Note S — § LVIII. General Observations.

Some persons of enlightened understandings, but who have, perhaps, delivered themselves over to the spirit of system and prejudice, have declared themselves against my method, alleging a pretended impossibility. But is it then difficult on the principles of a sound, natural philosophy, to assign a reason for the preservation of alimentary substance by my process? May we not infer, that the application of caloric, or heat, to the water-bath, operates in producing a gentle fusion of the constituent fermenting principles, so as to destroy the predominating agency of fermentation? This agency is an essential condition of fermentation, at least of its taking place with a certain promptitude. Further, there is no fermentation without air; this being also excluded by my method, we have two assignable causes for its success; the theory of which appears to flow naturally from the means practically employed.

Indeed, if we refer to any of the methods made use of and any of the experiments and observations of ancient and modern times, upon the preservation of alimentary substances, with which we are acquainted, we shall find that fire is every where the principal agent, either in the natural duration, or in the artificial preservation of vegetable and animal substances.

Fabroni has proved that heat applied to grape juice or must, destroys the fermentation of this vegeto-animal, which is pre-eminently leaven. Thenard has made like experiments on cherries, gooseberries, and other fruits. The experiments of the late Vilaris, and of Mr. Cazalès, learned chymists at Bourdeaux, who have dried meat by means of stoves, equally prove that the application of heat destroys the agents of putrefaction.

Drying, boiling, evaporating, as well as the caustic and savoury substances which are employed in the preservation of alimentary productions, all serve to shew that caloric in its various modes of application, produces the same effects.