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mr ns ae—… BIS RE

ADDITIONAL NOTES. 589

made to fubfde, a little more fimple mucilage muft be added, as gum arabic or whites of eggs, and a fand-fhower be again pañled through it.

In 1cfpeét to the tendency É wines to become vinegar, this I am informed may be prevented by not expoñfng the fermenting mate- rial to the air more than can be eafily prevented, as it is the union of the oxygen of the atmofphere with the fpirit that converts it into vinegar; and though the vinous fermentation proceeds flower, when: fecluded from the air, yet it finally becomes more perfe&; as the

fugar in fweet wines continues to become fpirit, after it is corked up

in bottles, though the procefs is flower, and the wine confequently becomes ftronger as it grows older, and the fiweetnefs vanifhes.

Hence I obferve the pt of raifin-wines fet them to fer. ment in large cafks with only the bung-hole open, that they may not be too much expofed to the de and foon ftop them up or bottle them, before the fweetnefs vanifhes, which they judge of by the tafte.

I was once told by a gentleman, who made a confiderable quan- tity of cyder on his own eftate, that he had procured veflels of ftronger conftruétion than ufual, and that he directed the apple-

juice, as foon as it had fettled, to be bunged up clofe; and that

though he had had one veffel or two occafionally burft by the ex- panfñon of the fermenting liquor, yet that this rarely occurred, and: that his cyder never failed to be ef the moft excellent quality, and: took a confiderably greater price at market.

Nor fhould this account of fermentation be concluded without ob- ferving, that it converts fugar, which is a wholefome nutriment both to young and old, into re which is a poifonous material to all; as it ftimulates the whole fyftem into too violent exertion for a P.

hours, and leaves it afterwards in confequence torpid and: inaétive 3:

and hence that the ftrongeft wines are the moft pernicious, and that all of them fhould be diluted with water. As thofe in general, who

drink