No. 244.] 339 



Second. That the drying and cooling apparatus invented by him 

 offers an extended surface in a compact form. 



Third. That the flour, meal or grain, while in the process of dry- 

 ing or cooling is constantly in motion, and by the combination of 

 the steam and the motion of the cylinder, the moisture is effectually 

 expelled. 



Chemical analysis heretofore published, has shown that wheat, rye, 

 buckwheat and Indian corn, and also the flour and meal manufactu- 

 red therefrom when under the influence of water, air ar.d warmth 

 are either partially or entirely changed, so that the ultimate princi- 

 ples of each of the grains named (oxygen, hydrogen, carbon, and in- 

 some cases, nitrogen.) combine in new proportions, and of course 

 form new compounds. To this process of decomposition the general 

 name of ffroientation has been given. It differs according to the 

 substances acUd upon, and the circumstances in which the article is 

 placed. There were formerly enumerated five species of fermentation: 



I, the saccharine fermentation, in which starch and gum are changed 

 into sugar ; 2, the vinous fermentation in which sugar is converted 

 into alcohol ; 3, the mucilaginous fermentation in which sugar is 

 converted into slime instead of alcohol ; 4, the acetous fermentation 

 in which alchohol and other substances are converted into vinegar; 

 5, the putrid fermentation or putrefaction which characterizes the 

 decomposition of organic substances, as wheat, rye, buckwheat, Indi- 

 an corn and vegetable azotized substances. 



Recent chemical experiments, combined with a mort. intimate veg- 

 etable analysis, show that our former knowledge of the process of 

 fermentation was very limited; that the several phenomena of fer- 

 mentation and the changes which it effects among the various sub- 

 jects, are no l?ss striking and mysterious than important in the seve- 

 ral applications to the arts of life. Fermentations are now arranged 

 into twelve classes; 1, the alcoholic; 2, the glucosic or saccharine; 

 3, the viscous or mucous; 4, the lactic; 5, the acetic; 6, the gallic; 

 7, the pectic; 8, the benzoiiic; 9, the sinapic; 10, the ammoniacal; 



II, the putrid, and 12, the fatty. 



The p.'-ocess of fermentation requires: 1, a temperature from 45 

 to 90° of Fahrenheit's thermometer; 2, the presence of water; 3, 

 the contact of air; 4, the presence of a neutral organic azotized 

 matter in a very small quantity, and of a crystalizable non-azotized 



