SETT: a grist of malt is by brewers said to be sett, when, instead of separating for extraction, it runs in clods, increases in heat, and coagulates. This accident is owing to the over quantity of fire in the water, applied to any of the extractions. The air included in the grist, which is a principal agent in resolving the malt, being thereby expelled, the mass remains inert, and its parts, adhering too closely together, are with difficulty separated. Though an immediate application of more cold water to the grist is the only remedy, yet, as the cohesion is speedy and strong, it seldom takes effect.—New malts, which have not yet lost the heat they received from the kiln, are most apt to lead the brewer into this error, and generally in the first part of the process. SUGAR, or saccharine salts, are properly those that come from the sugar canes; many plants, fruits and grains give sweet juices reducible to the same form; they are supposed to be acids smoothed over with oils; all vegetable sweets are capable of fermenting spontaneously when crude; if boiled, they require an addition of yeast to make them perform that act. Malt, or its extracts, have all the properties of saccharine salts. SULPHUR. Though by sulphur is commonly understood the mineral substance called brimstone, yet in chymistry it is frequently used to signify in general any oily substance, inflammable by fire, and, without some saline addition, indissoluble in water. SOAP OR SAPONACEOUS JUICES. Common soap is made of oil mixed with alkaline salts: this mixture causes a froth on being agitated in water. The oils of vegetables are, in some degree, mixed with their salts; and according to the nature of these salts, appear either resinous or saponaceous, that is, soluble or indissoluble in water.— Sugar is a kind of soap, rendering oil miscible with water; and therefore all bodies, from which saccharine salts are extracted, may be termed saponaceous. VEGETABLE is a term applied to plants, considered as capable of growth, having vessels and parts for this purpose, but generally supposed to be without sensation. VINEGAR is an acid penetrating liquor, prepared from wine, beer, cyder, or a must, which has been fermented as far as it was capable. VITRIOL is, in general, a metalline substance combined with the strongest acid salt known. This acid, being separated from the metal, differs in nothing from that which is extracted from alum or brimstone. It is improperly called spirit of vitriol, when diluted with water, and, with as little propriety, oil, when free from it. VOLATILE BODIES are those, which, either from their smallness or their form, do not cohere very strongly together, and being most susceptible of those agitations, which keep liquors in a fluid state, are most easily separated and rarified into vapour, with a gentle heat, and on the contrary condensed and brought down with cold.