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the grape ; and the native vines have been im- There be fools alive, I wis, proved by the introduction of shoots from France, Silvered o'er, and so was this.
Shakspeare. The north of Italy, Hungary, and even from islands WISBEACH, a sea-port and market-town in the in the Mediterranean. The best qualities of the Isle of Ely, Cambridgeshire, situated on the river Wirtemberg wine are known in England under Nen or Nene, over which is a stone bridge, eight the name of Neckar wine. The Black Forest miles north of March, and ninety north by east of produces abundance of pine and fir, of which London. The church is a singularly constructed considerable quantities are exported. The mineral building, having two naves and two aisles. The products of the mountains are iron, silver, cop- different religious denominations have here places per, coal, and porcelain; but the quantity as of worship; and in the town is a free and other yet extracted from the mines is small, except in schools, for the education of youth. Here are also the case of iron. The manufactures consist of a theatre, a ball and assembly rooms, excellent linen and woollen; there are also iron-works, but market cross, and a custom house. The principal on a small scale.
trade of Wisbeach is in coals, corn, timber, and The king of Wirtemberg is a member of the wine; a canal which opens a communication with Germanic confederation, and holds the sixth place Norfolk and Suffolk, and the western counties, has in the diet. The order of succession to the throne, very considerably promoted its prosperity. Sheep the regulations in the event of a minority, and other and oxen are fattened in great numbers in the fundamental provisions, were determined by a neighbourhood, and sent to London. It is governroyal ordinance of January 1st, 1808; but a much ed by ten burgesses, and has six annual fairs. longer time and more animated discussions were Here was formerly a castle, a residence of the necessary to define the relative power of the sove- bishop of Ely; but the whole property and garreign and his nobility. Matters remained in an dens have been lately purchased and converted into unsettled state until 1819, when a mutual compro- streets. mise took place, and a new constitution was agreed WISCHEART (George), D. D., born in 1609 on, essentially free in its principles. The executive and educated at Edinburgh. He entered into power is vested in the monarch, controlled by a re- episcopal orders, and became chaplain to the great presentative body. The titled classes are numer- marquis of Montrose, whom he attended in Iris ous, and still possess extensive privileges; those last expedition, was taken prisoner, and narrowly who had formerly local sovereignty retaining a escaped death. In 1660 he was made bishop of share of judicial power, which renders necessary Edinburgh. He wrote a very curious History of here the same system of appeal as in other parts the Wars in Scotland, and of the Marquis of of Germany. The aggregate revenue is £700,000. Montrose, in 1 vol. 8vo. He died at Edinburgh
The dukes of Wirtemberg were Protestant until in 1669. 1772, when the reigning prince became a Catholic; WISE, adj. & n. s.) Sax pis. From Wrs. giving, however, to his representative body the Wis'dom, n. s. Knowing; sapient; judgmost solemn pledges that no change should be WISE'ACRE, Sing rightly; prudent; skilintroduced into the religious establishment. In Wise'ly, adv. ful: as a noun substantive, the
ars of the French revolution, Wirtemberg WISE'NESS, n. s. manner of action; appearwas repeatedly traversed by the hostile armies; its ance; mode (obsolete): wisdom is superior practerritory was in 1796 the ground chosen for con- tical knowledge; judicious conduct : wiseacre, a flicts in the advance, as well as in the celebrated satirical name for a dunce : the adverb and noun retreat, of Moreau ; in 1799 it was the scene of substantive correspond with the adjective. the defeat of the French under Jourdan; iu 1800 Speak unto all that are wise-hearted, whom I have of their renewed success under Moreau. The filled with the spirit of wisdom, that they may make treaty of Luneville (February 1801) was followed Aaron's garments.
Exod. xxviii. 3. next year by a treaty of indemnity, when it suited On this wise ye shall bless Israel. Numb. vi. 23. the politics of France to secure to the duke of They are wise to do evil, but to do good they have Wirtemberg an acquisition of territory, and the no knowledge.
Jer. iv. 22. rank of elector in the German empire. A similar
Ere we farther pass, I will devise policy led to a farther extension of his dominions,
A passport for us both in fittest wise. Spenser.
No less deserveth his wittiness in devising, his pithi. on the peace of Presburg in December 1805;,
ness in uttering, his pastoral rudeness, and his moral and, on joining the contederation of the Rhine in wiseness. 1806, the royal title, with some additional territory, That which moveth God to work is goodness, and was conferred on him. These honors and acquisi- that which ordereth his work is wisdom, and that tions were necessarily followed by an implicit which perfecteth his work is power. Hooker. obedience to the French goveronient; and the As from seoses reason's work doth spring, Wirtembergers, like their Bavarian neighbours, So many reasons understanding gain, were doomed to lose the flower of their troops in And many understandings knowledge bring, Russia in 1812. In the following year the re
And by much knowledge wisd mainder of the forces fought under the French He hath a wisdom that doth guide his valour banners until the evacuation of Germany, when
To act in safety.
There was an old fat woman even now with me. the allies, having engaged to serve the king in his
-Pray, was 't not the wise woman of Brainford ! Id. various acquisitions, received his support in the
It must be a wise Being that is the cause of those invasion of France.
Wilkins. WIRY. See WIERY.
Heaven is for thee too high ; be lowly wise. Milton. WIS, v.d. Pret. and part. pass. wist. Germ.
Doubt not but God wissen ; Belg. vysen. To think; imagine. Ob- Hath wiselier armed his vengeful ire.
Wisdom is that which makes men judge what are the When Mammon saw his purpose mist,
best ends, and what the best means to attain them. Him to entrap unwares, another way he wist. Spenser.
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 150 leagues wine in large quantities should allend to the folto the north side of Crooked Island, in the Bala- 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 thie from the north part of it to the island of Cuba, or better; for they are affecied by the seasons, and the gulf of Mexico, notwithstanding the common inore 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 meet with the wind in summer for the same degree of temperature. The great art in most part of the channel easterly, which, with a heeping wines is to prevent their freiting, which is counter current on shore, pushes them easily done by keeping them in the same degree of neat. through it.
In spring and fall the wines in Bourdeaux are subWINE, 1. s. Sax. pin; Belg. rinn; Gothic ject to changes that may be destructive if not pre
Wix'), ud;. j and Swed. uin. 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 vine 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 enters. saw-dust. As soon as they are in the vault they
ought to be covered up. But if shipped and His troops on my strong youth like torrents rushti
landed in summer, if the smallest degree of ferAs in a uine-press Judah's dau: hter crusht. Sandys.
mentation be found on them, it will be requisite to The wine of life is drawn, and the meer lees Is leit this vault to brag of.
dip the bung cloths in brandy, and leave the bungs Where the wint-press is hard wrouglit, it yields a
loose for some days, to give it time to cool ; and if in
" bash wine that tastes of the grape-stone. Bicon. a fortnight or three weeks the fermentation do noi
et 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. stope), and force it wiih the whites of eight eggs. If With large u ine-offerings pour'd, and sacred feast. it then become fine, bung it tight, and let it remain so
Milton until it is bottled. If wmes 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 uines the cheering boul supply. Pope. immediately, and let them remain bunged close for at
WINE is an agreeable spiritous 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 bigh 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 wme, 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 radistes, 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 housheads well and drawing them) to burn a to the liquor drawn from the fruit of the vine. good piece of match in them. This ceols 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 lime; 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 frei, 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 quanuty 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 eges, 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. Bortled wipe in winter should be volume of the Huid 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 725%. 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, incre odorant, and of a red color, fro:n higher matched, particularly Muscat wines, such the re-action of the ardent spirit upon the coloring as Frontignac, Beziers, &c., which, being often matter of the pellicle of the grape. The wine is sweetened with honey, are very subject to fret; and usually tahen out of the fermenting vessels at the these only fr quent rachings, with a great deal of period when all the phenomena of ferimentation brimstone, can cool. Hermitage, from not being have subsided. When ihe mass is settled, the color sufficiently dried, and possessing more richness of the liquor is weil developed ; when it has become thum claret, is also very liable to come on the fret, clear, and its heat has disappeared, it is put into and will reque much the same treatment as the cashs, where, by a second insensible fermentation, Muscat wines. Attention should he had to bolile the wine is clarified, its principles combine more in fine weather, when the wind is north ; but (.. 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 rooper 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 beaien 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 ihat 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, of 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 express 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 too 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 above-inentioned, in which the umes, they no longer sparkle, they lose their pi greatest number of fermentable particles ferment. quancy of taste, become mild, and even almost inAfter this first effort of fermentacion, these effects supid. 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 inotion, posely to certam 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 untit 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 insensiit does not really cease; and it ought to be con- ble, or at least exceedingly little perceived. Wine, unued 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 efiects 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 puritied : hence, from the time of the this is the second period of the spirituous fermen- completion of the spirituous fermentation, or eren 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 vous 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- qually advances, so that in a certain time the wine, 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 alkales and absorbent more alcohol, and has disenga eld itself of the earths. But these substances give to 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, haymeliorate 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 sutricient time not alter the color of the wine, and which besides has not been allowed for ihe first period of the fer- has the advantage of stopping fermentation and pumentation, the untermented 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 ia 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 intermpied : hence these wines are always chant, knowing the evil consequences of lead, iurid, emil bubbles, and sometimes break the should, for the sake of gain, employ it for the purbortles, from the large quantity of ir 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 sensibile fermentauon of these wines is inter- lime with the grapes before they are pressed. This, runted or rather suppressed, that they may baie however, can only neutralise the acid already exthis sparaling quality. It is well known that these istins in the grape. wins make the corks fly out of the boitles; that If wine contain litbarge, or any other oxide of thev 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 piquent than wines thai do a crucible, at the bottom of which a small button of not sparkle, but this sparhling quality, and all lead may be found after the fusion : but an easier the effects depending on it, are only ensed by a and more expeditious proof is by pouring into the considerable quality of carbonic and ls, ubich wine some liquid sulphuret. If the precipitate is diselineid luring the confined fermentation that occasioned by this addition to the sulphuret be the wine lias underyone in close vessels. This air white, or only colored by the wine, we may know not having an opportunity of escaping, and of le- thiet no lead is contained in it; but if the precipiing dissipaitd a fast as it is disen ayell, and bein late be dark coluverl, brown, or blackish, we may interposed beiwixt all the parts of the wine, come 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 criain mineral 5 v, but cover and render supportable the sharpvaiers, in which it produces nearly the same etiecis. I s of wine, without any inconvenience, are sugar, lyhen this air is entirely disengaged from these honey, and other saccharine alimentary matters; .....
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
Ditto . . .
16:32 Ditto . .
• 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
15:52 honest wine-merchants do.
29. Syracuse .
15.28 As the must of the grape contains a greater pro
14.22 portion of tartar than our currant and gooseberry 31. Burgundy
16.60 Ditto .
. juices do, Dr. Ure has been accustomed, for many
Ditto . . years, to recommend in his lectures the addition of a
14.53 small portion of that salt to our must, to make it
Ditto . .
14.57 ferment into a more genuine wine. Dr. M'Culloch has lately prescribed the same addition in his po
Ditto. . pular treatise on the art of making wine.
13.00 The following is Mr. Brande's valuable table of
Ditto (old in cask)
12.08 the quantity of spirit in different kinds of wine :
33. Nice Proportion of spirit per
. . .
14.63 cent. by measure. 34. Barsac · · ·
13.86 1. Lissa
35. Tent . . .
. . . 13:30
. . . 13.80
12.80 2. Raisin wine
Ditto (ditto) .
12.61 Ditto . .
12:32 3. Marsala,
. . .
13.37 ge 25. 9 4. Madeira . .
. . . .
. Ditto . .
42. Orange wine, a verage of six samples Average 22.27
made by a London manufacturer 11.26 5. Currant wine.
43. Tokay ·
· · 6. Sherry
44. Elder wine · 19.81
· · Ditto
45. Cyder, highest average . .
Ditto, lowest ditto
46. Perry, average of four samples
7.32 7. Teneriffe
48. Ale (Burton) 8. Colares
.. 9. Lachryma Christi .
Ditto (Dorchester) . 10. Constantia, white, .
Average 49. Brown stout : .
6.80 11. Ditto, red,
• 18.92 12. Lisbon.
50. London porter (average) 13. Malaga (1666)
51. London small beer (ditto) . 1.28 14. Bucellas
53.39 15. Red Madeira
55. Scotch Whisky 16. Cape Muschat
56. Irish ditto . . 17. Cape Madeira
22.94 WING, n. s., v. a., & Sax. gehping; Danish Ditto . .
. 2050 WING'ED, adj. v. n. (and Swed. winge. The Ditto . .
• 18:11 WING'SHELLs, n. s. limb of a bird by which Average 20:51 WING'y adj.
it flies ; flight; motive to 18. Grape wine.
· 18:11 fight; 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 fight; transport by flight : winged, furnished
ge 1865 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
Wing, cartnave, and bushel, peck, ready at hand. 23. While Hermitage . . . 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 1813 Finding the gripe of falcon fierce not fur.