FRE
(93)
FRE
The feveral Nations who fpeak Sclavonic, don't fo much fpeak the fame Language, as different Dialeclsof thefame Language. In feveral Parts or Europe there are as many different Languages, as there are States; and in Italy there are reckon'd no fewer than ten or twelve Diale&s, fome of which differ as much from the common Italian as from the French, or Spanijh. In Holland, the Seamen of Rot- terdam, and the Banks of the Meufe, don't underhand thofe of Jlmjlerdam, and the Coafts of the Zuyder Zee. They who undcrftand Cafiillan, will not understand the Language of Catalonia and Cerdagnia. The High 'Dutch is not the fame in S-zveedcn, as in 'Jutland : In the Low Countries, asat Zubeck. Bohemia, Hungary, Croatia, Sec. are Countries belonging to the Emperor; yet fpeak a Lan- guage different from that fpoke at Vienna. The King of Sweden, when be fpeaks the Language of his Country, will not beunderffood by his Subjects in c Pcmerania, Zap- land, Sic. And the like may be obferv'd of the King of Denmark, with regard to his Subjects of Jtfcrtoay and Jceland : Whereas, at gtuehec, the Zouijiana, Martimco, St. 'Domingo, c Pondicher /,&c. they fpeak the fame Language as at Taris, and throughout the reft of France*
For a critical Acquaintance with what regards the French Tongue, fee the Remarries of M. fangelasj and the Ob- fervatiens M. Corneille has made on thofe Remarks: The Rcmarqiics of Fa. Sotthows ; and the Doubts of a Sas- IBreton Gentleman by the fame Father: The Convsrfa- lions of Afifte and Eugene : The Obfentatiom of M. Me- nage, and his Etymologies; with thofe of M. Hiteti Fa. % if ffier's French Grammar; and that of the AbbcRegnier. And the two Difcourfes of the Abbe de Dangeaii^ one on the Vowels, and the other on the Confonants.
French Bread, a Sort of Bread, valued for its Delicacy. See Bread.
It is prepar'd by taking half a Buihel of fine Flower, to ten Eggs, and a Pound and half of frefh Butter ; and in- to that putting as much Teft with a Manchet.
Then, tempering the whole Mafs with new Milk pretty hot, let it lie half an Hour to rife. Which dene, make it into Loaves or Rolls, and wa/h it over with an Egg, beaten with Milk. The Oven not to be too hot. See Baking. FRENCH-Jkfa;z, fee Francigena, and Englecery. FRENDLES Man, was the old Saxon Name for him whom we call an Outlaw. See Outlaw.
The Reafonis, becaufe he was, upon his Exclufion from the King's Peace and Protection, deny'd all Help of Friends after certain Days: Nam fori s fecit amicos.
FRENZY, and FRENETIC, feePtiRENZY, and Phre- netic.
^RESCO, a kind of Painting; perform 'd on frefh Plai- fter - oV on a Wall k"J WItn M° rtar not y et ^ r yj and with Wa- ter Colours". See Painting.
This fort of i Anting has a great Advantage : By its incor- porating with the lAcr^r, and drying along with it, it is rendcr'd extremely durable and never fails or tails, but along with it. The Italians, from w'bom we borrow the Term, call it a Frcfco : Vitruvius, lib. 7. c. 3. c&lls it Udo Setlono. _
Painting in Frcfco is very antient ; haV.^5 been practiced in the earlieft Ages of Greece and Rome.
It is chiefly performed on Walls and Vaults, newly plai- fter'd with Lime and Sand : But the Plaifter is only to be laid, in proportion as the Painting goes on; no more being to be done at once, than the Painter can difpatch in a Day, ■while it is dry.
Before he begins to paint, a Cartoon or Dcfignisufually made on Paper; to be calk'd, and transfer'd to the Wall, a- bout-half an Hour after the Plaifter is applied.
The Antients painted on Stuck ; and we may remark in Vitruvius, what infinite Care they took in making the In- cruftation or Plaifteringof their Buildings to render them beautiful and lafting : Tho' the modern Painters find a Plaifter made of Lime and Sand preferable thereto ; both as it does not dry fo haftily; and as being a little browni/h, it is fitter to lay Colours on, than a Ground fo white as Stuck.
In this kind of Painting, all the Compound and Artificial Colours, and almoft all the Minerals are fet afide ; and fcarce any thing us'd but Earths; which are capable of preferving their Colour, defending it from the burning of the Lime, and refitting its Salt, which Vitruvitis calls its Bitternefs.
For the Work to come out in all its Beauty ; the Colours muft be laid on quick, while the Plaifter is yet moift : Nor muft they ever be retouch'd, dry, with Colours mix'd up with the White of an Egg, or Size, or Gum, as fome Work- men do ; by reafon fuch Colours grow blackifh : Nor do any preferve themfelves, but fuch as were laid on haftily at firft.
The Colours us'd, are White made of Lime flack'd long ago, and white Marble Duft; Oker, both red, and yellow; Violet Fed ; Verditer ; Zapis Zazuli ; Smalt ; Earth Black, ££c.' All which are only ground, and work'd up with Wa- ter 5 and molt of them grow brighter and brighter, as the
Frefco dries. See Colour, White, Black, Verditeh, Lapis, &c.
T'RJESH-JVater, is that not tinclur'd or impregnated with Salt, or faline Particles, enough to be difcoverable by the Senfe. See Water.
Such generally is that of Springs, Rains, Wells, Lakes, &c. See Spring, Rain, Well, Lake,^c.
Dr. Zifier is of Opinion, that the natural and original State of Water is to be Salt ; The Frcfhnefs he fuppoles to be accidental, and to be owing to the Vapours of Plants, and the Breath of Animals therein; and to the Exhalations raifed by the Sun.
Others will have Water originally frejh ; and take its Saltnefs to be accidental: To account for which, a great Number of Hypothefes have been fram'd. See Saltness.
The Saltnels of Water is a foreign, and in moil Cafes a hurtful Quality. It renders it not only naufeous to the Tafle, but greatly prejudicial to the Body : And it is generally a- greed, that thofe Waters, ceteris paribus, are. belt, not only tor drinking, but for ceccnomical Ufes, as Wafhing, Boiling, Brewing; which are the free'it from ii'altnels.—
Hence, various Methods have been contrived for examin- ing the FrePmefs of Waters; and of making fait Water frejh.
Mr. Boyle gives us a Method of examining the Frejhnefs of Water, by means of a Precipitate, which cafts down any faline Particles before floating therein.
Into icoo Grains of diftilled Water, he puts one Grain of Salt ; and into the Solution lets fall a few Drops of a ftrong well filtrated Solution of well rcfin'd Silver, diflblv'd in clear Aqua Forth ; upon which there immediately appears a whitiih Cloud, which, tho' but ilowly, delcends to the Bot- tom, and there fettles to the Bottom in a white Precipitate, which is the faline Matter of the pluid.
This Method, if it were requir'd, would examine Wa- ter to a greater Nicety, than that here fpecify'd. It has diicover'd Salt in Water, where there was' but one Grain of the Salt in icoe, nay 3000 times the Weight of Water, in
The Experiment was tried before the Royal Society, in 1691. by Dr. Sloan-, where it was likewife found that a Drop or two, even of Spirit of Salt, mix'd with common Water, would be difcover'd by the fame Method. — ■ —
Dr. Hook, in the fame Year, read a Lecfure before the Royal Society, on a Method of his own, for difcovering the fmalleft Quantity of Salt contain'd in Water, on a Principle of Hydroftaticks.
The Operation was perform'd by means of a large Poife of Glafs, of the Shape of a Bolt Head ; the Ball thereof three Inches in Diameter, and the Neck r| of a Inch. This being fo pois'd, with red Lead put in it, as to make it very little heavier than frejh Water ; and then ful'pended by the fmall Stem, which was graduated, to the End of a nice Beam of a Balance ; and the Degree or Divifion of the Neck, contiguous to the Surface of the Water, noted : Upon infilling a Quantity of Salt, only equal to the two thoufandtH Part of the Weight of the Water, the Neck of the Poife funk near half an Inch lower in the Water.
The Dulcifying, or making of fait Water frejh, is a Se- cret, and has been long fought with great Attention.
Dr. Ziftertakes the moft eafy, fafe, and natural way of pro- curing frejh Water from the Sea, to be by putting Sea Plants, as jilga Marina, or common Sea Weed into a Quantity of the Water, in a Glafs Body, with a Head, Beak, and Re- ceiver : From which a frcjl?, fweet, and potable Liquor will continually dilHU.
Monf. Hauton has at length declared his Secret of mak- ing Sea Water frejh.
It confifts firft, in a Precipitation, made with Oil of Tar- tar, which he can prepare at a fmall Expence. Next he diftills the Sea Water, with a Furnace contriv'd to take up little Room, and which, with a very little Fire, will diftill 24 French Quarts of Water in a Day. For the Cooling thereof, inftead of making the Worm pafs thro' a "Veffel full of Water, he makes it pafs thro' a Hole made on pur- pofe out of the Ship, and enter it again at another 5 fo that the Sea Water does the Office of a Refrigeratory. To the two proceeding Operations he joins Filtration, which is performed by a peculiar kind of Earth, mix'd and ftirred with the diftilled Water ; and at length fufFer'd to fettle. This Filtration leaves it perfectly falubrious. 'Phil. Iranf. N° 6-.
Fresh Fine, is that which was levied within a Year pair. Weftm. 2. c. 4;. See Fine.
Fresh Force, Frifca Fortia, in Law, is a Force done within forty Days. See Force.
If a Man be difTeis'd of any Lands or Tenements, within any City or Borough 5 or defore'd from them after the Death of his Anceftors, to whom he is Heir ; or after the Death of his Tenant for Life, or in Tail; he may, within forty Days after his Title accrued, have his Remedy by an Aflize, or Bill of Ftejli Force,
F8.ESH
