T O K 



T O K 



TOIKO, a town of Japan, in thciflandof Niphoii ; 8o 

 n>iles E.S.E. of Jedo. N. hit. 36° 5'. E. long. 140° 40'. 



TOILES, fnai-es or nets fet by hunters for catcliing of 

 wild hearts ; as deer, &c. 



TOILET, a fine covering, of linen, filk, or tapcftry, 

 fpread over the table in a bed-chamber, or drefling-room, to 

 undrcfs and drefs upon. 



The drcfTmg-boxes, in which are kept the paints, poma- 

 tums, effences, patches, &c. the pin-cufliion, powder-box, 

 bruflics, &C. are efteemed pai'ts of the equipage of a lady's 

 toilet. 



That of the men confifts of comb-cafe, bruflies, &c. 



To make a vifit to one at his toilet, is to come to enter- 

 tain him while he is drcffing or undrefling. 



Sattin, lace, velvet, brocade, point de France, &c. arc 

 now ordinarily ufed for toilets : anciently they were made 

 much plainer : whence the name, which is formed from the 

 Erencb., toilette, a diminutive of to'tle, any thin ftuff. 



TOISE, or FATiiOJr, a long meafure in France, con- 

 l.iining 6 feet, the foot being 12 inches, the inch 12 lines, 

 fubdivided into 12 points : 76 French foct are equal to 81 

 Englifli feet, or, more accurately, 4000 French feet equal 

 4263 Englilh feet. 



TOISON J'Or, a term, '\n Heraldry, for a golden fleece, 

 which is fometimes borne in a coat of arms. 



TOISSEY, in Geography, a town of FrancL-, in the dc- 

 pai-tment of the Ain, near the Chalarogne and Saone, which 

 unite about half a mile from the town ; 18 miles W. of 

 Bourg-en-Brefle. 



TOJUCA, a river of Brafil, which runs into the At- 

 lantic, S. lat. 27° 44'. 



TOKA, a town of Hindooftan, in the circar of Aurun- 

 gabii.d ; 33 miles S.W. of Aurungabad. 



TOKAI, a river of Bucharia, whicli runs into the Gi- 

 hon, near Hefdi'-afp. 



TOKARESTAN, a diftrid of Grand Bucharia, 

 fituated to the eallward of Balk. 



TOKAY, a town or rather village oF Hungary, fituated 

 at the foot, and to the E. of ;^ high liill, cloie by the con- 

 flux of the river Bodrug with the Theis or Tibifcus. The 

 inhabitants are chiefly either Hungarians of the Protcllant 

 rehgion, or Greeks, who came originally from Turkey, but 

 have been long fettled here, for the purpofe of carrying on 

 the wine-trade. The hills on which tlie vine grows lie all to 

 the W. of the river Bodrug, and beginning clofe by the 

 town of Tokay, extend weftward and northward from 

 thence, and occupy a fpace of perhaps ten Englifli miles 

 fquare ; but they are interrupted and interfpcrfed with many 

 extenfive plains, and feveral villages. Near fome of thefe, 

 particularly Tabia and Tarczal, the wine is better than that 

 which is produced on the hill of Tokay ; but it all goes 

 under the fame name ; 98 miles N.W. of Colofvar. N. lat. 

 48° 10'. E. long. 10° 57'. 



ToKA\-Wine, derives its name from the town or village 

 of Hungary, where it is produced. ( See the preceding 

 article.) The vineyards extend beyond the forty-eighth de- 

 gree of northern latitude ; the foil where the vines grow is a 

 yellow clayifli earth, extremely deep, and intcrfperfed with 

 large loofe lime-ftones : the expofures moil ir.clining to the 

 fouih, the fl:ccpe£l declivities, and the highefl parts of thefe, 

 produce tlie beft wine. This wine, fo far from its being 

 found in fo fmall a quantity as never to be genuine, unleis 

 when given in prcfents by the court of Vienna, is a common 

 defcrt wine in all the great families at Vienna and in Hun- 

 gary, and is verj- generally drank in Poland and Rufiia : nor 

 is the Tokay wine altogether the property of the crowir, but 

 many of the German and Hungarian nobility, as well as gen- 

 VoL. XXXV. 



tlemen, and even peafants, have vineyards at Tokay. Th« 

 grapes are all white, and the vintage commonly begins 

 about the 2Rtli of Odober, i'ometimes as late as the 11th 

 of November. There arc four forts of wine made from 

 the fame grapes, diftingniflied at Tokay by the names 

 of eflence, aufpruch, mafslafch, and the common wine. — 

 The elfence is made by picking out the lialf-dried and (hri- 

 velled grapes, and putting them into a perforated vcflcl, 

 where they remain as long as any juice runs off by the mere 

 preffure of their own weight. This is put into fmall calks. 

 The aufpruch is n.ade by pouring the cxprefled j\iice of the 

 grapes from which the former had been picked on thofe that 

 yielded the eflence, and treading them with the feet. The 

 liquor thus obtained ftands for a day or two to ferment, and 

 then is poiu-ed into fmall caflvS, which arc kept in the air for 

 about a moiith, and afterwards put into the cellars. The 

 fame procefs is again repeated by the addition of more juice 

 to the grapes which have already under';one the two former 

 preffures, and they are now wnnig with tlie hands ; and thus 

 is had the mafslafch. The fourtli kind i-, inadi; liy taking all 

 the grapes together at (iill, an<l fubniilling them to the 

 greatefl prefl\ire : this is chiefly prepared by the peafants. 

 The clfence is thick, and very fweet and lufcious ; it is 

 chiefly ufed to mix with the other kinds. The aufpruch is 

 the wine commonly exported, and which is known in 

 foreign countries by the name of Tokay. The goodnefs of 

 it is determined by the following rules. The colour flionld 

 neither be reddifli nor very pale, but a ligiit filver : in trying 

 it, the palate and tip of the tongue fliould be wetted with- 

 out fwallowing it, and if it manifell any acrimony to the 

 tongue, it is not good ; but the tallc ought to be foft and 

 mild : when poured out, it fliould form globules in the glafs, 

 and have an oily appearance : when genuine, the ftrongefl is 

 always of the beft; quality : when fwallowed, it fliould have 

 an earthy aftringent taile in the mouth, which is called the 

 tafte of the root. All Tokay wine has an aromatic tafte, 

 which dillinguiflies it from every other fpecies of wine. It 

 keeps to any age, and improves by time ; but is never good 

 till about three years old. Tt is the bell way to tranfport it 

 in cafl<s ; for when it is on the feas, it ferments three times 

 every feafon, and thus refines itfelf. When in bottles, there 

 muft be an empty fpace left between the wine and the cork, 

 othervvife it would burfl the bottle. A little oil is put 

 upon the furface, and a piece of bladder tied over the cork. 

 The bottles are always laid on their fides in fand. Phil. 

 Tranf. vol. Ixiii. part ii. p. 292, 5cc. 



TOKE, in Geography, atown of Bengal ; 35 miles N.N.E. 

 of Dacca. 



TOKEN-BESSEYS, a clnfter of fmaU iflands in the 

 Eaft Indian fea. S. lat. 6'. E. long. 123° 36'. 



TOKENS, in Pejlilcntial Cafes, thofe livid fpots which 

 appear in the feveral ftages of the difeafe, and are certain 

 forerunners of death. They generally appear only under 

 the moft defperate circumftances, and when the patient 

 would otherwife be declared dying ; but Hodges gives us 

 inilances where they appeared before any other iymptoms of 

 the difeafe, and came out without any pain or trouble ; yet 

 even in thefe cafes the perfun always died. Thefe tokens 

 are the mark by which the fearchers conclude of the caufe of 

 the death of the perfon, and are the rule for ordering the 

 houfe to be fliut up, to prevent the fpreading of the difeafe. 

 But the nurfes, and other crafty people, have a way of dif- 

 guifing the fymptom after dv ath, by covering the body with 

 wet and cold flieets. Thefe llrike in the fpots, fo that the 

 perfon may be thought to have died by fome other difeafe. 



Tokens, Fatfe, in Ijatu. See False. 



ToKBNi, in Cw/w^#, coins in the reigo of queen Elizabeth, 

 5 F ilruck 



