Chemical [Art]

...swell and boil up, as if nature, through that sign of bubbling original: "ebullitio"; in early chemistry, this refers to the visible agitation or "boiling" seen during fermentation, which Beguin views as a sign of internal transformation. and rising, wishes to reveal the perfection of a purer substance within composite bodies. The effect of this process is that which was internal becomes external: for example, sweetness may be converted into acidity, or conversely, acidity into a tasteless sweetness resembling common water.

Liquids pressed from grapes, pears, apples, and the like are fermented. This happens either by itself without the addition of any external substance, or with an additive to accelerate the bubbling. Alternatively, hard and composite bodies can be fermented—provided they are first crushed—such as seeds, wheat, fennel, anise, juniper berries, roots, spices, and so on; but these require the addition of water. To speed the process, one adds the substance's own salt In Beguin’s system, "salt" is one of the three primary principles (along with sulfur and mercury) representing the solid, earthy residue of a substance., or an analogous salt, or an acid, or the dregs original: "foeces"; the sediment or "lees" left over from brewing or winemaking, used as a starter for new fermentation. of beer or wine, adding one pint of dregs to each cask.

Fermentation also occurs through the addition of water, salt, and acidity derived from boiled wine-must original: "sapa"; a thick syrup made by boiling down unfermented grape juice, often used as a preservative or sweetener., honey, sugar, raisins, and similar ingredients.