List of Subjects

CHAPTER V.

On fermentation as it is performed in artificial things, page 25.

Three things must be considered regarding these. 1. Which substances are more capable of fermentation. 2. How the movement of fermentation is promoted or stopped. 3. How many types of purpose and effect fermentation has, page 33. For perfecting fermentation, it is required that particles are separated, that they are heterogeneous made of different or diverse kinds of parts, and that they are outside the state of rawness or ripeness, page 34. Fermentation is promoted by the addition of a ferment a starter substance like yeast or leaven, page 35. This also occurs through the proper condition of the surrounding air and the storage of the fermenting body, page 36. The purpose and effect of fermentation, broadly understood, are of three kinds. 1. The exaltation the process of refining or increasing the potency of a substance and breaking down of the parts of the same body. 2. The dissolution and precipitation when solid particles settle out of a liquid of the parts of another body. 3. The coagulation and freezing of parts, sometimes of the same body and sometimes of different bodies, page 37.

CHAPTER VI.

On fermentation as it is observed in the exaltation of bodies, page 37.

This is best observed in bread making, and the preparation of malt, beer, wine, and other things; in the same place original: ib.; referring to the same page. The kneading of dough with various ferments and the reason for its swelling, pages 38, 39. The preparation of malt, page 40. The composition and fermentation of beer, page 41. Its turning sour from the flow of salt, as in vinegar, page 42. The boiling of beer, by itself and with hop flowers, page 43. How the fermentation and purification original: defæcatio; the removal of dregs or impurities of wines succeed, and by what means they are aided, page 44. The source of their excessive bubbling and how they are usually restrained, page 45. What the tartar the sediment or crust formed in wine casks of wine consists of; in the same place original: ibid.. By what method wine that is spoiled, discolored, or slimy is corrected, page 46. By what remedies weakened wine is restored, page 47. Why grape juice original: mustum shut in skins bubbles up violently; in the same place original: ibid.. Fermentation extends to the whole art of cooking and dietetics the branch of medicine concerning diet and nutrition, page 48.