3dly. They had a ferment to determine the fermentation, which, when finished, yields two gallons of whiskey per bushel of grain, and sometimes ten quarts, but very seldom. I do not know whether those results are exact; but, supposing them to be so, they must be subject to great variations, according to the quality of the grain, the season, the degree of heat, of the atmosphere, and the manner of conducting the 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.