CHAPTER XX. 
/ 
Phenomena produced by Fermentation—Rotters Notion concerning the 
Analogy between Wine and Cider—A Parallel between these twi 
Liquors . 
It is easy to judge, when the gas detaches itself from any 
liquor whatever, or, in plainer language, when it works. If 
one will put his ear to the bung hole of a cask, he will hear a 
hissing noise j and, if a candle is applied to it, the repulsion 
which the light will experience, will ascertain the degree of 
the working. 
The wonderful effect of fermentation displays itself, inde¬ 
pendently of any mechanical cause, in all vegetable and ani¬ 
mal substances, changes their taste and properties, and renders 
drinks heady. 
Fermentation commonly appears in cider two, three, or four 
days after it has been pressed out, and lasts from a fortnight to 
six weeks. It ceases then, begins anew, is extinguished a. 
second time, then returns again with new obstinacy, and at 
length becomes weaker, till the carbonic acid gas, contained 
in the liquor, is dissipated, and its saccharine particles con¬ 
verted into alcohol or spirit, and it has acquired that rough¬ 
ness, which is found in it very often. 
The precise periods of fermentation are uncertain, as the 
motion of the liquor, the state of the atmosphere, the condi¬ 
tion of the fruit when it was pressed out, and even the vessel 
itself, either increase or diminish it, hasten or check it* What 
I am going to relate, is a striking proof of this latter circum¬ 
stance. 
A cider merchant having been, in a great measure* com¬ 
pelled to use tierces in preparing his cider in a plentiful year* 
was surprised to find it afterwards of a better quality than 
that which had been put in casks of a larger size. I have re-» 
ceived this circumstance from himself. The effect was mani¬ 
fest, though he was ignorant of its cause; here it is in a few 
words: 
The fermentation is never violent, but where fluids as well 
as solids (manure for instance) have been got together in con¬ 
siderable, 
