By Hippolyte Dussauce
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That. like a new Prometheus, the chemist has found the secrets of nature, and vies with her in many circumstances. More, his genius enables him to discover the means of creating where nature cannot imitate him. Indeed, the transformation of substances one into the other is a play for him. According to his will, he changes starch into gum, gum into sugar, sugar into alcohol, alcohol into ether, and this latter into car· buretted hydrogen and water. From an inert substance he gives birth to a series of bodies having precious properties; thus, from a piece of wood he can extract illuminating gas; sugar, which sweetens our food; vinegar, which flavors it; and charcoal, which can cook it.
Gums may be divided into three species:- ELEMENTARY PRINCIPLES. 49 1. Gum-arabic or arahin. 2. The gum of our indigenous fruit-trees, or cel·asin. 3. Gum-tragacanth, the essential principle of which has been called bassorin. Iodine does not color gums when they are pure, and when gum-tragacanth assumes a blue tinge, it is due to the presence of a. small quantity of starch. It is not our purpose to study the different gums; we have mentioned them, as they oecu py the middle rank between amylaceous matter and sugars.
As soon as the fermentation begins, the saccharine substance is gradually decomposed, the liquor becomes muddy, carbonic acid gas is produced, which carries with it the parts of the ferment which rise to the surface in the form of a scum. which again falls to the bottom of the liquitl, and is raised anew by the carbonic acid gas. This tumultuous movement diminishes after a time, the liquid gradually becomes clear, and takes a vinous and an acid taste. When the disengagement of the carbonic acid gas stops.