YEA 



Befiilds forine traces of phofphoric acid and fdica. But it is 

 evident, ai Dr. Thomfou obferves, that all thcfe ingredients 

 are not cffential, and he confiders the gluten only as deferv- 

 ingr that appellation. 



Some of the French chemifts have conlidered the principle 

 of fermentation to refide in an imperfeft fpecies of fugar, 

 whicli they have denominated the fiucel principle, and which 

 they ftate to exift in combination with real fugar in all fruits 

 containing that principle. This ftucd prirtfiple they fup- 

 pofe to differ from pure fugar, in being incapable of cryftal- 

 lizing. A familiar example of it we have in treacle or mo- 

 la/ffs, which, according to them, is ihef-weet principle of the 

 fugar-cane. This doftrine, however, has not met with many 

 adherents ; for, as Dr. MaccuUoch obferves, although che- 

 miftry has not hitherto difcovered the means of feparating 

 the fugar from iht fiueet principle , the refultB of fermentation 

 leave no doubt that the latter confifts of fugar combined 

 vrith the vegetable extraftive matter, or gluten, as it is de- 

 nominated by moft chemifts. Thus moTafTes confifts of a 

 certain portion of real fugar, in fuch a ftate of combina- 

 tion with a variety of fubftances, and the fermentative prin- 

 ciple among the reft, that it cannot be made to cryftallize 

 or be otherwife obtained in a feparate ftate. Tiiis is demon- 

 ftrated by the well-known faft, that molafles may be made 

 to undergo the fermentative procefs, and to yield alcohol, 

 in precifely the fame manner as a fimple mixture of fugar 

 andyeaft. The fweet principle of molaffes, therefore, muft 

 be (n faft nothing elfe than fugar, unlefs we fuppofe two 

 different fubftances capable, by the fame means, of producing 

 the fame refult, which is totally unprecedented in chemiftry, 

 befides being in itfelf extremely improbable. 



Upon the whole then, in the prefent ftate of our know- 

 ledge, we are obhged to conclude that the eflential principle 

 of yeaft, or the real fermentative principle, is either identical 

 with gluten, or clofely allied to it. Of its real nature, how- 

 ever, and modus operandi, we are totally ignorant, and fhall 

 probably long remain fo. 



The yeaft of beer is that moft generally employed, and is 

 of the utmoft importance in the manufafture of bread, and 

 of fermented liquors from malt. If carefully dried and pre- 

 ferved from moifture, it retains its properties for a long 

 time, and it is a pity this praftice is not more generally re- 

 forted to, as fluid yeaft in warm weather foon becomes acef- 

 cent and putrid, and not only lofes its properties, but im- 

 parts a moft difagreeable flavour to the bread, &c. with 

 which it is mixed. Yeaft may be readily dried by firft fe- 

 parating its watery parts as much as potfible, and afterwards 

 cxpofing it in fliallow veffels to the air, or to a gentle heat 

 in a ftove. In this way, it may be obtained in thin laminx, 

 and requires only to be preferved in clofe veftels in a dry 

 place, when it will be always ready for ufe, by diffufing it 

 in a little warm water. A popular method of prcferving 

 yeaft is by drying it upon bunches of twigs. See Bread, 

 Brewing, Fermentation, and Wine. 



Yeast, Medicinal Properties of. Yeaft has been highly 

 extolled as an antifeptic remedy in difeafes, when a putrid 

 diathefis was fuppofed to prevail ; as in low typhus fevers, 

 gangrene, &c. A good method of exhibiting it is, to mix 

 one or two table-fpoonfuls of it with a quart of infufion of 

 malt or mild porter, and to take a wine-glafsful of this mix- 

 ture frequently. Many praftitioners alfo have fpoken highly 

 of the good effefts of a fomenting poultice compofed partly 

 of yeaft, when applied to foul and gangrenous ulcers. The 

 good effefts of this remedy, if in reality it poftefles any, 

 may probably be attributed to the carbonic acid gas gene- 

 rated by its agency. See Feveu. 



YEATS, Mns., in Biography, the celebrated tragic 



Y E L 



aftrefsjwho, in conjunftion with Mrs. Brooke, the novelift, a. 

 lady of confiderable literary merit, undertook, in 1773, 'it all 

 rifl<s, the conduft and government of the opera, and all its 

 dependencies ; an enterprife for which they were but fpa- 

 ringly qualified. In the firft place, Mrs. Yeats, though pof- 

 feffed of ftrong natural parts, and an inherent fpirit of go- 

 vernment, knew no language but Englifh, was ignorant and 

 indifferent about mufic, dancing, painting, machinery, and 

 decorations. She and her hufband had faved a confiderable 

 fum by their falaries and benefits at our national theatres, 

 and in hopes of accumulation previous to retirement, they 

 quitted employments for which they were extremely well 

 fitted, and in which their fuccefs was certain, to govern a 

 moft froward family by deputation, at the extreme hazard 

 of being ruined. 



Mrs. Brooke, who had reftded fome time at Quebec, after 

 its conqueft, with her hulband, the Rev. Dr. Brooke, chap- 

 lain to the army in that colony, indeed knew French, had 

 a good tafte in books, and wrote in a good ftyle ; but was 

 ignorant of mufic, and totally unacquainted with all opera 

 concerns. Yet it was during this female regency, that the 

 beft compofers, the greateft fingers, and the moft capital 

 and renowned dancers, were engaged ; for during nine years, 

 from 1773 to 1782, we had Sacchini, Truetta, and Anfoffi, 

 to compofe ; Pacchierotti, Anfani, and the Gabrielli, to fing ; 

 and Madlle. Heynel, the Veftris, and Le Picq, to dance. 



Mrs. Yeats did not enrich herfelf by her opera fove- 

 reignty ; but ftie had the addrefs to efcape ruin. And 

 Mrs. Brooke, who riflied no property, loft no reputation 

 by imprudence, or the want of talents in the perfons fhe 

 engaged. 



YECATY, in Geography, a town of Hindooftan, in My- 

 fore ; 20 miles N. of Seringapatani. 



YECORA, a town of New Mexico, in the province of 

 Hiaqui ; 50 miles E. of Riochico. 



YEDACOTT A, a town of Hindooftan, in Myfore ; 15 

 miles N. of Dindigul. 



YEDAPADY, a town of Hindooftan, in the Carnatic ; 

 8 miles N. of Sankeridurgam. 



YEDAPILLY, a town of Hindooftan, in Myfore ; 2 

 miles N.W. of Vencatighery. 



YEDDIMUNGALUM, a town of Hindooftan, in the 

 Carnatic ; 18 miles E. of Tanjore. 



YEDKAST. See Jbzdkast. 



YEGUE Hotun, a town of Chinefe Tartary ; 418 

 miles E.N.E. of Peking. N. lat. 43°. E. long. 124° 19'. 



YEHENAGUR, a town of Hindooftan, in Lahore; 

 15 miles N.N.E. of Jallindar. 



YEHUNGSCHAUL, a town of Hindooftan, in La- 

 hore ; 40 miles W.N.W. of Lahore. 



YELASURAM, a town of Hindooftan, in Palnaud ; 

 20 miles W.S.W. of Timerycotta. 



YELCHORE, a town of Hindooftan, in the circle of 

 Guntoor ; 3 miles N.E. of Innaconda. 



YELCOUR, a town of Hindooftan, in the Carnatic ; 

 15 miles N. of Chittoor. 



YELDOOR, a town of Hindooftan, in Myfore ; 12 

 miles N.E. of Colar. 



YELFOLA, a town of Spain, in Galicia ; 18 miles N. 

 of Santiago. 



YELION, a word ufed by fome of the barbarous writers ■ 

 to exprefs glafs. 



YELL Island, in GfOfra^Aji, one of the Shetland iflands, 

 20 miles long, and about 7 broad, but interfefted by a num- 

 ber of bays, by the inhabitants called Voes, which afford good 

 harbours. The principal part of the arable land is confined to 

 the neighbourhood of the coaft ; the inland parts are moun- 



tainous,; 



s 



