ioz Analyfis of the Air. 



From the great quantity of air generated 

 from Apples ', in the following Experiment, 

 'tis probable, that much more air would 

 have rifen from the iaxer texture of ripe 

 undryed Grapes, than did from thefe Rai- 

 fms. 



We fee from thefe Experiments on Rai- 

 iins and Ale, that in warm weather Wine 

 and Ale do not turn vapid by imbibing 

 air, but by fermenting and generating too 

 much, whereby they are deprived of their 

 enlivening principle, the air; for which rea- 

 fon thefe liquors are bed preferved in cool 

 cellars, whereby this aftive invigorating 

 principle is kept within due bounds, which 

 when they exceed, Wines are upon the 

 fret and in danger of being fpoiled. 

 .«. 



EXPERIMENT LXXXVII. 



Twenty-fix cubicle inches of Apples be- 

 ing maihed Auguft 10. they did in 13 days 

 generate 968 cubick inches of air, a quan- 

 tity equal to 48 times their bulk ; after which 

 they did in 3 or 4 days reforb a quantity 

 equal to their bulk, notwithftanding it was 

 very hot weather; after which they were 

 1 flationary^ 



