1772.
August.
and in the second by gently bracing the habit of bodies relaxed by a tropical heat, and moderating the too violent perspiration.
The inspissated essence of beer, of which we had several casks on board, was observed to be in motion before we left Madeira, and now began to burst the casks and run out. The captain ordering it to be brought on deck, its fermentation was encreased by the addition of fresh air, and several of the casks had their heads forced out by the fermenting liquor, with an explosion like that of a fowling-piece. A kind of vapour, like smoke, always preceded the eruption. A vessel, strongly fumigated with sulphur, was, by my father's advice, filled with this essence, by which means the fermentation was stopped for a few days, but returned afterwards, especially in casks exposed to the free access of air. Some casks, which had been buried in the ballast-shingle, were preserved and prevented from bursting. Perhaps the admixture of double-distilled spirit, might have hindered the progress of fermentation in this essence. The beer made of it, by the simple addition of warm water, was very good and palatable, though it had a little empyreumatic taste, caused by the inspissation.
Tuesday 11.
