Boyle, Robert, New experiments physico-mechanicall, touching the spring of the air and its effects, 1660

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1in this Liquor, as it were in ſholes,
and ſhifted places among themſelves in
their aſcent; yet the Intumeſcence of the
whole bulk of the Liquor was ſcarce at all
ſenſible, the bubbles moſt commonly
breaking very ſoon after their arrival at
the top, where during their ſtay, they
compoſ'd a kinde of ſhallow froth, which
alone appear'd higher in the Neck of the
Glaſs, then was the Wine when it was
firſt let down.
Neither yet did Milk, con­
vey'd into our Pneumatical Veſſel, pre­
ſent us with any thing memorable, ſave
that (as it ſeem'd by reaſon of ſome un­
ctuouſneſs of the Liquor) the bubbles
not eaſily breaking at the top, and thruſt­
ing up one another made the intumeſcence
appear much greater then that of common
Water.
We likewiſe convey'd Hens Eggs into
the Receiver, but, after the exſuction of
the Air, took them out whole again.
That
which invited us to put them in, was, That
(as perhaps we mention in other Papers)
we had among other Experiments of
cold, made Eggs burſt, by freezing them
within doors with Snow and Salt: The
Ice, into which the aqueous parts of the
Egge were turned by the cold, ſo diſtend-

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