£CT 



:J 



w 



It 





e 



fluid 

 ^0^1^ fo 



to 



coti. 



lira, 

 rail 



" ^^^verted 



^^is fct 



^1 in 



eit 



aultnal 





en 



'^ ; as wh 



I Tuppofe is 



Ted, th 



e 



aceous cartb 



fed to check 

 ' eroding thf 



9. w 



hich is 



^r foap-fuds 



r 



.J 



r 



cr. or the 



) 



» 



w 



■ith thefe 



^ by mixing 



which con- 



islai 



id to be 



TlO-'f 





f or?^ 





Sect, X. 8. i. 



dergo, when they cea{( 



MANURES 



9 



to live The proceffes of this decompofitioa 

 ha^e commoniy been divided into the vinous acetous, and putrefac- 



.L. .. hich have been foppofed uniformly to fucceed 

 But i't is more probable, that different kinds or parts of 



fermentations 



ch other, 

 dead organized matter 



may 



be fubjea to many diffe 



kinds of 



chemical changes, and that thefe may vary wUh the degrees of heat 



d th 



quantity of water, and of 



with which they are fu 



ded 



I. 



In the ftomachs of animals a 



faccharine procefs precedes 



th 



fermentation; which laft only occurs, when the animal power 



of dicTcftion or abforption is for a time fufpended 



A fimilar procefs 



the germination of vegetable 



ted into fuo-ar, as in the malt-houfe 



whereby meal is con 

 d in the o-radual ripenin 



\ 



of apples and pears 



ft 



they are plucked from the tree; but all 



thefe may be faid to be fliU alive ; and this change of meal or of 

 niucilaae into fugar may thus be efteemed a vegetable rather than a 



chemical procefs. . , ^ , n „„ 



The art of cookery, by expofing vegetable and animal fubftances 



to heat, has contributed to increafe the quantity of the food of man- 

 kind by converting the acerb juices of fome ^^^^'^ \'^'° _^;^f^; ^^^ ^^'^^ 



baking of unripe pears, , , ■ , n. a 



which fituations the life of the vegetable is deftroyed 



verfion of the harfh juice into a fweet one muft be Perfo'-med by : 



chemical procefs ; and not by a vegetable one only, as the germina 



and the bruifing of unripe apples ; in both 



and the con- 



tion 



of barley in making malt has generally been fuppofed 



Some large round auftere pears were yeflerday November . 

 Ihewn me after having been nine hours in the oven behind a kitch 



fi 



ered fome inch 



with water in a fteam-pot 



them they 



the heat of boiling water 



kept in it twelve hours Ion 



fweet, and foft, and appeared to have had 



On taft...£,, 



leaft 



They were replaced in the oven, and 

 Kept in u twervc uuu.o ...5.. , and then became nearly as fweet as 



fyrup or treacle ; which might in part have been occafioned by the 

 ^ ^ evaporation 



