uld remain undisturbed, without the assistance of some
substance, to give a commencement to the fermentation. This is
accomplished by means of a little yeast from beer; and, when the
fermentation is once excited, it continues of itself until completed. I
shall, in another place, give an account of the effects of yeast, and
other ferments, upon fermentable substances. I have usually employed 10
libs. of yeast, in the state of paste, for each 100 libs. of sugar,
with as much water as is four times the weight of the sugar. I shall
give the results of my experiments exactly as they were obtained,
preserving even the fractions produced by calculation.

TABLE I. _Materials of Fermentation._

libs. oz. gros grs.
Water 400 0 0 0
Sugar 100 0 0 0
Yeast in paste, 10 libs. { Water 7 3 6 44
composed of { Dry yeast 2 12 1 28
----------------------
Total 510

TABLE II. _Constituent Elements of the Materials of Fermentation._

libs. oz. gros grs.

407 libs. 3 oz. 6 gros 44 grs. { Hydrogen 61 1 2 71.40
of water, composed of { Oxygen 346 2 3 44.60

{ Hydrogen 8 0 0 0
100 libs. sugar, composed of { Oxygen 64 0 0 0
{ Charcoal 28 0 0 0

{ Hydrogen 0 4 5 9.30
2 libs. 12 oz. 1 gros 28 grs. of { Oxygen 1 10 2 28.76
dry yeast, composed of { Charcoal 0 12 4 59
{ Azote 0 0 5 2.94
-----------------------
Total weight 510 0 0 0

TABLE III. _Recapitulation of these Elements._

libs. oz. gros grs.
Oxygen:
of the water 340 0 0 0 }
of the water } libs. oz. gros grs.
in the yeast 6 2 3 44.60 } 411 12 6 1.36
of the sugar 64 0 0