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would permit, he went to farming service; and, whilst in this humble situation, he begau the study of astronomy, by laying down from his own observations only, a celestial globe. His master, observing these marks of his ingenuity, procured him the countenance and assistance of his superiors; and, by their help, he was sent to Edinburgh. Here he began to take portraits; an employment by which he supported himself and family for several years, both in Scotland and England, whilst he was pursuing more serious studies. In London he first published some curious astronomical tables and calculations; and afterwards gave public lectures in experimental philosophy, which he repeated (by subscription) in most of the principal towns in England, with the highest marks of general approbation. He was elected F. R. S. without paying for admission; and had a pension of £50 a year given him, unsolicited, by the late king, who had attended his lectures, and frequently sent for him. His death took place in 1776, and he left behind him nearly £6000. His principal works are Astronomical Tables and Precepts, 8vo.; Astronomy Explained; Introduction to Astronomy; Tables and Tracts; Lectures in Mechanics, Hydrostatics, Pneumatics, and Optics; Select Mechanical Exercises; The Art of Drawing in Perspective; An Introduction to Electricity; and several papers in the Philosophical Transac

tions.

FERGUSSON (Adams), a celebrated writer on history and moral science, was born in 1724, at Logierait, in Scotland, of which parish his father was minister. Educated at Perth and St. Andrews, he removed to Edinburgh, after graduating M.A. to study for the ministry. He served in the first instance as chaplain in the forty-second regiment of foot, but on the peace of Aix-la-Chapelle returned to Edinburgh, where, in 1759, he was made professor of natural philosophy, which chair he afterwards resigned for that of moral philosophy. His Essay on Civil Society appeared in 1767, and was very favorably received. He shortly after received the degree of LL.D., and accompanied the earl of Chesterfield on his travels. In 1776 he replied to Dr. Price on Civil Liberty, and was rewarded by the appointment of secretary to the mission sent to America in 1778, to effect a reconciliation between the two countries. On his return he resumed the duties of his professorship, and composed his History of the Roman Republic, which was published in 1783, in three volumes, 4to. In 1793 he published his leca Treatise on Moral and Political Science, two volumes, 4to. He subsequently went abroad, and returning, settled at St. Andrews, where he died, February 16th, 1816.

tures as

FERGUSSON (Robert), an eminent Scottish poet, born in Edinburgh, in 1750. Though early laboring under the disadvantages of a delicate constitution, which often interrupted his studies and attendance, yet he excelled most of his companions at the high school of Edinburgh. After four years spent at this seminary, he studied two years at the grammar-school of Dundee; after which, having obtained a bursary in the college of St. Andrews, he entered as

a student there in his thirteenth year, and soon became distinguished as a youth of very superior genius. During his residence at St. Andrew's, he first gave specimens of his poetical talents. He had been originally intended for the church, but upon the expiration of his bursary, after residing four years at St. Andrew's, he abandoned the study of divinity. After residing six months with his maternal uncle, Mr. John Forbes, he was dismissed from the house, and composed his poems on the Decay of Friendship, and Against Repining at Fortune. Not long after this he obtained employment, first in the commissary's, and afterwards in the sheriff clerk's office, in which last he remained to the end of his short career. Meantime he continued to indulge his poetical vein, and before he was twenty years of age had published many of his pieces in Ruddiman's Weekly Magazine, a periodical work then universally read. Those most admired were written in the Scottish dialect, upon humorous and often temporary subjects. As he subscribed all his poems with his name, from their first appearance in the Weekly Magazine, his company soon came to be generally courted, and in the circles of gaiety and dissipation his conversation never failed to please. But while he received these slight marks of general admiration, he had not the good fortune to fall in with any one who was equally qualified by station, inclination, and influence, to patronise his merits, and ameliorate his circumstances. Among his numerous acquaintance there was, however, one gentleman, who having contracted a sincere friendship for Fergusson previous to his departure for the East Indies, remitted a draught for £100, accompanied with a cordial invitation to come over to India and make his fortune. But the kind invitation arrived too late: poor Fergusson having previously breathed his last. Among the numerous acquaintance, whom his fame as a poet and man of humor had attracted around him, there were some persons, unfortunately, by no means celebrated for their regularity of life, and against the temptations to dissipation, held out to him by such companions, his easy tempe proved a weak defence. At last the debility of his frame produced a total derangement of mind; and, his mother's circumstances not admitting of a proper attendance being paid to him in her own house, he was removed to the public asylum, where he died, October 16th, 1774. He was interred in the Canongate church-yard, where Burns erected a monument to him, with the following epitaph and inscription :—

No sculptured marble here, nor pompous lay!
No storied urn, nor animated bust!
This simple stone directs pale Scotia's way,
To pour her sorrows o'er her poet's dust.

By special grant of the Managers
TO ROBERT BURNS, who erected this stone,
This burial place is ever to remain sacred
to the memory
of

ROBERT FErgusson.

FERIE, in Roman antiquity, holidays, or days upon which they abstained from work. Proclamation was generally nade by the herald,

by command of the rex sacrorum, or flamines, that all should abstain from business; and whoever transgressed the order was severely fined. The feria were of two kinds, public and private. FERIE PRIVATE, the private feriæ, were holidays observed by particular persons or families on account of birth-days, funerals, &c. These belonged to, and were one division of, the dies festi.

FERIANA, the ancient city of Thala, in Africa, taken and destroyed by Metellus in the war with Jugurtha. It was visited by Mr. Bruce in his late travels through Africa, who expected to have found many magnificent ruins in the place, but was disappointed. The only remarkable objects he met with were the baths, which are excessively warm: these are without the town, and flow from a mountain named El Tarmid. Notwithstanding the excessive heat of its water the fountain is not destitute of fish: they are of the shape of a gudgeon, above four inches long; and he supposed that there might have been about five or six dozen of them in the pool. On trying the water with a thermometer, he found the heat so great that he was surprised the fish were not boiled in it. FE'RINE, adj. Wild; FERI NENESS, n. s.savage: the substantives FE'RITY. mean barbarity; cruelty.

Lat. ferinus.

The only difficulty is touching those ferine, noxious, and untameable beasts; as lions, tygers, wolves, Hale.

bears.

A ferine and necessitous kind of life, a conversation with those that were fallen into a barbarous habit of life, would assimilate the next generation to barbarism and ferineness.

Id.

He reduced him from the most abject and stupid ferity to his senses, and to sober reason.

FERIE PUBLICA, the public feria, were of four kinds, viz. feriæ conceptivæ, moveable feasts, the days for the celebration of which were fixed by the magistrates or priests; of this sort were the feriæ, Latinæ, paganalia, &c., which happened every year, but the days for keeping them were left to the discretion of the magistrates or priests. Of these the feria Latina were feasts at which a white bull was sacrificed, and the Latin and Roman towns provided each a set quantity of meat, wine, and fruits; and, during the celebration, the Romans and Latins swore eternal friendship to each other, taking home a piece of the victim to every town. The festival was instituted by Tarquinius II., when he overcame the Tuscans and made a league with the Latins, proposing to build a common temple to Jupiter Latialis, at which both nations might meet and offer sacrifices for their common safety. At first the solemnity lasted but one day, but it was at different times extended to ten. It was held on the Alban Mount, and celebrated with chariot races at the capitol, where the victor was treated FERMANAGH, a county in the province of with a large draught of wormwood. Feriæ im- Ulster, Ireland, is bounded on the west by Leiperativæ were fixed and instituted by the mere trim, on the north by Tyrone and Donegal, on command of consuls, prætors, or dictators, upon the east by Tyrone and Monaghan, and on the the gaining of some victory or other fortunate south by Cavan and Leitrim. It abounds in event. Feriæ nundinales were regular market hills, many of them of great height, and boggy; days, one of which fell every ninth day. The but these high grounds afford good coarse pascountry people, after working eight days sucture for young cattle. Agriculture is not here in cessively, came to town the ninth to sell their a flourishing condition; and the fact is said to commodities, and to inform themselves of what be well authenticated that, so late as the year related to religion and government. Feriæ sta- 1808, it was the practice in some places to tiva were kept as public feasts by the whole city plough by the tail! The farms in the northern upon certain immoveable days appointed in their part are of a large size, and tolerably productive. calendar; such were the compitalia, carmentalia, Oats are the most common grain, and next to lupercalia, &c. these barley. In some quarters, when calculating a profitable crop, they estimate four stone of barley, and six of oats, to a gallon of whisky. Potatoes are common.

FERIE, in the Romish breviary, is applied to the days of the week; thus Monday is the feria secunda, Tuesday the feria tertia. The occasion of this was, that the first Christians used to keep the Easter week holy, calling Sunday prima feria, &c., whence the term feria was given to the days of every week. They have also extraordinary feriæ, viz. the last three days of passion week, the two following Easter day, and the second feriæ of rogation. FE'RIAL, adj. Lat. ferialis. RespectFERIA'TION, n. s. ing the ordinary days of the week; sometimes respecting holidays: feriation is the act of keeping holiday.

As though there were any feriation in nature, this season is commonly termed the physician's vacation. Browne.

Concerning the ferial character. The ecclesiastical year of old began at Easter, the first week whereof was all holiday, the days being distinguished by prima, secunda, tertia, &c., added unto feria. Gregory. In the statute 27 Hen. VI. c. 5. ferial days are taken for working days; all the days of the week except Sunday. Tomlins.

Woodward's Natural History.

In 1809 about 5000 Irish acres were supposed to be sown with flax. The grazing tenures are from 100 to 300 acres. Mr. Wakefield says, that Enniskillen market is attended weekly by about thirty or forty farmers from the vicinity, whose circumstances enable them to eat meat daily, and to drink port wine'! This is the principal or rather the only town of note in the county. See ENNISKILLEN.

A considerable part of the county is occupied with dairies. There is also a small breed of cows here similar to those of Down: but no flocks of sheep. The linen manufacture and the wealth here. The linen produced is what is rearing of black cattle are the great sources of called seven-eighths. Illegal distillation is carried on to a considerable extent. There are mills for

grinding oats, but none for grinding wheat.

This county also contains rich iron ore and coal. On lord Enniskillen's estate, west of

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are quarries of marble. It is

brown and white, beautifully veined, and of a fine grain.

winding channel of about six miles The entire site occupied by Lough Erne is supposed to be eighty-five square miles. The scenery around is remarkably striking. On its bosom are between 300 and 400 islands, some of them large, fertile, well-wooded, and inhabited; and the whole of them disposed in a very picturesque manner. The Erne runs into it at the north-west end by a current of about seven miles, and at length precipitates itself over a grand cataract into the sea at Ballyshannon. The falls of Belleek are esteemed very beautiful, and deserving of the traveller's attention. Lough Erne contains almost every kind of fresh water fish. The salmon grow very rapidly: some young ones have been found to increase at the rate of a pound a week. Near Enniskillen large quantities of eels are caught. At Belleek is an eel weir, which lets at £120 per annum, and three others in the vicinity, which let at £100 each. On the east of Lough Erne, Fermanagh has five baronies, and on the west three. It sends three members to parliament, two of these being from the county, and one from the burgh of Enniskillen. The county freeholders amount to 5000.

The laborer is generally paid in money. In 1811 the prices of labor, provisions, &c., were: for a man, the year round, 1s. and a woman 6d. per day; a carpenter, per day, 3s. 6d. and if constantly employed, 2s. 6d. ; a mason, per day, 2s. 6d.; a thrasher, per day, 1s. 1d., or, by piecework, from 6d. to 8d. per barrel of oats, 8d. to 10d. per ditto of barley, and 1s. 1d. to 1s. 8d. per ditto of wheat; a car and horse, per day, 2s. 2d.; a saddle-horse per ditto 5s. 5d.; a plough per ditto 11s. 44d., and, for ploughing and sowing an acre, from 26s. to 36s. ; a blacksmith, per stone of work, 1s. 6d., or per day 2s. 6d.; turf, per kish, 2s.; sea coal, per barrel, 4s. to 5s.; culm, per ditto, 35.; lime, per ditto, 1s. 8d. to 2s.; a car, mounted, £4 10s.; potatoes, per stone, 2d. to 4d.; salt butter, per cwt. £4 138. 4d.; fresh ditto, per lb. 1s.; hay, per ton, £3 to £4; whisky, per gallon, 7s. 9d. to 10s; strong ale, per quart, 4d.; porter, per gallon, 1s. 3d.; beef, per lb., 6d.; mutton 7d.; pork 3d.; lambs, per score, £18 to £22, eggs, per score, 6d.; cheese, per lb., 1s. 6d.; bacon, per ditto, 6d. ; shoeing a horse, 4s.; shoes, per pair, 11s. 41d.; salt, per stone, 1s. 5d.; undressed flax, per cwt. £4 10s. to £5; wool, per stone, 22s. to 20s.; fowls, per couple, 1s. to is. 6d.; wheat, per barrel, £2 3s.; barley, ditto, 19s.; oats, ditto, 13s. 6d. ; quartern loaf of wheaten bread, 1s.; flower, firsts, per cwt., £1 9.; seconds, ditto, £1 8s.; thirds, ditto, £1 4s.; oatmeal, per cwt. 16s.; labor in harvest of hay and corn, per day, 2s. to 3s.; mowing grass, per acre, 58.; rabbits, per couple, 1s. 8d.; milk, per quart, 2d.; corn acre of oats (tithe free to the tenant), per acre, £6 to £8; ditto, meadows (according to weight of grass, ditto), £6 to £9; ditto potatoe land, ditto, £6 16s. 6d. to £8 8s.; ditto, flax, per rood (tithe free), ditto £2 5s., to £2 10s. The wood of this county is an important product. Ash-trees are common, running along the edgerows; they are, however, of modern introduction. At Lough Erne, the yew grows to a large size: beech, grows in this county to a good height and bulk: here are also oaks, firs, sallows, and hazels.

Of the eighteen parishes of the county, fifteen are in the diocese of Clogher, and the other three in that of Kilmore. The Catholics are in the proportion of three to one. Dr. Beaufort supposes that Fermanagh contains 719 square miles, or 455,298 acres English measure, the length being forty-three miles, and the breadth thirtythree. Of these, Lough Erne occupies 76,311. Mr. Wakefield makes the superficial contents 694 English square miles. Excluding Lough Erne, there are about thirty-one English acres to a house, or five acres and one-sixth to each individual.

Mr. Wakefield reckons the average rental of this county at £1 5s. per green acre. At Florence-court, land lets at £1 10s. per acre: near Enniskillen, at £8 8s. per corn acre. In general the leases run for three lives, or thirty-one years: of late the period adopted is twenty-one years and one life. There are here a few estates whose rental is from £1500 to £2000; but by far the greatest number of the estates are large, and there is no intermediate step between the proprietors and the leaseholders. Lord Enniskillen has an estate of £13,000 per annum. The marquis of Ely, lord Belmour, and Sir James Caldwell, have property of from £6000 to £7000 per annum each. There is also a large church property here, belonging to the see of Clogher.

The most remarkable geographical feature of this county is Lough Erne; consisting of two lakes, the upper being nine miles long, and from one and a naif to five wide, and the lower one about ten miles in length, and from two to eight in breadth. They are connected by a broad

FERMAT (Peter), a French mathematician, was born at Toulouse in 1590. He was bred to the law, and became counsellor to the parliament of Toulouse, where he died in 1664. His mathematical works were printed in 2 vols., folio, 1679, under the title of Opera Varia Mathematica. He was the intimate acquaintance of Descartes, Torricelli, Pascal, Huygens, &c. His son, Samuel Fermat, was the author of several works.

FER'MENT, v. a., v. n. & n. s.
FERMENTABLE, adj.
FERMENTAL,

FERMENTATION, n. s.
FERMENTATIVE, adj.

Fr. fermenter; Lat. fermento. To rarify; change chemically,

by internal commotion. See the more scientific explanation of this word in our article: fermentable, is capable of fermentative: fermental, having the power to cause it: fermentative, actually causing fermentation.

Cucumbers, being waterish, fill the veins with crude and windy serosities, that contain little salt or spirit, and debilitate the vital acidity and fermental faculty of the stomach.

Browne.

The juice of grapes, after fermentation, will yield a Boyle. spiritus ardens.

As these politicians of both sides have already worked the nation into a most unnatural ferment, I shall be so far from endeavouring to raise it to a greater height, that, on the contrary, it shall be the

1

chief tendency of my papers to inspire my countrymen with a mutual good-will and benevolence.

Spectator.

A man, by tumbling his thoughts, and forming them into expressions, gives them a new kind of fermentation; which works them into a finer body, and makes them much clearer than they were before. Collier on Friendship.

Subdue and cool the ferment of desire. Rogers. The dewlapt bull now chafes along the plain, While burning love ferments in every vein; His well-armed front against his rival aims, And by the dint of war his mistress claims. Gay. The semen puts females into a fever upon impregnation; and all animal humours which poison, are putrefying ferments. Floyer.

Digestion is a fermentation begun, because there are all the requisites of such a fermentation; heat, air, and motion: but it is not a complete fermentation, because that requires a greater time than the continuance of the aliment in the stomach: vegetable putrefaction resembles very much animal digestion.

Arbuthnot on Aliments.

Aromatical spirits destroy by their fermentative Arbuthnot.

heat.

The sap, in fluent dance,

And lively fermentation, mounting, spreads All this innumerous coloured scene of things.

Thomson.

Secrets are so seldom kept, that it may be with some reason doubted, whether the quality of retention be so generally bestowed, and whether a secret has not some subtile volatility by which it escapes, imperceptibly, at the smallest vent, or some power of fermentation, by which it expands itself, so as to burst the heart that will not give it way. Johnson.

The same yields a stercoraceous heap, mpregnated with quick fermenting salts, And potent to resist the freezing blast. Cowper. It is remarkable, that all the diseases from drinking spirituous or fermented liquors are liable to become hereditary, even to the third generation, gradually increasing, if the cause be continued, till the family becomes extinct. Darwin.

Thus heat evolved from some fermenting mass
Expands the kindling atoms into gas;
Which sink ere long in cold concentric rings,
Condensed, on Gravity's descending wings.

Id.

FERMENTATION. The phenomena and products attendant on this process are of considerable importance. Its general application to the manufacture of malt liquors, will be found under ALE and BEER brewing.

The term fermentation is employed to signify the spontaneous changes which certain vegetable solutions undergo, placed under certain circumstances, and which terminate either in the production of an intoxicating liquor, or of vinegar; the former termination constituting vinous, and the latter the acetous fermentation.

The principal substance concerned in vinous fermentation is sugar; and no vegetable juice can be made to undergo the process, which does not contain it in a very sensible quantity. In the production of beer, the sugar is derived from the malt; in that of wine, from the juice of the grape.

When sugar is dissolved in four times its weight of water, and mixed with yeast, it speedily ferments, and yields peculiar products. It has been employed, therefore, by chemists as a less complicated means of ascertaining the phenomena of fermentation, than grain which is usually

employed. Thenard mixed sixty parts of yeast with 300 of sugar, and fermented them at a temperature of 59°. In four or five days, he informs us, that all the saccharine matter had disappeared. The quantity of carbonic acid evolved amounted, by weight, to 94.6 parts. It was perfectly pure, being completely absorbed The fermented liquid, being distilled by water. yielded 171.5 parts of alcohol, of the specific gravity 822. When the residue of the distillation was evaporated, twelve parts of a nauseous acid substance were obtained; and forty parts of the yeast still remained; but, upon examination, it had lost the whole of its azote. This experiment gives us the following quantities:Substances fermented. Sugar

Yeast

Products of fermentation.

Alcohol of 822

Carbonic acid
Nauseous residue
Residual yeast

Loss

300

60

360

171.5

94-6

12.0

40.0

318.1

41.9

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These experiments are sufficient to show us, that by far the greatest part of the produce is obtained from the sugar; and the yeast acts chiefly by inducing the decomposition of that substance.

Messrs. Vauquelin and Fourcroy, after a series of very minute experiments, came to the following conclusions relative to the fermentation of grain :

Two pounds of ground germinated barley, placed with six pounds of water heated to 131° Fahr. in a matrass furnished with a crooked tube, fermented in four hours in a heat of 72°. The fermentation continued thirty-six hours. The

gas disengaged and collected was partly formed of carbonic acid, and partly of hydrogen gas. Six days afterwards this barley was distilled, from which a product was obtained equal at least to one-third of the water employed. This produce, heavier than water, was acid and empyreumatic. This acidity demonstrates the conversion of alcohol into acetous acid. The liquor, which was saccharine at the period of distillation, was no longer so at the end of the process. The same ground and germinated barley, but deprived of its bran by bolting, was treated in the same manner as in the first experiment; it fermented with similar appearances, and yielded an equal part of carbonic acid gas and hydrogen gas. Thus the bran was not the source of the latter gas, as at first supposed.

Brewers' mash, exposed in the same apparatus to the same temperature of 72°, fermented more quickly with a more rapid effervescence, and its gas was merely carbonic acid, without hydrogen gas. Thus the latter depends upon the farina mixed with flower.

The farina of germinated barley, with water, exposed in the matrass to the temperature of 590, did not ferment until the end of five hours; and its gas was condensed by potash. Upon raising the temperature to 22°, there came off a mixture of gas not soluble and inflammable, the proportion of which was soon equal to that of the carbonic acid. Thus it is necessary that there should be a heat of upwards of 68° before there can be any liberation of hydrogen gas in the farina of barley which is fermenting.

Six pounds of ground barley, not germinated, treated at three several times with twelve pounds of warm alcohol, furnished one ounce two drachms of pure sugar; while six pounds of germinated barley, treated in the same manner, yielded four ounces and two drachms, or about five per cent.; which is four times what the barley contained previous to germination. Thus germination forms sugar, as we have announced. They put twenty-four pounds of farina of barley, not germinated, into a tub with seven times its weight of hot water at 158°, and four pounds of mild beer yeast. Fermentation immediately commenced with great violence, and continued seven days. The liquor submitted to distillation, with the husks, yielded nine litres of a weak and empyreumatic liquid, which, being passed again through the still, furnished sixteen decilitres of an alcohol at 16°, which amounts to nine decilitres at 40°. These nine decilitres, weighing twenty-three ounces, and twenty-four pounds of barley not germinated, containing only five ounces of sugar, it follows, that four times more alcohol was formed than there was sugar in this farina. Lavoisier, however, asserts that 100 pounds of sugar furnish only fifty-eight pounds of alcohol. Twenty-four pounds of germinated and ground barley, made to ferment under the same circumstances as barley not germinated, presented the same phenomena, and only varied in their products. There were two litres 03 of alcohol at 40°, which makes five pounds of alcohol for a quintal of barley, or three times more alcohol than there was sugar; and this answers to the produce of barley not germinated.

'It must be concluded from these results,'

observe these ingenious chemists, that it is some other substance than sugar which is converted into alcohol, although sugar is indispensable to its production and to the establishment of fermentation.

'Two pounds of farina of bolted wheat, mixed with six pounds of water at 140° Fahr., remained six hours without motion. The next day, after having remarked the swelling of the mass, they placed the matrass upon a sand-bath a little heated, and added water to favor the disengagement of the gas. We obtained hydrogen gas twice larger in volume than carbonic acid. The vessel, having been taken off the sand-bath, the temperature having decreased to 57°, the fermentation all at once stopped. The liquid, when submitted to distillation, did not yield alcohol but an acid liquor.'

The farina of wheat, therefore, does not form alcohol by fermentation: yeast is indispensable for this fermentation, although it does not ente: into the composition of alcohol; by accelerating the alcoholic fermentation, it opposes the forma tion of vinegar. When, on the contrary, the fermen、、 tation is very slow, the alcohol becomes acetous in proportion as it is formed; perhaps even then sugar and the other fermenting substances pas: into the acid state with alcoholizing.

Wher

Air is not absorbed in the vinous fermentation although its oxygen is in the acetous. wine is manufactured in close vessels it is stronger, if the process is slower, because a por. tion of the alcohol escapes from the vats: and this is now understood in our malt distilleries. That alcohol is held in solution in the carbonic acid which is generated; and thus, it appears, to intoxicate more rapidly, as is well known in the wines of Champagne. Under pressure, this compound is united to the fluid; and, being disengaged, produces the well-known effervescence. The practice of fermentation is partly regulated by this consideration. The violent stage of that process in wine-making is allowed to take place in an open vat; the next is partially checked by an occasional bung, and, in the last of all, the vessel is completely closed. In strong still wines the whole process may be conducted in open vessels; but, in light and brisk ones, it is absolutely necessary that the last part should take place in closed ones. Champagne wines are managed so as to ferment even in their bottles.

The volume of the fermenting fluid has a considerable effect on the process; a few days are sufficient to complete it when the quantity is large. When small, it is difficult to establish, and tedious in the progress, and the results are also different: wines of different qualities being thus produced from the very same materials. It is the same in the ultimate fermentation or ripening of wines. Champagne would be destroyed in a large cask: porter, an extreme case, is ripened in enormous masses, as are many of the stronger wines. Bulk is peculiarly required for the strong and sweet wines; Champagne may be made in a gallon measure.

The first appearance is the production of airbubbles, terminating at length in a general ebullition. The liquor then becomes turbid, a variety of solid matters are disengaged, some

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