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Updated: June 14, 2025
The roots are bruised with the pestles, and thrown into these holes with water. Acetous fermentation commences in seven or eight days, which is a sign that the acrid poisonous principle is dissipated: the pulpy, sour, and fibrous mass is then boiled and eaten; its nutriment being the starch, which exists in small quantities, and which they have not the skill to separate by grating and washing.
When first drawn the toddy has the appearance of thin milk and water, with a combined flavor of milk and soda-water, with a tinge of cocoa-nut. It is then very pleasant and refreshing, but in a few hours after sunrise a great charts takes place, and the rapidity of the transition from the vinous to the acetous fermentation is so great that by midday it resembles a poor and rather acid cider.
The object of making bread, that is of mixing water with the flour and subsequently exposing the dough to intense heat, is to expand and rupture the cells of the grain so as to expose the greatest possible surface to the action of the digestive fluids; this is accomplished in several ways; by the formation of air cells through the medium of acetous fermentation, as in yeast bread; by the mechanical introduction of carbonic acid gas, as in ærated bread; by the mixture with the flour of a gas-generating compound, which needs only the contact of moisture to put it in active operation; and by the beating into the dough of atmospheric air.
The snowy mass, perfectly mixed, kneaded with care and strength, rises in its beautiful perfection till the moment comes for fixing the air-cells by baking. A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled. Many bread-makers pass in utter carelessness over this sacred and mysterious boundary.
The Reformation had passed the period of its vinous fermentation, and its clarified results remained as an element of intellectual impulse and exhilaration; there were signs yet of the acetous and putrefactive stages which were to follow in the victory and decline of Puritanism.
The water in the settling-vessels being left at rest, precipitates the starch which it held suspended; and to get rid of the saccharine matter, which was also dissolved by the water, the vessels are exposed to the sun, which soon produces the acetous fermentation, and takes up such matter as renders the starch more pure and white.
"It is almost needless," continued he, "to point out the formation of verdigrise, white lead, and a quantity of other operations, in which acetous acid is employed.
Stale yeast produces, instead of vinous fermentation, an acetous fermentation, which flavors the bread and makes it disagreeable. A poor, thin yeast produces an imperfect fermentation, the result being a heavy, unwholesome loaf.
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