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ensues, an intestine motion soon takes place, called fromits process,”—
2d.—The “ vinous fermentation. During this process,the object of which appears to be the diminishing the doseof carbon, which is united with the oxygen and hydrogenin the sugar, we find carbonic acid gas is rapidly separated,a feculent sediment is deposited, and a new substancecalled yeast or must is formed, which rises to the surface,and which, if added to any vegetable infusion containingthe saccharine principle, will immediately excite that par-ticular intestine motion, on which this species of fermenta-tion depends.
“ When this fermentation has taken place, but whilstthe fermentative motion is still discoverable, if the fluid becarefully preserved from the access of air, passes on throughan almost, and in the latter stage of it, an entirely imper-ceptible fermentation, during which it obtains its highestdegree of strength, becoming a clear and bright spirituousand intoxicating liquor.
“ But if instead of this seclusion, the process be allowedto go on, in contact with the atmospheric air, instead ofa spirituous liquor, a peculiar vegetable acid, or vinegar,is the result; which will also require for its preservation,seclusion from the atmospheric air, since otherwise it willsuffer a farther decomposition, its volatile part escaping,and its earth and carbon only remaining.
“ Thus, also, will almost any mass of dead vegetablematter exposed to the air, or the atmosphere, soon passintp”—
3d.—“ The putrid fermentation, by which its consti-tuent parts will be made to enter into new combinations.The hydrogen, uniting with the oxygen, is either volatilizedin water, or combining also with a portion of carbon, isseparated as carburetted hydrogen gas, the remainingportion of hydrogen giving colour and odour to the mass.Of the carbon, that which is not engaged with the hydro-gen, either unites with the oxygen, and forms carbonicacid, or constitutes a part of the magma, of which, how-ever, by far the most considerable portion is earthy matter,which entered into the composition of the vegetable.
“ But if, instead of being thus exposed to the influenceof the air, a mass of dead vegetable matter be accumulatedin such situations as allow of the admission of water; butin which, by the compactness of the superincumbentstratum of earth, not only the external air is shut out,but the disengaged gaseous matters are prevented fromescaping, the—