[39] Though the air bubbles produced from malt liquors are more uniform, as to their size or consistence, than those of natural wines, yet they are not perfectly so; for this reason, and because it requires a greater power to cause a wort or must of malt to ferment, than it does to keep this act continued, after it is once begun, it is necessary, at first, to apply such a sufficient quantity of yeast as will obtain this purpose; therefore, one half of the remaining six gallons of yeast is put to the wort on its first coming down. [40] The yeast or air bubbles produced from natural wines, vary not only in their consistence, but also in their volume; so that, in their act of fermentation, a progressive effect is the consequence of this want of uniformity. The yeast or air bubbles of barley wines are more uniform; to imitate nature, it is necessary to apply this principle of fermentation by degrees, to cause a progressive effect only. Feeding of drink is the only means to gain this end; thereby the newly applied yeast maintains the drink in its required agitation, in a similar manner as the increased heat and action raised by fermentation causes the air bubbles in natural wines to act and explode, in proportion to their consistence, and to the quantity of elastic air the bubbles contain; and so requisite it is periodically to apply more yeast to this sort of liquor, or regularly to feed it with this enlivening principle, that, in very hot weather, when this, through carelessness, has been omitted, I have known this ale to become foxed or putrefied, and could attribute this accident to no other cause but to a neglect of this sort, as the worts had been regularly brewed, laid thin in the coolers, received all the cold the night could give them, and the tun in which the drink was worked was perfectly clean. [41] I confess this chapter is rather a matter of curiosity, an effusion of fancy, than of any use to me known; if I have suffered it to remain, it has been to shew that when we have long reflected upon a subject, our ideas often lead us beyond power of practice; and with this farther view, that, perhaps, it may become of service in the hands of some more ingenious and more penetrating artist than myself. However, if I trouble my reader with it, it may be said to be in imitation of an author far superior to myself in rank and knowledge. [42] It must be observed, the wines of France in general make the best brandies, and of these, such which justly are termed green wines, (and soon would become acid) this leads us to the nature of the grain, and of the extractions to procure an equal, pure, nutty spirit. Barley, dried scarcely to the denomination of malt, and extracted with the lowest medium, or perhaps one inferior to this, most likely would answer this purpose. I have tried the experiment in a very imperfect manner, and found it answer beyond expectation. INDEX. A. Page Acids, what, 2