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Show Wi Wil ia fuddled. So likewife to take down large one Spirit ; as may appear by the Chymical Draughts of fweet Wort, or the Tincture of Analyfis of a fermented Subject. 8. It renders the Oil of the Vegetable more Malt, might throwone into a violent Vomiting and Flux, but never produce the Symp- volatile than the Water : When an unfermented Vegetable is diftill’d, the firft thing that rome of Drunkennefs. And whatever fome pretend, as to Mandrake, Hemlock, Poppies, Opium, and the like, the Effects they have upon the human comes over is Water, and the next the Effential Oil; but the contraryis obferv’d after Fermen- fication. broke and ground fo fine by the preceding Operation, as now to come over the Helm, tation : For bythat Operation, the Oil is renBody are rather ftupifying than inebriating : der’d morevolatile than the Water; andthereBut Drunkennefs is different from Stupi- fore rifes firft in Diftillation, having been An Over-dofe of vinous Liquors makes a Manbrisk, lively, and joyful, or difpofes him not in its own Form, as before ; but as the to fing, dance, and be merry; at length how- fineft and moft volatile Part of the fermented ever, his Legs will not fupporthim: And, if Liquor, capable of uniting with Water. the Fit be violent, he grows furious, raving or paralytick, and fo he dies. But Opium has notthefe Effects; it brings on a profound Sleep ; and he who has taken The Things that promote Fermentation, are 5 1. Ref ; by means of which the Cruft on the Surface may remain unbroken: For ’tis this Cruft that prevents the fpirituous Part too much ofit, dies lethargick. 2. Wine has the Faculty of heating the from flying off. Body. Nothing appears to cool the Body more than Currants, yet the Wine prepard from them is very heating. ‘The like is to be underftood of Cherries, and all fermentable Bodies, tho’ ever fo cold ; for thefe will afford a vinous Liquor. 3. It is inflammable, and will mix with Water. 4. It contains Tartar, and affords it after the Fermentation is over. This Tartar is the effential Salt of the Vegetable made ufe of, and differs from the Lees or Mother, being refolvable by Diftillation into a Water, a Spi- 2. A free Admiffion of the external Air, fo that it may come atthe internal Parts of the fermenting Fluid: For, according to Mr. Boyle, if a fermenting Liquor beputinto his exhaufted Receiver, the Operation immediate- ly ceafes. 3. A moderate Degree of Warmth ; for too great Heat, and too great Cold are the Bane of Fermentation. 4. A proper Seafon of the Year ; that is, when the Vegetables of the fame Species, with that madeute of, are in their Bloom, forit is then their Juices are moft in Motion : Accordingly rit, two kinds of Oil, an alkaline Sale and we find, when Vines are in the Bloffom, the Earth. All fermented Vegetables afford it. Wines of former Growths will again {pontaMuft yields a feculent Salt, and no Tartar ; neoufly run into Fermentation. When thefe but if once it works, fo as to become pure feveral Conditions meet, Fermentation is perWine, it will, in the Space of half a Year, form’d to the beft Advantage. The Things whichcheck or hinder Fermenthrow off a clean Tartar ; which therefore appears to be the Effect of a perfec Fermenta- tation, are ; tion, and accordingly is never obtain’d with1. Too large a Proportion of acid Salts ; fuch as Spirit or Oil of Vitriol, Oil of Sulphur outit. 4. It retains neither the Colour, Tafte nor per Campanam, Spirit of Salt, &c, ‘Thus when Smell of the Specifick Vegetable from which any Liquorfermentstoo violently, a few Drops Thus wehavefeen, that Ro/emary of Oil put into it, or the burning a little Sul- been fermented, from what it did before. Thus fermented Hydromel, Malt Liquors, Treacle, Sugar, &c. yield Spirits by Diftil- ly check and reftrain its Fury. 2. An over Proportion of fixed Alkalies 5 fuch are Salt of Tartar, Pot-Afhes, or {aponaceous Bodies. 3. Lerrerial Alkalies ; as Chalk, Marl, Crabs-Eyes, &c. 4. A clofe fopping up of the Veftcl. 5. A great Degree of Cold. 6. A violent Degree of Heat or conftant Motion, fo as to thicken the fermenting Liquor, and renderits Parts hard to be feparated. 4. A total Extraction of the 4dr. 8. A violent Compreffion of the Air in the Veffel; which Mr. Boyle has fhewn, will {top Fermentation, as well as taking out the Ait by means of his pneumatick Engine. it ismade. affords a quite different Water after it has phur under or near the Veffel, will immediate- lation that cannot be diftinguifhed from one another. The Grapes of fome Countries are as fweet as Honey, and fo is their Muft before Fer- mentation ; yet the ine prepar’d from either, mayhavelittle or no Sweetnefs, and fometimes even gain a Degree of Acidity. It is not eafy to believe, that Rhenifh Wine fhould proceed from fo fweet a Grape as it does. 6. It acquires a fomewhat acid and fpiri- tuous Tafte and Smell. The Tafte of Honey or Malt, &c. is fweet, and their Scent fcarce perceivable before you commit them to Fermentation ; but after having undergone that Operation, they are lefs fweet, but fharper upon the ‘Tongue, and affect the Nofe with a Some foort general Direffions as to the Making of Wines. brisk, {pirituous or vinous Odour. 4. It contains the volatile Salt and Oil of Wine is made of Grapes, by ftamping them the Vegetable, attenuated, and reduc’d into in a Vat, or crufhing and exprefling the Juice out i out of them in a Prefs, and then fermenting, Vin Cuit, i. ¢. boil’d Wine, that which has thod is for Red Wines, to tread the Grapes, or fqueeze them between their Hands, andtolet the Whole ftand, Juice and Husks, till the Tinéture be in Colour as they: would haveit, and then they prefs it: But for White Wines, Vin Paffe, i.e. rained Wines that which is made by fteeping dry Grapes in Water, and had a Boiling before it work’d, and which by &e. In the Southern Parts of France, their Me- that meansftill retains its native Sweetnefs. they prefs the Grapes immediately. When they have been preffed, they tun letting it fermentofitfelf i The Goodnefs of Wine confifts in its being net, dry, clear, fine, brisk, without any 'Tafte of the Soil, of a clean, fteddy Colour ; in its having a Strength, without being heady; a the Muft, and ftop up the Veffel, leaving Body without being four; and its keeping the Cask empty about the Depth of half without growing hard. After Wines have been made, they require a Foot or better, to give Room. for its working. to be managed according to their different provoke it to work again, repeating this every following : 1. The natural Purification or Clarification of Wines, whereby of themfelves they pais from the State of Crudity and Turbulency, to that of Maturity by degrees, growing clear, fine and potable. 2. The unfeafonable Workings, Prettings, and other Sickneffes, to which from either internal or external Accidents, they are afterwards fubject. 3. Their State of Declination or Decay, wherein they degenerate ftom their Goodneis, and Pleafantnefs, becoming pall’d, or turning into Vinegar. 4. The feveral Artifices ufed to them, in each of thefe States and Conditions. As to the firft, viz. The natural Clarification of new Wines, two Things occur, which deferve Confideration, the Manner how and the Caufe by which the fame is effected. As for the Manner, it is to be obferved that Wine, while yet in the Mult, is ufually At the End of ten Days they fill this Space State and Circumftances. We fhall therefore with fome other proper Wine, that will not confider them under thefe four general Heads ten Days for fome Time; new Mine {pendingitfelf a little before it be perfect. ‘About Paris, and in the Northern Parts of France, they let the Marc and Muft ftand two Days and Nights for White Wines, and at leaft ‘a Week for Claret Wines, before they tun it; and while it continues working, they keep it as warm as poffible. Some, upon ftopping it up for good and all, roll the Cask about the Cellar to mix it with the Lees; and after it has been fettled a few Days, rack it off with great Im- provement. To fine it down, they put in Shavings of green Beach into the Cask; but they firft take off all the Rind, and boil them an Hour in Water, to extract their Ranknefs, and afterwards dry them in the Sun or an Oven. A Peck of thefe will ferve for an Hogfhead of Wine: They put it in a gentle working, and purify it in twenty-four Hours; they alfo give put into open Veffels; the Abundance and it an agreeable Flavour. Some fweeten their Vines with Raifins of Force of the Spirits, 2 ¢, the more fubtile the Sun, trod in the Vat with the Grapes, and aétive Parts therein contained, being then they having been firft plump’d by Boiling : fo great, as not to endure being imprifoned in Others by boiling half the Muft, {cumming clofe ones, at which time it appears troubled, thick and feculent: All Parts or Elements of it, and tunning it up hot with the other. Wineis diftinguifhed from the feveral De- it being violently moved and agitated, fo that the whole Mafs of the Liquor feems to boil grees and Stepsof its Preparation into 1. Mere-gutte, Mother-drop ; which is the like Water in a Cauldron over the Fire. This Tumult being in fome degree compos'd, Virgin Wine, or that which runs of itfelf out and the Gas Sylveftre (as Van Helmont calls it) of the Tap of the Vat before the Grapes are or wilder Spirit fufficiently evaporated, they trodden. then pour the Mutt into clofe Vefftls, there to 2. The Muft, Surmouft or Stum, which is Continuance of the the Wine or Liquor in the Vat after the Grapes be farther defecated by fame Motion of Fermentation, referving the have beentroddenin the Vat. Flower of it; and putting the fame 3. The pre/s'd Wine, or Vin de preffurage, Froth or hooped with Iron, left otherwhichis that {queez’d with a Prefs out of the into fall Casks wife the Force of it might break them. Grapes half bruifed by treading. This Flower thus feparated, is what theycall 4. Boiffin or Draught Wine. This is made of the Letters of the Husks left of the Grapes, which are Stum, either by Tranfpofition Word Stam, Word Mu/t, or from the call’d Rape or Mare: By throwing Water up- in the fignifies Mute, becaufe on which, and preffing afrefh, they make a which in high Dutch this Liquor (as one may fay) is hindered from Liquor for Servants. that Maturity by which it fhould {peak its Wines are alfo diftinguifhed into Goodnefs and Wholfomenefs. Vin Poux or Sweet Wine, which is that which This being done, they leave the reft of the has not yet work’d norboil’d. to finith its Fermentation ; during which, Bourn; that which has been prevented Wine it is probable, that the fpirituous Parts impel working, by cafting in cold Water. and diffufe the groffer and feculent Parts up Vin of the Cuve, or work’d Wine, i. e. that manwhich has been let to work in the Vat to give and down in a confus'd and tumultuous ner, until all being difpofed in their proper it a Colour. g'R Regions, |
