n the investigation of the acetous
process of fermentation with the attenuation we do the vinous, they
will mutually reflect light on each other; in which it will come out
that wine, beer, ale, vinegar, spirit, &c., are not the only commercial
preparation to which the doctrine of fermentation, or low combustion,
may be advantageously applied, but also to others, that are perhaps
equally important and productive.

The cleansing being at the meridian, or greatest temperature of the
heat of the fermenting fluid, and the object of that cleansing being to
reduce the heat, and thereby allay the violence of the fermentation, by
which an immediate decomposition takes place, the lighter impurities
buoyed up to the top of the fluid flows off with the yest, while the
heavier dregs descend to the bottom, and the fermentation gradually
declines as the cleansing draws to a conclusion, and the fermenting
fluid forms a turbid heterogeneous mass, very perceptibly approaching
towards a transparent homogeneous fluid in its progress to a drinkable
state.

In laying out a brewery, the air should have free access to the coolers
on all sides, under and over; cleansing vessels should be similarly
situated, and, if avoidable, the coolers should not lay immediately
over them, to raise their temperature, which should not be many degrees
above that of the atmosphere, at temperate, which is fifty-two degrees;
but the descent from the cleansing heat (seventy-five to eighty-five)
should be progressive, that is, not sudden. A sudden chill would
precipitate the grosser, and diffuse the lighter dregs throughout the
fermenting fluid, which should be thrown off from the surface in
cleansing; this would retard the fining, and empoverish the beer or
ale; while the mode recommended will be found to promote transparency,
and give strength and body, that is, fullness and spirituosity. In
general, the cleansing commences too soon for the strength and quality
of the goods, particularly for porter, since the introduction of a
greater proportion of pale malt than formerly used; a more perfect
fermentation is now requisite to keep up the genuine distinction in
that flavour of porter from ordinary beers and ales, which, since the
change of _lengths_, has much declined, though the only characteristic
quality that gives it merit over other malt liquors--an object that
deserves consideration in this great commercial branch of trade, and
source of national wealth, whe