W i N 



to a'gfals bottle. 



NVecondenfed, in our method, a gallon and a half of 

 pobr^ weak,, a\ift^r?», an'dacid^ WincV to'*abouVa 

 . quart, in the winter of the year i6q6, and put it in- 



whereoi a third part remained empty, 

 ancj J^opped it, only wic]i a"hard.>yreatliof paper • and 

 thus It ftobd for the fpace of two years in my bed- 

 chamber, v/here, during the lummer, when the wea- 

 ther was fair, the windows were open all day Ions: ; 

 and where alio, in the winter, other aqueous liquors 

 froze. During tiiis time, it was often opened, and 

 fome of it poured out, both to tafte, and ptherwife to 

 ufe ■, and yet all this time it rieitlier grew mouldv nor 

 four,,npr luLrerea^aQyJeparatiqn of.^ parts ; only de- 

 pofited a fmall quantity of tartar^ but retained its 6ri- 

 ginaT confidence and tafteentire ; except Tome Tmall 

 change' in both fpr tj]e^better.' - J _-^^' ^JT » ''": '.r^ . 

 In the fam.e manner we concentrated a fomewhat bet- 



• WJ N 



bination of the groffer with the fpirituous part, whic/i 

 now wanting water, iiiccefiively throws offthegrofTcr 



; tartar from the reft of tl'ie mixture. . . . j . 



But befides this, there/eenis to be another remarka- 

 ble change" incident to our concentrated Wines, not 



. oi;ily in the_ tafte, but abundantly in the fmell j for 



although that very auftere Wine above-mentioned had 



. a much milder tafte the""' third year than the fecond, 



_yet its fpecifi£odqurperfe.fl:ly.refembled that of fack 



or Canary, ix) as to be miftaken for it, from the fmell 



^ ^ alone, by good judges, who were acquainted with the 



. original flavour of the "Wine, from whence it was con- 

 ■ :.centrated. .:,.,, 



'— 



A 



>u,. 



tef kind of Wine to a little more than a fourth part ; 

 but the bulk of this did not keep fo well as the former, 

 35 having many more tafters, than the aultere and 



When it was by degrees tafted away to half a pint, I 

 put the" remainder into a glafs, and tied it over with 

 a plecV of" bladder V then fet it in the fame place, 

 near the former, but could not prevent its being np- 

 pecl''away By degrees,'tiH only about three ounces 

 were left..;',; 



I 



:> 



■■VfU3>i.t,-,- 





This fmali quantity ftood all the fummer, barely co- 

 vere'3' With a looie bladder, without ""alteration^ "or 

 growing in the leaft mouldy or acid, and long afterje- 

 tained ics^moft grateful tafte," and qutck fmell ; ohiy 



the Tatter was fomewhat v/eakened thro' the bottle's 

 remaining untied down ; and that under this incon- 

 vecTence it ftiould continiie fo jperfeft ^anS 



-fc^ *t* 





■' .-' *. 



entire is 



.fur^rifing. 



. I 1 had in the winter of the year Before, condenfed a 



...very ffhall quahtity'of 'tKe fame fort' oF^Wine to half 



,, anburice, and put it into an ounce phial, which re- 



' rnainecl lightly tied down' all the next year in my ordi-' 



nary ftove room, where it kept without gorrupting,till 



after the end of the winter ; when By the unequal, and 



fometimes violent heating of the room, itbecamle'v'a- 



.pid and.riipuldy. ^ . ;'':'.'I 



"'A'parcel of vinegar concentrated after the fame man- 

 ' ner in the winter 1694, and. by that means brougiit 

 . to I, coiTofive degree of ftiarpnefs, which rendered it 

 i unfit for the table, ftood in the fame room with the 

 ._ concentrated Wines,";^iojjhrec whole fummers and 

 winters, without any "manner of tendency to corrup- 

 tion, or'the fmalleft figns either oTmouldinefs .or ro- 





I V 



I 



pinels. . -J.; ,._:... „^- .'..:,: -' '_' i^ ■ 



Thefc examples and experimeritsrufEcientlyfhew, that 



liquors' tTius concentrated, may for a long time be kept 



quors 



V , ' J* * 



in a ftate^oF perfeftion with little care^ '.-:;:' 

 "But there are fome pakicular'clianges' of Wines' and 

 ' vineaafs,"'thus'coricBtfated,.tha^ happen^in procefs 



, of time. ;;^-/^ i:'.;!:^^;3iT\r:iC''i-::^&£:^ 

 I. Wines upon being thus concentrated, leem to ac- 

 quire a'lTiore auftere taftq, than they had origihally ; 

 and no wonder, as the concentration brings their fa- 



' line antJ rough matter. fn to" a" third or fourth of, its 

 original compafs; fo,that this is no new addition or 



' ihcreafe of the rough tafte, but perhapsTonie degree 

 of mitigation' thereof, in regard^ to^ the clofenefs 

 whereto this rough matter is brought ; which, of it- 

 felf buf^ht rather to multiply the effea in a! greater 



...•-- . - - ^ -■ . : -.'-^^ '.,,-,., ..^-^ -J- 





■4 



<v + 



proportion. ^ ., _ _ , .. ,,...^., ., . .. . 



The change may be conceived owing to this, that all 



Wines are obferved to grow mild and foft by long 



which efFeft is greatly promoted in them by a 



' Nor is,this change of odour peculiar to Wihe alone ; 

 'r: but concentrated vinegar participates fomewhat of it, 

 an3 was obferved for fome time to lofe it, in great 

 ^,meafure, upon beinp: left lon^:: ftopped only with pa- 

 ,per, and the bottle often poured out. ./* .,^ . 

 . ' And therefore as it is plain, that Wines, and all other 

 fermented liquors, become much more durable by 

 I . concentration •, and yet this durability is here confirm- 

 \.]. ed and proved from fmall and inconfiderable quanti- 

 ties, "wherein they always retain their goodnefs ; it is 

 ;k obvious, that if the operation v^re performed in large, 

 " !^. a great bulk of the liquor thus concentrated would be 

 - , ftill immensely lefs fubjedl to alteration from the air 

 I ^r^ndheat, which are the two great incentives to fer- 

 f "mentative motion •, and that if fuch fmall parcels fuf- 

 ] ..fered no change for the worfe, m.uch lefs would the 



"- . larger, ''if/. ^ -; . _. ' 



^ , But as thefe concentrated liquors, by reafon of their 

 ; *cotifiderable proportion of faline and fine fpirituous 

 • . parts, have a lefs tendency to diffolution and corrup- 

 !, .tion; fo, on the contrary, the aqueous part, fepa- 

 rated from them, has a very ftrong tendency there- 

 to ; lor as It takes from the Wine, and carries oft 

 with it a little of the mucilaginous and unftuous 

 part, and yet is almoft wholly a mere moveable fluid 

 water, that is, the moft adlive inftrumient of fermen- 

 tative motion, it cannot but prefcntly fall into cor- 

 [.^ruption. ...... .,\. ^ ^ 



r. This bufinefs of congelation is not only applicable to 

 V'-\ immediate profit, but a!fo paves the way to certain 

 } matters of curiofity, and fliews one particular, which, 

 i though not nev/, but anciently common and familiar, 

 1 has yet grown ftrangely into difufe through the indo- 



lence or mankind. ^ _ ..■ . . 



' As to the point of immediate ufe, it needs no expla- 

 nation ; for he muft be very dull indeed, who does 

 not irhrriedl^tely perceive, that Wines, &c. by this 

 method may be reduced to any degree of vinofity, 

 I . ftrength, orperfedion. ,^ ; :^ ; ; .;; .' ' ; . 

 »:/* Thus, for example : If aWineof amoderateftreno-th 

 * have a third part of its water taken awaj, in the form 

 ^"of ice, "Toy congelation, the remaining part will there- 

 by be doubled in ftrength and goodnefs ; for if in the 

 ' better forts of Wines we allow, as we may, one third 

 '"pa?t"to"Be good, or truly vinous, and., fwo third parts 

 to be water, 'then that one third good part is divided 

 among the two aqueous parts -, whence, if one of the 

 two aqueous parts be taken away, thatfame third part 

 before divided between the two waters, now remains 

 ' collecledor cohdenfed, in a double proportion, along 

 with but qn^.jof them. , *. . • ^ '%'■ ; ..- - ;_.- ■ 

 ^utif thiscohccntration Be carried up to* the utmoft, 

 land praftifed in a large quantity, with a fomewhat in- 

 tenfe cold* it may perhaps reduce good Wines to a 

 '; and this fmall "quantity might commodioufly 

 ^'b'e ufed as a c^uintefience, to meliorate, improve, and 



t 



i 



* 

 I 



r 



) 



g' 



fucceffive reparation of their tartar,^ and a gentle eva- 

 poration of fome part of their wat'efV dccafioning that 

 neceffity we Krid of frequently filling up the cafl^s in 

 the fummer months-, but in our concentrated Wine, 

 though fome tartar be fucccflively feparated, yet there 

 is found no concurrent evaporation -, for the concen- 

 trated Wine grows foft and mellow in a well-ftopped 

 elafs, where no fenfible diminution' of the quantity is 



perceived. ' ,''.—>;, ' ■" ■ ^ 1 r '' 



But the effeft proceeds principally upon a cloler com- 



fixth 



even fpecificate, fmaller and low flavoured Wines. 

 To conclude ;' as to the dlred and immediate ufe of 

 "our method of concentration, he who has the fecret, 

 by means of a little, dry, powdery' Body, of turning 

 water into Wine, will not perhaps eafily divulge the 

 capital ufe he may make of the experiment. 



WINE PRESS. [A defcription of the great taiflbn 

 or fanied Prefs.] The Prefs, which is a machine, or 

 moving power, contrived to fqueeze the jiuice out of 



I Grapes, confifts of an aflcmblage of many pieces of 

 'Timber, placed after different difpofitions^ which com- 



i 



■w . 



y- 



. t 



-" 



■• 



