101 



Analyfis of the Air. 



From the great quantity of air generated 

 from Apples, in the following Experiment 

 'tis probable, that much more air would 

 have rifen from the laxer texture of ripe 

 undryed Grapes, than did from thefe Rai- 

 fins. 



We fee from thefe Experiments on Rai- 

 fins and Ale, that in warm weather Wine 

 and Ale do not turn vapid by imbibing 

 air, but by fermenting and generating too 

 much, whereby they are deprived of their 

 enlivening principle, the air; for which rea- 

 fon thefe liquors are beft prefcrved in cool 

 cellars, whereby this active invigorating 

 principle is kept within due bounds, which 

 when they exceed, Wines are upon the 

 fret and in danger of being fpoiled. 





Experiment LXXX VII. 



Twenty-fix cubick inches of Apples be- 

 ing mafhed Augufl 10. they did in 13 days 

 generate 968 cubick inches of air, a quan- 

 tity equal to 4S times their bulk 5 after which 

 they did in 3 or 4 days reforb a quantity 

 equal to their bulk, notwithstanding it was 



very hot weather; after which they were 

 1 " ftationary, 





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