V 



cro\vn oi goW, as they Ikivc pieces of wine to dniw | 

 offi they put this quiintky of ifinglafs in one or two 

 pint", of' the {\;r»c wines, in a bucket, for a day or 

 two, to give it time to difiblve -, others put it in a 

 c-lafs, or"a pint of water, according to the quantity, 



in order to halten its dilfolving, which is always diffi- 

 cult to bcdoiie-, fonie mix it in a pint of fpirit ot 

 wine, or e::ceilLT.t aqua vir.^. When the ifinglafs is 

 grown foft, they beat it well to divide, anddiftribute 

 it •, then, wlien the parts begin to feparace, they put 

 in the bucket or vcffel, in which this diiTolution is 

 made, fo many pints of wine as they have cafks or 

 pieces to draw oft\ then they beat the ifinglafs again 





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force the wine from tiie cafk tliey would 

 pafs into that they v/ould till. 

 I'hcfe kinds of bellows are about three feet lonn;, and 

 a foot and a half broad, and are made and fiiaped in 

 the common manner to about four incites of tlit: InuiU 

 end ; but from this diftance the bellows have tliree or 

 four inches in breadth. In tlie iiifide of tiiis place, 

 the air pafiesonly through one great Iiole of an iiKh 

 bore : near this hole, on the fide cf the fmall eiid of 



^ n-'- ; 



he holes cf which 



and pafs it through a Itraincr, tne 



fhould be very fmall •, they often pour in of the fame 



wine to dilute it well-, an 



thing in the ftrainer, they pafs all the liquor over 



a-^^ain through a linen cloih, and fqueeze it very well ; 



d when there remains no- 



and afterv/ards they put one good pint or lefs into each 



the bellows, there is apiece of leather like a tons-ix^ 

 or fucker of a pump, which isfaflened there, and he^ 

 clofe againft the fide of the hole and the mouth, fo 

 that when the bellows is lifted uo to tak 



^. .^ .^..e in the air, 



the air that has paffed once through, this hole, and 

 has entered into the cafk, cannot return back into 

 the bellows, which takes not back a new air, but bv 



ck about the 



thofe holes below to fill it ap:ain. 

 The end of the bellows is different from that of others, 

 being clofely fhut up with a nozel of wood cf a foot 

 long, v/hich is jointed in, glued, and very (trongly 

 faftcned by good pegs at the end of the bellows, 

 to conduft the air dov/nw^ards. The nozel is round, 

 ^ and thick without, about nine or ten inches in cir- 

 cumiference at the top, and diminiflied infenfibly to- 

 wards the fmall end, that it may enter conveniently 

 into veffels by the bung-hole, and alfo to fliut it up 

 {o clofe, that the air can neither get in nor out any 

 way. 



This nozel enters for this purpofe two inches near 

 the level at the end of the bellows, and is made in a 

 half round at the top, that it may be beaten in with 

 a wooden mallet, and forced into the cafk-, there is, 

 about two fingers length below the upper end of this 

 nozel, a hook or brace of iron of a foot long pafiing 

 • through an iron ring, which is faflened with nails to 

 the nozel, in order by this hook to faften the bellows 

 to the hoops of the cafk, without which the force of 

 ' the air would drive the bellows out again by the bung- 

 winter the feafons are oftentimes lb improper for this, I hole, and the operation of emptying the broached 

 that there is a neceffity of putdng ifinglafs a fecond I vefTel would not be performed. 



cafl-:, and half a pint into each carteau. 



They flir the wine in tlie piece with a fli 



middle, without fuffering the ftick to go any lower. 



It is fufiicient to ftir the v/ine for the fpace of three or 



four minutes. 



A certain private perfon has newly contrived a quicker 



method of diffolving this ifinglafs ; after it has been 



fteeped one day in water, he melts it in a fkillet upon 



the fire, and reduces it to a ball, like a bit of pafle, 



and afterwards put it into the wine, where it diftri- 



butes itfelf v^ith lefs difficulty. After what manner 



foever it is diiTolved, care ought to be taken not to 



put in too much liquor, and not to put more than a 



proportionable quantity of water or wine to that of 



ifinglafs. 



The ifinglafs works itfelf ordinarily in two or three 

 days, though fometimes it does not clarify the wine 

 in fix or eight -, but neverthelefs, you muft wait till 

 the wine is clear before you change the vefTel. In the 



off. 



% , 



time into the piece, but then you muft not put in 

 more than the quantity before mentioned ; but when 

 it freezes, or the weather is clear and cold, the wine 

 will clarify itfelf perfectly well, and in fewer days ; 

 it has a'colour'rhoVe lively arid brilliant, than when it 

 is lined and dravvn' off in faint moid weather. ' ^ ' - ' 

 As foon as the wines are clear, they are to be drawn 

 and the veffels changed. Four or five new cafks 

 are fufncient to draw off two or three hundred pieces 

 of wine •, for when they have emptied one piece, they 

 take out the lee, and put it into the old cafks, wafh 

 it, and itferves to draw off another into it. 

 Nothing is more curious than their contrivance in 

 Champaign, to fhift their wines without difplacing 

 their cafks. ■ They have a leathern pipe like a gut, 

 four or five feet long, and about fix or feven inches 

 in circumference, well fevired with a 'double feam, 

 tliat the vv'ine'may'not run through ; there is at both 

 ends' a cannon or pipe of wood, about ten or twelve 

 inches long, and about fix or feven in circumference 

 at one end, and about four at the other ; the great 

 end of each pipe is fet in a leathern pipe, and well 

 bound with flrong twine on the outfide, that the wine 

 rriay not run out •, they take out the bung that is at 

 the top of the tun that they would fill, and drive the 

 wood of the pipe in with a wooden mallet, which 



they beat upon a fort of chin cloth, that is fixed to 

 each of thefe pipes, which being faflened about two 

 inches within an inch or lefs of the great end, and 

 which lofes itfelf infenfibly in going towards the fmall 

 end, they fet a large fiphon of metal below the calk 

 they would empty, and alfo put into this fiphon the 

 fm^all end of the other pipe of wood, Vv-hich is faflened 

 to the leather pipe, and afterwards open the fiphon, 

 and without the help of any perfon, almoft the half 

 of the full veffel paffes into the empty one by the 

 weight of the liquor; and when it is come near the 

 level, ahd'will run no longer, they have recourfe to a 



kind of bellows'of a very particular conftruftioHj to 



■/#-,> V'CP. 



I : . - 



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The mechanifm of thefe bellows thus dcfcribed, is 

 eafy to be conceived. The air enters by the holes "be- 

 low in the common manner ; it advances toward the 

 end, according ' t6"the'' degree 'tHattTi'e bellows are 

 preffed, there it meets with a pipe that caufes it to 

 defcend downwards ', but to hinder it from rifing up 

 again, as it would do, when the bellows were opened 

 to give it a new air, there is in this fpace a fucker or 

 tongue of leather, which, as has been faid, is on the 

 infide of the hole at about three or four inches from 

 the end of the bellows, which fhut up the hole accord- 

 ing as you would have it take in again a new air ; this 

 new air pufhes ftill gently, in prefling the bellow^s in 

 the pipe, becaufe this tongue opens according as it is 

 forced by the air ; thus there continually enter a new 

 air into the cafk, without being able to get out, be- 

 caufe it finds itfelf clofe flopt by the fame pipe that 

 carries the air into it, and the tongue hinders it from 

 getting out again. 



The force of this air which condnually pufhes in, 

 preffing flrongly upon the bellows, preffes equally 

 the fuperficies of the wine over the whole length of 

 the piece, without caufing the leafl agitation in the 

 wine ; and the force caufes it to pafs down in the pipe 

 of leather, from thence into the other caflc that is to 

 be filled, where it rifes, becaufe the air is driven to- 

 ward the bung-hole, which is open. 

 The bellows pufh all the wine in the caflc to about 

 ten or twelve pints, or thereabouts, which is known 

 when they perceive the wine to hifs in the fiphon ; at 

 which time they take from the two cafks, the two 

 pipes that have been forced into them, and which are 

 joined together by the leather pipe, and nimbly flop 

 up the hole at the bottom of the piece with a bung of 

 Oak made round, a little floping, and drive it with 

 a mallet; from the other calk, that has been emp- 

 tied, they pull out the cannon or pipe of wood from 

 the fountain of metal, and leave it to drain gently fome 



pints of clear wine into a veffel that receives it. 



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