I 3:^3 1 



cafk, with an addition of ycaft, and fermented in 

 t^\e ordinary way. The procefs is evidently bor- 

 rowed from what has long been pradtifed on the re- 

 tent juice of the grape, under the term of vin cuU, 

 or boiled winei not only in Italy, butalfoin the 

 iflands of the Archipelago, from time immemorial. 



It has lately become an objed of imitation ia 

 the cyder countries, and particularly in the Weft of 

 England, where it is reported many hundred hogf- 

 heads of this wine have already been made ; and 

 ^ it is faid to betray no fign of an impregnation 

 of copper by the ufual chemical tefts, it is confi- 

 dered as perfe(5lly wholefome, and is accordingly 

 drunk without apprehenfion by the common people; 

 others, however, fufpeibi its innocence. It there- 

 fore becomes an objedl of no fmall moment to de- 

 termine, in fo doubtful a matter, whether the liquor 

 Requires any noxious quality from the copper in 

 which it is boiled, or not. 



The wine fent for my examination was of a red 

 colour, fomewhat turbid, and of a fweetifh empy- 

 reumatic tafte, refembling that of a roafted pippin 

 — properties by no means defirable in a vinous li- 

 quor, but which doubtlefe may be confiderably 

 meliorated by keeping to a proper age. 



EXPE* 



