Analyfis of the Air. toy 
nerated in all 489 cubick inches, of which 
4.8 were reforbed. The liquor was at laft 
very vapid. 
From the great quantity of air generated 
from Apples, in the following Experiment, 
3 tis probable, that mueh more air would 
have rifen from the laxer texture of ripe 
undried Grapes, than did from thefe Rai- 
fins. 
We fee from thefe Experiments onRaifins 
and Ale, that in warm weather Wine and 
Ale do not turn vapid by imbibing air, but 
by fermenting and generating too much, 
whereby they are deprived of their enliven- 
ing principle, the air 5 for which reafon 
thefe liquors are bed preferved in cool cel- 
lars, whereby this active invigorating prin- 
ciple is kept within due bounds, which when 
they exceed. Wines are upon the fret and 
in danger of being fpoiled. 
Experiment LXXXVIL 
Twenty-fix cubick inches of Apples be- 
ing mafhed Augtijl 10, they did in 13 days 
generate 968 cubick inches of air, a quan- 
tity equal to 48 times their bulk 5 after which 
they did in 3 or 4 days reforb a quantity e® 
qua! to their bulk, notwithstanding it was 
very 
