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DISTILLATION.
nature of the saccharo-starchy matter, and the
state of the weather. It is highly probable
that the electrical condition of the atmosphere
exercises a considerable influence upon ferment–
ation, as thunder-storms possess the power to
sour vinous fluids. The diminution of the den–
sity of the wort is carefully watched by the
distiller. This attenuation, as he calls i t, is
owing partly to the decomposition of the sugar,
which comn1unicated its gravity to the solution,
and partly to the introduction of the lighter
alcoholic particles. Were all the saccharo–
st archy matter resolved into gaseous com–
pounds, the wort would become water; but
since a part of it re1nains undeco1nposed, and
a portion of alcohol is produced at the expense
of the decomposed part, the degree of attenua-
tion becomes a somewhat complicn,ted problem
in a theoretical point of view; the density due
to the residuary sugar being 1naskcd and coun–
teracted by the spirit evolved. Could the alco–
hol be drawn off as
i t
is formed, the attenuation