wards they are in an imbibing 

 State whi^D may, perhaps, ac- 

 count for the Alteration of the 

 nice Itclicn Wines ; for Wine, 

 during the fnft Year after making, 

 continues fermenting more or Iefs, 

 1 during which time a great Quan- 

 1 tity of Air is generated, until the 

 ' Cold in September put a Stop to 

 ' it ; afar which it is in an imbibe- 

 1 ing State. For the Air thus ge- 



* neratcd is of a rancid Nature (as 

 1 the Grotto delCano), and will kill 

 ' a living Animal, if put into it. So 

 ' that if, duri'g the Fermentation 



* of the Wine, there are two Quarts 

 ' of this rancid Air generated, which 

 1 is cloi'ely pent up in the upper 



Part oTthe Vefltl, when the Cold 

 ' ihouid Hop the Fermentation, the 

 ' Wine, by absorbing this Air, be- 

 1 comes foul, and acquires this ran- 

 c cid Talle ; to prevem which , I 

 ' would propofe the following Ex- 



* perimpnt : 



»" Suppofe the Vef- 

 « lei A filled with 

 l " Wine; in the Bung, 

 *' hole of this Veflel 



I W A [(! § b ' 1 would have a 

 V # W " Glafs Tube of two 



£ Feet long, and about two Inches 

 Bore, fixed with a Pewter Socket 

 clofely cemented, fo as that there 

 may be no Vacuities on the Sides ; 

 and into this Tube mould be an- 

 other, of about half an Inch Bore, 

 clofely fixed ; the lower Tube 

 ihouid always be kept about half 

 full of Wine, up to X, which 

 will fupply the Veflel, as the 

 Wine therein mall fubfide, fo that 

 there will be no room left in the 

 upper Part of the Veflel to con- 

 tain generated Air, which will 

 pais oft through the upper fmall 

 Tube, which muft be always left 

 open for « this Purpofe ; and the 

 Tube bting fmall, there will be 



" no Danger of letting in too much 

 " Air to the Wine. 



" As the Wine in the lower Tube 

 " fliall fubfide, it may be re-filled by 

 " introducing a flender Funnel thro' 

 u the fmall Tube, down to the 

 " Scum upon the Surface of the 

 " Wine in the larger Tube, fo as to 

 " prevent its being broken by the 

 " Wine falling too violently upon it. 

 " This Experiment being tried with 

 u Glafs Tubes, will give an Oppor- 

 " tunity to obferve what Impreiiion 

 " the diffe rent States of the Air have 

 " upon the Wine, by its rifing or 

 "falling in the Tu'jes ; and if it 

 " fucceeds, it may be afterwards 

 " done by wooden or meral Tubes, 

 94 which will not be in Danger of 

 " breaking/' 



Trm curious Experiment, having 

 fucceeded where-ever ic has yet been 

 tried, will be of grent Service in the 

 Management of Wines, there being 

 many ufeful H nts to be taken from 

 it, particularly with rrgard to fer- 

 menting Wines; for fince we find, 

 that Wines too long fermented (efpe- 

 cially thofe which are produced in 

 cool Countries) do feldom keep well ; 

 fo, by letting them itand in a cool 

 Place, the Fermentation will be 

 checked, which will render the Wine 

 foul, and fubjeel to turn eager: there- 

 fore great care fhculd be taken to 

 keep the Wine in an equal Tempera- 

 ture of Air ; which may be known 

 by hanging a Thermometer in the 

 Vault. 



But after the Wine has pafled its 

 Fermentation ki the Vat, and is 

 drawn off into the Casks, it will re- 

 quire fomething to feed upon ; fo 

 that you fhould always preferve a 

 few Bunches of the bed Grapes, 

 which may be hung up in a Room 

 for that Purpofe, until there be Oc- 

 cafion for them, when they fhould 

 be picked off the Stalks, and two or 



three 



