and ihe Method of milling Wines. 



*$> 



By reflecting on the remits exhibited by thefe tables, we 

 may clearly fee what takes place in the vinous fermentation : 

 it is fir ft obferved that, of the 100 pounds of fugar employed, 

 4 lib. 1 oz. 4 dr. 3 gr. remained in the flate of undecompofed 

 iugar; fo that the quantity of fugar really fubjected to opera- 

 tion was onlv 95 lib. 14 oz. 3 dr. 69 gr. ; that is to fay, 61 lib. 

 6oz. 45 gr. of oxygen, 7 lib. 10 oz. 6 dr. 6gr. of hydrogen, 

 and 26 lib. 13 oz. 5 dr. 19 gr. of carbon. But by comparing 

 the quantities it will be found that they are fufficient to form 

 all the fpirit of wine, all the carbonic acid, and all the acet- 

 ous acid, produced by the fermentation. 



The effects of vinous fermentation are reduced, then, to 

 the feparating into two portions the fugar, which is an oxyd; 

 oxygenating the one at the expeufe of the other to form car- 

 bonic acid; deoxygenating the other in favour of the former 

 to produce a combuftible fubftance, which is alcohol; fo 

 that, if it were poffible to combine thefe two fubllances, the 

 alcohol and carbonic acid, fugar would be re-formed. It 

 is to be obferved alfo, that the hydrogen and carbon are not 

 in the Mate of oil in the alcohol ; they are combined with a 

 portion of oxygen, which renders them mifcible with water : 

 the three principles, oxygen, hydrogen, and carbon, are here, 

 then, ftill in a kind of itate of equilibrium ; and, indeed, by 

 making them pafs through an ignited glafs or porcelain tube, 

 they may be re-combined two and two, and water and hy« 

 drogen, carbonic acid and carbon, are again found. 



[To be continued.] 



Ba 



III. Lu- 



