it is used to draw up the sacks of corn from the bottom of the mill into the upper part, which is used as a storehouse. For other particulars connected with windmills the reader may consult Smeaton's Experimental Enquiries, and Gregory's Mechanics. WINDOW, an aperture or open place in the wall of a house to let in the light. (See ARCHITECTURE.) The word is Welch, wynt dor, signifying the passage for the wind. Window is yet provincially denominated windor in Lancashire; i. e. wind-door, or the passage for air, as that for people was peculiarly called the door. Before the use of glass became general, which was not till towards the end of the twelfth century, the windows in Britain seem generally to have been composed of paper. Properly prepared with oil, this forms no conteinptible defence against the intrusions of the weather, and makes no incompetent opening for the admission of the light. It is still used by our architects for the temporary windows of unfinished houses, and not unfrequently for the regular ones of our work-shops. But some of the principal buildings we may reasonably suppose to have been windowed in a superior manner. They could, however, be furnished merely with lattices of wood or sheets of linen, as these two remained the only furniture of our cathedrals nearly to the eighth century; and the lattices continued in some of the meaner towns of Lancashire to the eighteenth; and in many districts of Wales, and many of the adjoining parts of England, are in use even to the present moment. These seem all to have been fixed in frames that were called capsamenta, and now therefore casements in Wales and Lancashire. To WINDOW. v. a. (from the noun.) 1. To furnish with windows (Wotton). 2. To place at a window (Shakspeare). 3. To break into openings (Shakspeare). WINDPIPE. s. (wind and pipe.) The pas sage for the breath (Arbuthnot). WIND-SAILS, in a ship, are made of the common sail cloth, and are usually between twenty-five and thirty feet long, according to the size of the ship, and are of the form of a cone ending obtusely: when they are made use of, they are hoisted by ropes to about two thirds or more of their height, with their bases distended circularly hoops, and their apex hanging downwards in the hatchways of the ship; above each of these one of the common sails is so disposed, that the greatest part of the air rushing against it is directed into the windsail, and conveyed, as through a funnel, into the upper parts of the body of the ship. WINDSHEIM, an imperial town of Franconia, 28 miles SW. of Wurtzburg, and 36 S.S.W. of Bamberg. Lon. 10, 25 E. Lat. ticut, situate on the river Connecticut, three miles N. of Hartford. WINDSOR, a town of N. Carolina, situate on the Cushai, 23 miles W. of Edenton. WINDSOR, a considerable borough in Berkshire, scated on an eminence, on the Thames, with a market on Saturday. It is celebrated for its magnificent castle, built originally by William the Conqueror, and enlarged by Henry I. It was the residence of the succeeding monarchs, till Edward III. (who was born in it) caused the ancient building to be taken down, and erected the present structure and St. George's chapel, and instituted the order of the garter. Great additions were made to it by Edward IV., Henry VII., Henry VIII. and Elisabeth. Charles II. restored the castle to its pristine splendour: he enlarged the windows, and made them regular; furnished the royal apartments with paintings; enlarged the terrace walk, made by queen Elisabeth on the N. side of the castle; and carried another terrace round the E. and S. sides. His present majesty has also made very fine improvements in it. This castle is seated on a high hill, which rises by a gentle ascent. On the declivity of this hill is the fine terrace, faced with a rampart of freestone, 1870 feet in length: it is one of the noblest walks in Europe, with respect to strength, grandeur, and prospects. From that part of the castle, called the Round Tower, is an extensive view to London, and into the counties of Berks, Middlesex, Essex, Heris, Bucks, Oxford, Wilts, Hants, Surry, Sussex, Kent, and Bed. ford. St. George's Chapel, or the collegiate church, which stands between the upper and lower courts, is a beautiful Gothic structure, originally erected by Edward III., in 1377, in honour of the order of the garter. Edward IV., finding it not completed, enlarged the design, and began the present building, which was finished by Henry VII. The interior archi tecture is greatly admired, particularly its stone roof; and the whole was repaired and beautified in 1790. In this chapel are interred Henry VI., Edward IV., Henry VIII., his queen Jane Seymour, and Charles I. The royal foundations in this castle are; the order of the garter, instituted in 1349, consisting of the sovereign, and 25 knights companions, exclusive of the princes of the blood royal; and the royal college of St. George, consisting of a dean, 12 canons, seven minor canons, and 18 poor knights. Opposite the S.E. side of the castle is a modern-built mansion, called the Queen's Lodge, which is the royal residence in summer; and below this is the Lower Lodge, for the accommodation of the younger branches of the royal family. Adjoining the Queen's Lodge is the Little Park, which extends round the N. and E. sides of the castle, and forms a beautiful lawn, four miles in circumference. On the S. side of the town is the Great Park, which is 14 miles in circumference. It has a noble road from the town, through a double plantation of trees, to the Ranger's Lodge, which was a favourite resi dence of William duke of Cumberland, who laid out vast sums in the decoration of different parts of the park. On the death of the last ranger, Henry Frederic duke of Cumberland, his majesty took the management of this park into his own hands: and the improvements made by his majesty are very considerable with respect to agricultural utility, as well as rural beauty. Windsor is 17 miles E. by N. of Reading, and 29 W. of London. Lon. 0. 36 W. Lat. 51. 30 N. WINDSOR FOREST, a forest in the E. part of Berkshire, 30 miles in circumference. Though the soil is generally barren and uncultivated it is finely diversified by hills and dales, woods and lawns, and delightful villas. It contains several towns and villages, of which Oakingham, near the centre of the forest, is the principal. WINDWARD. ad. (from wind.) Toward the wind. WINDY. a. (from wind.) 1. Consisting of wind (Bacon). 2. Next the wind (Shakspeare). 3. Empty; airy (South). 4. Tempestuous; molested with wind (Milton). 5. Puffy; flatulent (Shakspeare). WINE, the fermented juice of the grape or other vegetable fruits, as beer or wash is the fermented decoction of vegetable seeds, for which see SPIRITS distilled. There is a considerable number of ripe fruits from which a sweet liquor may be expressed, having, at the same time, a certain degree of acidity. Of such fruits we have in this country the apple, the cherry, the gooseberry, the currant, &c. but by far the most valuable of these fruits is the grape, which grows luxuriantly in the southern parts of Europe. From grapes fully ripe may be expressed a liquid of a sweet taste, to which the name of must has been given. This liquid is composed almost entirely of five ingredients, viz. water, sugar, jelly, gluten, and tartaric acid partly saturated with potash. The quantity of sugar which thoroughly ripe grapes contain is considerable: it may be obtained in crystals by evaporating must to the consistence of syrup, and then setting the liquor aside for some months. The crystals of sugar are gradually formed. From a French pint of must the marquis de Bullion extracted half (French) of sugar, and one-tenth of an ounce of tartar. According to Proust the Muscadine grape contains about 30 per cent. of a peculiar species of sugar. When must is put into the temperature of about 70°, the different ingredients begin to act upon each other, and what is called the vinous fermentation commences; and as this change takes place without adding any ferment, it is obvious that the requisite substance is present in the juice. This substance was separated and found by Fabroni to be analogous to the gluten of plants; and gluten being substitued for it, the fermentation succeeded. The formation of wine then is owing to the action of this glutinous matter on the saccharine substance of the juice, precisely as takes place in the fermentation of ale. We have of late years been so much in the habit of importing and drinking foreign wines, and the folly of pride and parade seems so much to resist the introduction of domestic wines, that a proper attention has seldom been paid to the manufacture of the latter. Yet when such attention has been paid it has been attended with abundant success. The writer of this article duced from a free use of the best jar raisins, as has tasted a wine as clear, rich, and racy, prothe best foreign Malaga or Mountain. Yet the fresh juice of our domestic fruits may perhaps be employed still more advantageously; and the lighter foreign wines, as Bucellas, Tenerif, and Lisbon, may be and have been so accurately imitated by the employment of English grapes and currant juice, with a due proportion of sugar, and a proper attention upon the process of fermentation (which is a point of the utmost importance), as to deceive professed judges and importers. hilarating power or spirit contained in wine is It has, again, been enquired whether the expure alcohol, the same as that obtained by distillation. The more common opinion has hitherto been, that the alcohol obtained by the distil lation of wine does not exist ready formed in the liquor, but is principally a product of the operation arising out of a new arrangement of its ultimate elements. There is a very excellent paper of Mr. Brande's, however, introduced into the Phil. Trans. for 1811, which has not only sufficiently proved the existence of such alcohol, but contains a useful table of its relative proportion in different wines, and, consequently, shows us their relative potency. "The proofs," says Mr. Brande," which have been brought forward in support of the common theory are chiefly founded on the researches of Fabroni, who attempted to separate alcohol by saturating the wine with dry subcarbonat of potash, but did not succeed, although by the same means he could detect very minute portions of alcohol, which had been purposely added. "To obtain satisfactory results from many of the following experiments, it became necessary to employ wines to which little or no spirit had been added; for very considerable addition of brandy is made to most of the common wines, even before they are imported into this country. I therefore occasionally used Burgundy, Hermitage, Cote Roti, Champagne, Frontignac, and some other French wines; to which, when of the best quality, no spirit can be added, as even the smallest proportion impairs the delicacy of their flavour, and is, consequently, readily detected by those who are accustomed to taste them. For these, and for the opportunity of examining many of the scarce wines enumerated in the table annexed to this paper, I am indebted to the liberality of the right honourable sir Joseph Banks. "Dr. Baillie, who took considerable interest in this investigation, was also kind enough to procure for me some Port wine, sent from Portugal for the express purpose of ascertaining how long it would remain sound, without any addition whatever of spirit having been made to it. "Lastly, I employed raisin wine, which had been fermented without the addition of spirit. "At a very early period of the present inquiry I ascertained by the following experiments, that the separation of the alcohol by means of subcarbonat of potash was interfered with, and often wholly prevented by some of the other ingredients of the wine. "A pint of Port wine was put into a retort placed in a sand heat, and eight fluid ources were distilled over, which, by saturation with dry subcarbonat of potash, afforded about three fluid ounces of tolerably pure spirit floating on the surface. "I repeated this distillation precisely under the same circumstances, and mixed the distilled liquor with the residuum in the retort, conceiving, that, if the spirit were a product, I now should have no difficulty in separating it from the wine by the addition of subcarbonat of potash: but, although every precaution was taken, no spirit separated; a portion of the subcarbonat, in combination with some of the ingredients of the wine, formed a gelatinous compound, and thus prevented the appearance of the alcohol. "It has been remarked by Fabroni, in a valuable Memoir, that one-hundredth part of alcohol purposely added to wine may be separated by subcarbonat of potash; but several repetitions of the experiment have not enabled me to verify this result: when however a considerable addition of alcohol has been made to the wine, a part of it may be again obtained by saturation with the subcarbonat. The necessary addition of spirit to Port wine, for this purpose, will be seen by the following experiments. "Four ounces of dry and warm subcarbonat of potash were added to eight fluid ounces of Port wine, which was previously ascertained to afford by distillization 20 per cent. of alcohol (by mea sure) of the specific gravity of 0·825 at 60°. "In twenty-four hours the mixture had separated into two distinct portions; at the bottom of the vessel was a strong solution of the subcarbonat, upon which floated a gelatinous substance, of such consistency as to prevent the escape of the liquor beneath when the vessel was inverted, and which appeared to contain the alcohol of the wine, with the principal part of the extract, tan, and colouring matter, some of the subcarbonat, and a portion of water; but as these experiments relate chiefly to the spirit contained in wine, the other ingredients were not minutely examined. "To seven fluid ounces of the same wine, I added one fluid ounce of alcohol (specific gravity 0-825), and the same quantity of the subcarbonat of potash as in the last experiment; but after twenty-four hours had elapsed no distinct separation of the alcohol had taken place. "When two fluid ounces of alcohol were added to six fluid ounces of the wine, and the mixture allowed to remain undisturbed for the same length of time as in the former experiments, a stratum of impure alcohol, of about a quarter of an inch in thickness, separated on the surface. "The addition of three fluid ounces of the alcohol to five fluid ounces of the wine, formed a mixture from which a quantity of spirit readily separated on the surface, when the subcarbonat was added, and the gelatinous compound sunk nearly to the bottom of the vessel, there being below it a strong solution of the subcarbonat. "When in these experiments Madeira and Sherry were employed instead of Port wine, the results were nearly similar. "It was suggested to me by Dr. Wollaston, that, if the wine were previously deprived of its acid, the subsequent separation of the alcohol, by means of potash, might be less interfered with. I therefore added, to eight fluid ounces of Port wine, a sufficient quantity of carbonat of lime to saturate the acid, and separated the in soluble compounds produced by means of a filter. The addition of potash rendered the filtered liquor turbid, some soluble salt of lime, probably the malate, having passed through the paper; but the separation of alcohol was as indistinct as in the experiments just related. "It is commonly stated that the addition of lime water to wine not only forms insoluble compounds with the acids, but also with the colouring matter, and that these ingredients may be thus separated without heat; but on repeating these experiments they did not succeed, nor could I devise any mode of perfectly separating the acids, and the extractive and colouring matter (excepting by distillation), which did not interfere with the alcohol. "If the spirit afforded by the distillation of wine were a product, and not an educt, I conceived that by performing the distillation at different temperatures, different proportions of spirit should be obtained. "The following are the experiments made to ascertain this point. "Four ounces of dried muriat of lime were dissolved in eight fluid ounces of the Port wine em ployed in the former experiments: by this addition, the boiling point of the wine, which was 190° Fahrenheit, was raised to 200°. The solution was put into a retort placed in a sand heat, and was kept boiling until four fluid ounces had passed over into the receiver, the specific gravity of which was 0-96316 at 60° Fahrenheit. "The experiment was repeated with eight fluid ounces of the wine without any addition, and the same quantity was distilled over, as in the last experiment: its specific gravity at 60° Fahrenheit, was 0-96311. "Eight fluid ounces of the wine were distilled in a water bath; when four fluid ounces had passed over, the heat was withdrawn. The specific gravity of the liquor in the receiver was 0-96320 at 60° Fahrenheit. "The same quantity of the wine, as in the last experiment, was distilled at a temperature not exceeding 180° Fahrenheit. This temperature was kept up from four to five hours, for five successive days, at the end of which period four ounces having passed into the receiver, its specific gravity at 60° was ascertained to be 0 96314. "It may be concluded, from these results, that the proportion of alcohol is not influenced by the temperature at which wine is distilled, the variation of the specific gravities in the above experiments being even less than might have been expected, when the delicacy of the operation by which they are ascertained is considered. "I have repeatedly endeavoured to separate the spirit from wine by subjecting it to low temperatures, with a view to freeze the aqueous part; but when the temperature is sufficiently reduced the whole of the wine forms a spongy cake of ice. "In a mixture of one fluid ounce of alcohol with three of water, I dissolved the residuary matter, afforded by evaporating four fluid ounces of Port wine, and attempted to separate the alcohol from this artificial mixture by freezing; but a spongy cake of ice was produced as in the last experiment. "When the temperature is more gradually reduced, and when large quantities of wine are operated upon, the separation of alcohol succeeds to a certain extent, and the portion which first WINE. freezes is principally, if not entirely, water; · hence in some countries this method is employed to render wine strong. "Having ascertained that alcohol exists in wine ready formed, and that it is not produced during distillation, I employed this process to discover the relative proportion of alcohol contained in different wines. "In the following experiments the wine was distilled in glass retorts, and the escape of any uncondensed vapour was prevented by employing sufficiently capacious receivers, well luted, and kept cold during the experiment. "By a proper management of the heat towards the end of the process I could distil over nearly the whole of the wine without burning the residuary matter: thus, from a pint of Port wine, of Madeira, of Sherry, &c. I distilled off from fifteen fluid ounces, to fifteen fluid ounces and a half; and from the same quantity of Malaga, and other wines containing much saccharine matter, I could readily distil from fourteen to fifteen fluid ounces. "In order to ascertain the proportion of alcohol with precision, pure water was added to the distilled wine, so as nearly to make up the original measure of the wine, a very small allowance being made for the space occupied by the solid ingredients of the wine, and for the inevitable loss during the experiments: -thus, five fluid drachms and a half of distilled water were added to 15 fluid ounces and a quarter of the liquor procured by the distillation of a pint of Port wine,and in other cases nearly the same proportions were observed. This mixture of the distilled wine and water was immediately transferred into a well stopped phial, and having been thoroughly agitated was allowed to remain at rest for some hours; its specific gravity (at the temperature of 60° Fahrenheit) was then very carefully ascertained, by weighing it in a bottle holding exactly one thousand grains of distilled water at the above temperature, and the proportion of alcohol per cent. by measure, was estimated by a reference to Mr. Gilpin's tables, the specific gravity of the standard alcohol being 0-82500 at 60°. "As the most convenient mode of exhibiting the results of these numerous experiments, I have thrown them into the form of a table; in the first column the wine is specified; the second contains its specific gravity after distillation, as above described; and the third exhibits the proportion of the pure spirit, which every hundred parts of the wine contain. I have also inserted porter, ale, cider, brandy, and some other spirituous liquors, for the convenience of comparing their strength with that of the wine. Specific gravity after distillation. Proportion of alcohol, per cent. by Wine. Port.... 0-97616 Ditto.... 0.97532 22.30 Ditto. 0.97430 23-39 Ditto.... 0.97400 23.71 Ditto... 0.97346 24.29 ..... 0.97200 0.97810 0.97616 25.83 19.34 21.40 23.93 · Ditto.. 0-97333 24-42 Sherry 0.97913 18.25 0.97862 18-79 0-97765 19-81 Ditto Madeira... Ditto. Ditto. Ditto Wines, therefore, like distilled spirits, contain a certain quantity of alcohol in a free state. They also contain a certain portion of acid, tartar, extract, aroma and colouring matter. The acid, which has usually been regarded as acetous, is rather the malic mixed with a little citric, both of which are convertible into vinegar by spontaneous decomposition. The wines that contain the greatest portion of these acids are those of wet and cold climates, where the grape-juice or must contains but a small quantity of sugar. These wines produce by distillation the worst brandies. The tartar exists partly in the must, but in a much larger quantity in the wine, in consequence of fermentation. We have already described it under the article TARTAR. The extractive matter is contained chiefly in the must, and is afterwards found partly in the lees, though a part still exists in the wine, and may be produced by evaporation. Its quantity is diminished by age. The aroma or essential smell is peculiar to the peculiar kind of wine; it has never been exhibited in the form of essential oil, or condensed in any other form, The colouring material is derived chiefly from the must, which gives forth this material when the fruit is closely pressed. It may be separated from the wine by lime-water, and by hot, well burnt charcoal, in pretty fine powder. The qualities of wines, however, depend not only upon the difference of the grapes, as containing more or less of saccharine juice and the acid matter which accompanies it, but also upon circumstances attending the process of fermentation. New wines are liable to a strong degree of acescency when taken into the stomach, and thereby occasion much flatulency and eructations of acid matter; heart-burn and violent pains in the stomach from spasms are also often produced; and the acid matter, by passing into the intestines and mixing with the bile, is apt to occasion colics or excite diarrhoeas. Sweet wines are likewise more disposed to become acescent in the stomach than others: but as the quantity of alcohol which they contain is more considerable thau appears sensibly to the taste, their acescency is thereby in a great measure counteracted. Red Port and most of the red wines have an adstringent quality, by which they strengthen the stomach, and prove useful in restraining immoderate evacutions; on the contrary, those which are of an acid nature, as Rhenish, pass freely by the kidneys, and gently loosen the belly. But this, and perhaps all the thin or weak wines, though of an agreeable flavour, yet as containing little alcohol, are readily disposed to become acid in the stomach, and thereby to aggravate all arthritic and calculous complaints, as well as to produce the effects of new wine. The general effects of wine are, to stimulate the stomach, exhilarate the spirits, warm the habit, quicken the circulation, promote perspiration, and, in large quantities, to prove intoxicating, and powerfully sedative. In many disorders wine is universally admitted to be of important service, and especially in fevers of the typhus kind, or of a putrid tendency; in which it is found to raise the pulse, support the strength, promote a diaphoresis, and to resist putrefaction; and in many cases it proves of more immediate advantage than the Peruvian bark. Delirium, which is the consequence of excessive irritability, and a defective state of nervous energy, is often entirely removed by the free use of wine. It is also a wellfounded observation, that those who indulge in the use of wine are less subject to fevers of the malignant and intermittent kind. In the putrid sore throat, in the small-pox when attended with great debility and symptoms of putridity, in gangrenes, and in the plague, wine is to be considered as a principal remedy; and in almost all cases of languor, and of great prostration of strength, wine is experienced to be a more grateful and efficacious cordial than can be furnished from the whole class of aromatics. Method of discovering whether wine has been adul colour as the pernicious lead. Many wine-merchants of the greatest respectability rendered by these means suspected, have been ruined. There was wanting then a re-agent, which should discover in wine those metals only which are prejudicial to the health of man. The following liquor precipitates lead and copper in a black form, and arsenic in an orange colour, &c. but does not precipitate iron. The last, which is not noxious, and rather salutary to the constitution, frequently gets into wines by accident. Method of preparing the proving liquor. Mix equal parts of oyster shells and crude sulphur in a fine powder, and put the mixture into a crucible; heat it in a wind furnace, and increase the fire suddenly, so as to bring the crucible to a white heat, for the space of fifteen minutes; pulverize the mass, when it is co'd, and preserve it in a bottle closely stopped. To prepare the liquor, put 120 grains of this powder and 120 grains of cream of tartar (acidulous tartrit of potash) into a strong bottle, fill the bottle with common water, which boii for an hour, and then let it cool; close the bottle immediately and shake it for some time; after it has remained at rest to settle, decant the pure liquor, and pour it into small phials, capable of holding about an ounce each, first putting into each of them twenty drops of muriatic acid. They must be stopped very closely with a piece of wax, in which there is a small mixture of turpentine. One part of this liquor mixed with three parts of suspected wine will discover by a very sensible black precipitate the least traces of lead, copper, &c. but will produce no effect upon iron if it contain any of that metal. When the precipitate has fallen down it may stil be discovered whether the wine contains iron, by saturating the decanted liquor with a little salt of tartar (tartareous acidulum of potash), by which the liquor will immediately become black. clear and bright, after this liquor has been added to them. Pure wines remain WING. s. (gehpr 3, Saxon; winge, Dan.) 1. The limb of a bird by which it flies (Sid.). 2. A fan to winnow (Tusser). 3. Flight; passage by the wing (Shakspeare). 4. The motive of flight (Shakspeare). 5. The side bodies of an army (Kuolles). 6. Any sidepiece (Mortimer). To WING. v. a. (from the noun.) 1. To furnish with wings; to enable to fly (Pope). 2. To supply with side bodies (Shakspeare). To WING. v. n. 1. To pass by flight (Shak2. To exert the power of flying speare). (Prior). WINGED. a. (from wing.) 1. Furnished with wings; flying (Milton). 2. Swift; rapid (Shakspeare). WINGED PETIOLE, in botany. Alatus. Having a thin membrane or border on each side; or, dilated on the sides: as in orange. Winged leaf. See PINNATE. WINGED PEA. See OCHRUS. WINGSHELL. s. (wing and shell.) The (Grew). shell that covers the wing of insects ( WI'NGY. a. (from wing.) Having wings; resembling wings (Addison). To WINK. v. n. (pinczan, Saxon; wineken, Dutch.) 1. To shut the eyes (Tillotson). 2. |