1000000030

E M

-called the

nceloNllmlteJllalion:

aod the third generales

an alkalinc fdh; whieh, however, diff<fs from [he alka–

line C,hs hithcrto treated of, io this "fp"ll ehieRy, Ihat,

ioltead of beiog li¡¡ed, it is extremtly volatil. : This 1. lt

fon t.kes the name of Ihe

p""id

pUlnla.?i,·( femlO/

loli. n.

We O,all OOIV eoofidcr thefe three 10m of fer–

meotalioo aod their effeél, a III de more panieularly.

Thefe time forts of fermentation may take place fue–

cei1ively io the f.1me fubjetl; \Vhieh proves tltem tO be

ooly three differeot degrecs of fermentalloo, all proeeed–

iog fro01 ooe and the (ame cau(e. T hefe degrees of fer–

meotation always follow the order in whi,h we have here

plaeed them.

'95

lo~rled

with mueh phkgm aod fumeoily pans, (rom whiel¡

it may ht . ftcrwards freed. [o this

lIe it goes by the

o. me

br.l/ld);

but. wheo freed from thefe heteroge–

oeous matlcrs by rel'eatcd dillillatioos. it beeomes fli l!

clearer, liglltcr. more fr.graol, aod mueh more ioOam–

mable, aod theo

eal,led

¡r¡" il

,vil/<,

aod

rdiifid

[piril

win<

ardcol [plrill.

if eoofiderably pIr,–

f1ed. The propenies \Vhieh diflingllifh ao ardeot fpirit

from

,, 1,1

other fubil aoees are. ilS beiog ion.mm.ble; ilS

burolog aod eonlunllog emircly, without the lean al'–

pearaoee uf fmoke or fu ligioofity; its eootaioiog

par–

ticles reducible tO a eoal . ami ilS beiog perfeédy mifei–

ble \Vith water. Ardeot fpirilS «c lighrcr aod more

1'0-

latile thao aoy of tbe principies of the mlx's from "hreh

Of ¡be

P , R'

T U

U'S,

R-

they were produeed, aod

eoofe~uendy

more fu th:1O the

phlegm, the aeid, aod the od uf IVhieh they .he"tlt il es

eoolill. T his arifes frolO

particular difpufiti oo of th'cfe

ME N TAT I ON .

T HE juiees of almofl al,l fruilS, al! faeeharine vege- prioeip!es, whieh are io a fi"gular maoo. r atteouJ"Cd b)'

rabie matters, all far ioaeeous feeds ano graios of every fennent.I"OO, aod thcreby rcndered more fu Íe<ptibl< of

kind, beiog dlluted \Vith a funieieot quant ty of \Vater, expaol;oo aod rarefaélion.

are proper fuijeéls of fpirituous fermeotatioo. lf fueh

ArGent fpi nts

a¡e

fuppofco tO be the

oator.tI

rolrents

liquors be ex poleo, in velrcls fliglltly !fopped, tO amo- of Gil, aod oily m.tttcrs . [Jut it is very reowkable, th;:t

derate degree of heat, they begio io fome time

gro

they <Iilfolv<eU;'ntial oils ooly, IVithout tuudllog thef"t

turbid; th<re arifes inftofibly a fmall wmmotioo anluog of aoimals,

01'

rhe fat ods obt.lioed from veg·_tables by

their parts, atteoded with a hii1ing ooi le; this by IlItle expr.:i1iuo

yet when thefe oils hal'e ooee uooergr,ne the

aotl little ioereafes, till the groner parts appear, likc lit- aélioo of fire, they become foJuhle io fpirit of IVioe, . otl

tle feeds or graios, mO\'iog tO aod fl'o,

a~itat"d

allloog even

oe~ulfe

a ntlv

dc~rcc

folubillty every time they

tbemfeil'es, and thrown up '" the

furf.ee

. At the ';'me are dilld'ed.

is oOt fo with en, ollal oils, which can

time fome airobubbles ri fe, aod the Ilqoor aequi rcs

pun- oever be reodered more foluble io ardent fpirilS th,"

th~y

gem, peoetrating fmell, oceafioned by the "ery (ubtile are at fiel,; and are fo

f.tr

flom aequiriog a oelV dcgree

vapours which exhale fromit.

of folubility ewy time they are diflilled, th..t on the

Thefe vapours

h.re

oever yet beeu eollelled, in order eontrary they eren io fome meafu rc lo(e that propeny by

examioe rheir nature; aoo theyare kno\\'o ooly by repeattO rtélifieJtioos.

Iheir ooxious dl'eéls

They are fo aélively peroielOus,

Spirit of \Vine coth not diffi,iI'e fixed alkalis;

01'

tha! if a mao comes r.fhly ioto a clofe place, where large le,lft it takes up but a vcry fma ll quantit y therenf; . o.¡

quaotities of' liquors ole ftrmcotiog, he fuddenly drops hcoee ardeot fpirits

m.IY

be freed from much

thei r

down aod expires, as if he \Vere koocked

the head_

plllegm by meaos of th& f.dts thorougltly dried: For as

When thefe feve...1pheoomena begio tO go off. it is . thc)' flroogly imbibe moiflure, aod ha!'e eveo a gremr

proper

/Iop the felmentatioo, if a very fpiritu ous liquor aflioity thao ardent fpir,tS IVith IVater. if a fixed alkali

be rcquired .: for if it be fuffered tOeootioue looger, tbe wdl exficmed be mixed with fpirit

01'

wine that is nct

liquor will beeome aeid, and from thcoee proeeed tO

it~

perfeélly depltlegoldted , the . Ikali unmedi.ltely

attl .,,~s

Iall lbge, that is. to putr,faéliun. ThiS is done by flop. its fupe rOllllus l1Ioillure, aud is thercby rcfolveJ ioto a

ping the eootaioiog velfds very clofe, "od removiog tltcm li'luor. IVhieh

aeeouO! uf

liS

gr.lvity dcfeends tO the

ioto a eooler place. Theo the impurities preeil,itate. bottomof Ihe ver.e!. T he fpirit of WiOe .whieh f"ims

and fertliog at the bOllom IC?ve th< liquor citar and a-tup is by this mcaos .s nl\lcfl dcphlegm:ttcd,

'nd as

""olpareot : Aod OOIV the palate difeovers th:.t the dry, as if it had betn rdlificJ by r"veral diflillollioos_

fw"t f" ceharioe tafle it had before fermentation is As it takes up fome alk.,linc pmieles iu this oper.llion, ir

eh.nged tO ao agreeaJ,lc puogtney \Vhieh is out acid.

is thereby

~u.llilicd

ollr.llvc o:lyn\.lllers IVith the grcat-

Llquors thus fermel\ted are io general ealled

wil/":

er faeility Wheo reétified io tlllS maooer, it is callcd

For though io eomOlon life that word pr 'p_rly figoifies

larlari/(

[pir il

'lJJilJ(

the fcrmcnted jui,c of g"pes ooly, aod panieul« name'

Yet (pirit of wine. eveo wheo re8ifi.d

alcdlOl,

or p;ven tOthe fcrmentcd juices of other 1'egetable fub- is oot eap.ble of dilrolt'ing all oi ly m.

tlCrs.

Th,,fe

fl aoees, as tha! obt.ioed frotll applt!l, is eJlled

~)·d(r

oamed glltnS will by

me.ms

eom int6"oy fun of

ulli~n

. th.1t maje from malt is ealled

(' ;

yet io ehemiltry it therewith; bllt it re.ldily ddrolves molt

thofe- which

is of ufe tO have one general term deootiog every liquor are koo",o by the appdlatioo of rdios.

Wheo it h.11

rh" hdl uodergone this fi rfl degree of fermeotatioo.

dinolved a eenaio proportioo of refi llo"s pmicJcs. it ae-

By dlfldlatioo

\Vr

dr.\lv from wioe :In inOalllmable li- quires a gremr eoolilteoce, aod for01s \Vhat is callen

quor, of a yellowlfh \Vhite colour, ligl", aod of a pene-

¡P.lril)lol' ni/h,

or a

rlr)'ÍI!.e ••

"'ij/',

breaufe it fOOD dlics.

tratiog rJc:¡faot fmel!. ThlS liqoor is the truly fpirlluous This \'arnilh is fu njdl tObe daK1aged by water. M.l\ly

pan of the IVioe,

'00

the

p,od~él

of fermentallon. Tha! fons thaeof are p"cpared, differeot from uleh other

ac–

lllhich comes off in lbe firll dilliUatioo is commooly cording 10 the ditrereot reGos enlploycd,

the proror-

uoos