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heat, is very proper for the operations of Art; but at last, chinks and crevices being made therein, it ceases to be so, the heat getting away through them, what fire soever you kindle therein.
I shall say no more of it, the Sequel of what I have said going very far, if it be true. In the mean time, if you think it not contemptible, I shall send you all what I have meditated upon it, at large, and in the form of a just Volume.
Although this Discourse exceeds already the bounds of a Letter, yet to satisfie your curiosity, I shall add some few Observations, I have met with in these parts.
First, Returning from Montpeliers, I went purposely to Frontignac in the last Vintage, to give you an accompt of the manner, how they make their Mascadin-Wine. They let the Grapes grow half dry upon the Vine, and as soon as they are gather'd, they tread and press them immediately, and Tun up the liquor, without letting it stand and work in the Fat, the Lee causing its goodness. Thus is made the true genuine Muscadine, without mixing any other fort of Grape with it. Lately a certain person thought fit to pass White-Wine of another kind upon the mark or husks (which are wont to be cast away) of the Muscadine Grapes, and hath made in this manner an excellent Wine, which hath the taste of Muscadine, and is more pleasing to some, nor is so heady, as the franc or true Muscadine.
Secondly, Upon the way of Beziers to Narbonne, in a place pretty large, raised by estimation above the level of the Sea, (which is two Leagues distant from it) about 15 or 16 fathoms, I saw Rocks, which inclosed a good number of big Oysters petrify'd: And upon the same way above the place, which is call'd Nice, at the highest place of the descent, very cragged, where the Rock is cut to make a passage, is seen a Bed, two foot large, of many Cockle-shells petrify'd, heap'd up, as ordinarily they are on the Sea-shoar; which notes sufficiently, that the Sea formerly cover'd this place, according to what Aristotle somewhere saith, Ubi nunc est Arida, olim Mare suit.
Thirdly,
