M O L
the produce of grafs the firft years. The farmers in fome parte of England are not willing to deftroy the Mole-bills, but let them ftand from year to year, fuppofing that they get fome ground by them ; but the advantage by this means is fo little that it does not ballance the unfightlinefs and damage to the mowing. MohE-Cridet. See the article Gryllotalpa. MQLJLS-Camca, in anatomy, a name given by Vefalius, and others, to a mufcle, called by Winflow, Albinus, and others, the complexus* Spigelius calls it the Camea Moles Trigemino adjun&a. See the article Complexus, Moles Camea Labia formans, in anatomy, a name given by Fallopius to the mufcle called by Albinus orbicularis oris, and by Cowpc-r conJlriStor labiorum. MOLLE, in botany, the name of a genus of plants : The cha- racters of which are thefc : The flower is of the rofaceous kind, or com poled of a number of petals arranged in a circu- lar form ; the piftil finally becomes a fruit refembling a grain of pepper. Town. Inft. p. 661.
There is only one known fpecies of this genus, which is the Molle of Clufius, called by Cafpar Bauhine the Peruvian lentifk. Molle, in ichthyography the name of a fmafl fpecies of whiting, common in the Mediterranean, and in the markets of Rome, Venice, &c. and called by authors the Jjelhts omnium mini- mm, and the mcrlangus. It is the final left of all the afelhis kind, feldom exceeding four inches in length ; it has a beard like the cod, hanging from the angle of its lower jaw; and has on each fide nine fpots on its nofe and gills ; the back is of a pale brown, the belly white, and it has extremely final 1 and foft fcalcs. The flefb is very delicate. Ray' a Ichthyogr. p. 171. Molle, in the antient mufic, a name given to a fpecies of the diatonic ; and alfo to a fpecies of the chromatic. See the ar- ticles Diatonic, and Chromatic.
The Greeks called it (*a*«xw, and ufed the term in oppofition to intenfum, cvrmnv. As the latter was formed by increasing the tenfion of the chord, and thereby making it approach nearer to. the higheft extreme of the tetrachord, fo the Molle was formed by rcmifiion or relaxation. Hence the divifion of the diatonic into Molle, pah%x.av i and intenfum, vvr&noi. Arifhxemis, p. 50, 51. edit. Meibom. See the articles Dia- tonic, and Genus. MOLMAN, in our old writers, a man fubject to do fervicc. It is applied to the fervants in a monaftery. Spelm. Gloil". Blount. MOLOCH, an effected term ufed by fome chemical writers, to exprefs a leaden pot, through which mercury is made to pafs in the fire. Moloch, in antiquity, the name of the Phoenician god. See
the article Djemon, Cycl. MOLOCHITES, in natural hiftory. See the article Mala- chites. MOLOPS, a word ufed by fome medical writers, to exprek the purple fpots which appear upon the fkin in malignant fevers. MOLOSSES {Cycl.)— Artificial Molosses. There has been found a method of making Molojfes from apples, without the addition of fugar. The apple that fucceeds beft in this ope- ration is a fummer-fweeting of a middle fize, pleafant to the tafte, and fo full of juice, that feven buflicls will yield a bar- rel of cyder.
The manner of making it is this : The apples are to be ground and prefTed, then the juice is to be boiled in a large copper, till three quarters of it be evaporated : This will be done with a moderate fire in about fix hours, with the quantity of juice above-mentioned ; by this time it will be of the confiftence and tafte as well as of the colour of Molojfes. This new Molojfes ferves to all the purpofes of the common kind, and is of great ufe in preferving cyder. Two quarts of it put into a barrel of racked cyder, will preferve it, and give it an agreeable colour.
The invention of this kind of Molojfes was owing to Mr. Chand- ler of Woodftock in New-England, who living at a diftance from the fea, and where the common Molojjes was very dear and fcarce, provided this for the fupply of his own family, and foon made the practice general among the people of the neighbourhood. It is to be obferved, that this fort of apple the fweeting, is of great ufe in making cyder, one of the very beft kinds we know being made of it. The people in New-England alfo feed their hogs with the fallings of their orchards of thefe apples ; and the confequence of this is, that their pork is the nneft in the world. Phil. Tranf. N°. 374. p. 230. Molosses Spirit ; a very clean and pure fpirit, much ufed in England, and made from Molojfes or common treacle dif- folved in water, and fermented in the fame manner as malt for the common malt-fpirit. If fome particular art is not ufed in the making this, it will not prove fo vinous as the matt- fpirit, but more flat and lefs pungent and acid, tho' other- wife much cleaner tailed, as its eilential oil is of a lefs nau- feous flavour. Whence if good frefh wine leys, abounding in tartar, be duly fermented in the folution made thin for that purpofe, the fpirit will by that means become much more vi- 4
M O L
nous and briik, and approach more to the nature of the fo- reign fpirits.
After the firft diftilling of Molojfes fpirits from the wafli into low wines; it is to be rectified, and in the fucceeding rectifi- cations proper additions are to be made. Alkaline (alts, fo common in the rectifying the malt fpirits, muft be avoided in this cafe, as not at all fuiting this fpirit, and the neutral ones only muft be ufed, fuch as fandiver, common decrepitated fait, fal enixum Paracelfi, and the like ; but upon the whole no- thing fo confiderable is to be expected from thefe falts, as from a careful rectification in balnco marise, without any other admixture; by this alone repeated two or three times with frefh water each time, the fpirit will at once be made fit for the niceft ufes.
Where the Molojfes fpirit is brought to the common proof ftrength, if it be found not to have enough of the vinolity in it, it will be very proper to add to it fome good fpiritus nitri dulcis; and if the fpirit be clean worked, it may by this ad- dition alone be made to pafi> on ordinary judgments tor French brandy.
When newly diftilled, this fpirit like all others is colourlefs, and limpid as water ; but our diftillers always give it the fame fort of yellow tinge, which the foreign fpirits are found to ob- tain from the cafks they are fent over in. They have many ways of giving this colour extempore ; but the two moft in ufe are, either by an extract of oak-wood, or by burnt fugar. Molojjes fpirit coming dearer than that of malt, it is frequent- ly met with bafely adulterated with a mixture of that fpirit, and indeed feldom is to be bought without fome dafh of it. Many have a way of mixing malt in the fermenting liquor, by this the yield of the whole is greatly increafed, and the maker may a fibre the buyer that the fpirit is pure as it ran from the worm.
England is the principal place where this fpirit is made at this time ; it was at one time prepared in great quantities in France, efpccially in the river Loire ; but it is now forbid there, under a fevere penalty. In Holland alfo they have it not, on account of the high duty laid upon treacle in favour of their own fugar-bakers.
We meet with very little of Molojfes fpirit reduced to the ffiength of alcohol or fpirit of wine, tho', when rectified to this ftate tn a proper manner, it is very little inferior to the real alcohol of wine, the name of which is fo well known among us, tho' the thing itfelf is perhaps never feen here. All that we call fpirit of wine being no other than malt fpirit reduced to an imperfect alcohol, or a fpirit almoft totally inflammable. Great quantities of Molojfes fpirit are ufed in the adulterating of brandy, rum, and arrack; and great quantities are ufed alone in the making cherry-brandy and other drams by infu- fion, in all which many prefer it even to the foreign fpirits. In moft of the nice cafes in our compound diftillery the Mo- lojfes fpirit fupply s the place of a pure and clean malt fpirit, which we have not yet the way of producing in the large way to advantage. Our cinnamon, citron, and other fine cordial- waters, are made with it ; for the malt fpirit would give thefe a very difagreeable flavour.
There is alfo another ufe to which this fpirit ferves extremely well, and which even a foreign fpirit that has any remarkable flavour will not do fo well in ; this is the making the extem- poraneous wine, which fome people are fo fond of. Sec the article Extemporaneous Wine.
It gives a yellow (rain to the hands, or other fubftances dip- ped into it ; and may therefore be of ufe in dying. It is pof- fible alfo, that the vinegar- makers may find uie for it in their way ; but the moft advantageous of all its ufes, is to the diftil- ler himfelf, a quantity of it added to new treacle intended for fermentation will be of great ufe in the procefs, and increafe very confiderably the quantity of fpirit j but the proportion in regard to the new matter mult not be too great. Sba-w's EiTay on Diftillery. MOLTEN -Greafe, in the manege, is a fermentation or ebul- lition of pituitous and impure humours, which precipitate and difembogue into the guts, and oftentimes kill a horfe. This difeafe does not commonly feize upon any but very fat horfes, when over-rid in very hot weather. MOLVA, in zoology, a name by which fome authors have cal- led the common cod-nih, called the morbua, and afellus ma- jor by other, writers. Gefner de Pifc. p. 102. See the article Co-D-Fijh. MOLUCCA, in botany, the name of a genus of plants ; the characters of which are thefe : The flower confifts of one leaf, and is of the labiated kind ; the upper lip is hollowed in the manner of a fpoon, and the lower is divided into three feg- ments. The piftil arifes from the cup, and is fixed in the manner of a nail to the hinder part of the flower, and fur- rounded by four embryos, which afterwards become four angular feeds, ripening in a bell-fafliioned open capfule, which was before the cup of the flower. See Tab. 1, of Botany, Clad; 4.
The fpecies of Molucca, enumerated by Mr. Tournefort, are thefe: 1. The fmooth Molucca. 1. The prickly Molucca. And, 3. The fhrubby Molucca of Sicily, called by fome au- thors fhrubby balm. Town. Inft. p. 187. Thefe plants are other wife denominated Anacarduims. See the article Anacardjum. Molucca-
