I warned him that the milk, exposed to the sun in his tin flask, was probably become vinegar.
He instantly took the bottle from his shoulder and uncorked it; when the liquor flew out with a report, foaming like champaign.
I congratulated him on his new manufacture, and said, we must beware of intoxication.
"Oh, taste, papa!" said he, "it is delicious, not at all like vinegar, but capital new, sweet, sparkling wine.

This will be the best treat, if it remains in this state." "I fear it will not be so," said I."This is the first stage of fermentation.

When this is over, and the liquor is cleared, it is a sort of wine, or fermented liquor, more or less agreeable, according to the material used.

By applying heat, a second, and slower fermentation succeeds, and the liquor becomes vinegar.

Then comes on a third stage, which deprives it of its strength, and spoils it.