CHAP. VII. Of Fermentation, as it is seen in the exaltation of Bodies, and tendency to Perfection.
THE Exaltation of the parts, is perceived best in Works, or in all things appointed for human use, forasmuch as they get a greater perfection and vigor, by Fermentation; as, chiefly Aliments and Medicines do: in many of these, we endeavour to carry forth the Spirituous Particles above the rest; and so to procure in the mixture, a grateful sweet tast, and other agreeable qualities; as we may observe in Bread, Beer, Wine, Cider, and many others: But in some, we strive to exalt the Saline part, the Spirit being somwhat depressed; as in Vinegar, Meath, Broths, also in Sauce, Pickle, or in Preserved things, which are made of Salt and sharp Liquors. We rarely on purpose carry forth the Sulphureous part above the rest, for from thence a stinking smell, and ingrateful rammishness, are wont to happen to eatable things. Among foods set apart for mans use, Bread, Beer, Wine, and Cider, have the first place; which owe mostly, whatever they have of virtue, or strength, to Fermentation.
Concerning the making of Bread, these things are chiefly to be observed: the Meal of Wheat, or Barly, or of any other Grain, being kneaded with common-water, is reduced to a mass, to be afterwards baked in an Oven. If there be nothing else added to this, it becomes forthwith heavy, and ponderous like Clay, clammy, and of an ingrateful tast, and of difficult digestion: but if in the kneading it, there be added a Ferment, the Mass presently grows hot, the bulk swells, and afterward being baked, it is made light, spongy, of good digestion and grateful to the tast. If you desire to know the reason of the difference, it is this. The meat of the Grain is imbued with a moderate proportion of Spirits, also of Salt, and Sulphur; but the Particles of these, are overwhelmed in the Mass, with a viscous humidity, being kneaded with water; so that they move not themselves mutually, nor are in motion: wherefore in the baking, some superfluous humidity evaporates; what remains is cleaving, viscous, and becomes pressed close like Clay, and ponderous. But when a Ferment is min∣gled with the Mealy Mass, the active Particles of the Ferment being first stir'd up in∣to motion, take hold of their Companions in the Mealy Mass, and carry them with them into motion. By this means, whilst some move others, they shortly are all stirred up into Fermentation; tumultuating here and there, they compass and run through the whole Past or Dough, they subtilise and attenuate the clammy and ter∣rene parts, and they lift up the mass, with the motion, and make it hollow, with little holes; which yet in the mean time, lest it become too spungy, and whereby the parts made hollow, and attenuated might more exactly be mixed, it is wrought with long kneading, then afterwards, before the Fermentation ceases, and before the hollowed parts sink close down, it is baked in the Oven. In the baking, the superfluous moisture evaporates, and moreover, very many Particles of Spirit, Salt, and Sulphur, fly away; wherefore, the mass becomes lighter, and less ponder∣ous, in the mean time, those which remain in the Bread, being much exalted,