W I N 
M the white of an egg beat into a froth, which is ufed 
•when the liquor to be fermented proves too dilute or 
thin to fuftain the operation. For in this cafe the fer- 
mentable parts of the fluid eafily extricate themfelves, 
and fo fly off for want of fomething to detain and 
keep them in the body of the liquor which there- 
fore requires fome vifcid fublfance to be mixed with 
it, in order to prevent this avolation of its fubtile parts. 
And this cannot be more commodioufly effected than 
by the white of an egg. 
8. Of the like heterogeneous kind of ferments are 
all fixed and acid falts. Thus, if the liquor defigned 
for fermentation be too acid to work kindly, the ad- 
dition of an alkaline fait, as that of Vine branches, or 
any faponaceous fublfance, will, by taking off from 
the acidity, fit it for, and fo promote the operation ; 
but if the liquor be of itfelf too alkaline, then tartar, 
or the like, ought to be added to it, to promote the 
fermentation. 
But this does not happen, becaufe either the acid or 
alkaline fait is an aftual ferment, as fome chymifts 
have vehemently contended for the alkaline, becaufe 
the falts employed refpedtively temper and take down 
the predominant acid or alkali, which before hindered 
the fermentation of the liquor. 
And if fuch falts fliould in due quantities be mixed 
with any proper fubjedt of fermentation, poffeffed of 
all the qualities before fet down, as requifite to it, the 
operation would be entirely checked and prevented ; 
fo that alkaline bodies may as well be faid to hinder, 
as promote fermentation. 
9. And laftly •, Of the fame fort are certain auftere or 
rough tailed fubftances, as all harfli and green fruit, 
Pomegranate bark and flowers, the Tamarilk bark, 
Crab Apples, unripe Medlars, &c. which, when the 
liquor defigned for the fermentation is too much 
broken in its parts, or difiblved in its texture, bind it 
together again by its aftringent quality ; fo that though 
it was before too thin and aqueous, it is now reduced 
to a proper eonfiftence for fermentation. 
Thus, when mull proves thin and watery, it will not 
ferment kindly, unlefs fome auftere or aftringent ingre- 
dient, as red Rofe leaves, or the like, be added to it, 
to thicken and improve its eonfiftence, and at the fame 
time prevent the air it contains from making too eafy 
an efcape. 
But when a liquor is too auftere, or its roughnefs 
proves fo great, that it cannot ferment, the addition 
of a fixed alkali, in a proper quantity, will remove the 
obftrudtion, and leave it at liberty to work. 
So like-wife, when the operation is prevented by too 
large a proportion of acid in the liquor, the method is 
to 'throw chalk, crab’s eyes, bole armoniac, or the 
like, into it ; but if it be too unduous or oily, as is 
the cafe of fome Spanifti Wines, fait of tartar is made 
choice of-, and thus, as circumftances alter, different 
bodies are employed to ftop or promote fermentation 
in liquors. 
In order for fitting the fubjeds of the fecond clafs for 
fermentation, and making vinous liquors, viz. pulpy 
fummer fruits, and the roots of bulbous plants -, in cafe 
they prove crude or hard, they are to be firft boiled in 
water, and afterwards bruifed, which will difpofe them 
for fermentation ; but if fuch fubjeds are juicy, they 
may be diredly ground to a pulp, or have the juice 
preffed from them ; or if they are very fucculent, 
there may be no occafion to bruife them, only diredly 
to commit them to the prefs, and fqueeze out all their 
juice. 
But if the flefh or fubftance be ftrong and tough, it 
may be proper to rafp, lhave, or cut them into fmall 
pieces, which will be of fervice in fome bulbous roots, 
and make them yield their juice with the greater eafe, 
and in greater plenty. 
Prepared fruits feldom ftand in need of any thing to 
make them ferment, for they generally begin to work 
of their own accord but if the weather fhould prove 
exceeding cold, or the operation proceed but lan- 
guidly, it tray not be amifs to quicken it by adding a 
fmall proportion of a ferment, as a little yeaft, tile 
lees or mother of Wine ; or even a little new Wine 
may ferve the turn: 
The fubjeds of the third clafs, viz. the fucculent parts 
of plants, heed only; in order to their fermentation, 
be beat to a thick kind of pulp, while they are frelh, 
and mixed with a proper proportion of rain water, that 
is juft enough to dilute them ; for if much water be 
employed, the fpirit will be the weaker for it. 
Thefe require but very little ferment, or none at all, 
to make them work in the fummer feafon, and no 
large proportion in the winter ; but in eafe any at all 
be required, nothing will prove more ferv : ceable than 
honey or fugar. 
The fubjeds of the fourth and fifth claffes, viz. the 
frelh native juices, and weeping liquors of vegeta- 
bles, with the condenfed and unduous juices of the 
fame, are to be diluted, and let down with rain water, 
to a due eonfiftence, which is then thought to be ob- 
tained, when the compound liquor will juft keep a 
new-laid egg afloat -, but fome vegetable juices mav 
naturally be of this very denfity or eonfiftence, and 
in that cafe they will require no water at all. If any 
be thicker or denfer, they ferment not fo kindly ; and 
if thinner or rarer, they afford but a weak fpirit. Thus, 
in order to ferment fugar, treacle, or any common iy- 
rup, we firft let down the matter with water, to the 
eonfiftence above-mentioned and then, if there be 
occafion, put yeaft to it, to quicken the fermentation, 
and make it proceed kindly. 
The fubjeds of the fourth clafs, viz. the prepared re- 
cent juices, and fpontaneous tears of vegetables, are 
fo far from requiring any ferment, that it often proves 
very difficult to ftrain or check the fermentation they 
naturally fall into, efpecially if the feafon be warm, 
and the juices rich -, at moft, if the weather fhould 
prove cold, they need only be fet in a warm place to 
make them work. 
The fubjeds of the fifth clafs, viz. the prepared or 
infpiffated juices of vegetables, require no ferment at 
all in the fummer, and but a fmall proportion in win- 
ter, to fet them on working ; lefs than an ounce of 
yeaft to twenty pints of prepared liquor, will ufually 
do for that purpofe in the coldeft feafon but in hot 
countries, or fultry feafons, thefe prepard juices, and 
efpecially fugar, are of themfelves apt to fall into a 
too violent fermentation, which therefore ought to be 
abated by the contrary means. 
All the vegetable bodies of thefeveral claffes defigned 
for fermentation, and prepared for it in the foregoing 
manner, ought, together with their ferments, to be 
committed to cafks of Oak already feafoned with the? 
fame kind of fermented liquor, or fome other, confid- 
ing of fubtile and penetrating parts. Then thofe calks 
or veffels having their bung-holes lightly covered with 
a thin or Angle cloth, and being fet in a warm place, 
the liquor will ferment. 
The mouths of the veffels are thus {lightly covered 
over, that the air may have a free paffage in and out of 
them, for they are here defigned to ferve as vent-holes ; 
and thefe veffels are ordered of wood, becaufe fer- 
mentation is never obferved to be fo well carried on 
in thofe of glazed earth or glafs ; though on account 
of their tranfparency, it is fometimes performed in 
the latter, that the phenomena may be better ob- 
ferved. 
The preparatory bufinefs of fermentation hitherto de- 
feribed, has been carried on by art, but nature muft v 
now perform the reft of the work ; fo that we are 
here only concerned to obferve the phenomena which 
arife in the operation. 
When therefore 'any fermentable body is prepared af- 
ter the manner above delivered, and with its due pro- 
portion of a ferment, committed to a large ftrong 
glafs veffel, Handing in a warm place 
1. The whole body of the liquor foon begins to fwelk 
heave, rarefy, and lend up little bubbles to the top of 
the veffel, where they burft with an audible noife, 
and form into froth. Now the liquor which was be- 
fore 
