Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1847-04-01
On Fermentation.
From he Boston CalfiuaioI


MEssRs. EDIroRs lin an agricultural course
of reading, | have met with the following passage
on a subject but little understood in the general
way but which contains in itself a whole volume Of
instructions to the practitioner, for whose use
now beg its insertion in your useful miscellany
II is on the difference between sachdrine and
putrefaotive fermentation-a difference big with
the most important results TO the Farmer, and in
terest to the men of reflection II will repay
whole year Of study.
at seems to generally admitted, that animal and
vegetable matter must be reduced TO perfectly
soluble state, before it can be appropriated as food
for plants and 10 effect this, II is considered
essary that perfect decomposition should take
place Of the substance provided for this purpose
and many processes are noticed, by which decom-
position is effected but that which generally
sidered as the indispensable is the putrefdetiDe
fermentation There are, however, five distinct
stages Of fermentation described by chemists, name
ly, the saccharine or that which changes coagua-
ted mucus or starch into sugar The vinous, or
that which forms alcohol, SPIRIT from sugar, and
at the same time generates Cdr6o7'e Acid. The
acetous, or that which forms vinegar from sugar
The coloring, or that which converts the substance
of the Green Indigo plant into blue and the pu-
trefactve which effects the last and complete dis
union Of all the component parts of body leaving
all Of liberty TO form new combinations.
NOW al tue uiHttent dutuOfS dppedt 10 COnCuI
in the opinion that the pufrefdctire fermentation is
a necessary process for the reduction of animal
and vegetable substance TO the requisite state Of
food for plants the other different stages being
either overlooked or considered unimporant but
in this think they egregousy err. IL is certain
that when animal and vegetable substance are left
to spontaneous decay the putreiactive fermentation
must be the ultimate result but il is demonstrative
that the residumn, the matter left by completely
purified animal and vegetable substance, will not
support the vegetables cultivated by man, in health
full proli6cacy, and more than eight of the simple
earths and that when reduced to this state, its
tion is merely mechanical or operative only as ii
serves 10 temper or constitute the compost soil
And further, that when in too great proportion
in this state II is injurious, as retains water until
il becomes in state Of stagnaton while, on the
contrary every process that checks the putrcdcfiue
effects in and on the soil, and The ADDITION OF many
substances that decided anii-pulresceut-such
as charcoal Alkaline Salts, Lime, &C. aud which
facilitate the dispersion Of water, add TO the erl-
ty of the SOIL and increase its productiveness.
THUS we find that the spreading OF dung thinIy
over aud near the surface Of the earth The repeat
eddy stirring aud turning II mp and exposing II to
the action Of the sun, light aud air parlng aud
burning the addition OF Lime aud the calcareous
and saline substances, and above ALL the productive
presence, aud retention Of Cdrboaic Acid, all
roDorate Inc aOoVe principles. ana u all fhySlOl
ogists do not agree that carbonic acid fornls the
productive food Of plants, so far from fastening
every means should be adopted TO anticipate or
precede the putrefaetire fermentation in the reduc-
ton of those substance to soluble stale that veg
etaile substances should be managed aud disposed
to effect and encourage the Saccharine fcrmen-
tation 10 the ultermost, before they exposed 10
the Putrefaetire, whch.s done by etfectually dry.
ing them in the sun and air; and that animal sub
stances should as much as possible be placed under
those circumstances which favor the formation and
diffusion ofnitrous salts. and that prevent the for
nation OF Carbure,ed Hydrogen. And this is done
by mixing them with vegetable substances and cal.
careous earths, Gypsum, Lime, &C., and exposing
them, as much possible, to the action of air and
light. And above all, that every means be adopted
to remove every tendency in the soil or manure to
retain water in stagnaut state; for those plants
which grand objects of cultivation in husbandry,
will never grow healthy and prolific in s,agnant wa
te., whatever food they may be supplied with, nor
will the resduum Of animal vegetable matter de-
composed by Petreiaction in stagnant water, either
invlgorate or sustain such vegetables"
LFYROT