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WINDWARD PASSAGE, a name given to a course perfectly together, and its taste and smell become from the south-east angle of the island of Jamaica, more and more developed. Those who import in the West Indies, and extending from 160 leagues wine in large quantities shouid attend to the folto the north side of Crooked Island, in the Baha- lowing directions about the treatment of it after it mas. Ships have often sailed through this channel, arrives. On landing, the less they are exposed the from the north part of it to the island of Cuba, or better; for they are affected by the seasons, and the gulf of Mexico, notwithstanding the common more or less by climate. March and April are the opinion, on account of the current which is against proper times for shipping wines from France, and it, that they keep the Bahama shore on board, and they will be landed in England and Ireland in the that they ineet with the wind in summer for the same degree of temperaturc. The great art in most part of the channel easterly, which, with a keeping wines is to prevent their fretting, which is counter current on shore, pushes them easily done by keeping them in the same degree of heat. through it.

In spring and fall the wines in Bourdeaux are subWINE, n. s. ? Sax. pin; Belg. vinn ; Gothic ject to changes that may be destructive if not pre

Win'y, adj. and Swed. win. The fermented vented by necessary rackings: these changes are juice of the grape : winy, partaking of the quali- solely the effect of the seasons. If wines are chilled, ties of wine.

and of course turn foul, from being shipped and The increase of the vineyards for the wine cellars. landed in cold weather, they will soon recover by

Chronicles. putting them in a warm vault, well covered with Be not amongst wine-bibbers, amongst riotous eaters. saw-dust. As soon as they are in the vault they

Proverbs. ought to be covered up. But if shipped and His troops on my strong youth like torrents rusht: As in a wine-press Judah's daughter crusht. Sandys.

landed in summer, if the smallest degree of fer

mentation be found on them, it will be requisite to The wine of life is drawn, and the meer lees Is left this vault to brag of.

dip the bung cloths in brandy, and leave the bungs

Shakspeare. Where the wine-press is hard wrought, it yields a

loose for some days, to give it time to cool; and if in harsh wine that tastes of the grape-stone.


a fortnight or three weeks the fermentation do no Set cucumbers among muskmelons, and see whether cease, and the wine become bright, it will be proper the melons will not be more winy, and better tasted. to rack it (matching the hogsheads well with brim

Id. stone), and force it with the whites of eight eggs. If With large wine-offerings pour'd, and sacred feast. it then become fine, hung it tight, and let it remain so

Milton. until it is bottled. If wines new landed are wanted The firstlings of the flock are doomed to die ; soon for the bottle, it will be necessary to force them Rich fragrant wines the cheering bowl supply. Pope. immediately, and let them remain bunged close for at

Wine is an agreeable spirituous liquor, pro- least a month, to recover from the forcing, or if two duced by fermentation from those vegetable sub- months the better; for wines bottled in high order stances that contain saccharine matter. A very come much sooner into drinking than if bottled great number of vegetable substances may be made when flat, which all wines are after forcing. to afford wine, as grapes, currants, mulberries, Wine must never be bottled the least foul, which elder, cherries, apples, pulse, beans, pease, turnips, produces a tendency to fret; and, if bottled in this radishes, and even grass itself. Hence under the state, will never come in order, but may possibly class of wines, or vinous liquors, come not only be lost : for this there is no remedy but repeated wines, alsolutely so called, but also ale, cyder, &c. rackings; and care must be taken (after rinsing But the term wine is more particularly appropriated the hogsheads well and drawing them) to burn a to the liquor drawn from the fruit of the vine. good piece of match in them. This cools the

When the grapes are ripe, and the saccharine wine, and there is no danger of hurting the color; principle is developed, they are then pressed, and for it recovers it in a little time; but, if it did, it is the juice which flows out is received in vessels of absolutely necessary; for, if wine is suffered to a proper capacity, in which the fermentation ap- continue on the fret, it will wear itself to nothing. pears, and proceeds in the following manner :-At It sometimes happens that wines scuddy and stubthe end of several days, and frequently after a few born will not fall with one or even two forcings. hours, according to the heat of the atmosphere, the It will then be proper to give them five or six galnature of the grapes, the quantity of the liquid, lons of good strong wine, and force them with the and the temperature of the place in which the whites of a dozen eggs, with a tea-spoonful of sand operation is performed, a movement is produced produced from sawing marble, or a small spoonful in the liquor, which continually increases; the of fine salt. Bottled wine in winter should be volume of the fluid increases; it becomes turbid well covered with saw.dust, and, if the vaults are and oily; carbonic acid is disengaged, which fills cold and damp, strew it deep on the floor; if sawall the unoccupied part of the vessel; and the tem- dust is thrown upon the hogsheads, and their sides perature rises to 725o. At the end of several days are bedded some inches thick, it will keep them ihese tumultuous motions subside, the mass falls, from the fret. The same treatment is to be regarded the liquor becomes clearer, and is found to be less with white wines, except that they require to be saccharine, more odorant, and of a red color, from higher matched, particularly Muscat wines, such the re-action of the ardent spirit upon the coloring as Frontignac, Beziers, &c., which, being ofter matter of the pellicle of the grape. The wine is sweetened with honey, are very subject to fret; and usually taken out of the fermenting vessels at the these only frequent rackings, with a great deal of period when all the phenomena of fermentation brimstone, can cool. Hermitage, from not being have subsided. When the mass is settled, the color sufficiently dried, and possessing more richness of the liquor is well developed ; when it has become th claret, is also very liable to come on the fret, clear, and its heat has disappeared, it is put into and will require much the same treatment as the casks, where, by a second insensible fermentation, Muscat wines. Attention should be had to bottle the wine is clarified, its principles combine more in fine weather, when the wind is north ; but in

avoid cold or frosty weather. The months of April is so rarefied that it frequently overflows the vesand October are favorable. The best time to bottle sel containing it, if this be nearly full. An intesport wine is four years after the vintage, and to tine motion is excited among its parts, accompanied keep them two years in bottle before you begin to with a small hissing noise and evident ebullition. use them. When wines are racked, and the lees The bubbles rise to the surface, and at the same immediately passed through flannel bags into close- time is disengaged a quantity of carbonic acid of necked jars, and directly bottled, there will be very such purity, and so subtle and dangerous, that it is little lost by rackings, as the wine when fine may capable of killing instantly men and animals exserve for filling up. When wines are destined for posed to it in a place where the air is not renewed. warm climates, it may be proper to rinse the hogs. The skins, stones, and other grosser matters of the heads with brandy; and in bottling many rinse the grapes, are buoyed up by the particles of disenbottles and corks with it. Wines that have remained gaged air that adhere to their surface, are variously a certain time (three or four months) in a vault, agitated, and are raised in form of a scum, or soft and made less or more lee, ought never to be sent and spongy crust, that covers the whole liquor. into the country without first racking them, other. During the fermentation, this crust is frequently wise they may be liable to fret, and if bottled in raised, and broken by the air disengaged from the that state, may risk being lost. Wines which may liquor which forces its way through it; afterward be ordered for immediate drinking will be forced on the crust subsides, and becomes entire as before. the shipping, and in a few weeks after they are These effects continue while the fermentation is landed will be fit for the bottle. The forcings brisk, and at last gradually cease: then the crust, being proper for claret are the whites of a dozen eggs, no longer supported, falls in pieces to the bottom of beaten up with a tea-spoonful of fine salt, and well the liquor. At this time, if we would have a strong worked with a forcing-rod. No bad egg must be and generous wine, all sensible fermentation must used. This is for one hogshead. The forcing for be stopped. This is done by putting the wine into white wine is isinglass dissolved in wine. One close vessels, and carrying these into a cellar or ounce is sufficient for two hogsheads. No salt is other cocl place. to be used in forcing the white wines.

After this first operation, an interval of repose Let us now direct our attention to the chemical takes place, as is indicated by the cessation of the character of wines. All those nutritive, vegetable, sensible effects of the spirituous fermentation; and and animal matters which contain sugar ready thus enables us to preserve a liquor no less agreeformed, are susceptible of the spirituous fermenta- able in its taste, than useful for its reviving and tion. Thus wine may be made of all the juices of nutritive qualities when drunk moderately. If we plants, the sap of trees, the infusions and decoc- examine the wine produced by this first fermentations of farinaceous vegetables, the milk of frugi- tion, we shall find that it differs entirely and essenverous animals; and lastly, it may be made of all tially from the juice of grapes before fermentation. ripe succulent fruits: but all these substances are Its sweet and saccharine taste is changed into one not equally proper to be changed into a good and that is very different, though still agreeable, and generous wine.

somewhat spirituous and piquant.

It has not As the production of alcohol is the result of the the laxative quality of must, but affects the head, spirituous fermentation, that wine may be con- and occasions, as is well known, drunkenness. sidered as essentially the best, which contains most Lastly, if it be distilled, it yields, instead of the inalcohol. But, cf all substances susceptible of the sp. sipid water obtained from must by distillation with rituous fermentation, none is capable of being con- the heat of boiling water, a volatile, spirituous, and verted into so good wine, as the juice of the grapes inflammable liquor called spirit of wine or alcohol. of France, or of other countries that are nearly in This spirit is consequently a new being, produced the same latitude, or in the same temperature. The by the kind of fermentation called the vinous or grapes of hotter countries, and even those of the spirituous. See Alcohol. southern provinces of France, do indeed furnish When any liquor undergoes the spirituous ferwines that have a more agreeable, that is, more of mentation, all its parts seem not to ferment at the a saccharine taste; but these wines, though they same time, otherwise the fermentation would are sufficiently strong, are not so spirituous as those probably be very quickly completed, and the apof the provinces near the middle of France: at pearances would be much more striking : hence, in least from these latter wines the best vinegar and a liquor much disposed to fermentation, this motion brandy are made. As an example, therefore, of is more quick and simultaneous than in another spirituous fermentation in general, we shall describe liquor less disposed. Experience has shown that the method of making wine from the juice of the a wine, the fermentation of which is very slow and grapes of France. This juice, when newly expres- tedious, is never good or very spirituous; and theresed, and before it has begun to ferment, is called fore, when the weather is too cold, the fermentation must, and in common language sweet wine. It is is usually accelerated by heating the place in which turbid, but has an agreeable

andvery saccharine taste. the wine is made. A proposal has been made, by It is very laxative; and, when drunk too freely, or a person very intelligent in economical affairs, to by persons disposed to diarrhæas, it is apt to occa- apply a greater than the usual heat to accelerate the sion these disorders. Its consistence is somewhat fermentation of the wine, in those years in which less fluid than that of water, and it becomes almost grapes have not been sufficiently ripened, and when of a pitchy thickness when dried.

the juice is not sufficiently disposed to fermentation. When the must is pressed from the grapes, and A tou hasty and violent fermentation is perhaps put into a proper vessel and place, with a tempera- also hurtful, from the dissipation and loss of some ture between fifty-five and sixty degrees, very sen of the spirit; but of this we are not certain. Howsible effects are produced in it, in a shorter or ever, we may distinguish, in the ordinary method of longer time, according to the nature of the liquor, making wines of grapes, two periods in the fermenand the exposure of the place. It then swells, and tation, the first of which lasts during the appearance

of the sensible effects acove-inentioned, in which the wines, they no longer sparkle, they lose their pi greatest number of fermentable particles ferment. quancy of taste, become mild, and even almost in. After this first effort of fermentation, these effects sipid. sensibly diminish, and ought to be stopped, for rea Such are the qualities that wine acquires in sons hereafter to be mentioned. The fermentative time, when its first fermentation has not continued motion of the liquors then ceases. The heterogeneous sufficiently long. These qualities are given purparts that were suspended in the wines by this motion, posely to certain kinds of wine to indulge taste or and render it muddy, are separated and form a se- caprice ;. but such wines are supposed to be unfit diment called the lees; after which the wine becomes for daily use. Wines for daily use ought to have clear : but though the operation is then considered undergone so completely the sensible fermentation, as finished, and the fermentation apparently ceases, that the succeeding fermentation shall be insensi. it does not really cease; and it ought to be con- ble, or at least exceedingly little perceived. Wine, linued in some degree, if we would have good wine. in which the first fermentation has been too far ad

In this new wine a part of the liquor probably vanced, is liable to worse inconveniences than that remains, that has not fermented, and which after- in which the first fermentation has been too quickly wards ferments, but so very slowly, that none of the suppressed; for every fermentable liquor is from sensible effects produced in the first fermentation its nature in a continual intestine motion, more or are here perceived. The fermentation, therefore, less strong, according to circumstances, from the still continues in the wine, during a longer or shorter first instant of the spirituous fermentation till it is time, although in an imperceptible manner; and completely purified : hence, from the time of the this is the second period of the spirituous fermen- completion of the spirituous fermentation, or even tation, which may be called the imperceptible fer before, the wine begins to undergo the acid or acementation. We may easily perceive thai the effect tous fermentation. This acid fermentation is very of this imperceptible fermentation is the gradual slow and insensible, when the wine is included in increase of the quantity of alcohol. It has also an very close vessels, and in a cool place: but it graother effect no less advantageous, namely, the sepa- dually advances, so that in a certain time the wide, ration of the acid salt called tartar from the wine. instead of being improved, becomes at last sour. This matter is therefore a second sediment, that is This evil cannot be remedied; because the fermenformed in the wine, and adheres to the sides of the tation may advance, but cannot be reverted. containing vessels. As the taste of tartar is harsh Wine-merchants, therefore, when their wines beand disagreeable, it is evident that the wine, which come sour, can only conceal or absorb this acidity by means of the insensible fermentation has acquired by certain substances, as by alkalies and absorbent more alcohol, and has disengaged itself of the earths. But these substances give lo wine a dark greater part of its tartar, ought to be much better greenish color, and a taste which, though not acid, and more agreeable; and, for this reason chiefly, is somewhat disagreeable. Besides, calcareous old wine is universally preferable to new wine. earths accelerate considerably the total destruction

But insensible fermentation can only ripen and and putrefaction of the wine. Oxides.of lead, hasmeliorate the wine, if the sensible fermentation ing the property of forming with the acid of vinegar have regularly proceeded, and been stopped in due a salt of an agreeable saccharine taste, which does time. We know certainly, that if a sufficient time not alter the color of the wine, and which besides has not been allowed for the first period of the fer- has the advantage of stopping fermentation and pumentation, the unfermented matter that remains, trefaction, might be very well employed to remedy being in too large a quantity, will then ferment in the acidity of wine, if lead and all its preparations the bottles or close vessels in which the wine is were not pernicious to health, as they occasion put, and will occasion effects so much more sen most terrible colics, and even death, when taken sible, as the first fermentation shall have been internally. We cannot believe that any wine-mersooner interrupted : hence these wines are always chant, knowing the evil consequences of lead, turbid, emit bubbles, and sometimes break the should, for the sake of gain, employ it for the purbottles, from the large quaniity of air disengaged pose mentioned; but, if there be any such persons, during the fermentation.

they must be considered as the poisoners and murWe have an instance of these effects in the wine derers of the public. At Alicant, where very sweet of Champagne, and in others of the same kind. wines are made, it is the practice to mix a little The sensible fermentation of these wines is inter- lime with the grapes before they are pressed. This

, rupted or rather suppressed, that they may have however, can only neutralise the acid already exthis sparkling quality. It is well known that these isting in the grape. wines make the corks fly out of the bottles ; that If wine contain litharge, or any other oxide of they sparkle and froth when they are poured into lead, it may be discovered by evaporating some glasses ; -and lastly, that they have a taste much pints of it to dryness, and melting the residuum in more lively and more piquant than wines that do a crucible, at the bottom of which a small button of not sparkle; but this sparkling quality, and all lead may be found after the fusion : but an easier the effects depending on it, are only caused by a and more expeditious proof is by pouring into the considerable quantity of carbonic acid gas, which wine some liquid sulphuret. If the precipitate is disengaged (luring the confined fermentation that occasioned by this addition to the sulphuret be the wine has undergone in close vessels. This air white, or only colored by the wine, we may know not having an opportunity of escaping, and of be- that no lead is contained in it; but if the precipiing dissipated as fast as it is disengaged, and being tale be dark colored, brown, or blackish, we may interposed betwixt all the parts of the wine, com conclude that it contains lead or iron. bines in some measure with them, and adheres in The only substances that cannot absorb or dethe same manner as it does to certain mineral stroy, but cover and render supportable the sharpwaters, in which it produces nearly the same effects. ness of wine, without any inconvenience, are sugar, When this air is entirely disengaged from these honey, and other saccharine alimentary matters ;

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but they can succeed only when the wine is very

Proportion of spirit per little acid, and when an exceedingly small quantity

cent. by measure. only of these substances is sufficient to produce the

25. Claret

17.11 desired effect; otherwise the wine would have a


16:32 sweetish, tart, and not agreeable taste.


14:08 From what is here said concerning the acescency


12:91 of wine, we may conclude 'hat, when this accident

Average 15.10 happens, it cannot by any good method be reme 26. Malmsey Madeira .

16.40 died, and that nothing remains to be done with 27. Lunel

15:52 sour wine but to sell it to vinegar-makers, as all

28. Sheraaz

15:52 honest wine-merchants do.

29. Syracuse

15.28 As the must of the grape contains a greater pro

30. Sauterne

14.22 portion of tartar than our currant and gooseberry

31. Burgundy

16.60 juices do, Dr. Ure has been accustomed, for many


15.22 years, to recommend in his lectures the addition of a


14:53 small portion of that salt to our must, to make it


11.95 ferment into a more genuine wine. Dr. M'Culloch

Average 14.57 has lately prescribed the same addition in his po

32. Hock

14.37 pular treatise on the art of making wine.


13.00 The following is Mr. Brande's valuable table of Ditto (old in cask)

8.88 the quantity of spirit in different kinds of wine :

Average 12.08 33. Nice

14.63 Proportion of spirit per cent. by measure. 34. Barsac

13.86 1. Lissa

35. Tent

13.30 Ditto

36. Champagne (still)

Average 25:41
Ditto (sparkling)

12.80 2. Raisin wine

Ditto (red)

12:56 Ditto

Ditto (ditto)


Average 12.61 Average 25.12 37. Red Hermitage

12:32 3. Marsala

26. 3
38. Vin de Grave

13.94 Ditto

25. 5

12.80 Average 25. 9

Average 13.37 4. Madeira .

39. Frontignac

12.79 Ditto

40. Cote Rotie

Ditto (Sircial)
21.40 41. Gooseberry wine

11.84 Ditto


42. Orange wine, a verage of six samples

Average 22:27 made by a London manufacturer 11.26 5. Currant wine

43. Tokay

9.88 6. Sherry

44. Elder wine

9.87 Ditto

45. Cyder, highest average

9.87 Ditto

Ditto, lowest ditto

5.21 Ditto


46. Perry, average of four samples 7.26 Average 19.17 47. Mead

7.32 7. Teneriffe

48. Ale (Burton)

8.88 8. Colares

Ditto (Edinburgh)

6.20 9. Lachryma Christi

Ditto (Dorchester)

5.56 10. Constantia, white, 19.75

Average 6.87 11. Ditto, red,

49. Brown stout

6.80 12. Lisbon

50. London porter (average)

4.20 13. Malaga (1666)

51. London small beer (ditto)

1.28 14. Bucellas

52. Brandy

53:39 15. Red Madeira

53. Rum

53.68 Ditto.

54. Gin

Average 20-35
55. Scotch Whisky

54:32 16. Cape Muschat

56. Irish ditto

53.90 17. Cape Madeira

22.94 WING, n. S., v. a., & Sax. gehping; Danish Ditto

20:50 WINGʻed, adj. [v. n. and Swed. winge. The Ditto.

18.11 WINGʻSHELLS, n. S.
Average 20:51
WinG'y adj.

it flies; fight; motive to 18. Grape wine

18:11 Aight; the flank or side of a building or army; 19. Calcavella

19-20 any side-piece: to wing is to furnish with wings; to Ditto

18:10 take flight; transport by flight : winged, furnished

Average 18-65 with wings ; swift : wing-shell, a shell that covers 20. Vidonia

19-25 the wings of some insects : wingy, having or resemb21. Alba Flora

17:26 ling wings. 22. Malaga

17.26 23. White Hermitage

Wing, cartnave, and bushel, peck, ready at hand. 17.43

Tusser. 24. Rousillon

19.00 As Venus' bird, the white swift lovely dove, Ditto

17.26 Doth on her wings her utmost swiftness prove, Average 18:13 Finding the gripe of falcon fierce not fur. Sidney.












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The footmen were Germans, to whom were joined as punisha; be dim: the act of winking; hint givec: wings certain companies of Italians.

knolles. the noun substantive and adverb correspond. Ignorance is the curse of God,

Her wink each bold attempt forbids. Sidney. Knowledge the wing wherewith we fly to heaven.

They be better content with one that will wink át Shukspeare.

their fáulls, than with him that will reprove thein. I have pursued her as love hath pursued me, on the

Whitgif.c. wing of all occasions.


Let's see thine eyes ; vink now, now open them: Fearful commenting

In my opinion yet thou seest not well. Shakspeare. Is leaden servitor to dull delay;

Since I received command to do this business Delay leads impotent and il-paced beggary :

I have not slept one wink.

Id. Then fiery expedition be my wing,

I, for winking at your discords too,
Jove's mercury, and herald for a king.

Have lost a brace of kinsmen.

Id. Hie, good Sir Michael, bear this sealed brief

The king gave him great gifts, and winked at the With winged haste to the lord marshal.


great spoil of Bosworth-field, which came almost A spleenless wind so stretcht wholly to this man's hands.

Bacon. Her wings to waft us, and so urged our keel. Chapm.

If one beholdeth the light, he vieweth it vinkingte, The speed of gods

as those do that are purblind ; but, if any thing that is Time counts not, though with swiftest minutes winged. black, he looketh upon it with a broad and full eye. Milton.

Peachan. The winged lion's not so fierce in fight,

The Scripture represents wicked men as without anAs Lib'ri's hand presents him to our sight.


derstanding : not that they are destitute of the natura! And straight, with in-born vigour, on the wing

faculty; they are not blind, but they wink. Tillotson. Like mountain larks, to the new morning sing. Dryd. The sullen tyrant slept not all the night,

Warmed with more particles of heavenly flame, But lonely walking by a winking light, He winged his upper flight, and soared to fame ; Sobbed, wept, and groan'd, and beat his withered The rest remained below, a crowd without a name.


Dryden. Id. Obstinacy cannot be winked at, but must be subdued. The left wing put to flight,

Locke. The chiefs o'erborn, he rushes on the right. Id. When you shoot and shut one eye,

The plough proper for stiff clays is long, large, and You cannot think he would deny broad, with a deep head, and a square earth-board, To lend the other friendly aid, the coulter long, and very little bending, with a very Or wink, as coward and áfraid.

Priet. large wing.

Mortimer. A set of nodders, winkers, and whisperers whose buThe long-shelled goat chaffer is above an inch long, siness is to strangle all other offspring of wit in their and the wing-shells of themselves an inch, and half an


Pope. inch broad , so deep as to come down below the belly on

The stock-jobber thus from 'Change-alley goes dows, both sides.

Grew. And tips you the freeman a wink; They spring together out, and swiftly bear

Let me have but your vote to serve for the town, The fying youth through clouds of yielding air ; And here is a guinea to drink.

Swift. With wingy speed out-strip the eastern wind,

WINNIPIC LAKE, a lake of North America in And leave the breezes of the morn behind. Addison.

Upper Canada, north-west of Lake Superior. It lies Struck with the horror of the sight,

between 50° 30' and 54° 32' N. lat., and between 959 She turns her head, and wings her flight. Prior. The prince of augurs, Helitherses rose ;

50' and 99° 30' W. long. It is 217 miles long, inPrescient he viewed th' aerial tracts, and drew

cluding Baskescoggan, or Play-Green Lake, its A sure presage from ev'ry wing that flew.


northern arın; and is 100 miles broad from the Ca. Who knows but he, whose hand the lightning forms, nadian House on the east side to Sable River on the Who heaves old ocean, and who wings the storms,

west side. It receives the waters of a number of Pours fierce ambition into Cæsar's mind,

small lakes, and exhibits a number of small isles. Or turns young Ammon loose to scourge mankind ?

The lands on its banks are said.by Carver and other

Id. travellers to be very fertile, producing vast quanWing, in zoology, is that part of a bird, insect, tities of wild rice and the sugar-tree in great &c., whereby it is enabled to fly. See Bee, Bird, plenty. The climate is considerably more temperENTOMOLOGY, and ORNITHOLOGY.

ate here than it is upon the Atlantic coast, 10°

farther southward, Wings, in military affairs, are the two flanks or extremes of an army, ranged in form of battle; in Upper Canada, which runs north-west into the

WINNIPIC RIVER, a river of North America, being the right and left sides thereof.

It is an outlet for the WINGATE (Edmond), an eminent mathemati- lake of the same name. cian, born in Bedfordshire in 1593, and educated

waters of a vast chain of lakes, the chief of which at Queen's College, Oxford; whence he removed

are La Pluie and Lake of the Woods, and is a to Gray's Inn. He was appointed English teacher large body of water, interspersed with numerous

islands. to king Charles I.'s queen; yet he took the cove

WIN'NOW, v. a. & v. n. nant, and was elected into the parliament called by

Sax. pindrian; Belg. Cromwell. He published 1. The Use of the Rule

wannen; Latin evanno. To ventilate ; to separate by of Proportion, commonly called Gunter's Scale.

means of the wind : to part the grain from the chaff. 2. Natural and Artificial Arithmetic, 8vo. 3.

Were our royal faith martyrs in love, Tables of Logarithms. 4. Ludus Mathematicus. That even our corn shall seem as light as chaff,

We shall be winnmoed with so rough a wind, 5. The Exact Surveyor; and several tracts. He And good from bad find no partition. Shakspeare. died in 1656.

Now on the polar winds, then with quick fan WINGED FEATHER Grass. See Stypa.

Winnuws the buxom air.

Milton. WINK, v. n. & n. s.

Sax. pinceats ;

Teutonic Winnow well this thought, and you shall find WINK'ER, n. s. wincken ; Swedish wincka.

'Tis light as chaff that flies before the wind. Dryden. WINK'INGLY, adv. Sto shut the eyes ; hint or WINSCHOMB (John), a famous English clo. direct by the eye; connive; tolerate ; forbear to thier, the most eminent in Englard under Heon

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