. The American encyclopædia of commerce, manufactures, commercial law, and finance. ote F. are termed /er-iiiciili, and among tliese the principal are gliailin, gluten, vegetable albumen, and all nitrogencoussubstances in a state of spontaneous decompositicmor F. yrimt, the ferment most commonly cm-ployed for inducing the vinous /•., is such a sub-stance in an active state of putrefaction, and whoseat(nns are in continual motion. Iutrcfying ani-mal substances are equally capable of exciting thesame action. If we add to a solution of jiuresugar an albuminous substance, a caseous or fleshymatter
. The American encyclopædia of commerce, manufactures, commercial law, and finance. ote F. are termed /er-iiiciili, and among tliese the principal are gliailin, gluten, vegetable albumen, and all nitrogencoussubstances in a state of spontaneous decompositicmor F. yrimt, the ferment most commonly cm-ployed for inducing the vinous /•., is such a sub-stance in an active state of putrefaction, and whoseat(nns are in continual motion. Iutrcfying ani-mal substances are equally capable of exciting thesame action. If we add to a solution of jiuresugar an albuminous substance, a caseous or fleshymatter, the development of yeast becomes mani-fest, and an additional quantity of it is found atthe end of the operation. Tims, with nourish-ment, ferment engenders ferment. It is for thisreason that a little fermenting must, added to abody of fresh grape-juice, excites /•. in the wholemass. These effects are not confined to alcoholic(vinous) F. The smallest portion of sour milk,of sour dough, or sour juice of beet-root, of putre-fied flesh and blood, occasions like alterations in. fresh milk, dough, juice of beet-root, flesh andblood. But further, and which is a very curiouscircumstance, if we put into a liquid containingany fermenting substance another in a sound state,the latter would suffer decomposition under theinfiuence of the former. If we place urea in thepresence of beer-yeast, it experiences no change ;while if we add it to sugar-water in a fermentingstate, the urea is converted into carbonate of am-monia. We thus possess two ino<les of decompo-sition ; the one direct, the other indirect. Vinous F. and Jretous F. When certain vefietablo pub-8taiicesare dissolved in water, and subjeeted to a due tempera-ture (between tio^ and SS-*), they undergo a selies of changeswhich terminate in the production of alcoliol or spirit; tliesechanges constitute the phenomena of vinous F. Sugar andsome ferment are to the process ; and during the for-mation of the alcohol t
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