The main problems of early wine-spirit thermometers, with special reference to the eighteenth century, are considered with a holistic approach based on historical sources, physical mechanisms, and mathematical relationships. Thermometers were hardly comparable and were vulnerable at extreme temperatures, including calibration. Wine-spirit and the vapor pressure exerted at different temperatures, especially in proximity of the boiling points of spirit and water, are analyzed, because they caused the failure of glass tubes. The method suggested by Réaumur of completely removing air from the tube when it was sealed and the opposite one by Micheli du Crest of leaving some air inside are discussed, as well as advantages and disadvantages of using wine-spirit at different mole fractions of ethyl alcohol and water. The original, so-called “true Réaumur” thermometer, its calibration, scale, and response are investigated. The equations that evaluate the deviation from linearity for various factors are derived. Equations are given to convert readings taken with the “true Réaumur” and other early thermometers to Celsius, and at the same time correcting them from the departures due to wine-spirit and the particular calibration. Finally, the direct Celsius scale has been found to be known earlier than believed, in 1740.

中文翻译：

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早期葡萄酒烈酒温度计和“真正的 Réaumur”温度计的关键问题

早期葡萄酒-烈酒温度计的主要问题，特别是 18 世纪，是基于历史来源、物理机制和数学关系的整体方法来考虑的。温度计几乎没有可比性，并且在极端温度下很脆弱，包括校准。分析了酒液和在不同温度下，特别是在酒液和水的沸点附近施加的蒸汽压，因为它们导致了玻璃管的故障。讨论了 Réaumur 建议的在管子密封时从管子中完全去除空气的方法，以及 Micheli du Crest 建议的相反的方法，在里面留一些空气，以及使用不同摩尔分数酒精的酒的优缺点和水。原本的，所谓的“真正的 Réaumur”温度计，对其校准、刻度和响应进行了研究。推导出用于评估各种因素的线性偏差的方程。给出了将使用“真正的 Réaumur”和其他早期温度计读取的读数转换为摄氏温度的公式，同时从由于葡萄酒精神和特定校准引起的偏差中校正它们。最后，在 1740 年，人们发现直接摄氏温度比人们认为的要早。同时纠正他们由于葡萄酒精神和特定校准而产生的偏差。最后，在 1740 年，人们发现直接摄氏温度比人们认为的要早。同时纠正他们由于葡萄酒精神和特定校准而产生的偏差。最后，在 1740 年，人们发现直接摄氏温度比人们认为的要早。