[p02] 
4. Spirit of Wine keeps bodies from degenerating in- 
to Jcids^ thus it preferves Beer from fowring. Item it 
hinders the fermentation of Vinum Mujium ^ and the 
working of Beers, 
jr. Acida give a red tincture to fyrup of Violets, fpirit 
of Wine dos not change it. 
Thus far Dr. Voight. To the firft propofition Mr. 
Xunhel replys , that fince Spiritits Vini^ according to his 
Conceffion, abounds with fait, and is upon that fcore a 
Menjiruumy and can be fooner reduced to fait then oyl, 
that for his own reafons, it may better derive its proper- 
ties from fait, then from his imaginary oyl. He gives 
us an experiment t^/j^. That Spiritus Vini difTolves the 
Cryftals of Silver which it could not do, he fays, unlefs 
it confifted of an Acidum Sc Vrznofums for no Oleoja what- 
foever, muft pretend to this effe<9:. He challenges him 
to feparate the fait from the oyl of Turpentme, which 
he thinks cannot be done; unlcfs you deftroy the na- 
ture of the oyl. 
To his fecond propolicion.that Spiritus Vini hinders coa- 
gulation, and to his Inftance in common Milk, he lays 
the contrary s t'^'^. That fpirit of Wine and Milk ine- 
quall proportions, will coagulate as Vinegar and Milk 
doe. 
To the 3d, which is only an inflance, that fpirit of 
Wine dulcifies Acids, he denyes it to be dulcis, but yet 
very corrofive, and that it is diluted only as water will 
yet more effedtually take oflF the pungency of the 
Acid. 
To the 4th, where fpirit of Wine preferves bodies from 
turning to Vinegar, and ftum liquors, Mr. I^nl^l,lays, 
tliat thisisa plain proof of its being an Acidums for the 
fower vapour of accented Brimftone produces the fame! 
effed:: only with this difference, that the likQ Acidum ini 
fpirit of Wine is lefs copious, and for that reafon you! 
mufl ufe a much greater proportion of fpirit. So that i 
