Casati, Paolo, De igne dissertationes physicae, 1686

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            <s xml:id="echoid-s6300" xml:space="preserve">
              <pb o="207" file="0219" n="219" rhead="Quomodo Ignis accendatur."/>
            Acorem illum fermenti pertinere ad conciliandum pani ſaporem
              <lb/>
            non multum habet difficultatis, nam ſæpè cibos acidis condimus:
              <lb/>
            </s>
            <s xml:id="echoid-s6301" xml:space="preserve">ſed acori fermenti cum cœteris panis proprietatibus quid commer-
              <lb/>
            cij intercedat, non ſtatim apparet.</s>
            <s xml:id="echoid-s6302" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s6303" xml:space="preserve">Maur. </s>
            <s xml:id="echoid-s6304" xml:space="preserve">Fermentum ex eâ parte quatenus maſſa illo imbuta fer-
              <lb/>
            uendo creſcit (ſic apud Poëtam, qui irâ turgeſcit & </s>
            <s xml:id="echoid-s6305" xml:space="preserve">inflatur, in fer-
              <lb/>
            mento eſſe, aut iacere dicitur) acorem neceſſariò non expoſcit,
              <lb/>
            nam & </s>
            <s xml:id="echoid-s6306" xml:space="preserve">oua conquaſſata ſi addantur, panis fermenteſcit ampliùs,
              <lb/>
            & </s>
            <s xml:id="echoid-s6307" xml:space="preserve">ſpongiæ in morem magis excauatur: </s>
            <s xml:id="echoid-s6308" xml:space="preserve">præterquam quod & </s>
            <s xml:id="echoid-s6309" xml:space="preserve">me-
              <lb/>
            dicamenta non pauca, & </s>
            <s xml:id="echoid-s6310" xml:space="preserve">vinum fermenteſcendo deducuntur ad
              <lb/>
            debitam ſuarum partium complexionem, & </s>
            <s xml:id="echoid-s6311" xml:space="preserve">maturitatem (vt ni-
              <lb/>
            hil interim dicam de plantis & </s>
            <s xml:id="echoid-s6312" xml:space="preserve">animalibus, in quibus fermentatio
              <lb/>
            eſt, *omnia enim, quæ aluntur, & </s>
            <s xml:id="echoid-s6313" xml:space="preserve">creſcunt,* vt obſeruauit Cicero de
              <lb/>
            Nat. </s>
            <s xml:id="echoid-s6314" xml:space="preserve">*continent in ſe vim caloris)* & </s>
            <s xml:id="echoid-s6315" xml:space="preserve">tamen nihil acidum reperi tur,
              <lb/>
            cui vis fermentandi tribuenda ſit. </s>
            <s xml:id="echoid-s6316" xml:space="preserve">Eſt autem Fermentatio genera-
              <lb/>
            tim ſumpta, inteſtina quædam commotio particularum hetero-
              <lb/>
            genearum, ex quibus conſtat corpus fermenteſcens; </s>
            <s xml:id="echoid-s6317" xml:space="preserve">quæ dum op-
              <lb/>
            portunè agitantur; </s>
            <s xml:id="echoid-s6318" xml:space="preserve">ſe viciſſim atterunt, comminuunt, permiſcent,
              <lb/>
            apprehendunt, atque in vnam naturam temperant. </s>
            <s xml:id="echoid-s6319" xml:space="preserve">Quia verò ali-
              <lb/>
            quando huiuſmodi motus eſt paulò concitatior, & </s>
            <s xml:id="echoid-s6320" xml:space="preserve">corpus in motu
              <lb/>
            plus occupat ſpatij, quam repleat quieſcens, dum multæ ſunt
              <lb/>
            particulæ, quæ varijs motibus cientur, neceſſe eſt corpus ipſum
              <lb/>
            turgeſcere & </s>
            <s xml:id="echoid-s6321" xml:space="preserve">inflari, bullas excitare, & </s>
            <s xml:id="echoid-s6322" xml:space="preserve">feruere. </s>
            <s xml:id="echoid-s6323" xml:space="preserve">Hæc manifeſtè
              <lb/>
            deprehenduntur in pane & </s>
            <s xml:id="echoid-s6324" xml:space="preserve">vino. </s>
            <s xml:id="echoid-s6325" xml:space="preserve">Et quidem, quod ad panem ſpe-
              <lb/>
            ctat, primum fermentum piſtores, quos interrogaui, ſic parant.
              <lb/>
            </s>
            <s xml:id="echoid-s6326" xml:space="preserve">Farinæ ad pultis modum ſubactæ ſalem tantummodo aliqui ad-
              <lb/>
            dunt, plerique opportuniùs etiam acetum: </s>
            <s xml:id="echoid-s6327" xml:space="preserve">in loco non frigido
              <lb/>
            dimittunt ad horas aliquot, poſt quas inflatam ac turgidam pul-
              <lb/>
            tem illam inueniunt, cui deinde farinam aliam adijciunt cum aquâ
              <lb/>
            congruâ, & </s>
            <s xml:id="echoid-s6328" xml:space="preserve">maſſa, ne à frigore lædatur, cuſtodita ſenſim intu-
              <lb/>
            meſcit: </s>
            <s xml:id="echoid-s6329" xml:space="preserve">hanc verò iterum aquâ additâ diſſolutam cum nouâ farinâ
              <lb/>
            commiſcent; </s>
            <s xml:id="echoid-s6330" xml:space="preserve">& </s>
            <s xml:id="echoid-s6331" xml:space="preserve">vbi maſſa hæc turgida facta fuerit, idem tertiò
              <lb/>
            repetunt: </s>
            <s xml:id="echoid-s6332" xml:space="preserve">demum maſſam ipſam depſunt, in panes dirimunt, & </s>
            <s xml:id="echoid-s6333" xml:space="preserve">
              <lb/>
            antequam detumeſcant, in furnum calidum condunt. </s>
            <s xml:id="echoid-s6334" xml:space="preserve">Ex maſſâ
              <lb/>
            illâ fermentatâ & </s>
            <s xml:id="echoid-s6335" xml:space="preserve">incoctâ partem aliquam ſale addito ad acorem
              <lb/>
            feruant, tanquam fermentum ad conficiendum iterum panem. </s>
            <s xml:id="echoid-s6336" xml:space="preserve">Si
              <lb/>
            primi illius fermenti intumeſcentiam conſideremus, illa vtique ad
              <lb/>
            particulas ſalinas referenda eſt, quæ dum aqueis particulis </s>
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