any mixed metal, containing copper. Although the term of his privilege is now expired, yet as a mere description would be insufficient to explain the manner in which the requisite forms are imparted to the metals, the curious reader will consult the 8th vol. of the "Repertory of Arts," &c. where a full specification is inserted, and illustrated with an engraving.
Another patent was obtained in 1801, by Mr. David Young, of Connecticut, in North America; for a new mode of raising sash-windows. His contrivance is remarkably cheap and easy: it consists simply, in boring three or four holes in the side of the sash, and inserting in them, common bottle-corks, so that the latter shall project about the 16th part of an inch. Such corks press against the window-frames, along the usual groove; and, by their elasticity, support the sash at any requisite height.—See also Country-house; Farm-house, &c.
WINE, is an agreeable, spirituous, aromatic liquor, prepared by fermenting the juices of those vegetables which contain saccharine matter. Its constituent parts are: 1. Sugar, or the sweet juice, usually termed must, from which the liquor is obtained; 2. Alkohol, or pure spirit, that is disengaged during the vinous fermentation; and 3. Water, which is the most innocuous part of the whole, and tends to moderate its properties, that may otherwise prove hurtful.
Wines, in this country, are generally divided into two classes, namely, British, or Home-made, and Foreign. The first division includes the liquors procured from currants, gooseberries, raspberries, raisins, &c.; the preparation of which being known to every notable house-wife, we shall only state the method, in which Foreign wines are obtained from the fruit of the vine.
When the grapes are sufficiently ripe, they are gathered, and submitted to the action of a press; from which their juice runs into vessels furnished for that purpose. Here it remains for several hours, or for a few days, according to the temperature of the atmosphere: when the fermentation commences, the liquor rises, and a considerable portion of fixed air, or carbonic acid gas, is evolved. At the expiration of some days, the fermentation ceases: when the liquor becomes clear, and cool, it is poured into other casks or vessels, where it undergoes a slight degree of a new fermentation; in consequence of which, it becomes divested of all feculent particles, while its taste and flavour are remarkably improved. In order to clarify it still farther, the Albumen, or whites of eggs, Isinglass, &c. are either suspended or dissolved in the cask; and various other expedients are practised, most of which have already been stated in the article Clarification, as well as in different parts of this work: a summary of these materials, the reader will find in the General Index of Reference.—With the same view, it has been recommended to filter turbid wine through fine sand laid on a sieve; but, as the mucilage of the foul liquor speedily fills up the interstices, the following method may be preferably employed: it consists simply in showering such sand on the wine, through a sieve; so that the weight of this mineral may carry along with it, and deposit all the mucilaginous and gross par-
