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who are repeating the fame, which talic inDr; Hales*s 



words : - • ' : . ■; . , ' ..■ .;. . • .j-.,::; c- - :, 



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From many experiments which I made the laft fatn- 

 *' mer, I find that all fermented liquors generate air in 

 " large quantities, during the time of their fernien-' 

 tation ; for, from an experiment made on twelve 

 cubic inches of Malaga Raifins, put into eighteen 

 cubic inches of water the beginning of March, 

 " there were 41 1 cubic inches of air generated by the 

 " middle of April-, but afterwards, when the fer- 



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mentation was over, it reforbed a great quantity 

 " of this air ; and from forty-two cubic inches of ale 

 . <* from the turi (which had fermented thirty-four 

 hours before it was put into the bolt-head) had ge- 

 nerated 639 cubic inches of air from the beginning 

 ** of March to the tiiiddle of June ; after which, it 

 reforbed thirty-two cubic inches of air*,'- from 

 vAence it is plain, that fermented liquors generate 

 air, during the time of their fermentation^ 'but 'af- 

 terwards they are in an imbibing ftate, which may 

 perhaps account- for the altcfatioil'of the hice Ita- 

 lian Wines ; for Wine, durins; the firft year after 

 making, continues fermenting more or lefs, during 

 which time a great quantity of air is generated, '\!iri'- 

 til the cold in September put a flop to it; after 

 which it is in an imbibing ffatei"' Now the air thus 



(as the Grotto del 



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" generated is of a 'raficid natur 





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Cano), and will kill a living animal, if put into ft!.-' 

 So that if, during the fermentation of the Wine," 

 there are two qHiarts of this rancid; air generated, 

 •^ which is clofely pent up in the upper part of the 

 -*' vefiel, vi^hen the cold Ihall flop the fermentStip^^^^ 

 the Wine, by abforbinp; this air, becomes foul, and 

 acquires this rancid tafte j to" prevent. whichV^'I 

 would propofe the following experiment : „^,,. 



;^ Suppofe the velfel A BUed with Wine, 

 I, / *V in the bung- hole of this vefTel^^ I would 



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" have^'glafstube 6ft wo feet long, and 

 " about two inches bore^ fixed with a pew- 

 _ " ter focket clofely cemented^ foasthaf 

 ^* there may be i^.o vacuities on the fides, and into th\s 

 « tube fliould be another, of about' half an inch bore, 

 ^' cofely fixed-, the lower tube fhould alw^s )tje kept' 

 « about half full of Wine, up to X, which will fup- 

 " ply the yeflfel ais the Wine therein fhall fubfide ; 

 « fo that there' will bfe'nb'room left i.n^the upper pare 

 ** of the vefTel to contain any generated air^ which 



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will pafs off thrdugh'lTie' upper fm all tube, which 

 mufl be always'left open for this purppjes and the 

 tube bein^fmall, there will be no danger' of letting 



Wine 'm the lower tube Ihali lubiide, it 

 « maybe refilled by introducing 'a' nendef'fchnel 

 w * through the "fmair tube, doWh to the fcum upon 

 ^ the fu^fac^ of the Wine in the larger tube, fo as to 

 ««■ prevent its being broken by the' Wirie'falling tcj6 

 « violently upon it.-^iThis experiment, being tried 

 « with o-lafs tubcsy will give an opportunity to oB- 

 " ferve what impreflion the different ftitb""^ of the Uir 

 « have upon the Wine, by its rifing or falling in the 



and if it fucceeds, it may be afterwards 





done by wooden or metar tubfesV wftidh will not be 



in danger of br^aking."^^ --^: .'^^'^. -ftf!^; 

 This curious experiment, having fucceeded whereVej* 

 it has yet been tried, will be of great fervice in the ma- 

 r.agement Sf Wines,' there being many ufeful hints 

 to be taken from it, particularly with regard ft) fcr- 

 mentinct Wines;for, finceVe find ' that Wines too 

 lona fermented (efpecially thofe which are produced in 

 €O0l* countries) leldom keep well, fo, by letting them 

 ftand in a cool place, the fertneritation will be check- 

 ed, which is agreeable to the praftice of the Cham- 

 pa^^noisvwho keep the Wines in wintf^rin cellars 

 above ground -, but when the weather grows warmer 

 in fnrinrs they then carry them down into their vaults, 

 v/icre t^ey are cooler than in the cellars ; and this me- 

 th^id of removing their Wines from the cellars to the 

 vaults, and back again into the cellars, as the feafons 

 of the year Ihall require;"^ is found of great fervice in 

 prefcrvin^ the Wines in perfeftioni - for thefe Wines, 



, being weak, (when compared witfi thofe prodtlccd irl 

 more fouthern countries) have not body enough to 

 maintain them, if they are permitted to ferment all 

 the fucceeding fummer, which the heat of the f^afon 

 will promote where the Wine is expofed to its influ- 

 ence j and this furely muft be worth the trial by thofe 

 who make Wine in this country, fince it is the prac- 

 tice "of the northern countries, which is the mofl 

 proper for our imitation, and not that of the mofl 

 fouthern. / ■ ' 



But after the Y7ine has pafTed its fermentation in the 



, vat, and is drawn off into the cafks, it will require 



fomething to feed upon ; fo that you fhould always pre- 



ferve a few bunches of the beft Grapes, which may be 



hung up ih a warm dry room for that purpofe, until 



'there be occafidri for .them j when they fhould be 



. picked off" tlie flalks, and two or three good handfuls 



; put into each cafl<, according to their fevcral fizes ; 



for want of this many times people makd ufc of other 



things, which are by ho means fo proper for this 



purpole. ' - ' „ ■ ■ ■• 



The vignerons of different countries do alfo put va- 

 rious forts of herbs into the vat when the Wine is fer-- 



, rhenting^ to give it different flavours. Thofe of Prb- 

 i vence make ufe of Sweet-marjoram, Balm, and other 

 I forts, of arornatic herbs-, arid upon the Rhine they al- 

 j ways, put fome handfuls of a peculiar kind of Clary 

 i into the vats, from whence arife the different flavours 

 j wcbbferve in Wines, which, it is poffible, were made' 



in the fame manner, and from the fame forts of Grapes. 

 I How far this inight bethought worth praclifing in 

 ^England, a. few experirnents would inform us 5 though 

 1 it is to be queflioned, whether thefe herts mend the 

 : Wine,'-feecaufe it feems'tS obtain amohg' the vigrie- 

 ; rons, purely to alter the flavour of their Wines, in or- 

 \ der to render them agreeable to the palate or their par- 

 : ftcular cuft'dmett' ; bur, however this be, it is yet cer- 

 ; tain, that there is fome art ufed to after the flavour of 

 : the Wine in mbft' of the different Wirie Countries' of 



France V for it is the fame fort of Grape, which the 

 : curious always plant in Orleans^ Champagne, and 

 iBursundy'; and how different thefe Wines are in their 

 . flavour and quality, every one who is acquainted wita 

 - them, well knows ; and this difference can never be 



effetSed by the fituation.of the places, fince there is 



no very great difference in the heat of thofe countries ; 



nor do I believe their different ways of making the 



,;; Wine can alter their flavour fo much, efpecially thofe 



! of Orleans and Burgundy, wKere there is little dif- 



\ ference in their managenient ; but in Champagne 



there is this difference from the reft, that they always 

 \ cut tlielr Grapes in a n^brhing, before the dew is gone 

 ' off, or in cloudy weather; whereas, the vignerons of 



all the other places never cut any till they are perfeflly 

 ' dry ;' which iriaf ocfcafion a great alteration in the 



-Wine.'- "^'-: / ■ ■ ' ^ '^ ■ , 

 The method commonly praftifed to give the red co- 

 lour" to,^ine; is to let it ferment a few days upori 

 the fkins, which they always obferve to prefs two or 

 ■ three 'times, in order to make tfiem diicharge their 

 ; cb'nf&ht'sf V but where a deep-coloured rough Wine is 

 ' defired, there they put a quantity of a certain fort of 

 I Grape, whbfe juice is red, into each vat; this is well 



i 



i known in England by the name of Claret Grape ; the 

 ; leaves of this Vine always change to a deep purple co- 

 ; lour as the fruit ripens, and the Grapes are of [a fine 

 i blue colour, with a flue over them like fine Plums ; 



but the juice of them is very auflere, crpecially if the/ 

 I are not vevy ripe. . 



\ This red Wine will not require to be drav/n off into 

 ; cafks 'more than at firfl: from the vat; for it may re- 

 -: main in the fame veffel until it is fit to bottle off, which, 



I think, fhould not be done till the Wine is two or three 

 ; years old ; the greater quantity of Wine there is in each 

 • veffel, the more force it will have, and fo confequently 

 . be in lefs danger of fuffering from the injuries of wea- 



ther^ efpecially if the before-mentioned method be 



. praftifed ; but where there are large quantities of 



'\ Wine preferved in clofe vaults, people fliould be very 



. cautious how they at firft enter them, after they have 



been 



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