244 
On Cooling Wines. 
[Audi*. 
over of the mixture into the part containing the cream. This apparatus should 
be furnished (as expressed in the figure) with an outer cover similar, but less 
elevated, to the one at fig. 2. Previously to use, it will be. proper to ascer- 
tain the quantity of liquid the apparatus will contain when together, and marie 
its height ; likewise the proportion of the ingredients for furnishing a given 
quantity in measure should be known. Thus if the three salts are used (which 
1 would recommend to a private individual, always doing so myself, although 
these cannot be recovered for future use, but being more efficacious than the 
two only,) for each pint, small or old measure, will be required of sal ammoniac 
and nitre each, (equal parts by weight, reduced together into fine powder) six 
ounces ; and of Glauber’s salt, in clear crystals and dry, four ounces and a half, freshly 
reduced to fine powder, or kept from the access of air, in a separate parcel from 
the former ; and water ten ounces, or enough to make up one pint in measure 
when added to the former ingredients : — of course, the whole must be well stirred 
together, and expeditiously, before introducing that part of the apparatus which 
contains the article to be frozen, and occasionally afterwards, till the object is com- 
pleted, avoiding as much as possible any accidental accession of heat. A freezing 
mixture composed of sal ammoniac and nitre with water, all at the temperature <rf 
50°, or nearly so, (they may all be reduced by water from a pump by drawing off a 
sufficient quantity first,) will from 50° produce a cold of '22° below the freezing 
point, and with the addition of Glauber’s salt to 28°. The confectioners find a 
degree of cold at 12° or 15° below the freezing point sufficient for their purpose; 
hut it must he. recollected that the cold produced by salts dissolved in water is not 
so durable as with ice and salt ; the duration of the refrigerating power in the above 
mixtures will of course be in proportion to the quantity and thickness of the appa- 
ratus. In the way the. confectioner managed, the mixture in the apparatus retain- 
ed its freezing property till the morning ; my usual way is, in extreme hot weather, 
to place the vessel containing the powdered salts in the coldest water drawn from 
the pump previously ; but in the ordinary way it will suffice to add the cold water 
without the above precaution : it may be advisable to be provided with a second 
quantity of the ingredients to preserve the cold by a renewal of the mixture. The 
drawings are taken from an apparatus of each kind of my own,— they are made of 
tin, for want here of a fitter material, and are painted outside of a grass-green co- 
lour. The confectioner abovementioned laid in a slock of a hundred weight of each 
of the articles ; viz. sal ammoniac and nitre ; the former at the rate of one shilling 
per pound, and the nitre at fourpe.nce, w hich of coarse when mixed, was at the mo- 
derate price of only eightpence per pound. Glauber’s salts may be procured in the 
large way at the rate of about twopence per pound, and by the single pound at four- 
pence. The apparatus abovementioned may he only half or three parts filled for 
use ; care must be taken in every instance that the surface of the subject to be act- 
ed upon be rather below the surface of the freezing mixture. 
For cooling wine, the coldest water drawn from a pump will be quite sufficient ; 
however, if required, a small portion of the cooling powder may be added to the 
water. 
The addition of Glauber's salt, it may be observed, increases the density of the 
mixture, "'inch then becomes a better conductor of the cold, if I may so express 
myself, and moreover retains the same temperature longer : of course it will be bet* 
It must always be kept in mind, that the cooling fluid should reach up totheneck 
of the. bottle to be cooled. 
Those who will take the trouble of using a thermometer to ascertain the degree 
ot cold produced will soon learn the best proportions of all the ingredients, and may 
tlien vary them accordingly to produce any degree of cold required, to the extent of 
nearly 50 degrees. 
As sal ammoniac is expensive, compared with saltpetre, it. may be observed that 
tilauber s salt produces a considerable degree of cold when employed with saltpetre. 
e ^ m P le > s ?® r , of saltpetre will cool three pints of water at 85, 20 degrees. To 
tins add a seer of Glauber’s salt, and 10 degrees more cold will be obtained. These 
S ho "’ever, be recovered by evaporation as the mixture of saltpetre and 
sal ammoniac can, without injury to their powers of cooling. Glauber's salt may 
be procured at Patna in small crystals for about three rupees per maund. In its 
«ni e ,u' f ch ° ra - nim " 7i ' it produces heat by solution in water, instead of cold. 
be Partially evaporated, crystals will form on cooling, and these 
crystals are the pure sulphate of soda, which when re-dissolved produce cold. The 
crystallization of the chara-nimak, can be effected in the cold weather only. 
