Aero-chalinos, or, A register for the air for the better preservation of health and cure of diseases, after a new method / by Nathaniel Henshaw.

CHAP. I. Of Fermentation in General. (Book 1)

1. BY Fermentation, I understand that motion observable in all compound or mixed bodies whereby the order and situ••••••¦on of all the minute parts of the same, are continually changed, as well in re∣spect of themselves, as of the whole Mass whereof they are parts: and that, chiefly from an internal cause so moving or dispo∣sing them, (without the local motion of the whole) whether the same be accompanied with any sensible heat, in the Mass so fer∣mented, or not.

2. That such a motion or fermentation 〈◊〉〈◊〉 every where observable, we need not go 〈◊〉〈◊〉 to prove, if we consider, that there is

scarce any thing sublunary, which is subject to our observation, that continues the least moment of time in the same tenour without alteration, which, if not observable to sence is yet found to be so, with as little reason∣ing as that the shadow upon the Dyal con∣tinually moves on, though our eye deter∣mine not, till after some minutes, perhaps, of time, it becomes apparent, that the shadow has moved and then we straight conclude it moved all the while: and that the proportional parts of space, were com∣mensurate to the respective moments, in which the shadow passed from one term to the other: if therefore all bodies are thus moved or fermented at all times, it fol∣••ows that the Doctrine of Fermentation (according to our acception of the word) 〈◊〉〈◊〉 manner as far extended as that of 〈◊〉〈◊〉 itself. I shall only consider it so 〈◊〉〈◊〉 as it seems conducible and subservient to those noble ends I have proposed my self in this Treatise, viz. the continuation of health, the cure of Diseases, and the retard∣••ng of old Age (to say no more, and not ••o promise too much) by a new and hitherto unheard of method.

3 The most general properties of fer∣mentation are these: that the Mass so fer∣mented suffers an eminent alteration in all its usual wayes of affecting our senses, as well in its first as second qualities: they are either exalted or depressed, they are some∣times changed for their contrary, and in a word, relation being had to our esteem of things thus fermented, all fermentation may be said to be either perfective or de∣structive, though in it self it be but one con∣tinued flux: as for instance in an apple, or the like, that from a green austere bud, first acquires its due perfection, and after by a continuation of that fermentation, that ripened it, at last arrives at corruption, and so changes both its name and nature together.

4 Another eminent property of fermenta∣tion, is that for the most part the Body fer∣mented doth occupy more space than the same did before, which is very evident in the drowned bodies of men or other ani∣mals, which though at first they go to the bottom, yet after a certain time do slowly boye themselves up again to the top of the water, not for that the breaking of the

Gall becomes the cause of their ascending: (as some even knowing men have suffered themselves to be perswaded) but because such bodies formerly heavier than water, quantity for quantity, and consequently apt to sink, have now acquired a larger dimen∣sion, while they however increase not their weight, and so becoming lighter than the water contained in the like space are pro∣truded by it to the top where they by degrees swell yet bigger▪ so that some∣times I have seen a dog lye with more than one halfe of his body above the sur∣face of the water, and it is no more than happens in a pound of Glass, metal or other heavy material, which in a solid Mass sinks to the bottom, but if blown or wrought in∣to a bottle, it keeps the top of the water: all which together with the reason is well enough known to such as have been con∣versant in statick Experiments.

5 Another very useful property of Fer∣mentation is, that while it separates all He∣terogeneous parts, it leaves the Basis as it were, or main ingredient of the Mass clear and limpid, if not hindred by the den∣sity of the body, and throws off two re∣crements

or superfluities, one a heavier de¦scending to the bottom, the other of a lighter more frothy substance, which takes its place at the top of the liquor: as is mani∣fest in Wine, Sider and the juices of other fruits: in Beer made with Barly, and the decoctions of other grains, first, maulted and grown'd. This happens not in Bread because the greatest part of the Mass be¦ing the more solid, the less or watry par•• takes its flight on all sides to the circum¦ference, though somewhat more slowly and there coagulates into a blew mould.

6. Another noble property of Fermenta¦tion, is, that it exalts the body fermented to what perfection it is capable of, but then it is requisite that the body fermented be of such a consistence, as may not be fer∣mented too fast, as in fruits, upon trees: or if thin, that it be close stop't in some full Vessel, as all kind of drinks: or if o•• 〈◊〉〈◊〉 middle consistence, that it be often stirred▪ which is observed by Apothecaries in the making of Treacle, and other such Com¦positions, which afterward will keep a very long time. For thus it is necessary, that that spirit (as we will call it for the pre∣sent)

which ferments the Mass, be for a while detained either by the tone of the body, by some strong vessel; or that it be often re-effused, as it were, upon its body, that so by its long, difficult and reiterated working, it may at last find out some con∣gruity amongst the less Heterogeneous parts, and cause a kind of complanation of the whole Mass, and it self with less re∣luctancy, be detained in the Body or Mass.

7. Another very General property of Fermentation is, that all bodies, almost by it, at last become acide: as is manifest in all liquors, decoctions of flesh, or herbs, e∣lectuaries, sirups, &c. by which acidity I un∣derstand not that sowre taste, observable in most green fruits, which is rather to be termed acerbity, and differs as much from what we here speak of, as Agresta (the juyce of green grapes exprest) doth from Vinegar.

8. In the next place, let us briefly con∣sider the causes of Fermentation, the most immediate of which, seems to be the Air, contained in every mixt body: for as I noted before, all bodies fermented, do occupy a larger room, than they did before

fermentation: which cannot be duely a∣scribed, to any other ingredient in mixt bodies, than to the air, for that it hath not yet been found, by sufficient experiment, that any body whatsoever is capable of rarifaction and condensation; or dilation and construction besides air: as for Leaf Gold, what it got in one dimension, it lost in the other, and all the parts of Gold calcined, do but equal the Mass they were made of, no more than if the same had been redu∣ced to an impalpable powder by means of a very fine file. The same is to be understood of water evaporated by heat: which is only a comminution of it, into exceeding small parts, and no way a conversion of it into air (as hath been formerly received) which is from hence evidenced, that such vapours by the Alembic, are again reduci∣ble to the same liquors from whence they were first raised, viz. into Rosewater or spirit of Wine, which were no more possi∣ble, if they had been really converted into air, then out of common air to draw Rose-water or spirit of Wine, and if water, or milke or other liquor take up more room when boyling on the fire, then they did

cold, 'tis by reason that the particles of air, formerly not visible are now considerably dilated, so as to become observable to the eye.

9. As the Air contained in mixt bodies, is the most immediat efficient cause of Fermen∣tation: so it needs, exciting and actuating, for the most part, as well by the temper and tone of the Medium, as from the ad∣dition, of this or that particular Ferment as of leven yeast, Renet, or the like: of which perhaps we shall have farther occasion to speak more, hereafter, and at present only consider how the Medium especially the Ambient Air, excites the internal air in the work of Fermentation.

10. By the Tone of the Air, I understand the measure of its rarity and density and especially its reciprocations or frequent access and recess to this or that degree of rarity and density. Now, that one Air is rarer than another as that of hills, then that of the valleys, that of southern Re∣gions, then that of the more Northern: is I think an undoubted truth: also that the Air of every particular place is sometimes rarer sometimes denser according to the

several seasons of the year, times of the day and night, &c. needs no other proof then that of the Weather-glass. By the temperature of the Air, I mean its degree and difference of heat and cold, which ad∣mits of the same considerations of place and time as before, and is not only proved by the Weather-glass, but even by sense it self.

11. The manner how the Ambient works upon the internal air in mixed bodies, is the same with that of the Weather-glass, where the inclosed air is rarified, and condensed, heated and cooled accordingly, as the Me∣dium is affected: So in bodies fermented, especially liquors, the imperceptible parti∣cles of air being gently and by degrees di∣lated, become the cause that the whole Mass doth occupy more and more room, or encreases its dimensions under the same weight, whereupon this effect immediate∣ly follows, that several Heterogeneous Particles, which before floated in the li∣quor, and were (as I may say) equilibrous with the same, do now gently descend to∣ward the bottom, in order, according to their weight: The small Particles of air in

the mean while being more and more dila∣ted do, together with the more viscous parts of the liquor (of which they form themselves Coats or Integuments) gently ascend to the top of the Mass, where they make that frothy head or scum observable in Sider, Wine, Beer, and other liquors; and this I take to be the natural method of all ferment••tion when not checked, or other∣wise determined by some outward circum∣stance: And this also seems a genuine rea∣son of the depuration, and of the casting off the heavier and lighter recrement men∣tioned before (N. 5.) to happen in ferment∣ed liquors.

12. That Bodies are ripened and acquire their due perfection by fermentation, is as∣serted N. 6. but in such case it is necessary, that this fermentation be checked or re∣tarded in such sort as is there mentioned, both in natural and more artificial fermen∣tations: But the most universal Moderator of this motion, is what was lately call'd the tone of Air, as well as its temperature, which daily and hourly changing, doth ac∣celerate, retard, check and put backward this motion, and then restores it again; by

which various, and oft repeated course, the parts are comminuted, their roughness re∣tunded and mitigated, and they so disposed of, after an inexplicable manner, as condu∣ces most to the beauty and perfection of the Body fermented.

13. This dilatation and constriction in Bodies fermented, caused by the like acci∣dents of the Ambient Air, may not im∣properly be compared with the pulse in A∣nimals having its Systole and Diastole, e∣ven as they have, though by longer peri∣ods, as of day and night, warm weather and cold, &c. and from hence perhaps is the true cause of pulses in Animals to be lookt for, which yet as forreign to our present scope we here enquire not farther after; but it will not be improper to ob∣serve (with common experience) that Malt is best made in windy weather, and that the best and most lasting Beer is brewed in March and September, (windy moneths, and of an unequal temper) Now 'tis evi∣dent, that all winds are moved by gusts rather then equal fluxes (from whence probably it is that the Sea is lifted into Waves, as it were numbring to us the seve∣ral

impetuous stroaks it received from the winds.) Thus the motion of all Animals seems to be performed by snatches and jerks; and it is indeed a great question a∣mong School-Philosophers, whether any local motion be (strictly speaking) continu∣al, and not rather consisting, of short moti∣ons, and frequent rests, as it were com∣pounded together. This Pulse, or frequent change in the tone of the Air, however it may seem at first view an idle or over-subtil contemplation, will upon due considerati∣on, be found not only true, and the cause of those effects assigned to it in the foregoing Paragraph, but that it may also with good effect be made use of in Physick, as a nota∣ble instrument for preservation of health, and the cure of diseases. I shall hereafter endeavour to prove in the ensuing dis∣course. That most liquors fermented, especi∣ally in the beginning, conceive heat, and become warm, even to sense the reason, may be partly gathered out of what has been already said; namely, that the small particles of Air in such liquor become di∣lated, which dilatation is always accompa∣nied with an encrease of heat, they mutu∣ally

making way for, and introducing one the other (in the Air and bodies participa∣ting of Air) if not hindred from without; to which may be added, that all motion is apt to beget heat in the Body moved, which is true not only of solid Bodies, though more eminently in them, but also of liquid Bodies themselves. Thus 'tis said in making Butter, you must neither make too much at once, nor yet must it be too violently beaten or shaken, for in such case there will be great hazard of over-heat∣ing the Butter, which as you see is the meer effect of motion in a liquid Body only▪ Besides most liquors fermented, abou•• with a kind of Tartar (which afterw•••••• subsideth when the Mass begins to co•…•… the collision of whose rough particles 〈◊〉〈◊〉 against the other, may perhaps somew•…•… contribute to the production of this he•…•… though I for my part impute less to 〈◊〉〈◊〉 then the causes before assigned, though 〈◊〉〈◊〉 remarkable heat arising in Aqua fortis a•…•…¦sed upon filings of Iron or Silver, is perh•…•… best made out by the collision of its aspro•…•… parts against those of the said Metals.

14. As concerning particular ferments, I

shall only observe, that congenerous Bodies suffer most, and are best fermented by their own proper ferments, namely Ale by yeast, Dough by Leven, Milk by Renet. Thus Apples, Pears and Grapes, and generally all fruit, once corrupted or rotten, do more easily affect and putrifie those of their own kind then of any other; I say more easily, for they will, though with more difficulty, and after a longer time, corrupt fruits of a divers kind also; and those particular Le∣vens before-mentioned, will in like manner (though probably not so naturally) ferment ••ther Bodies of whose kind they are not: •…•…s Yest will ferment Dough (which yet 〈◊〉〈◊〉 something congenerous to it, as pro•…•…ng it self originally from Corn or 〈◊〉〈◊〉;) and whites of Eggs bea•…•… up 〈◊〉〈◊〉 snowy froth, will indifferently supply •…•…ant of Yest, in either Wort or Dough; •…•…am verily perswaded, that the Yesty 〈◊〉〈◊〉 which may be taken off the top of 〈◊〉〈◊〉 running Drills of water, would effect •…•…me mingled with Dough, unless per∣•…•… it be not viscous enough, wherein it •…•…ms only to differ from the whites of ••ggs beaten as is said; and it were worth

the trying to understand, whether a Mass of Dough made with flower and snow on∣ly, would need any other raising or Leven. I have read, that in the Countryes about Parma and Piacenza, whence those so much valued Parmisan Cheeses come, the people make use of Snow instead of Renet. This instance however of the white of an Egg beaten, may serve very well to illustrate our Position concerning the fermentation of Bodies by the dilatation and constriction of its aereous Particles: as also the kneding of Dough, and shaking of liquors (which is a kind of kneding too) the better to make them rise and work, will notably confirm what we said of the Tone of the Air, its frequent alterations, and of windy weather, how much they conduce to the better fermentation of most Bodies.

15. Note, that the reason why the juices of most fruits do soon after expression ac∣quire a strong fermentation, seems to be this, that not only the liquor is now more at liberty, then when mixed with the fleshy parts of the fruit, but likewise that the Airy Particles lay very much compres∣sed in the fruit, every particular Grape,

Cherry and Apple, being in the nature of a little Bottle, which as we see, if well stopt, hinders the working of Ale or Wine, but once opened, the liquors straightway fer∣ment and swell very impetuously, the com∣pressed Air forcibly dilating it self; and this is the reason that fruit a little eaten by the Birds or Snails, will ripen much faster than if they had not been entered upon, (but then the taste will not be altogether so generous and sprightly.) Thus Apples and Pears gather'd green and hoarded, ri∣pen sooner far, than if they had continued hanging on the Trees, for that they now receive some vent at their stalks; and I find the Ancients were wont to plant the Caprificus (or wild Fig-tree) neer their o∣ther domestick Fig-trees, that so the Flees which in great quantities are bred out of the fruit of the Caprificus, may seize and pierce the Figs of the other trees, as they do in several places, thereby not only acce∣lerating their time of maturity, but also (which perhaps is particular to this kind of fruit) rendring them much more tender and delightful than otherwise they would have been, had no such Artifice been made

use of. Now as we have said, this kind of fermentation whereby fruits attain their maturity, bears a very due proportion with that observed in botled drinks, which if well stopt are slower in ripening (but of better taste) than in open vessels: as also if placed in cold well-vaulted Cellars, then if exposed to the Air: and that for this reason, that the difference of heat and cold (especially in Summer) is by many degrees more in the open Air, than in such subterraneous Vaults, and consequently the Aerous Particles, contained in such ferment∣ed liquors, are more dilated and constricted (reciprocally) when exposed to the wea∣ther, than if laid up in Cellars, or buried in the ground. Which reciprocation of the tone of Air, we have already asserted to be the principal, if not the only cause of all fermentation. And it may be farther illu∣strated, by a common practise of botling up Wine, or other drink, with a lump of Loaf-sugar in it, which will make it much more brisk and lively. And this it d••th, not by its sweetness sure, for that were apter to clog and tame it, as is found by practise; or if it did, then Syrup of Sugar, or a small quanti∣ty

of powder Sugar, might indifferently produce the same effect: which yet is con¦tradicted by experience. Nay, I dare confi∣dently affirm, that the like quantity of the fame Loaf-sugar, first done into very fine powder, will not serve the turn. So that I cannot imagine other reason, why the lump of Loaf-sugar is of that use, put into bot∣led wine, &c. than that being very porous, it conveys with it self, a great quantity of air into the liquor: and does in effect no more, than what has been already said of the whites of Eggs beaten up together into a froth. So it is not the Sugar, but the air contained in the sugar, which mends the fermentation of the drink, and whereby the Sugar supplies the place of an additi∣onal ferment, the better to excite the working of the liquor.

16. And lastly, methinks it might alone serve turn, to convince us of the great effi∣cacy the air hath, and the power it exer∣ciseth on all or most mixed Bodies: what we finde to manifest by experience in pre∣serving of flesh, fruits, the Bodies of In∣sects, and other the like, whether for ali∣ments or curiosity only, and that with lit∣tle

other preparation many times, than by barely immersing them in wax, oyl, butter, sewet, some Gum or Rosine, &c. and after∣ward carefully putting them up into Vessels well stopped. By which practise we seem to obtain little else, than that we do here∣by, as it were, conceal those Bodies, thus preserved, from the air, which would o∣therwise, in a short time, have totally cor∣rupted them: their long continuance and preservation seeming to follow, as the con∣sequence of that artificial exclusion of the air, whereby the Bodies (or rather the air in them) are no longer apt to be affected, according to the various dispositions of the Medium.

Farther, it is well worth our Observati∣on, that Chyle, Milk, Cream, the seeds of all Vegetables, and even that of Animals it self, seem to owe their whiteness, to the interspersion or dissemination of air only: even after the same manner, as is already observed in Snow, and some other Bodies.