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been (hut up for fo:rie tinier bccaufe the air of this 

 vault will become ranciJ troni the mixture of gene- 

 rated air proceeding troni the Wines, which has of- 

 ten killed people wlio iiavc incautioutly entered them. 



Of the cor.ccnlnUion cflVines^ avA other fi 

 fo cs to reduce them in hul!:^ reyider /- 



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ccrricgc^ end export ciiion^ kj Dr. Stahl\ tranjh.tedby 

 Dr. !>hci:^. 



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Dr. Stahl treats this fubjetfc to thepurpofe following: 



1. He obicrves, that Wines, and all fermented li- 

 quors, both before and after fermentation, confift not 

 of fimilar parts, biit lieterogeneous ones connedled to- 

 gether in one certain determinate order. Thus the 

 aclion and eifence of fermentation being a feparation 

 and dedructicn of the former connexion of the fub- 

 jeft, and tranfpofing its parts anew, there muftofne- 

 ceiTjty have been a kind of free and durable texture 

 in the fubjcftlb disjoined, feparated, and new ranged. 



2. For example ; Grapes, being laid upon dry llraw 

 in a cold place, will, for fome tim.e after they are fe- 

 parated from the Vine, preferve that texture which 

 gives them their faline, unftuous, and flimy fwectnefs, 

 which the juice alfo retains after prefling, and becomes 

 a clear tranfparent muft, without feparating itfelf into 

 the hctcrogeneous'parts, but continuing uniformly and 

 evenly mJxed, fo as to preferve the dift'erent matters 

 it confnls of, inii:nately collected amono- themfelves. 

 And in this firmly connefted (late it may be kept for 

 many months, if a caflc be perfeftly filled therewith, 

 and fet in a cold place, as is evidently feen in ftum. 



3. Wine, in the precife, chemical, or philofophical 

 notion thereof, is a feline, clammy, oleaginous matter, 

 diluted v/ith a large proportion of water, whereby it 

 is fet at a diftance from itfelf, or expanded ; whilfl: the 

 faline parts arefaturated v/ith, and interfperfed among 



■ the fubtile earthy ones, that make the fliminefsi and 

 then together they imbibe, detain, entangle, and hold 

 the groifer oily parts j befidesywhich, there are other 

 oily parts, vaftly more fubtile, that, by means of the 

 highly attenuated portion adhering to them, remain 

 as much cphnefted v/ith the water as the reft, and 

 thete are what we call fpirituqus parts ; but the con- 

 nexion ^ofthem"an"togetherrs fo ftrong and^durabl^, 

 ' that they move for a Idng^tTme'as one bodyf without 

 feparating, if carefully preferved. 



4. But if the fpirituous part be once drawn away, and 

 feparated from" the Wine by diftillation, tho' it were 

 immediately poured back, or reflored to the remain- 



ing m.afs from whence it came. 



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Ihaken in again therewith,' the whole by no means re- 

 covers its former tafte, odour, and durability, but turns 

 to a confufed turbid mixture oF a different' nauTeous 



\ 



5,. Again ; if an inflammable Ipirit, d.„.._^ 



the fame, or any other kind of Wine,~ be'put to a par- 

 cel of V/ine thatwas too faline, 'ofnotfufficiendy fpi- 

 rituous, the bare additidiir or' tumultuar£ admixture 

 ■there9f, very far from gTvmg" the fine 'aticfln'timate 

 fpftnefs of, a good Wine, will rather'manifefl its own 

 burning aqrinjcny, and inodorous flavour' to the fmell 

 and tafte i and . alfo add a"fiaufeous brtterncls'To' Ue 

 former tartnefs and aufl:eritv. • ' "" :; ' -'"'^ C- ":- "^; 

 , 6. bo hkewne any confiderable heat, or even a degree 

 offlmmering or tepidity, will, by its inteftine and 

 fubtile agitation, that barely difairbs the exceeding 

 fine fpirituous parts, which are very fufceptible of the 

 niotion of heat, or disjoins them from thereil, oc- 

 cafioning an alteration of its tafte, tranfparency, and 

 durabihty, as much as if the fpirit had really been 

 drawn off", and poured back again. , ' ' 



7- ,?" "^ other hand, Win.^kept in a cool vault, 

 well fecurcd from the external air will preferve its tex- 

 ture entire in all the cpnftituent parts, and be fufii- 



f''" ^?w-^'f°^— "■^-i^-?'"'' ^^^PP^^'-s not only 

 from old Wines ^ut otTier.fbreign fermented liquor^ 



particularly thofe of China, prepared from a decodion 



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of Rice; which, being well clofcd'cown, and buried 

 deep under ground, continue for a long feries of years 

 rich, llrong, and generous, as the hiftories of that 

 country univerfally afiure us. 



8. The like is alfo to be underflood of vine^rar, after 

 it has thrown off the fuperabundant earthy part's, and 

 many of the oily ones that prefided while it continued 

 Wine ; whence the faline ones now get the afcendanr 

 and, as it were, fubdue and prefide over thie fpirituous ' 

 for good and perfect vmegar, being well flopped 

 down, will^ continue pure and unaltered for a ajx-r 

 length of time. ^ 



9. But if It be left open, lb that its fine vapour ex- 

 hales, or its more fubtile part be drawn off from it 

 and again poured back ; in either cafe its icJcs its uni- 

 form confiftcnce, and particularly its durability, and 

 now diredly hurries into vapidity and corruption. 



10. If, either by fraud or accide'nt, a larger pronoV- 

 tion of water comes to be mixed with Wine, than is 

 abfolutely proper for its confiftence, and no way ne- 

 ceffary or effential ; this fuperfluous water does not 

 only deprave the tafte, and jpoil the excellence of the 

 Wine, but alfo renders it leis durable -, for humidity 

 in general, and much more a fuperfluous aqueous hu- 

 midity, is the primary and reftlefs inftrumcnt of all 

 the changes by fermentation^ 



11. It may therefore, doutblefs, be ufeful, and fome- 

 times very convenient to take away this fuperfluous 

 water from the other part, which ftriftly and properly 

 conftitutes the Wine ; but for the method that this 

 may commodioufly be done, he firft examines thofe 

 propofed by others for that purpofe, and fliews the 

 difliculties and infuf-Eciencies, and afterwards propofes 

 an eafy way of eflefting the thino-. 



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ofcondenfwg Wines by 



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1. It will be found, by any perfon who fliall make the 

 experiment, that all fermented liquors labour vvith an 

 over-proportion of water ; and that, if a very confi- 

 derable quantity of it were taken, away, they would 

 become not only more rich, bui; alfo more durable, 

 provided fo much hiimidity werejtiliretained as is juft 

 necefiary to prefc'rye the' vinous "confiftence, keep the 

 faline part fluid, and the flimy uncluous parts mixed 

 in, and expanded along with the reft. ' 



2. Butls anaflualand truly faline matter abounds in 

 Wine and vinegar, and that of an acid, auftere, or 

 tartareous kind, when the fpirituous part is drawn 



away 



Wine 



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I and when a large quantity of the watery part is fepa- 

 ; rated, this fuperabuVdant, faline, tartareous matter- 

 Lcoagulatcs into acryftalline Form, and falls to'the bot- 

 , I torn, or ilrikes to the fides of the calk ; for the iub- 

 i tile oily matter, which makes the fpirituous part jn 

 ; Wine, blunts and takes off froni a tartareous acidity, 

 \ in tlje fame manner as the addition of redlified fpiri'ts 

 I of Wine blunts, Iheaths, and dulcifies^ the corrofive 

 ■ and acid fpirits of nitre, fait, and vitriol. — .: / -.v .r - 

 J 3.. But this ;tartareous fait alfo abounding with an 

 ;! oyer-proportion of a grofs unAuous matter, cannot be 

 I diflbjved ^^^^^^^ a very large proportion 



I of water;" which being taken away, it prefently bori^ 

 ; cretps into dry folid crj^ftals, as is the knovyn, cafe of 

 ! cremor tartar. - ' 





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Wine 



Wine 



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■ themfelves the more, \ 

 I its fpirit. • . ; -. . 



' And this is an experiment familiar in the kitchen, 

 ' when Wine is burnt or ufed in fauce; for boilin^^ al- 

 I ways gives it a much greater degree of aufterity. . 

 ; 4. And when this water is, even by diftillation, plen- 

 ' tifully drawn off from Wine, not of a terreftrial and 



. ► but of a tartareous nature, a beautiful tar- 

 '■ tar will be found to cryftallize among- the remaining 

 ^; mafs, and deitroying thofe urouerties thereof, which 

 i ought to be preferved. . 



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. and all fermented liquors : and not only keeps them 



'' ■ ■■■together, 



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