The pas which is exhaled from the limps after the oxygen 

 of the nir has done its duty in purifyinp the blood, the same also 

 which effervesces from soda water and champagne. 



