( 161 ) 
Separability, P^arefadtion, and Volatility. 
Thus fome Wines that are ftronger bodied, 
abound more with Sulphur and Salt, afford 
lefs Spirit than others that are thinner and 
appear weaker ; for the fpirituous Particles 
of the laft are much fmaller, lighter, and 
finer, and are lefs entangled in a Vifcus^ 
i. e. their Spirits are more difpofed to Mo- 
tion, rife more readily and fully off the 
Earth and Phlegm wherewith they were 
mixed. 
Spirits of the Grape or Grain, are the 
whole Oil or Salt of thefe Vegetables, bro- 
ken and reduced into fine fubtile and volatile 
Particles, fmaller and lighter than the Phlegm 
wherewith they are mixed. Thefe Spirits 
are neither acid nor alcaline, but of an in- 
different Nature as to both, which Boer~ 
haave has fufficiently proved by feveral Ex- 
periments. 
That there is no other Difference betwixt 
Brandy, Moloffos, and Malt Spirits, let us 
take a View of the chemical Principles 
which each contain, and wherewith they 
abound ; for all Spirits being obtained by 
Diflillation, it is impoffible the Fire fhould 
make fo great a Difference as is generally 
M believed. 
