that operation, they are lefs fweet, but (harper upon 
the tongue, and affed the nole with a brilk, fpintu- 
ous, or vinous odour. 
7. It contains the volatile fait and oil of the vegeta- 
ble, attenuated, and reduced into one fpirit, as may 
appear by the chemical analyfis of a fermented fubjed. 
8. It renders the oil of the vegetable more volatile 
than the water. When an unfermentable vegetable is 
diftiiled, the firft thing that comes over is water, and 
the next the effential oil, but the contrary is obferved 
after fermentation ; for, by that operation, the oil is 
rendered more volatile than the water, and therefore 
riles firft in diftillation, having been broken and 
ground lb fine by the preceding operation, as now to 
come over the helm, not in its own form, as before, 
but as the fined and moft volatile part of the fer- 
mented liquor, capable of uniting with water. 
The things that promote fermentation are, 
1. Reft •, by means of which the cruft on the furface 
may remain unbroken, for it is this cruft that prevents 
the fprrituous part from flying off. 
2. A free admiffion of the external air, fo that it may 
come at the internal parts of the fermenting fluid ; 
for, according to Mr. Boyle, if a fermenting liquor be 
put into his exhaufced receiver, the operation imme- 
diately ceafes. 
3. A moderate degree of warmth ; for too great heat, 
and too great cold, are the bane of fermentation. 
4. A proper feafon of the year ; that is, when the 
vegetables of the fame fpecies with that made ufe of 
are in their bloom, for it is then their juices are moft 
in motion accordingly we find, when Vines are in the 
bloffom, the Wines of former years growth will again 
fpontaneoufty run into fermentation. When thefe fe- 
veral conditions meet, fermentation is performed to 
the beft advantage. 
The things which check or hinder fermentation are, 
1. Too large a proportion of acid falts, fuch as fpirit 
or oil of vitriol, oil of fulphur per Campanam, fpirit 
of fait, &c. Thus, when any liquor ferments too vi- 
olently, a few drops of oil put into it, or the burning 
a little fulphur under or hear the veffel will immedi- 
ately check and re'ftrain its fury. 
2. An over-proportion of fixed alkalies ; fuch are fait 
of tartar, pot-aflies, or faponaceous bodies. 
3. Terreftrial alkalies, as chalk, marl, crabs eyes, &c. 
4. A clofe flopping up of the veffel. 
5. A great degree of cold. 
6. A violent compreffion of the air in a veffel, which 
Mr. Boyle has (hewn, will flop fermentation, as well 
as taking out the air by means of his pneumatic 
engine. 
Some Jh or t general directions as to the making of Wines. 
Wine is made of Grapes, by (lamping them in a vat, 
or crufhing and expreffing the juice out of them in a 
prefs, and then fermenting, &c. 
In the fouthern part of France their method is, for 
red Wines, to tread the Grapes, or fqueeze them be- 
tween their hands, and to let the whole Hand, juice and 
hufks, till the tindure be in colour as they would have 
it, and then they prefs it ; but for white Wines, they 
prefs the Grapes immediately. 
When they have been preffed, they tun the mull, and 
(lop up the veffel, leaving the calk empty about the 
depth of half a foot, or better, to give room for its 
working. 
At the end of ten days they fill this fpace with fome 
other proper Wine, that will not provoke it to work 
again, repeating this every ten days for fome time : 
new Wine fpending itfelf a little before it be perfed. 
About Paris, and in the northern parts of France, they 
let the marc and muft (land two days and nights for 
white Wines, and at lead a week for claret Wines, be- 
fore they tun it, and while it continues working, they 
keep it as warm as poffible. 
Some, upon flopping it up for good and all, roll the 
calk about the cellar to mix it with the lees, and after 
it has oeen fettled a few days, rack it off with great 
improvement. 
To fine it down, they put (havings of green Beech 
into the calk, but they firft take off all the rind, and 
boil them an hour in water to extract their ranknefs, 
and afterward dry them in the fun, or an oven. A 
peck of thefe will ferve for a hoglhead of W ine ; 
they put it in a gentle working, and purify it in 
twenty-four hours ■, they alio give it an agreeable 
flavour. 
Some fweeten their Wines with Kaifins of the fun, 
trod in the vat with the Grapes, they having been 
firft plumped by boiling •, others by boiling half the 
muft, fcumming it, and tunning it up hot with the 
other. 
Wine is diftinguifiied, from the feveral degrees and 
fteps of its preparation, into, 
1. Mere-goute, (mother-drop,) which is the virgin 
Wine, or that which runs of itfelf out of the tap of 
the vat, before the Grapes are trodden. 
2. The muft, furmouft, or (cum, which is the Wine 
or liquor in the vat, after the Grapes have been trod- 
den in the vat. 
3. The preffed Wine, or vin de preffurage, which is 
that fqueezed with a prefs out of the Grapes, half- 
bruifed by treading. 
4. Boiffon, or draught Wine. This is made of the 
hufks left of the Grapes, which are called rape or 
marc, by throwing water upon which and pr effing 
afrefh, they make a liquor for fervants. 
Wines are alfo diftinguifned into 
Vin doux, or fweet Wine, which is that which has 
not yet worked nor boiled. 
Bourou ; that which has been prevented working by 
calling in cold water. 
Wine of the cuve, or worked Wine, i. e. that which 
has been let to work in the vat to give it a colour. 
Vin cuit, i. e. boiled Wine ; that which has had a 
boiling before it worked, and which, by that means. 
Hill retains its native fweetnefs. 
Vin paffe, i. e. ftrained Wine ; that which is made 
by keeping dry Grapes in water, and letting it ferment 
of itfelf. 
The goodnefs of Wine confifts in its being neat, dry, 
clear, fine, bride, without any tafie of the foil, of a 
clean Heady colour ; in its having a ftrength, with- 
out being heady, a body without being four, and its 
keeping without growing hard. 
After Wines have been made, they require to be ma- 
naged according to their different (late and circum- 
ftances. We (hall therefore confider them under thefe 
four general heads following : 
v_0 O 
1. The natural purification or clarification of Wines, 
whereby, of themfelves, they pals from the ftate of 
crudity and turbulency, to that of maturity, by de- 
grees growing clear, fine, and potable. 
2. The unleafonable workings, frettings, and other 
fickneffes, to which, from either internal or external 
accidents, they are afterward fubjed. 
3. Their ftate of declination or decay, wherein they 
degenerate from their goodnefs and pleafantnefs, be- 
coming palled, or turning into vinegar. 
4. The feveral artifices ufed to them, in each of thefe 
dates and conditions. As to the firft, viz. the na- 
tural clarification of new Wines, two things occur, 
which deferve confideration ; the manner how, and 
the caufe by which the fame is effeded. 
As for the manner, it is to be obferved, that Wine, 
while yet in the mull, is u fu ally put into open veffels, 
the abundance and force of the fpirits, i. e. the more 
fubtile and adive parts therein contained, being then 
fo great as not to endure being imprifoned in clofe 
ones ; at which time it appears troubled, thick, and 
feculent, all parts of it being violently moved and agi- 
tated, fo that the whole mafs of the liquor feems to 
boil like water in a cauldron over the fire. 
This 
