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Show wi W iI broken in its Parts, or diffolv’d in its Texture bind it together again byits aftringent Quality; fo that tho’ it was before too thin and aquéous, it is now reducd to a proper Confiftence for Fermentation. Thus when Muft proves thin and watery, it will not ferment kindly, unlefs fome auftere or aftringent Ingredient, as Red Rofe Leaves, or the like, be added to it to thicken and improve its Confiftence, and at the fame time prevent the Air it contains from making too eafy an Efcape. 5 But when a Liquor is too auftere, or its Roughneds proves fo great, that it cannot ferment, the Addition ofafix’d Alkali, ina proper Quantity, will remove the Obftruction, andleave it at liberty to work. So likewifé when the Operationis prevented bytoo large a Proportion ofAcid in the Liuor, the Method is to throw Chalk, Crabs3ole Armoniac, or the like, into it; € too unctuous or oily, as is the Cafe : b Wines, Salt of Tartar is made The Subjects of the fourth and fifth Claffes viz. The frefh, native Juices and weeping, e of; and thus, as Circumftances alter, e employ’d to ftop or promote ‘ermentation in Liquors. In orderforfitting the Subjects of the fecond Clafs for Fermentation, and making vinous Lit Pulpy Summer Fruits, and the f bulbous Plants, in cafe they prove or hard, they are to be firft boil’d in , and afterwards bruifed ; which will dif. m for Fermentation: But if fuch Subjuicy, they may be dire&tly ground to ave their Juice prefs’d from them ; e veryfucculent indeed, there may fion to bruife them, onlydireétly to themto the Prefs, and fqueeze out all Juice. But if the Plefh or Subftance be ftrong and ugh, it may be proper to rafp, fhave, or cut ieces, which will be of Service me bulbous Roots, and make them yield Juice with the greater Eafe, and in greater a Liquors of Vegetables, with the condenfed and unctuous Juices of the fame, are to be diluted and let down with Rain-water to a due Confiftence, which is then commonly thought to be obtain’d, when the compound Liquor will juft keep a new-laid Egg afloat: But fome vegetable Juices may naturally be of this very Denfity or Confiftence ; and in that Cafe theywill require no Waterat all: If any be thicker or denfer, they ferment not fo kindly; and if thinner orrarer, they afford but a weak Spirit. Thus, in order to ferment Sugar, Treacle, or any common Syrup, we firft let down the Matter with Water, to the Confiftence above-mention’d; and then, if there be Occafion, put Yeaft to it to quicken the Fermentation, and makeit pro- ceed kindly. The Subjects of the fourth Clafs, viz. The prepard recent Juices, and {pontaneous Tears of Vegetables are fo far from requiring any Ferment, that it often proves very difficult to reftrain or check the Fermentation they naturallyfallinto ; efpeciallyif the Seafon 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 Subjects of the fifth Clafs, viz. The prepar’d or infpiffated Juices of Vegetables, require no Ferment at all in the Summer, and but a {mall Proportion in the Winter, to fet them on working ; lefs than an Ounce of Yeaft to twentyPints of prepar’d Liquor, will ufually fuffice for that Purpofe in the coldeft Seafon: But in hot Countries, or fultry Seafons, thefe prepar’d Juices, and efpecially Sugar, are, of themfelves, apt to fall into a too violent Fer- mentation ; which therefore ought to be abated by the contrary Means. All the vegetable Bodies of thefe feveral Claffes defign’d for Fermentation, and prepar’d for it in the foregoing manner, ought, toge- ther with their Ferments, to be committed to epard Fruits feldom ftand in Need of Casks of Oak already feafon’d or imbu’dwith anything to make them ferment, for they gethe fame kind of fermented Liquor, or fome nerally begin to work of their own accord ; but other confifting of fubtil and penetrating Parts : if the Weather fhould prove exceeding cold, Then thofé Casks or Veflels having their Bungor the Operation proceed but languidly, it may not be amifs to quicken it, by adding a {mall holes lightly cover’d with a thin or fingle Cloth, and being fet in a warm Place, the Liquor Proportion of a Ferment, as little Yeaft, the will ferment. Lees or Mother of Wine, or even little new The Mouths of the Veffels are thusflightly Wine mayferve the Turn. The Subjects of the third Cla, viz. 'The cover'd over, that the Air may have a free Patiag e in and out at them; for theyare here Succulent Parts of Plants, need only, in order to their Fermentation, be beat to a thick kind defign’d to ferve as Vent-holes, And thefe Veffels are order’d of Wood, becaufe Fermen» While theyare freth, and mix’d with tation is never obferv’dto be fo well carry d proper Proportion of R ain-water, that is on in thofé of glaz’d Earth or Glafs; tho’, on juft enoughtodilute them, for if much Water be employ’d, the Spirit will be the weaker account of their Tranfparency, “tis fometimes perform’d in the latter, that the Phenomena forit. Thefe require but verylittle Ferment, or none at all, to make them work inthe Summer Seafon, and no large Proportion in the Winter; but in cafe any at all be requir’d, nothing Tes more ferviceable than Honey or Sugar. maybe better obferv’d. ; ‘The Preparatory Bufinefs of Fermentation, hitherto deicrib’d, has been carry’d oe Art, but Nature muft now perform the reit © the Work; fo that we are here only ¢ ieee to obferve the Phamomena which arife in the Operation, When $$$ Whentherefore any fermentable Body is the Opera tion prepar'd after the manner above deliver’d, and Wine. Wi wae of Fermentation, is become with its due Proportion of a Ferment, com- _ The Vapour arifing from the Liquor, during mitted to a latge {trong Glaf$ Veftel, ftanding its Ferme ntation, ought not to be approach’d in a warm Place ; too near, or breathed in too great a Quantity, 1. The whole Bedy of the Liquor foon be- becaufe it is highly poifonous 3 and if it prove gins to fwell, heave, rarefy, and fend up little not l, may, at leaft, render the Perfo Bubbles to the Top of the Veflel, where they apoplmorta n ectic or paralytic. We have Accou nts burft with an audible Noife, and form into in the French and German Tranfactions, of Froth: Now the Liquor which was before Peopl e tranfparent, grows opaque, and a violent un- receivingwho were immediately {truck dead by at the Nofe the Fumes that iffu’d interrupted inteftine Motion manifefts itfelf from large Veffels of Wine in the State of therein. Fermentation. 2. The Parts of the fermenting Fluid apAnd now, if the Liquor thus fermented be pear to be incredibly elaftick, and the Motion {topp’d down clofe, it will begin to work or of them exceeding violent, Indeed, by means feed upon, and digeft its own Lees or \ lother, of this Property of Fermentation, very terriand at length confume them: In which Cafe fying and furprizing A@ions maybe perform’d. we comm only fay, the Vine begins to ripen ; Thus, if an hundred Pints of Muft were, on and afterwards, this Mother fhoots to the fome warmDay in Autumn, to be confin’dclofe Sides the containing Veffel, and there apin a Veffel of Oak above an Inchthick in the Pears inofthe Form Sides, and made ever fo tight and {trong with is then call’d artarof aneffential Salt, which . Iron Hoops, yet could not this prevent the The Space of Time requir’d for finifhing the working of the Liquor, but in {pite offo great Fermentati on, differs with the fubjec& Matter, a Refiftance, it would burft the Veffel, with a the Seafo n of the Year, the Nature of the Report as loudas that of a Cannon. Place, and other Circumftances 3 but ’tis And therefore the Way to preferve New known to be perfectly perform’d by the feveral Wine in the State of Muft is, to put it up in Phenomen juft a now mention’d. veryftrong, but finall Casks, firmly clofed on As foon as-everthe Flowers fall to the Botall Sides, by which Means it will be kept from tom, the Veffel fhould bung’d down, otherfermenting ; and thenit goes by the Name of wife the volatile Partsbewould fly off, and the Stum : But if it fhould happento fall into Fer- ferme nted Liquor become vapid and flat. mentation, the readieft and only Way to ftop In this State it ought to ftand for fome it, is by the Fume of Sulphur, or fomething Weeks in a cool Place, by which Means it of the like Nature. Were it not for the Knowledge of this Property of burning Sulphur, the Wine-Merchants and Vintners might frequently fuftain great Damages from the burfting of their Veffels when the Liquor is upon the Fret ; or by fome Alteration in the Air, or other Accident, begins to ferment again : But the Smoak of a little common Brimftone, or a lighted Match dipp’d-in it, and held under a Cask of Wine that is juft ready toburft its Hoops, will calm will grow ftronger and more liquid ; for du- ring this time it imbibes and confumes its own Feces, which abound in fabtil, {pirituous Parts, and grows foft, and lofes of its Acidity by throwing off its Tartar, And the longer it is thus fuffer’d to ftand, the more Strength it gains, or the more Spirit it will yield in Diftillation. Thus, for Inftance ; Malt Liquors newly brew’d, afford but a{mall Quantity ofinflam- mable Spirit ; but if fufferd to remain for its Fury, and make it fubfide as fuddenly as a fome Week in the Veffel till they beco me s , Spoonfil of Oil thrown into a large foaming fine and clean, they will yield a much greate r Copper ofboiling Sugar, takes down its Heat, Proportion: Tho’ to avoid fo great an Appaand prevents the Mifchief it might otherwife ratus of Veffels as would then be requir'd, occafion. Malt Liquors, brew’d in order to make Spi3- A thick Skin or crufty Scurf forms itfelf its, are feldom kept, but immediately after on the Surface, thro’ whichthe elaftic or fer- Fermentati on committed to the Still, And menting Matteris continually breaking, This hence we are furnifh’d with a Reafon, why all Craft appears to be the principal Caufe of ftale, vinous Liquors are ftronger, and inebriFermentation ; for it keeps in, or prevents the ate fooner, than fuch as are new. fpiriruous Part of the Liquorfrom flying off s andif it be frequently broken, it puts a Check to the Fermentation, and will often intirely ftop it, if wholly taken away. 4 This Skin or Cruft, which we nowcall Flowers or Yeaft, gradually confumes and pre~ Cipitates to the Bottom of the Liquor; in which Cafe, ’tis call’d by the Name of: Faces or Mother ; and after this, the Fluid above it immediately becomes tran{parent again, ceafes to hifs and bubble, has a very penetrating, pungent, {pirituous or vinous Tafte and Scenr, with a Mixture of Acidity and Sweetne And now the Liquor having undergone The Phyfical Effests. The Phyfical Properties of a vinous Liquor, prepar’d in the manner above-deferib’d, are thofe whichfollow : 1. It will have aninebriating Quality, when receiv'd into the Body : And nothing is pro« perly poffefs’d of this Quality but what has beenfirft fermented. Forif a Perfon fhould eat ever fuch a Quantity of Grapes, or drink ever fo freely of Mutt, he might, indeed, bring a Loofenefs upon himfelf by that means, but he would not be fuddled. |
