is, agreeably to my proposal, either
arrested in its flight, or filtered, after its escape from the guile
tun and cleansing vat, by the proper apparatus.

Having in a former part of these papers observed, that attenuation may
be carried too far, it may be necessary for me to reconcile these
seemingly opposite positions, which should be understood in this way:
When the quantity of fermentable matter, suspended in a barrel of
worts, intended for beer, or ale, is from five to ten pounds more than
twenty-five pounds per barrel, every particle of it may be safely
attenuated, as the quantity of spirit generated will be sufficient to
preserve the beer, or ale, for any requisite length of time, provided
it has been properly hopped, &c., or in lieu thereof, received certain
other additions to improve its vinosity, strength, and keeping; when
the quantity of fermentable matter in worts is from five to fifteen
pounds per barrel less than twenty-five pounds, the height of the
attenuation ought to be limited on keeping beer and ale; the spirit
generated being insufficient to preserve so much fermented fluid in a
drinkable state for any length of time, with the usual additions only,
even during the summer heats of our own climate; and if so, it is
totally unfit for either exportation to warm latitudes, or for keeping
at home.

For the right understanding of these observations, we should consider
that the unattenuated fermentable matter is perpetually furnishing a
gradual supply of fixed air and spirit, by means of the imperceptible
fermentation always going on in vinous liquors.

Weak beers and ales fret and spoil very soon in warm weather, which
proceeds from the development and avolation of their fixed air; strong
beers and ales have their limits under the same influence of heat,
time, change of the atmosphere, &c., and owe their preservation to two
things, viz. to a due proportion of fermentable matter unattenuated, or
the quantity of spirit they contain; as under these circumstances they
are either preserved by the spirit already formed, or that continually
supplied by the spontaneous decomposition of the fermentable matter
they contain, slowly developing and yielding a fresh supply of air and
spirit; hence beer and ales, not too highly attenuated, derive strength
and spirituosity from age, when properly stored or cellared, and duly
secured from the changes of the atmosphere.

These observations are applicable to sweets, or m