Note 61 — PETER KALM’s TRAVELS. (continued 3)
Johann Reinhold Forster translation
It has been observed by several experiments, that any liquor dipt into another liquor, and then exposed into the air for evaporation, will get a remarkable degree of cold; the quicker the evaporation succeeds, after repeated dippings, the greater is the cold. Therefore spirit of wine evaporating quicker than water, cools more than water; and spirit of sal ammoniac, made by quick-lime, being still more volatile than spirit of wine, its cooling quality is still greater. The evaporation succeeds better by moving the vessel containing the liquor, by exposing it to the air, and by blowing upon it, or using a pair of bellows. See de Mairan, Dissertation sur la Glace, Prof. Richman in Nov. Comment. Petrop. ad an. 1747, & 1748. p. 284. and Dr. Cullen in the Edinburgh physical and literary Essays and Observations. Vol. II. p. 145. F. ↑