[ 341 1 



riment of determining how long he could continue 

 even this quantity of a flow poifon in his daily be- 

 verage, with impunity? And yet it is to be feared 

 the experiment is but too often unthinkingly made, 

 not only with cyder-wine, but alfo with many of 

 the foreign wines prepared by a fimilar procefs. 

 For the grape juice, when evaporated in a copper 

 veflel, under the denomination of vino cottOy or 

 boiled wine, cannot but acquire an equal, if not yet 

 ftronger impregnation of the metal than the juice 

 of apples, feeing that verdegris itfelf is manufac- 

 tured merely by the application of the acid hulks 

 of grapes to plates of copper. 



Independent of the danger of any metallick im- 

 pregnation, it may be juftly qucftioned how far the 

 procefs of preparing boiled wines is necefjary, or 

 reconcileable to reafon, or ceconomy. 



The evaporation of the muft by long boiling not 

 only occafions an unneceflary wafte of both liquor 

 and fuel, but alfo difTipates certain effential princi- 

 ' pies, without which the liquor can never undergo a 

 complete fermentation, and without a complete fer- 

 mentation there can be no perfect wine. Hence 

 the boiled wines are generally crude, heavy and 

 flat, liable to produce indigeflion, flatulency, and 

 diarrhoea. If the evaporation be performed baftily^ 

 Zi the 



