C «54 ) 
Dew within the Head of the ordinary feafd Thermometer^ 
in very hot Weather. 
This degree of Heat which made Spirit of Wine be- 
gin to boil, being determined fb nicely as I have (aid, 
made me conclude, that this might very properly be ta- 
ken for the Limit of the Scale of Heat in a Thermometer ; 
and the effed thereof in the expanfion of any other Flu- 
id being accurately noted, might be eaftly transferred to 
any fort of thermometer whatfoever. Only it muft be 
obferved, that the Spirit of Wine ufed to this purpofe be 
highly re&ified or dephlegmed, for otherwife the differ- 
ing Goodnefs of the Spirit willoccafion it to boil fooner 
or later, and thereby pervert the defigned Exa&nefs. 
And by the way give me leave to hint, that the fooner 
or later boiling of Spirit or Spiritous Liquors may poffi- 
bly be as good aTeft of their Strength and Perfection as 
their Specific Gravity, or any other yet ufed. 
The Spirit of Wine I made ufe of was poflibly none 
of the beft , but I obferved that at the point' of boiling 
it had encreafed a twelfth part in bulk : Which great Di- 
latation makes it a Liquor fufficiently adapted to our pur- 
po(e,were it not for the evaporation thereof,- and for the 
difference in goodnefs of the Spirit; and for that in length 
of time it becomes as it were effete, and lofes gradually a 
part of its ex panfive Power, as I have been informed by 
thofe who have long kept them. 
All thefe Experiments were made in the Months of 
Eelruary and March about Four Years fince, the Weather 
being reafonably cold,and not freezing and fince I have 
not had the opportunity to try the effed: of extreme 
Gold in contracting thefe Liquors, which muft be refer d 
till fome (harp Winter prefent us with a Seafcn proper 
for thefe Trials. 
IV. Several other Liquors may be examined after this 
manner, but thefe aliedged may fuffice to (hew the -dif- 
fering Effedis of Heat upon differing Fluids y and that 
this* 
