TRO
TK.OCHITIFER Glens. See the article Glass Trochi- tifer.
1 ROCHLEARIS {Cycl.) in anatomy, a name given by Fabri- cius, and fome other writers, to one of the mulcles of the eye, called by Albinus the obliquus fupericr oculi ; and by Tome, from its office, the opifex circumgyvatianh oculi.
TROCHUS, in natural hiftory, the name given by authors to a genus of fhells ; fome of the fpecies of which refemble the figure of the Trocbus, or top, which boys play with. As there are many fpecies of this fiiell, however, which are fiat- ted and have nothing of this form, the whole feries of them are much better named, by a denomination taken from the ihape of the mouth, which is of an oval figure, and is alike in all thefe fpecies, and different from all other (hells. They are therefore aptly charactered by a late French writer under the name of cochlea; ore deprejfo. See the article Cochlea.
'I ROCTUS, in ichthyology, a nanle given by Ariftotle, .Lili- an, Athencus, and others of the Greek writers, to the fifh called amia by Pliny, and mdft other of the later as well as antient Latin writers ; but by fome, lechia and glaucus. It is properly a fpecies of the fcomber, and is diftinguifhed from the others by the name of the fcomber with two fins on the back, and with the laft ray of the hinder fin very long. This is an obvious character, by which it is eaiily diftin- guifhed from all the other fcombri, of which it is a genuine fpecies. See the article Scomber.
TROGLODYTES, in the Linnasan fyftem of zoology^ the name of a diftincf. genus of birds, of the order of the paileres ; the diftinguifning character of which is, that the beak is thread-like and pointed, and is crooked, and longer than the head. Lima:! Syftema Naturae, p. 49. See the article Passer*
TROIS Cinque, in the French diftillery, a term ufed to eX- prefs their brandy when of a peculiar ftrength, confiding of five parts alcohol, and three parts phlegm. The method of diftilling the wines into brandy in France, is exactly the fame with that ufed with us to draw the fpirit
. from our waih or fermented liquor of malt, treacle, fugar, or whatever other kind. They only obferve more particularly to throw a little of the natural lee into the ftill, along with the wine.; and the pooreft wines are found to fucceed beft on the trial, making by much the finelt. brandies. We are apt to wonder, that we cannot from the wines of particular coun- tries diftil their particular brandies ; but the whole myftery confifts in this, that they do not fend us over the fame wines which they ufe in diftilling, becaufe thefe latter would not be liked as wines, nor would keep in the bringing over. Some- times in Scotland, they meet with the poor and pnek'd wines, the fame that the French diltil their brandies from ; and from thefe they diftil a fpitit, not to be known from the brandy diltilled in France.
The lee, which the French add in the diftillation, gives the brandy that high flavour, for which we fo much efteem it ; but they themfelves like it much the worfe for it. The French notion of a proof ftrength, determined by the chapelet or crown of bubbles, is the fame with ours ; and all their fine Spirits are found of this ftrength.
But they have one particular expedient for thofe brandies, which prove foul and feedy, or retain the tafte of certain weeds which grow among the wines ; they draw them over again, with a defign to free them from that adventitious fla- vour. - In this operation they always leave out the faints, or rather they change the receiver as foon as ever the ftream comes proof ; then mixing together all that run off before, they make a brandy ftronger than the ordinary kind, and this is what they call Trms-cinque.
The diftillers in France fcarce ever bring their brandies higher than' this ; for they have the art to perfuade the foreign merchant, that the phlegm of French brandy is natural and eflential to it : but the truth is, that the fpirit alone contains the fla- vour and excellence of the brandy, and it might as well be reduced to half its bulk for exportation, and fent over in the ftate of alcohol, and then lowered with common water, to the proof ftrength.
The French ufe no art in colouring their Trois-cinque, any more than their common proof-brandy, nor do they add any thing to give them an additional flavour. The thing which they principally value themfelves upon, both in regard to brandies and wines, being to make them perfectly natural : fo that all the colour we find in their brandies is acquired from the cafk, and the time they are left in it, This is often twelve or eighteen months, fometimes two or three years ■ in this time they acquire a brown colour, and lofe their acrid tafte.
The greateft adulteration of brandies is in England • the French have, no temptation to do it, they having no cheaper fpirit, fince the prohibition of molafies in their country. The Dutch are -in the fame condition, having no melafl'cs fpirit ;
. and only a very coarfe and naufeous fugar-fpirit, and a yet worfe malt fpirit of their own manufacture ; a fingle gallon oi which, would fpoil a whole piece of brandy. The French brandy alio paying no duty in Holland, is as cheap, or nearly fo, there as in France itfelf. The duties being high upon Mjndy in England, it is greatly adulterated, and that with
TRO
all foils' of fpirlts ; as malt, melaifes, cyder, and "fugas fpirits ; and when this is done in a dexterous and fparing manner, the cheat is not eafily found out. Sbaiu's Ellav oh Diftillery. y
TROMBA, in the Italian mufic, cither denotes the common trumpet, the buccinaof theantients, or the modern facbut, but more properly our trumpet. See the articles Trumpet, Sacbut, and Buccina, Cycl.
TROMBETTA, in ichthyology, a name given by the Italians, to the fifh commonly called fcolapax by authors. See the ar- ticle Scolopax.
It is properly a fpecies of the baliftes, and is diftinguifhed by Artedi, by the name of the baiiftes with two fpines in the place of the belly-fins, and another fingle fpine below the anus. See the article Bahstes.
Tromeetta, in the Italian mufic, a fmall trumpet, being the diminutive of tromba. See the article Tromba.
TROMBONE, in the Italian mufic, a facbut. See the arti- cle Sacbut, Cycl.
Trombone, piccicla^ grojfb, prhno^fecunch, &c. See the ar- ticle Sacbut. Ibid.
7ROMPE, in the manege. See the article Deceived.
TRONCO per Graziai in the Italian mufic, by the French called coup de grace; is ufed to intimate to the voices, as Well as inftruments* that they are not to draw out the found to its natural length, but tut it fhort ; that is, only continue it long enough to be heard, by which means there is a fmall filence between each found ; which has a very good effect in expreffions of griefj to make figns ; and alfo in expreilions . of wonder and furprife, &c.
TRONE {Cycl.) — Trone-P^W, in Scotland, contains twenty Scotch ounces. But becaufe it is ufual to allow one to the fcore, the Tram-pound is commonly 21 ounces.
TRONE-S/otfi:, in Scotland, according to Sir John Skene, con-
■ tains iqi pounds. Vid. Treat. Pracl. Geom. p. 153.
TROOPER, in the military art, a private man in a troop of horfe.
TROPER, in our old writers, is ufed for a book of alternate turns and refponfes in finging mafs. Lindewode calls it liber
^ jeqiier.tiaruni. Ho-ved, Hift. p. 283.
IROPHY [Cycl.)— Trophy, in architecture, an ornament which represents the trunk of a tree, charged or encompaffed all round about with arms or military weapons, both ofren- fwe and defenfive.
TROPIC (6>/.)— Tropic/^Wj. Dr. Lifter has advanced a very ftrange fyftem as to the nature and origin of thefe 9 Which is, that they are owing to the halitus of fea-plants, growing in great abundance in particular places ; he fuppofes that the Levant breezes are brifkeft about noon, becaufe the fun at that time exhales molt from the plant. The direction of this breeze from eaft to weft, he fuppofes may be partly owing to the general current of the fea j for a gentle air will be led by the ftream of our rivers, for example ; and partly to this, that every plant is in fome meafure an heliotrope or turnfole, bending itfelf in fome degree after the fun, and confequently emitting its vapours according to the courfe of the fun. Phil. Tranf. N°. 156. See the article Tropical, Cycl.
TROSSULI, among the Romans, a name given by fome to the guards that attended the kings of Rome, otherwife called Ce- leres. Sec the article Celeres.
TROUSSEQUEUE, inthemanege. See thearticleDocK.
TROUT, (Cycl.) a very valuable river-fifb, the diftinguifh- ing characters of which are thefe : Its body is long ; its head fhort and roundifh ; the end of its nofe or fnout obtufe and blunt j its tail is very broad ; its mouth large ; and each jaw furniftied with one row of {harp teeth ; and in its palate there are three parcels of teeth, each of an oblong figure in the congeries, and all meeting in an angle near the end of the nofe ; and the tongue has fix, eight, or ten teeth alfo on it; andits fides are beautifully variegated with red fpots. This delicious fifh is obferved to come in ; and go out of feafon with the flag and buck ; the time of its fpawning is remark- able ; moft other fifh do this in warm weather, but the Trout , in Odtobcr or November. Among the feveral kinds of Trout, the red and the yellow are the belt for the table; and in the fame fpecies the female has always the preference to the male ; the head of the female is fmallcr, and the body deeper than in the male. They are known to be in feafon by the bright colour of their fpots, and by the largciiefs and thicknefs of their backs ; which laft .is a general rule in regard to all fifh,. to know when they are in feafon.
In the winter the Trout is fick, lean, and unwholeforne, and very often is loufy. The loufe, as it is called, of the Trout is a fmall worm with a large head, which flicks very faff, to the fides of the fifh ; they live upon the juices of the fifh all the time of the cold weather, while he is poor and lies quiet in the deep waters; but when the warm weather in the fpring comes on, and the fifh leaves his lazy life at the bottom, and comes up to the mallow gravelly places, where the ftream is fwift„ he foon (hakes them off.
The Trout, at its firft coming into the (hallow waters, may be feen to rub his body continually upon the fbarp gravel at the bottom ; it is by this means that he gets off theie worms
