'WIN - • 



together, embalms the whole, and renders It durable, 



or not fubjedl to corruption, but alfo, in great mea' 



,. fure, gives them that aromatic, refrefhing,* and re^ 



. ftorative virtue and efFeiS they have upon the human 



body, --'v ,/■■':>.- ... -/U.- ■. 



wa N 



I 



Wine 



evaporated' or diftilled, which conftantly requires a 

 degree of heat fuiEcient to convert waiter into vapour ; 

 whence the fpirituous part, being much more volatile 

 '. than the' aqueous, flies off together with, or even be- 

 fore it, and thus leaves the Wine diflblvedin its tex- 

 ture,' and without its foul. •• 





Upon which the remaining, faline, flimy, undtuous 

 ■ mafs is fo difturbed, as no longer to remain connected, 

 but iminediately turns thick and turbid, and after- 

 wards runs impetuoufly into a kind of corruption, at- 

 tended with vapidity and ropinefs. "" ^' . . ;' {[ » 

 All which circumftances abundantly fliew the method 

 of exhalation to be ^abfolutcly unfit for condenfing 

 Wines, as it fo many ways deftroys the whole vinous 

 texture and compages,- 'r; : ; . A u] *-,■;:- . . -..r 



- * 



^sti 



? > 



.1 '■ i 



Of the method of condenfing Wines ly percolation 



.:>iir: 



■ 1. That Wine, ftriftly and properly fo called, is of 

 a grofler and thicker body than water, or that the ef- 

 fential and truly conftituent parts of Wine may be c6n- 

 fidered as feparate and diftinft from a fuperfluous and 

 copious aquofity, appears a priori and a pofteriori. 

 2. For, firft, it is rational to conceive, that a*thatter 

 confiding of a colleftion of faline, flimy, and un£lu- 

 ous parts, brought into one mafs, fhould have^ a 

 groffer confiftence than pure and fimple water. 

 3- And next, this groffnefs of the proper and eflen- 

 . tial particles of Wine manifefts itfelf to the eye, - - 



1. In thofe difeafes of Wine, wherein they becpme 

 vifcous and ropy, when tliey not "only lofe their tranf- 

 parency, but may be drawn out and extended likfe a 

 mucus ; and do not, upon pouring out, then fall in 

 drops, but run down in long ropy firings. '"' ^*- 



2. It appears again to the eye, in vinegar grown mo- 

 thery, mucilaginous, and tough, fo as fometimes to 



- afford a denfe fkin, like leather ; which cannot well 

 be fuppofed to proceed from the water, but from the 

 ihore proper and cfTential parts of the Wine it was 

 made of. :• ^^ 



3. But becaufe thefe infpifTatiohs may pofTibly be at- 

 tributed to fome fupernatural diforder of the Wine, 

 we may add, that our method of concentration exhi- 

 bits this groffnefs of parts to the eye, whilft the Wine 

 remains in a pcrfeft ftate, free from its fuperfluous 

 aquofity i for here it appears much denfer, and deeper 

 in colour; lefs fluid, lefs thin, lefs tranfparent, and 

 in every refpedt of a thicker and higher confiftence. 



4. Laflly, This is ftill more evident in malt liquors, 

 Vphich being concentrated in our nianner, tafte full and 

 thick, almoft like oil in the mouth, and pour out like 

 that, or a thin fyrup j being at the fame time alfo 



' V ■■ .- 



- heightened or concentrated in colour. 

 From the preceding phasnomcna it fhould feem natu- 

 ral, that thefe different parts of Wine, which vary fo 



much in confiflence and tenuity of matter, might be 

 feparated from each other by a commodious percola- 

 tion : fo that the aqueous parts, which appear the 

 JBnefl, fhould run through th^ porfcs of a pfoper 

 ' ftrainer, and leave the groffer behind. " - ^ ' 

 > But the praftice hereofis clogged with great dilBcul- 



J - -* — - 



ties; for, • ' . - " -. 



Firft, thofe thin liquors, which have a manifeftand co- 

 pious faltnefs, as Wine has, are either fo attenuated, 

 and their grofs part, hdweVer thick in comparifon pf 

 water, is yet fo fubtile and penetrating in itfelf, as at 

 the fame time to pafs the pores of any ordinary ftrainer; 

 at leafl, fuch liquors will, along with their atjueous, 

 tranfmit the fineft and mofl delicate oY all their parts, 

 and leave the more fluggifh, the truly groffer, or thofe 

 moft tending to ropinefs, behind. 

 It mufl: alfo beobfervcd, that mofl kinds of Wine be- 

 iidcs their genuine, fubftantial, rkb, and eifential 



part, have conflantly joined with them fome foreign, 

 fuperfluous, and prevailing gummy Or mucihginous 

 matter i which, the more it invifcatcs the nobler part, 

 the thicker and groffer it'adtually becomes; whilft 

 the other finer portion, which, is not clogged with fuch 

 a load, remains more penetrating and aftive. . ,. 

 And heqce alfo, the difficulty of condenfing Wines by 

 •//percolation is incrcafed, as this fubtile fpirituous part 

 ' paffesthe ftrairler along with the Water. :, -'^ ; . 

 :"■ A contrary difficulty attends the ufe of .a.'flofb ftrdner, 

 <... arifing from the grofs mucilaginous particles, either 

 ;,. accidentallv inter^erfed in the Wine, or cleaving to 

 rothis and other fermented liquors, but efpecially malt- 

 drinks ;' for thefe vifcOus, tenacious, ind clammy 

 :, particles prefehtly clog and^.ftop the .pores, of the 

 ,-> ftrainer, and by that means hinder the thinner and 

 more watery particles fronri' getting away ; and the na- 

 tural tenacity and clamminefe of liquors prepared from 

 malt, honey, and the like, communicates in the man- 

 ner of a mucilage, fuch a ropinefs, 'even to the fu- 

 perfluous water, and difFufes and expands itfelf fo 

 much thereih, that the water itfelf is thereby thick- 

 ened, and rendered much lefs apt to8ov/,...n; ; .,■ 

 A third difficulty attends this method by percolation, 

 viz. that although it were poflible fo ftiake the fcpa- 

 ration, yet the work would proceed fo flow, that the 

 niore fubtile, fine, brifk, volatile, and fpirituous 

 parts, which give the pungent tafl:e and odour, fnight, 

 in the mean time, exhale, and leave the remaining 



1 



w 



or if this inconvenience could 



be prevented, yet, in fo tedious an operation, fome 

 prejudicial, fermentative operation would, in all pro- 

 bability happen. ' - - 



^" v> 





/. - 



And, after all, there would ftill remain a queftion, as 

 to the matter to be ufed to the ftrainer ; which they 

 who have never made any experiment that way might 

 little dream of." : ,- r : i-. 



For, as the common filters or flrainers are generally 

 made of paper, linen, or fome kind of cloth, all thefe 

 readily communicate and imprefsa foreign difasjreea- 

 ble tafl:e to the liquor, efpecially to Wine if intended 

 for condenfation in this manner. 

 And it may feem furprifing, that even a m.onjentane- 

 ous paffage of condenfed Wine through the cleanefl 

 linen, will give ira remarkable and very difagreeable 

 tafle of the bag, that fhall continue for nlany months. 

 J This happens in a much greater degree to condenfed 

 Wine, after the' fame manner as the higheft reftified 

 fpirit or alcohol of Wine will, in many cafes, per- 

 form a folution, immenfely quicker, and more power- 

 ful than fuch a phlegmy fpirit, though mi^ed but with 

 a tenth proportion of water ; for fo our concentrated, 

 or, as we may call it, our reftified Wine, being freed 

 from ii;s fuperfluous phlegm, has a more powerful, 

 more immediate, and more intimate effe£t, upon the 

 parts of the cloth and other bodies, by means of the 

 concentration of its fpirituous and faline parts, than 



■v 



be)% 



water. 



* -• 



-F *> *fc* 



' ~ . ' ^- «. "^ 



This method, however, by percolation, though no 

 way fufficient to free the Wine of all its fliperfluous 

 water, may yet be of fome fervice, if applied with due 

 regard to the difference there is between fermented 

 liquor, efpecially in point of -confiftence ; and there- 

 fore fome faint or imperfed imitation of our method 

 may be had by means of fuch p^per" filters, or other 

 comnion ftrainers. 



► '*■* '" 



1 



* -m - 



And, in this view, the common taVern trick, with a 

 piece of lift, when dextroufly perform'ed, might be 

 of fome fervice ; for if a long, thick, woollen ftring 

 be firft foaked in water, and then one end of it plunged 

 into Wine, whilft the other end hangs a great way 

 ilown without the glafs, it will, in an imperfeft man- 

 ner, draw away the water from the Wine. 

 But all thefe, and the like attempts, are trifling and 

 ufclcfs, iri comparifon of our cafy, expeditious, and 

 perfeft manner of cffeftirig the thing j to which wc 

 nextprocccd- - .:--' 



^ ^:, -^ \ -■- I 



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