The new dispensatory: containing I. The elements of pharmaceutical chemistry. II. The materia medica ... III. Pharmaceutical preparations. IV. Medicinal compositions ... Being an attempt to collect and apply the later discoveries to the Dispensatory published by W. Lewis ... / By gentlemen of the Faculty of Edinburgh [i.e. C. Webster and R. Irving].

Date:: 1786

Credit: The new dispensatory: containing I. The elements of pharmaceutical chemistry. II. The materia medica ... III. Pharmaceutical preparations. IV. Medicinal compositions ... Being an attempt to collect and apply the later discoveries to the Dispensatory published by W. Lewis ... / By gentlemen of the Faculty of Edinburgh [i.e. C. Webster and R. Irving]. Source: Wellcome Collection.

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After fome time the tumultuary motion in the liquor is fuddenly checked, perhaps from the generation of the alcohol; a fine Iccj jUfo precipitated; and the floating matter, if not purpofely prevented, fubiidee to the bottom of the veflel. in the wines produced from the grape, a la,ge °f a feline concrete is likewife incrufted on the fides and bottom of the calks ; and this is commonly known by the uame of tartar, the properties of which we lhall afterwards examine. At the termination of thefe feve- ral phenomena,'the vegetable matter has affumed new properties ; and from being a mild, fweet, or gently acidulous mfufion, is now become the brilk pungent, and inebriating liquor, called V. ine or Vinous Liquor. “ Fermented or vinous liquors are prepared from a great variety of lub- ftances : the facharine, or tliofe rendered fo by a beginning vegetation, are in general fitted for the purpofe ; a multitude of collateral encumflances are alfo neceffary for the proper management of the procefs ; and in vi- nous liquors, great diYerfities are found independent of their being more or lefs watery. Thefe differences are not only obferveable in wines produ- ced from different fubftances, but alfo in thofe prepared from one and the fame vegetable. Thefe diverfities may be referred to the different con- ditions of the fubftance to be fermented, to the dates of fluidity and heat, and to the degree of fermentation to which the fubjeft has been carried. This lad is principally modified by the preceding caufcs, and not unfre- quently by very minute and apparently trifling circumdanccs in the condudt of the operator. Hence the numberlefs varieties in the vinous liquors pro- duced from the grape, and which liquors have been more peculiarly de- nominated wjiees It iS an important part of pharmacy to inquire into thefe differences with care and attention. “The diveriity in vinous liquors is dill more'obvious in thofe produced from different vegetables. Many of the native qualities of the fubiVance, fuch as colour, tafie, flavour, &c. often remain in the wine ; not being totally fubduable by that degree of fermentation by which the liquor is rendered vinous. Hence the remarkable difference of wines as produced from the grape and thofe furniflied by the graminous feeds : the wine produced from thefe lad has been more ftri&ly called her ; and this too is well known to differ as remarkably from thofe produced from apples, pears, apricots, &c. as thefe differ from wine properly fo called. t. Of the Produ& of the Vinous Fermentation. ] ii c, product of all thefe fermented vegetables is, as we have juft now mentioned, the pungent and intoxicating liquor called wine. It is proper, however, in pharmacy, to inquire into the different principles which enter into its compofition as a mixt. As the wine furnifhed by grapes is of all others the mod valuable and generally known, we fhall take it for out example. Grape-wine, then, is made up of a large quantity of water, of alcohol, of tartar, and a colouring matter. It is proper, however that we fliculd lay down the proofs of fuch a combina- tion m wine, and explain the methods by which it may be decompofed and h pa rated into the conftituent parts above mentioned “Fortius purpofe, the aff,fiance of the fire is generally had recourfeto. Hie liquor is pm into r.n alembic ; and as foon as it boils, a white milky fluid of a pungent fmeil and tade, didils into the recipient 18 CaJlcd *f&*it*, or, in common language, forit ; • it is coi This floid compounded of water

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