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Article REVIEW OF NEW PUBLICATIONS. ← Page 3 of 8 →
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Review Of New Publications.
We . have been greatly disappointed . Much useless matter and many idle accounts occupy large spaces , and several very important subjects are totally unnoticed . Add to all this , the work is strangely put , together , without the slightest regard being- paid to method or topics . Still , we must ,, not so far condemn the peiformance , as to allow ao sort of merit in it . . Some entertainment , and some information will be experienced in the perusal . The translator ' s account of the work is judicious , and well-written .
' Though it might be expected , ' says he , ' that the great share which new inventions and discoveries have at all times had in effecting such happy changes among mankind , would have secured them a distinguished place in the annals of nations ; we find with regret , that the pen of history has been more employed in recording the crimes of ambition and the ravage of conquerors , than in preserving the remembrance of those who , by improving science and the arts , contributed to increase the conveniences of life , and to
heighten its enjoyments . So little indeed has hitherto been done towards a history of inventions and discoveries , that the rise and progress of part of those even of modern times is involved in considerable darkness and obscurity , of some the names of the inventors are not so much as known , and the honour of others is disputed by different nations ; while the evidences on both sides are so imperfect , that it is almost impossible to determine to which the palm is due . " To professor Beckmannthereforethose fond of such
re-, , searches arc much indebted for the pains he has been at to colleil information on this subject . ; and though he has perhaps not been able to clear up every doubt respecting the objefts on which he treats , he has certainly thrown much light on many curious circumstances hitherto buried in oblivion . '
The subject of the adulteration of . ' wines' is curious , and as it is also interesting , we shall extract , the Professor ' s remarks upon it : 5 No adulteration of any article has ever been invented so pernicious to the health , and at the same time so much practised , as that of wine with preparations of lead -, and as the inventor must have been acquainted with its destructive effects , he deserves , for making it known , severer execration than Bertbold Schwartzthe supposed inventor of gunpowder .
, ' The juice of the grape , when squeezed out , becomes wine through the first degree of fermentation ; but scarcely has that begun when it approaches the second degree , called the sour fermentation . It then loses its spirit : instead of which it becomes combined with an acid , which renders it unfit to be drunk , and of much less utility . The progress of the fermentation may be stopped by care and attention ; but to bring the liquor back to its former state is impossible for the law of corruption is a law or natureand admits
; , of no exception . Ingenuity , however , has invented a fraudulent method of rendering the acid in spoilt wine imperceptible ; so that those who are notjudges are often imposed on , and purchase sweetened vinegar instead of wine ; Were no . other articles used for sweetening it than honey or sugar , the adulterator would deserve no severer punishment than those who sell pinchbeck for gold ; but saccharine juices can be used only when the liquor begins to turn sour ; and even then in very small quantities , else it would betray the
imposition by its sweetish sour taste , and hasten that corruption it is intended to prevent . A sweetener , therefore , has been invented much surer for the fraudulent dealer , but infinitely more destructive to the consumer ; and those who employ it , undoubtedly , merit the same punishment , as the most infamous poisoners . c Lead and calx of lead , dissolved in the acid which spoils wine , give it a saccharine taste not unpleasant , without any new , or at least perceptible , tint , and stop the fermentation or corruption . The wine , however , occasions , according as it is used in a great or small quantity , and according to
Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.
Review Of New Publications.
We . have been greatly disappointed . Much useless matter and many idle accounts occupy large spaces , and several very important subjects are totally unnoticed . Add to all this , the work is strangely put , together , without the slightest regard being- paid to method or topics . Still , we must ,, not so far condemn the peiformance , as to allow ao sort of merit in it . . Some entertainment , and some information will be experienced in the perusal . The translator ' s account of the work is judicious , and well-written .
' Though it might be expected , ' says he , ' that the great share which new inventions and discoveries have at all times had in effecting such happy changes among mankind , would have secured them a distinguished place in the annals of nations ; we find with regret , that the pen of history has been more employed in recording the crimes of ambition and the ravage of conquerors , than in preserving the remembrance of those who , by improving science and the arts , contributed to increase the conveniences of life , and to
heighten its enjoyments . So little indeed has hitherto been done towards a history of inventions and discoveries , that the rise and progress of part of those even of modern times is involved in considerable darkness and obscurity , of some the names of the inventors are not so much as known , and the honour of others is disputed by different nations ; while the evidences on both sides are so imperfect , that it is almost impossible to determine to which the palm is due . " To professor Beckmannthereforethose fond of such
re-, , searches arc much indebted for the pains he has been at to colleil information on this subject . ; and though he has perhaps not been able to clear up every doubt respecting the objefts on which he treats , he has certainly thrown much light on many curious circumstances hitherto buried in oblivion . '
The subject of the adulteration of . ' wines' is curious , and as it is also interesting , we shall extract , the Professor ' s remarks upon it : 5 No adulteration of any article has ever been invented so pernicious to the health , and at the same time so much practised , as that of wine with preparations of lead -, and as the inventor must have been acquainted with its destructive effects , he deserves , for making it known , severer execration than Bertbold Schwartzthe supposed inventor of gunpowder .
, ' The juice of the grape , when squeezed out , becomes wine through the first degree of fermentation ; but scarcely has that begun when it approaches the second degree , called the sour fermentation . It then loses its spirit : instead of which it becomes combined with an acid , which renders it unfit to be drunk , and of much less utility . The progress of the fermentation may be stopped by care and attention ; but to bring the liquor back to its former state is impossible for the law of corruption is a law or natureand admits
; , of no exception . Ingenuity , however , has invented a fraudulent method of rendering the acid in spoilt wine imperceptible ; so that those who are notjudges are often imposed on , and purchase sweetened vinegar instead of wine ; Were no . other articles used for sweetening it than honey or sugar , the adulterator would deserve no severer punishment than those who sell pinchbeck for gold ; but saccharine juices can be used only when the liquor begins to turn sour ; and even then in very small quantities , else it would betray the
imposition by its sweetish sour taste , and hasten that corruption it is intended to prevent . A sweetener , therefore , has been invented much surer for the fraudulent dealer , but infinitely more destructive to the consumer ; and those who employ it , undoubtedly , merit the same punishment , as the most infamous poisoners . c Lead and calx of lead , dissolved in the acid which spoils wine , give it a saccharine taste not unpleasant , without any new , or at least perceptible , tint , and stop the fermentation or corruption . The wine , however , occasions , according as it is used in a great or small quantity , and according to