374 ECONOMICAL PROCESS FOR EVA^ORATIOW^ 



wUhout aKeration, and without the addition of sugar, saH, 

 or other matters, which arc expensive, and alter their na- 

 tural flavour. 

 Concentration He had formed, in particular, the project of concen- 



of must for trating the must of grapes previous to its fermentation, in 

 making wine in a x i 7 



northern coun- order to convey it at small expense to northern countries^ 

 tries J there to make it into wine bj the addition of a suitable 



quantity of water, and then fermenting it. The idea was 

 grand, and perhaps at some future period will be realized : 

 but in the mean time the fabrication of grape-sugar is aa 

 important object for such a process. 



This process requiring but a very moderate temperature, 

 which may be that of the atmosphere alone, will render the 

 •sirup of grapes exempt from the empyreumatic flavour 

 commonly found in it, though it does not exist in the fruit: 

 and probably occasion its use to become more extensive, 

 thus contributing to the accomplishment of the benevolent 

 , views of government, 



and of the juices It is equally applicable to the evaporation of all the 

 Improvement mi"^^^^ ^*^ f''"!!^^^ *"^ would be particularly advantageous to 

 sugar. that of the "sugar cane, as it would render the raw sugars 



much whiter, and more pure than those that usually come to 

 us so loaded with an uncrystallizable melasses, which gives 

 them a bad taste. 

 Other applica- The economy of the process too allows its application to 

 tionsofu. every process of evaporation, that does not require a high 



temperature. It might be employed in the salt-works in the 

 east of France, in saltpetre manufactories, &c, 

 Delieiouscon- Moutgolfier's first trials were made in 1794. He prepared 

 serves m large conserves of several I'ruits, and among others of apples and 

 grapes. The -former, which was in large quantity, for be 

 made above three thousand pounds weight, had so fino a 

 flavour, that the fruit itself appeared disagreeable in com- 

 parison to it. He repeated] his experiments at Paris, in 

 1797, with results equally satisfactory, except that the pro- 

 ducts were not so good as those afforded by the fruits of 

 Dauphiny; indeed there seemed to be more difference bet ween 

 the conserves than between the fruits of the two countries. 



The publication of the hydraulic ram *, and its improve- 

 ments, turned his attention from the present subject, which, 



* See Journal, vol. xiv, p. 98. 



though 



