f 444 > 
cuated of A^ir. Whereupon, by means of theIronvwire,thele(Ter 
Glafs was letdown into the greater , until the Liquors , they con- 
tain, did mingle themfelves. Thus feme J^ua fortis was poured 
into the upper Glafs, and Sfiritof Wine into the lowef, and the 
Recipient was fo well exhauftedof the Air, that the Spirit of 
Jl^'/;;^ boy led up with great bubbles (as ufually it doth J and the 
Jqm forth caft fome fmali bubbles. After that both thefe Li- 
quors were well purged of Air, the upper Glafs was funk into the 
lower, fo as that the Spirit of Wine was mingled with the JquA 
foYtU ; at which inftant there was yet fcen a very confiderableE- 
bullition. 
Now to know,whether the At^m fortis gave to the Spirit of Wine 
fome new vigor or force to make it bubble 5 we mixed without the 
Recipient fome /ir/^ with Spirit of wine; the quantity of 
the former being fomewhat more than that of the later. This mix- 
ture being put in vMuo^Xi^f^^ of boylingupmoreftrongly than the 
Spirit of Wine, (as 'twas thought it would have done,) it only caft 
up fome few bubFes : Which (hew'd,that the Ebullition,which was 
feen when they were mixed voithin the vacuum^ is of the fame nature 
with all thofe chat are made of Acids and AlcalieSo For, in the 
very inftant that they are mixed they mai^e great ebullitions, but 
foon after they mortifie one another,and loofe the proprieties they 
had before. Tis aTo prohab'e, that the^^»^ forth ^nd the Spirit 
of Wine would boyl always, when they are ming'ed , but that the 
prefTureof the Air keeps this ebullition from being fenfible, and 
appears only when that prefflire is taken off. 
When you employ rectified Spirit of Wine inftead of J^jua vit£^ 
there is required a greater quantity Aqua forth to mortify ir. 
It was alfo experimented, that the folution of Common Sdltboyls 
alfo with Spirit of wW,being mixed m vacuo , and the folution of 
Salt-peter y^i more. The fame Experiment was alfo made with 
common v. ater, and it's ebullition with Jquavit£^ purged of Air, 
was alfo found to be- very great, when mixed in vacuo. 
Further, it is foaiewhat remarkable,that common Water doth not 
mortify Spirit of Wine,r/s doth, though they make ebul- 
lition with it almoft of the fame degree* . The Experiment of it is 
eafy : ForjUiaking without the Recipient,a mixture of common Wa- 
ter and Jquavita^ this,beingput within the vacuum^ bubles up ve- 
ry well, though the be there in greater quantity than 
ihG Ac[iu vita ; wherea$ a mixture of Aqu^ fortis and Aqm vit£ 
did not there buble up at all. Afcer 
