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Updated: June 28, 2025
Its victories are not progressive. They do not tend to indefinite and ever-expanding progress. They simply show an intellectual brilliancy, which is soon dimmed by the vapors which arise out of the fermentations of corrupt society. The question here may arise why the Greeks and Romans themselves arose from a state of barbarism to the degree of culture which has given them immortality?
From hence it is, that in some Places their Malt Liquors are exceeding good, because they brew with Pale or Amber Malts, Chalky Water, and keep their Drinks in close Vaults or proper dry Cellars, which is of such Importance, that notwithstanding any Malt Liquor may be truly brewed, yet it may be spoiled in a bad Cellar that may cause such alternate Fermentations as to make it thick and sour, tho' it sometimes happens that after such Changes it fines itself again; and to prevent these Commotions of the Beer, some brew their pale Malt in March and their brown in October, for that the pale Malt, having not so many fiery Particles in it as the brown, stands more in need of the Summer's Weather to ripen it, while the brown sort being more hard and dry is better able to defend itself against the Winter Colds that will help to smooth its harsh Particles; yet when they happen to be too violent, Horse-dung should be laid to the Windows as a Fortification against them; but if there were no Lights at all to a Cellar, it would be better.
In the several fermentative processes which occur in the preparation there is no question that micro-organisms aid the tobacco producer and manufacturer. Bacteria produce the first fermentation that follows the drying, and it is these organisms too, in large measure, that give rise to all the subsequent fermentations, although seemingly in some cases purely chemical processes materially aid.
So when great bilious secretions, or those of any other gland, are produced, heat is generated in the part in proportion to the quantity of the secretion. The heat produced on the skin by blushing may be thought by some too sudden to be pronounced a chemical effect, as the fermentations or new combinations taking place in a fluid is in general a slower process.
There are, therefore, two phases to be distinguished in the life of microbes that of active life, during which they multiply with great rapidity, are most active, and cause sicknesses or fermentations, and that of retarded life, that is to say, the state, of resting spores in which the organisms are inactive and consequently harmless.
Among them we must distinguish those that live in inert organic matters, alimentary substances, or debris of living beings, and which cause chemical decompositions called fermentations.
"M. Pasteur explains the fact of the immense activity at the commencement of fermentations by the influence of the oxygen of the air held in solution in the liquids, at the time when the action commences.
We have met with butyric fermentations of lactate of lime which did not yield the minutest trace of hydrogen, or anything besides carbonic acid. They present no special features. Butyl alcohol is, according to our observations, an ordinary product, although it varies and is by no means a necessary concomitant of these fermentations.
We have some meats also and bread, and drinks, which taken by men, enable them to fast long after; and some other, that used make the very flesh of men's bodies sensibly more hard and tough, and their strength far greater than otherwise it would be. We have them likewise of divers ages, and long fermentations.
Something like a score of bacteria species have been found liable to occur in the fermenting material and destroy the value of the product of both the wine maker and the beer brewer. The species of bacteria which infect and injure wine are different from those which infect and injure beer. They are ever present as possibilities in the great alcoholic fermentations.
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