upon each other, as were sufficient for producing fermentation.
We shall be able to prove, that after the process of fermentation has fully commenced, galvanic action will promote a much greater excitement than is desirable for the vinous fermentation; and we are also inclined to think, from the effects produced, that the acetous, instead of the vinous fermentation, is partially going on, or it might be better to say, that acidity is produced by voltaic action. M. Gay Lussac has distinctly shown, however, that a considerable excitement is produced by the electric spark, so as to occasion too vigorous fermentation, and we hope that very eminent chemist, by still continuing his attention to the same subject, may further enlighten us as to these results.
Having pointed out some of the errors most frequently committed in the construction of brew-houses, by the introduction of pipes consisting of various metals, (which we think has been proved to prevent the possibility of regularity in fermentation,) we shall now, in illustration of our remarks on electro-chemical action, describe a brew-house, in which there is neither a pipe nor pump, and in which every operation has gone on regularly and uniformly for years; and that also without a change of yeast.
We are inclined to believe that the locality was
