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

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              <s>
                <pb xlink:href="013/01/220.jpg" pagenum="190"/>
              in this Liquor, as it were in ſholes,
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              and ſhifted places among themſelves in
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              their aſcent; yet the Intumeſcence of the
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              whole bulk of the Liquor was ſcarce at all
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              ſenſible, the bubbles moſt commonly
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              breaking very ſoon after their arrival at
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              the top, where during their ſtay, they
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              compoſ'd a kinde of ſhallow froth, which
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              alone appear'd higher in the Neck of the
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              Glaſs, then was the Wine when it was
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              firſt let down. </s>
              <s>Neither yet did Milk, con­
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              vey'd into our Pneumatical Veſſel, pre­
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              ſent us with any thing memorable, ſave
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              that (as it ſeem'd by reaſon of ſome un­
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              ctuouſneſs of the Liquor) the bubbles
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              not eaſily breaking at the top, and thruſt­
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              ing up one another made the intumeſcence
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              appear much greater then that of common
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              Water. </s>
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              <s>We likewiſe convey'd Hens Eggs into
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              the Receiver, but, after the exſuction of
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              the Air, took them out whole again. </s>
              <s>That
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              which invited us to put them in, was, That
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              (as perhaps we mention in other Papers)
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              we had among other Experiments of
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              cold, made Eggs burſt, by freezing them
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              within doors with Snow and Salt: The
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              Ice, into which the aqueous parts of the
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              Egge were turned by the cold, ſo diſtend-</s>
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          </chap>
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      </text>
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