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the latter is doubtlefs a much llronger menftruum 

 of copper than the former. 



In the prefent procefs, the liquor is properly di- 

 re6ted to be pafled into a wooden cooler y as foon as 

 the boiling is completed. But as all acids, and 

 even common water, acquire an impregnation, and 

 unpleafant tafte, from (landing in copper vefTels in 

 the cold, why may not the acid juice of apples a6t 

 in fome degree on the copper before the boiling 

 commences? Add to this, that brewing coppers, 

 without far more care and attention than is gene- 

 rally beftowed on them in keeping them clean, are 

 extremely apt to contrafl: verdegris, (a rank poifon) 

 as appears from the blue or green ftreaks very vi- 

 fible when thefe veflels are minutely examined. 

 Should the unfermented juice be thought incapable 

 of adting on the copper, either in a cold or boiling 

 flate, yet no one will venture to deny its power of 

 wafhing off, or diffolving verdegris already formed 

 on the internal fuiface ofiht velTel. Suppofe only 

 one-eighth part of a grain of verdegris to be con- 

 tained in a bottle of this wine, a quantity that 

 may elude the ordinary tefts, (for reafons already 

 afligned) and that a bottle fhould be drunk daily 

 by a perfon without producing any violent fymp« 

 torn, or internal uneafinefs, yet what perfon in his 

 fenfes would knowingly chufe to hazard the expe- 

 riment 



