The result was, that while the putrescible or the fermentable liquids became impregnated with the results of the putrescence or fermentation which was going on on the other side of the membrane, they neither putrefied (in the ordinary way) nor fermented; nor were any of the organisms which abounded in the fermenting or putrefying liquid generated in them.

Now, Schroeder and Dusch found, that, in the case of all the putrefiable materials which they used (except milk and yolk of egg), an infusion boiled, and then allowed to come into contact with no air but such as had been filtered through cotton-wool, neither putrefied, nor fermented, nor developed living forms.

I. to "Confessions of a Drunkard," a paper quoted in Montagu's Some Enquiries into the Effects of Fermented Liquors).

He has great virtue in not drinking wine or any fermented liquor, because, as he acknowledged to us, he could not do it in moderation[601].

He was quite social and easy amongst them; and, though he drank no fermented liquor, toasted Highland beauties with great readiness.

Among the particular causes of fever to the young mother, Dr. Dewees enumerates spirits, wine, and other fermented liquors, a room too much heated, closed curtains, confined air, too much exposure, and too much company; and during the early period of confinement, broths and animal food.

After the defeat at Dunbar, permission was cheerfully granted by the committee of estates for a levy of troops in the associated counties of Renfrew, Air, Galloway, Wigton, and Dumfries, that part of Scotland where fanaticism had long fermented, and the most rigid notions prevailed.

No vital movement of the people's has worked down, for good or evil; fermented, instead, carried up the heaving, cloggy mass.

Dr. Franklin advocated a contrary doctrine, and inculcated the fact, that a twopenny loaf was much better for a man than a quart of beer; and he adduces the horse and other beasts of burthen as examples of the inefficacy of the use of fermented liquors.

So that corn is, in fact, a powerful fermented stimulus to the beast.

Although we have thus seen that fermented liquors, if taken to excess, become pernicious in their effect, we must not condemn their use, because their abuse is bad.

Pulque, which is the favourite drink of the Mexicans, is extracted from the Manguey, or Great American Aloe; at the time of throwing its flower stem, it is hollowed in the centre and the juice which should have supplied the flowers, is taken from it daily, for about two months; which juice when fermented is immediately fit for drinking.

If a man says, "I think the human race would be better if it abstained totally from fermented liquor," I quite understand what he means, and how his view could be defended.

They are both based on the idea that fermented liquor is not a drink, but a drug.

Turn and mix it well every few days, and when well and equally fermented, which will be from ten to fourteen days, make it into a bed 4 ft. wide and 2 ft. deep, mixing it well together and beating or treading it firmly.

This same change takes place in the saccharine matter of fruits under the proper with conditions of warmth, air, and moisture, and is utilized in the production of wines and fermented liquors.

It is evident, therefore, that bread cannot be fermented without some loss in natural sweetness and nutritive value, and bread made after this method should be managed so as to deteriorate the material as little as possible.

Bread may be over-fermented when there is no appreciable sourness developed.

It is apparent, then, that the more thoroughly fermented bread is baked, the more wholesome it will be, from the more complete destruction of the yeast germs which it contains.

YEAST.Next to good flour, the most important requisite in the manufacture of fermented bread is good yeast.

As fermentation is more sure, more rapid, and requires less yeast to start it when set in action in a thin mixture than when introduced into stiff dough, the more common method of starting fermented bread is by "setting a sponge;" viz., preparing a batter of flour and liquid, to which potato is sometimes added, and into which the yeast is introduced.

TEST OF GOOD FERMENTED BREAD.A loaf of good bread, well risen and perfectly baked, may be taken in the hands, and, with the thumb on the top crust and fingers upon the bottom of the loaf, pressed to less than half its thickness, and when the pressure is removed, it will immediately expand like a sponge, to its former proportions.

As it begins to ferment, stir it well occasionally, and when well fermented, turn into a clean glass or earthen jar.

FERMENTED BREADS.

The foundation of all these toasts is zwieback, or twice-baked bread, prepared from good whole-wheat or Graham fermented bread cut in uniform slices not more than a half inch thick, each slice being divided in halves, placed on tins, or what is better, the perforated sheets recommended for baking rolls, and baked or toasted in a slow oven for a half hour or longer, until it is browned evenly throughout the entire slice.