1829.] 
On Cooling Wines. 
243 
for freezing creams in the small way for private use, and likewise for freezing a 
small portion of water, merely as an experiment for public or private exhibition. 
The drawing annexed* is designed to represent on a small scale the construction 
and exact proportions of each freezing apparatus, and likewise the construction and 
form of the apparatus for cooling wine. 
Fig. 1. is an apparatus for freezing water on the smallest scale, as above men- 
tioned, in the hottest weather. The vessel for containing the freezing mixture is three 
inches and a half in width, and its height equal in measure to its width ; and the 
tube for containing the water to be frozen five-eighths of an inch in width, and 
reaching, as represented, very near to the bottom of the vessel : there is likewise 
a rim or continuation of the vessel, without a bottom, to insulate it from the table 
or stand it rests upon. The apparatus itself consists of two parts ; viz. the vessel 
for containing the freezing mixture, and its cover, in one piece with the tube, fitting 
close over it (represented together in the drawing.) When the water is frozen, up - 
on taking off the cover and wiping the tube, the solid ice will hare become detached 
by the heat, and on inverting drop out. 
The process may he known to be completed by the going off or melting of the 
hoar-frost, which exhibits a curious appearance outside the apparatus. 
Fig. 2. Consists of an apparatus in one piece ; viz. the vessel for containing the 
cooling mixture, and the cup or can (if I may so call it) for receiving the decanter, 
its top rising somewhat above the height of the vessel for an obvious reason, with 
a cover that will admit of easy removal (in the drawing represented together.) 
This apparatus likewise has an appendage or rim like the former, to insulate it from 
the table : — it may be convenient to be possessed of a couple of these. 
Fig. 3. The apparatus for freezing creams, in which the freezing mixture is to act 
on both surfaces of the part containing it, as being more economical and expediti- 
ous, is not so simple. This however consists only of two parts ; viz. the vessel for 
containing the freezing mixture ; and a cover, to which is attached, in the same 
piece (instead of a tube or cup as in fig. 1), a concentric annular cavity or cham- 
ber, in which the preparedcream is to be frozen : this cavity, forming a circlewithin 
the vessel itself, is open at the top, as represented, and of course closed at the bot- 
tom, and reaching very nearly (as the tube in fig. 1.) to the bottom of the vessel ; 
this secondary part, as likewise represented, fits close as in fig. 1. over the vessel 
containing the freezing mixture. The proportions of the apparatus when together 
are thus : The outer space in width, two parts all round ; the middle space, or that 
which contains the cream, one part all round ; and the inner spucc three parts in 
width, — this serving as a general scale of proportions for an apparatus of any size. 
The proportions for an efficient apparatus, as my own, may be : for the first space 
ten-eighths of an inch (one inch and one-fourth) ; for the second, five-eighths of 
an inch ; and for the third space, fifteen-eighths, or rather two inches, making the 
width of the apparatus itself somewhat above five inches and a half ; its height be- 
ing equal to its width, or projecting rim at the bottom likewise to insulate it from 
the table. It will be perceived that in the figure there are seven very small holes or 
apertures in the central part of this cover (one in the centre and six round at 
due distances,) just sufficient for the escape of the air, to admit of the ascent of 
the freezing mixture in the middle part of the vessel. This apparatus is some- 
what elevated at the top, or slightly convex, and the part in which the aper- 
tures are placed guarded by a shallow rim to prevent an accidental running- 
* We have omitted the plate exhibiting the several vessels employed by Dr. 
Walker ; for the apparatus is so simple, that any one may construct it without the assist- 
ance of drawings. The best plan is to make the vessel of pewter which maybe cased 
with wood. The one is made to fit into the other, and is removeable at pleasure. 
The wooden case may be made by a cooper, of staves bound with iron hoops. The 
pewter vessel should be cylindrical in shape, 14inches high, and 7J inches in diameter, 
with a rim which rests on the edge of the wooden case. The lid may be of wood, 
with an iron hoop, which will form a rim to fit the head of the wooden case. 
Where pewter may not be procurable, a wooden case lined with sheet lead will 
answer equally well. 
At the usual temperature in this climate during the hot weather, say 85 of Fah- 
renheit, water may be cooled forty or forty -five degrees by a mixture of dry and 
well pounded saltpetre and sal ammoniac in equal proportions, allowing one mea- 
sure of the cooling powder to a little more than one measure of water. A quart 
measure of water holds about a seer weight of saltpetre and sal ammoniac, and 
three quarts of water, with about 2^ seers of the salts, will cool champaigne or hock 
in a very superior degree. Claret requires considerably less cooling. ° 
