WINE. 



analogous to that Becher calls tlie media fubftanUa vim. 

 This liquor gives a durable extemporaneous wine. 

 Wine, Stooming of. See Stooming. 

 Wines, Lew, in Diflillation, a term applied to the liquor 

 which firft comes over, when the tvq/h is fubjefted to dif- 

 lillation, and which is concentrated by a fecond operation. 

 See Distillation. 



Wines, Medicinal or Medicated, in Pharmacy, a term 

 ;ipplied to thofe preparations, confifting of wine holding 

 different aflive ingredients in folution. They were for- 

 merly very numerous, but at prefcnt their number is very 

 limited. See Vinum, under which article thofe at prefent 

 in ufe are defcribed. 



Wine, Lees of, are the impurities of it, or the thick 

 fediment remaining at the bottom of the calks, when the 

 wine is drawn out. 



The diftillation of wine-lees into fpirit is condufted very 

 much in the fame manner with that of the malt-wa(h, when 

 diftilled with the mealy part in it : the principal difference 

 is on this account, that the oil of the malt being very nau- 

 feous and difagreeable, the utmoft care is to be ufed to keep 

 it back in all the proceffes of primary diftillation, and of 

 reftification ; whereas, on the other hand, the oil of the 

 wine-lees being a very agreeable and pleafant one, as much 

 care as pofiible is to be taken to bring it over with the fpirit. 

 Glauber has written a peculiar treatife on this fubjeft, in 

 which, without touching upon the moft advantageous pro- 

 duftion of all, he has proved the work to be fo very profit- 

 able, that the whole ufually pafles for one of his wild flights, 

 rather than a folid bufinefs. 



The method of diftilling a liquid ley for its fpirit is a 

 thing univerfally known ; but the advantageous thing, on 

 this bafis, is the diftilling of a dry ley preffed and pre- 

 ferved, and the managing of the bufinefs in fuch a manner 

 as at firft or laft to procure and feparate all its valuable 

 parts. The folid ley, here mentioned, is that ufually fold 

 to the hatters in England, and is the fame thing that in 

 France and other wine countries the vinegar- makers difpofe 

 of in cakes, after they have prefled out all the wine, and which 

 was afterwards burnt, and makes what Lemery and others 

 call cineres c/avellati ; and the Engliih gravelled ajhts, a fixed 

 alkaline falt-like potafh. 



This ley, when ufed for diftilling, ftiould be that of the 

 French wines, and either fuch as is newly prefled, or has 

 been well fecured by packing in a clofe manner in tight 

 caiks, with fome proper contrivance of dry fand, or the 

 like, to keep its external furface from the contaft of the 

 air, which is very apt to corrupt or putrefy it. 



If this ley is intended to be kept many months, it will be 

 very proper to fecure it by fprinkling the layers as they are 

 packed up with a little brandy. The expence of this is no- 

 thing, for the brandy is recovered again in the operation. 

 Shaw. 



Wine, Oil of, a very precious liquid, kept as a fecret in 

 the hands of fome dealers in fpirits, and ufed to give the 

 brandy flavour to fpirits of lefs price. It is certain that all 

 the fpirits we ufe take their flavour from the eflential oil of 

 the fubftance they are made from ; that of malt is very nau- 

 feous and ofFenfive, and renders the fpirit horribly difagree- 

 able, if not carefully kept back in the diftillation of it ; that 

 of the grape, on the other hand, is extremely agreeable, 

 and ifi what gives the delicious flavour to French brandy : 

 this, therefore, is to be carefully brought over among the 

 fpirits in diftillation. 



This is that oil of wine fo much celebrated among our 

 <tiftillers, and is for their ufe made feparate, and is of fuch 

 e.f?ei5, that half xa ojnce of it wtU determine a pure and 



clear malt fpirit to be French brandy, fo as to ftand the teit i 

 of the niceft palate, and all the trials that can be invented, , 

 provided the oil and the fpirit have both been carefully '• 

 made. 



The manner of making the oil is this : they take fome i 

 cakes of dry wine-lees, fuch as are ufed by our hatters, and 

 diflblving them in fix or eight times their weight of water, 

 they diftil the liquor with a flow fire, and feparate the oil 

 by the feparating pot, referving for this nice ufe only that 

 which comes over firft, the oil that follows being coarfer, 

 and more refinous. To render this bufinefs pcrfeftly fuc- 

 cefsful, there muft be feveral things obferved : i . The ley 

 mull be of the right kind, that is, of the fame nature with 

 the French brandy propofed to be imitated. 2. The malt- 

 fpirit muft be extremely pure. 3. The dofe of the oil muft 

 be very well proportioned. And, 4. The whole muft be 

 artificially united into one fimple and homogeue liquor. 

 Thefe cautions all regard only the tafte, and befides thefe, 

 in order to come up to a nice counterfeit, feveral other par- 

 ticulars muft be attended to ; fuch as the colour, proof, 

 tenacity, foftnefs, and the like ; fo that, in (hort, the opera- 

 tion has too much nicety in it to be hit off by every ordinary 

 dealer. When this fine oil of wine is procured, it may be 

 mixed into a quinteflence, with pure diftilled alcohol, or | 

 the totally inflammable fpirit of wine, to prevent its growing 

 diftafteful, rancid, or refinous ; and thus it may be long 

 preferved in full pofleflion of its flavour and virtues. 



The ftill-bottoms, or remaining matter after the diftilla- 

 tion of this oil, will yield many produAions to advantage, 

 particularly tartar, and fait of tartar, as alfo an empyreu- 

 matic oil, and a volatile fait, like that of animals. Some 

 kind of lees afford all thefe in much greater quantity than 

 others ; the lees of Canary and Mountain wines yield very 

 little of them ; and, indeed, fcarce any tartar or fixed fait 

 at all ; but the white French lees of thofe thin wines that 

 afford the ordinary brandies, yield them all very copioufly, 

 infomuch that fometimes a fingle hogfhead of dry and clofe- 

 pi'cffed lees will afford, by this procefs, three gallons of 

 brandy, forty pounds of clean tartar, a large proportion of 

 empyreumatic oil, and volatile fait, befide full four pounds 

 of good fait of tartar. It is not to be expefted, however, ; 

 that every parcel of this ley fhould yield fully in this pro- 

 portion. Shaw's Effay on Diftillery. 



Wine, Piece of. See Piece. 



WiNE-Z'ri?/}, a machine contrived to fqueeze the juice 

 out of grapes, and confifting of feveral pieces of timber, 

 varioufly difpofed, which compofe three bodies of timber- 

 work, clofely united to the axis, which ferves as a fwing, 

 by which it may be moved by the vice. Of thefe there 

 are different fizes as well as different conftruftions. 



Wine, Prifage of. See Prisage. 



Wine, Racking of. See Rack, and Wi^n fupra. 



Wine, Spirit of. See Spirit. 



V7inK-Spirit, a term ufed by our diftillers, and which may 

 feem to mean the fame thing with the phrafe fpirit of 

 •wine; but they are taken in very different fenfes in the 

 trade. 



Spirit of wine is the name given to the common nialt- 

 fpirit, when reduced to an alcohol, or totally inflamma- ■ 

 ble ttate ; but the phrafe ivine-fpirt is ufed to cxprefs 

 a very clean and fine fpirit, of the ordinary proof-ftrength, I 

 and made in England from wines of foreign growth. 



The way of producing it is by fimple diftillation ; and it I 

 is never reftified any higher than common bubble-proof. 

 The feveral wines of different natures, yield very different 

 proportions of fpirit ; but in general the ftrongeft yield 

 one-fourth, the wcakeft in fpirits one-eighth part of proof- 



fpirit ; 



