The yeast produces fermentation, a process which may be thus described:The dough reacting upon the leavening matter introduced, the starch of the flour is transformed into saccharine matter, the saccharine matter being afterwards changed into alcohol and carbonic acid.

The berries are capable of undergoing vinous fermentation, and affording alcohol by distillation.

When the wort has done working, the second or third day the yeast will sink rather than rise in the middle; remove it then, and turn the ale as it works out; pour a quart in at a time, and gently, to prevent the fermentation from continuing too long, which weakens the liquor.

Much skill is required to determine at what point to arrest the fermentation, in order to save the sweetness and richness of the bread.

But, though the notion that the Torula is a creature which eats sugar and excretes carbonic acid and alcohol, which is not unjustly ridiculed in the most surprising paper that ever made its appearance in a grave scientific journal, may be untenable, the fact that the Toruloe are alive, and that yeast does not excite fermentation unless it contains living Toruloe, stands fast.

That which causes fermentation, as yeast.

There must be water or moisture to promote the fermentation.

Prolonged cooking at a boiling temperature is necessary for the destruction of certain kinds of germs capable of inducing fermentation.

The raising of dough by this process is lengthy and uncertain, and a far more convenient method is to accelerate the fermentation by the addition of some active ferment.

In his famous "Mikroskopische Untersuchungen" Schwann speaks of Torula as a "cell"; and, in a remarkable note to the passage in which he refers to the yeast plant, Schwann says: "I have been unable to avoid mentioning fermentation, because it is the most fully and exactly known operation of cells, and represents, in the simplest fashion, the process which is repeated by every cell of the living body.

The housewife who permits the fermentation to proceed very slowly one hour, forces it rapidly by increased heat the next, and perhaps allows it to subside to a chilling temperature the third, will never be sure of good bread.

An animal suffering under either of these terrible diseases is a source of infection and contagion to others, for precisely the same reason as a tub of fermenting beer is capable of propagating its fermentation by "infection," or "contagion," to fresh wort.

To stum wine is to renew dead and insipid wine by mixing new wine with it and so raising a fresh fermentation.

This method of securing fermentation is utilized by housewives in making what is termed salt-rising bread.

STARTING THE BREAD.Having secured good yeast, it is necessary in some way to diffuse it through the bread material so that it will set up an active fermentation, which, by the evolution of gas, will render the whole mass light and porous.

When yeast is not obtainable to start the fermentation in making yeast, mix a thin batter of flour and water, and let it stand in a warm place until it is full of bubbles.

Originally the process in vogue involved slight fermentation, resulting in "sour silage," but in 1884 it was found that by delaying the application of pressure for a day or two a rise of temperature took place sufficiently great to destroy the bacteria producing fermentation, the result being "sweet silage."

The dough must be well "bound," and yet allow the escape of the little bubbles of carbonic acid which accompany the fermentation, and which, in their passage, cause the numerous little holes which are seen in light bread.

But he stood serene and imperturbable, while that denial, like many another blast of evil-scented wind, passed into nothingness, even before the disappearance of the party strife out of whose fermentation it had arisen.

Finally, we may sow the nitric ferment in calcined earth and cause nitrification to occur therein as surely as we can bring about a fermentation in wine by sowing Mycoderma aceti in it.

The solution then drawn into another vat was vigorously beaten with paddles for several hours to renew and complete the foaming fermentation.

On April 5th, 1788, a year before the taking of the Bastille John Adams, then American Ambassador to England, and afterwards President of the United States, wrote to a friend describing the 'fermentation upon the subject of government' throughout Europe.

It was chaos, and fermentation within the chaos the slow and rough but powerful and productive fermentation of unruly life.