470 PHILOSOPHICAL TRANSACTIONS. [anNO I67O. 



stable and other necessaries there; they carry the salt from the places where it 

 is cut and dug out, to the rope, whence it is by the wheel drawn up, by a horse 

 above ground, going round about. The horses, after they have been a while 

 under ground, grow blind from the sharpness of the salt, and all the three, 

 which then laboured there, were quite blind ; and one of them that had been 

 longest in those mines had the hoofs of his feet grown as long again as they 

 are usually, so that each hoof was near a span long. 



This salt work has also beneath it certain salt springs, w^hence the salt water 

 is by channels conveyed to several places, where it is boiled to salt. 



There is another mineral salt work in Poland, viz. at Bochna, but not so well 

 ordered as the former. Besides there are divers other places in Poland, and in 

 Russia also, which yield salt; as at Holitz, Colomeja, Solum, Pintz, Oswentz, 

 &c. In the Podolian desert, near the river Boristhenes, is a salt lake, whose 

 water is by the heat of the sun dried up, and turned to salt, so that the people 

 there ride into it with horses and waggon s, like unto ice, and cut it into pieces 

 and carry it away. 



The Way ofmahing Vinegar in France. Communicated hy an ingenious 

 Physician of that Nation. N" 61, p. 2002. 



They take two large casks, within each of which they put at the bottom a 

 trevet, which must be one foot high, and as large as the size of the cask per- 

 mits. On this trevet they put vine twigs, whereon they lay a substance called 

 rape, with which they fill both vessels within half a foot of the top. This rape 

 is nothing but the wood or stalks of the clusters of grapes, dried and freed from 

 the grapes. The trevet and the vine branches are put at the bottom of the 

 casks, only to keep the rape from settling at the bottom. It is this rape which 

 alone heats and sours the wine. The two vessels being almost quite filled with 

 the rape, one of them is filled up with wine, and the other only , half full for the 

 time : and every day they draw by a cock half the wine that is in the full vessel, 

 therewith quite to fill up the other that is but half full, observing interchange- 

 able turns of filling and unfilling the vessels. Ordinarily, at the end of two or 

 three days, the half-filled vessel begins to heat, and this heat augments for se- 

 veral days successively, continuing to do so till the vinegar is perfectly made ; 

 and the workmen know that the vinegar is made by the ceasing of the heat. 

 In summer it is a work of fifteen days : in winter it proceeds more slowly, and 

 that according to the degree of cold weather. 



When the weather is hottest the wine must be drawn twice a day, to put it 

 out of one vessel into the other. It is only the half-filled cask that heats, and 



