he
fermentation. From my analysing the different sorts of grains, I know
that Indian corn must yield the most spirit.

From the above proportions, it results, that 100 gallons of the vinous
liquor of distillers yield only 4 gallons of whiskey, and very seldom 5;
that is, from a 25th to a 20th. It is easy to conceive how weak a
mixture, 25 parts of water to one of whiskey, must be; thus the produce
of the first distillation is only at 11 deg. or 12 deg. by the areometer, the
water being at 10 deg.. It is only by several subsequent distillations, that
the necessary concentration is obtained, to make saleable whiskey. These
repeated operations are attended with an increased expense of fuel,
labor, and time.

Such are the usual methods of the whiskey distillers. Before we compare
them with those of the brewer, let us examine the nature of
fermentation, and what are the elements the most proper to form a good
vinous liquor: thence we shall judge with certainty, of those two ways
of operating.

CHAPTER III.

OF FERMENTATION.

"Fermentation is a spontaneous and intestine motion, which takes
place amongst the principles of organic substance deprived of life,
the maximum of which always tends to change the nature of bodies,
and gives rise to the formation of new productions."

_Bouillon la Grange.--Manual of a Course of Chymistry._

Fermentation has long since been divided into _spirituous_, _acid_, and
_putrid_.

It is only since the revival or new epoch of chymistry, that the learned
have been occupied in researches on fermentation. I was the first who
gave a new hint on this important part of natural philosophy, in 1785.
It was then held as certain, that the saccharine substance was the
principle of spirituous fermentation. A series of experiments enabled me
to demonstrate the contrary, for I obtained a well crystallized sugar by
the fermentation of a substance which produces none by any other means.

In September, 1785, I read a memoir to the Academy of Sciences, at
Paris. In that memoir I developed my theory. That learned body nominated
four commissioners, for the purpose of examining my operations, and
sanctioned my discovery by a report, in which it was acknowledged that
I had discovered a new truth, and ordered the insertion of my memoir in
the collection of those of the Foreign Associates. I attributed the
principle of the spirituous fermentation to the mucilaginous substance.