V I N C 3° 6 3
Vines, are propagated either by Layers, or Cuttings ; that is, either by laying down the young Branches as foon as the tbnit ;« onther'd, or by making Plantations of Slips, or
V I N
Fruit is gather'd, or by making Plantations Cuttings, at that time. See Propagation.
Mr. Mortimer fays, it may be done any time in the Win- ter before January ; tho Bradley fays, he has done it with fuccefs in March and April.
for the 'Pruning of Vines.? „ S'Prvning.
For the Planting of Vines. S CVineyarb.
VINEA, in Fortification. See Mantelet.
VINEGAR, Acetum, an agreeable, acid, penetrating Liquor, prepar'd from Wine, Cyder, Beer, and other Li- quors ; of considerable ufe, both as a Medicine, and a Saucts. See Acetum.
Wine, and other vinous Liquors, are faid to gain a grate- ful fharpnefs, i. e. to become Vinegar, by having their Salts exalted by Inflation, or other means ; and their Sulphurs weaken'd and deprefs'd.
Others afcribe the Converfion of vinous Liquors into Vinegar, to the grinding or Sharpening of the longitudinal Particles thereof; by which means, they become more tart and pungent.
The Method of making Vinegar has long been kept a Secret among the People of the Profeffion 5 who, 'tis laid, oblige themfelves to each other by Oath not to reveal it. But notwithstanding this, the Philosophical TranfaBions, and fome other later Writings, fumifli us with approved Accounts thereof.
Method of malting Vinegar of Cyder.
The Cyder, (the meanest of which will ferve the Purpofe) is firfl to be drawn oft" fine into another Veffel, and a quan- tity of the Mufl, or Fouz of Apples to be added : The whole is fet in the Sun, if there be a Conveniency for the
Water : whereas it is the Property of Vinegar to yield art acid Spirit by Distillation.
Method of making Vinegar in France.
In France they ufe a Method of making Vinegar diffe- rent from that above defcrib'd. They take two very large
oaken VeSTels, the larger the better, open at the top ; in each whereof they place a wooden Grate, within a Foot of the bottom : upon mefe Grates, they firft lay Twigs, or Cut- tings of Vines, and afterwards the Stalks of the Branches, without the Grapes themfelves, or their Stones ; till the whole Pile reaches within a Foot of the brims of the Vef- fels : Then they fill one of thefe VeSTels with Wine to the vety top, and half fill the other ; and with Liquor drawn out of the full VeSTel, fill up that which was only half full before ; daily repeating the fame Operation, and pouring the Liquor back from one VeSTel to the other ; fo that each of them is full, and half full by turns.
When this Procefs has been continued for two or three Days, a degree of heat will arife in the VeSTel which is then but half full, and increafe for feveral Days fucceffively, with- out any appearance of the like in the VeSTel which happens to be full during thofe Days ; the Liquor whereof will Still remain cool : and as foon as the heat ceafes in the VeSTel that is half full, the Vinegar is prepar'd : Which, in the Summer, happens on the fourteenth or fifteenth Day from the beginning ; but in the Winter, the Fermentation pro- ceeds much flower ; fo that they are oblig'd to forward it by artificial warmth, or the ufe of Stoves.
When the Weather is exceeding hot, the Liquor ought to be pour'd off from the full VeSTel into the other twice a- day : otherwife, the Liquor would be over-heated, and the Fermentation prove too Strong ; whence the fpirituous Parts would fly away, and leave a vapid Wine, instead of Vine-
Purpofc, and at a Week or nine Days end it may be drawn gar behind.
The full VeSTel is always to be left open at the top, but the Mouth of the other mult be clofed with a Cover of Wood ; in order the better to keep down and fix the Spirit
off! Sec Cyder.
Method of making Vinegar of Seer. Take a middling fort of Beer, indifferently well Hopp'd ;
into which, when it has wotk'd well, and is grown fine, put fome Rapes, or Hufts of Grapes, ufually brought home for that purpofe : Mafh them together in a Tub ; then letting the Rape fettle, draw off the liquid Part, put it into a Calk, and fet in the Sun as hot as may be ; the Bung being only cover'd with a Tile, or Slate-Stone : and in about thirty or forty Days, it will become a good Vinegar, and may pafs in ufe as well as that made of Wine, if it be refined, and kept from turning mufty.
Or thus : To every Gallon of Spring Water, add three Pounds of Malaga Raifins ; which put into an earthen Jar, and place them where they may have the hotteft Sun from May till Michaelmas : then preffing all well, tun the Liquor up in a very Strong iron hoop'd VeSTel, to prevent its bursting : It will appear very thick and muddy when newly prefs'd ; but will refine in the VetTel, and be as clear as Wine. Thus let it remain untouch'd for three Months, before it be drawn off, and it will prove excellent Vinegar.
'To make Vinegar of Wine, or vinous Liquors.
Any fort of vinous Liquor, being mixed with its own Fze- ces, Flowers, or Ferment, and its Tartar, firft reduced to Pouder 5 or eife with the acid and auftere Stalks of the Ve- getable from whence the Wine was obtain'd, which hold a large proportion of Tartar ; and the whole being kept fre- quently ttirring in a VeSTel which has formerly held Vinegar, or ict in a warm place full of rhe Steams of the fame, will begin to ferment anew, conceive hear, grow four by degrees, and foon after tutn into Vinegar.
The remote Subjects of acetous Fermentation, are the fame with thofe of vinous ; but the immediate Subjects of it, are all kinds of vegetable Juices, after they have once undergone that Fermentation which reduces 'em to Wine : for 'tis abfolurely impoflible to make Vinegar of Muff, the crude Juice of Grapes, or other ripe Frui-;?, without the af- fiftance of the vinous Fermentation.
The ptoper Ferments of this Operation, whereby Vine- gar is prepar'd, are, iff, The Fasces of all acid Wines : id, The Lees of Vinegar : 3d, Pulveriz'd Tartar ; efpeci- ally that of Rhenifh Wine, or the Cream or Crystals there- of: 4th, Vinegar it felf: 5th, A wooden VeSTel, well drench'd with Vinegar, or one that has long been employ 'd to contain it : tfth, Wine that has often been mix'd with its own Faxes : 7 th, The Twigs of Vines, and the Stalks of Grapes, Currants, Cherries, or other Vegetables of an acid auftere Tafle : 8th, Bakers Leaven, after it's turn'd acid : 9th, and laftly, All manner of Ferments, compounded of thofe already mention'd.
Vinegar is no Production of Nature, but a Creature of Art : For Verjuice, the Juices of Citrons, Lemons, and the like native Acids, are improperly faid to be natural Vine- gars ; becaufe, when diftill'd, they afford nothing but vapid
in the Body of the Liquor ; for otherwife, it might eafily
fly off in the heat of Fermentation. The VeSTel that is
only half full feems to grow hot, rather than the other, be- caufe it contains a much greater Quantity of the Vine-twigs and Stalks than that, in proportion to the Liquor ; above which the Pile riling to a considerable height, conceives heat the more, and fo conveys it to the Wine below.
Vinegar of Antimony, is an acid Spirit, drawn by Dif- tillation from the Marcaflte of Antimony. See Antimony.
Its ufe is commended in continued and malignant Fevers. — The Apothecaries likewife make a kind of Theriacal Vine- gar of Dittany, Angelico, Valerian, Cardimums, Oranges, £$c. See Acetum.
The Word Vinegar is French ; form'd from Vin, Wine, and aigre, four. See Wine.
VINEYARD, a Plantation of Vines. See Vine.
The best Situation of a Vineyard, is on the Declivity of an Hill lying to the South. See Exposure.
The Vine is propagated by Slips, Layers, or Suckers, planted in a Nurfery, and thence tranfplanted,, about Fe- bruary, into the Vineyard.
As to the Soil, it is agreed, nothing can be too dry for them : And as to the forts of Vines, none but the forward ones to be planted in England. — Thefe are found to ripen very well in open Borders without Walls.
They are to be planted in Lines running North and South, five or fix Foot apart ; only two Vines in each Hole. — The September following, the Shoots of that Summer to be prun'd Shorter, according to their Strength ; and the Summer fol- lowing, the Strongest will begin to Shew a little Fruit. They are now to be fupported with Stakes, $c. fo as they may run about a Foot above ground : The higher they run, the lefs danger they are in of being fpoil'd with Wet ; but the lower, the fweeter Grapes, and the Ittonger Wine.
If, notwithstanding due pruning, they don't f^em inclina- ble to bear large Bunches, the Ground to be help'd with a Mixture of Rubbifh of fome old Building, with Sea-coal Allies, or Drift Sand. — Thus manag'd, a Vineyard, in five or fix Years, will produce good Store of Grapes.
The celebrated Vineyard at "Bath, containing about Six Acres of Ground, planted with White, Mufcadine, and Black cluster Grapes, Mr. "Bradley affures us, by fuch Ma- nagement, four or five Years ago, , yielded So Hogfheads of Wine at a Vintage : Tho in the Year 1721, it only yielded three Hogfheads.
The fame Author mentions a little Vineyard of a private Gardener at Rotherhith ; which, tho only confiding of 100 Vines, and fome of them only of the fecond Year's growth, yielded at a Vintage 95 Gallons of Wine ; which, he adds, had the true Burgundy Flavour, as being made from that fort of Grape : and exceeded any made from any Vineyard on this fide Paris. See Wine.
VINTAGE, the Crop of Wine, or what is got from the Vines each Seafon. See Wine.
The
