"Spirits of wine" Quotes from Famous Books
 ... 2000 crowns more. But he was not discouraged. He applied to the treatises of Archelaus, Rufreissa, and Sacro-bosco; associated a monk with him in his experiments; and in the course of three years had rectified spirits of wine more than thirty times, till it reached a point at which no glass was strong enough to hold it. That was very well; but it cost more than 300 crowns, and he was no ...
— Chambers's Edinburgh Journal, No. 453 - Volume 18, New Series, September 4, 1852 • Various
... sufficiently removed. After that, touch both sides of the sheets where they have been stained with a brush dipped in essence of turpentine heated to boiling-point. Then to restore the whiteness of the paper, touch the places which were stained with a piece of fine linen soaked in purified spirits of wine warmed in the water-bath. This method may also be employed to get rid ...
— Bookbinding, and the Care of Books - A handbook for Amateurs, Bookbinders & Librarians • Douglas Cockerell
... distillation, from substances or fluids containing sugar; in other words, the matter of sugar, when subjected to a certain temperature, undergoes a change, and the elements of which the sugar was previously composed enter into a new combination, which constitutes the fluid named Alcohol, or Spirits of Wine. Raymand Lully, the alchemist, (thirteenth century,) is said to have given it the name of Alcohol; but the art of obtaining it was, in that age of darkness and superstition, kept a profound mystery. When it became more known, physicians prescribed it only ...
— The International Monthly, Volume 3, No. 1, April, 1851 • Various
... materials for a most dainty and exquisite collation. Upon silver dishes were piled pyramids of sandwiches composed of the roes of carp and anchovy paste, with slices of pickled tunny-fish and Lenigord truffles (it was in Lent); on silver dishes, placed over burning spirits of wine, so as to keep them very hot, tails of Meuse crawfish boiled in cream, smoked in golden colored pastry, and seemed to challenge comparison with delicious little Marennes oyster-patties, stewed in Madeira, and flavored with a seasoning ...
— The Wandering Jew, Complete • Eugene Sue
... or state in which plants are preserved, desiccation, accompanied by pressing, is the most generally used. Some persons, Sir J.E. Smith observes, recommend the preservation of specimens in weak spirits of wine, and this mode is by far the most eligible for such as are very juicy: but it totally destroys their colours, and often renders their parts less fit for examination than by the process of drying. It is, besides, incommodious for frequent study, and a very expensive and bulky ...
— Flowers and Flower-Gardens • David Lester Richardson
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