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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A97281	The Britannian magazine: or, A new art of making above twenty sorts of English wines viz, of apples, pears, peaches, cherries, plums, sloes, damasins, quinces, figgs, goosberries, mulberries, currens, blackberries, elderberries, roses, carnations, cowslips, scurvy-grass, mint, and balm, &c. More pleasant and agreeable to the English constitution than those of France. With the way of making brandy and other spirits: as likewise how to make artificial clarets, rhenish, &c. The second edition. To which is added, the foundation of the art of distillation: or the true and genuine way of making malt into low-wines, proof-spirits, and brandy-wines, compliant to the late act of Parliament concerning distillation. By W.Y. M.D.	Y-Worth, W. (William)	1694 (1694)	Wing Y214; ESTC R230793	82,523	252

together ferment and refine down and draw it into other Vessels and in a Month 't will be fit to drink with this and the flowers may be made the True Spirit of Scurgrass by a seven-fold repetition I shall omit the Virtues here because I refer it to the ninth Chapter where I treat of the Spirit Observe that the Wine of Mint and Balm and fragrant Herbs are best made thus First distill the Herb in the cold Still then add Honey to it and work as in Scurvy-grass and lastly refine it down by a due proportion of its own Syrrup and so the Wine will become wonderfully fragant containing the whole virtue of the Herb. CHAP. IV. Containing observations of making Wines and how to make artisicial Mallago Wines artificial Clarret and Rhenish and to make Mead c. with several other useful Receipts IN this Chapter we are to draw some general observations concerning Wines in which we shall consider whether or no new Wine new Beer are lessen'd in their virtue by decoction as the pretended reformer says No but on the contrary they are made much more wholsom and durable thereby for in the Elixeration of Malt the Chief virtue that is extracted by the Water from them is Gummy and Sulphurons as may easily be demonstrated if upon the strong infusion of Malt you pour a strong Lixivium of Sal Tartaris there shall immediately precipitate a Gummous substance which is the substance drawn from the Malt and seeing it is really so we know by experience that gentle decoction can never exhale these Oleous parts but rather concati●ate them making the Wort more clammy and rich and if you make Vineger of it the more it is boil'd the stronger will your Vineger be but for Beer when the Wort is fermented and brought so ripe as to dilate this Oleosity into a Spirituallity then I say decoction destroys it because 't will send off its Spirituallity and so 't will do in Wine too but yet the Learned and knowing Glauber says pag. 300. Part 1. That Wine may not only be brought to Must and by gentle evaporation so condens'd to the thickness of Honey that it may be the better transported but also 't is for the bettering weak and acid Wines and making them the more noble thereby nay he says they 'r to be made abundantly stronger than when they came first from the Grape only by adding thereto water or small Wines and fermenting again with the Quintessence thereof as thou may'st read in him at large Hence it may be clearly discerned how easy it is for unexperienced men to be deceived in their Judgments But however I shall pass them by and proceed further to the improvement of Wines It is well known to every Vintner that by the natural action of the Hoggs-head abundance of fat rich Lees or Mother will fall down which I have heard a man in Holland affirm that he could with ease make thereby an Hogs-head of Wine again equal to its original but this is also difficult to any but a Spagirick Philosopher who knows the virtue of the Quintessence of Wine but however 't is common to draw off small Wines and put them on such rich Lees and then refine them down again by which the Wines are wonderfully better'd We also see that Wine is fed with proper food which is sweet Flesh Salt of Tartar or more principally the sweet and volatile Spirit of Tartar and yet higher with the Quintessence of Wine as was said in the 2d Chapter by Essential Salts and prepared Oyls also by Herbs and things of an Aromatical nature we are also satisfy'd that of two pipes of small and weak Wines one may be made for as Glauber saith pag. 158. Part 1. Nothing can be found which may render small Wines better than the Animal or Quintessence extracted from other Wines for the Animal of Wine only and nothing else can encrease the strength of Wine Neither is the comparison of this melioration of Wines incongruous with two torn Garments neither of which can be worn but if either of these is cut and that which is whole and good is sewed to the other and so of two one whole Garment is made then that Garment may be worn when yet before neither of them was useful which points out the very manner by which it is perform'd to draw forth the Spirit and Quintessence of one and let part of the whole be fermented and dilated into another these and many other ways there be to enrich Wines which we shall here pass by and proceed to our intended purpose viz. artificial Wines and first of Hydromeli or Mead. ℞ 20 Gallons of the best Spring-water that can be gotten and put it over the fire and let it stand for 2 or 3 hours but suffer it not to boil and to every Gallon add 3 pound of Virgins-Honey and let it gently boil an hour or more and take off the Scum in boiling and when 't is almost cold add two spoonfulls of Ale-yest to every Gallon and so let it work two days then Barrel it up and add to every Gallon of Liquor Nutmeggs Mace Cinamon in powder of each half an ounce tye it up in a bag and cast it into the Liquor then stop it close for a Month two or three the longer the better draw it out and Bottle it putting in a bit of Loaf-Sugar Another highly esteemed of ℞ to every Gallon of the cold distill'd water of Cowslips or Spring-water two pound of the best Virgins-Honey and to every 20 Gallons add in the boiling a good handfull of Marjerom Balm and Rosemary and before 't is quite cold strain it through a Seive and ferment it as before is said then add in the Barrel Cinamon Nutmeggs Mace Ginger Orice-roots of each half an Ounce and 3 or 4 Lent-figgs and let it work and refine as the former and Bottle it in the same manner Observe that French shew the way of making Methegline or Mead stale quickly by smearing over bread with Mustard and laying the Mustard side downward as is said in Scurvy-grass-wine An artificial Claret ℞ The Juice of Clary or the Water of Clary distill'd in a cold Still one part Redstreak or Pippin Syder half a part Mallago Raisins beat in a Mortar 6 pounds the fat mother of Claret one pound of the Christals of Tartar half a pound and being close covered let it ferment the space of 15 days then draw off the Liquor clear into a Barrel to every Gallon thereof add half a pint of the juice of Blackberries or Goosberries and a pint of Spirit of Clary to the whole then take three Spoonfulls of Flower the white of two new laid Eggs a dram of Ising-glass being all beat together add it into the Barrel with two pounds of the Syrrup of Clary and it will refine down and become wonderfull rich An artificial Mallago-Wine First take a Wine-Barrel hoop'd and dress'd with one end being open to which a close

add half an Ounce of Cream of Tartar a little Flower and whites of Eggs for Fermentation till it refines it self and becomes very clear then draw it into smaller Barrels observe the White Currents make a most excellent Wine which will imitate some sort of the Wines that come from the Grape The Red also makes good Wine and drinks very briskly But the Black Currents are most Noble in their Medicinal Operation Rastberry Wine may be made thus but the French prescribe it a very chargeable way which is thus ℞ A Gallon of Sack in which let Two Gallons of Rastberries stand steeping the space of 24 Hours then strain them and put them to the Liquor and three quarters of a pound of Raisons of the Sun stoned let them stand together 4 or 5 Days being sometimes stirred together then pour off the clearest and put it into Bottles and set it in a cold place if it be not sweet enough you may add some Sagar to it but they esteem the aforesaid Liquor better and to be us'd in the place of Sack Observe that Mulberry-wine may be made the same IIts Virtues These Wines are excellent to resist Putrefaction quench Thirst strengthen the Appetite stop Vomiting fortifying faint weak Stomacks it is excellent in Fits of the Mother provokes the Courses and diverts the Epilepsie Vinum Sambuceum or Elderberry-Wine ℞ Elderberries when ripe pick off the green stems pound them and press them in a great Press as you do Grapes Barrel them up and you may add to every Barrel three Gallons of strong Wort or the Honey-liquor before describ'd and ferment with Yest or Flower and the Whites of Eggs and a little fix'd Nitre and let it Ferment well and refine down and then draw it off into other Casks and at the Spring add into every Barrel Five pounds of its own Flower and Five pounds of Loaf Sugar and this Wine will in Seven Days time become so rich and pleasant and so full of Medicinal Virtues that it outstrips any single Vegetable in those things that the specificated Sulphure attributed to as may be seen more at large in the 16th Chapter where I Treat of the Spirit of Elder by this same Rule may be made the Wine of Black berries Now if you 'l have Wine made from Apples or Pears then take Sider or Perry and proceed thus For Cyder use the Herb Scarlea the Quintescence of Wine and a little fixed Nitre and to a Barrel a pound of the Syrup of Honey and after Fermentation 't is little inferior to Rhenish Wine for Perry make use of the Herb Clare Quintescence of Wine and to every Barrel 6 pound of the Syrup of Blackberries after Fermentation and Refining of it will out-strip some of our neighbouring Wines The ways of making artificial Wine will be shewn in the next Chapter therefore I shall desist here as knowing that by these Examples you cannot come short of preparing Wines from Fruits c. Now of Flowers and Herbs Vinum Rosaceum or Rose Wine sit a Glass Bason or Body or well glas'd Earthen Vessel and put in three Gallons of Rose-water made with a cold Still and put into the Liquor a convenient quantity of Rose Leaves cover it close now if your Body is made of Pewter you may have a head to screw on and put it for an hour in a Kettle of vapouring water to purchase the whole strength and Tincture of the Roses then take it out and when cold gently wring the Liquor from the Leaves and steep more fresh Leaves in the same Water work as before repeat this seven times ●●ll the Water is very strong with the Tincture and then to every Gallon of Liquor add three pound of Loaf-Sugar and stir it till it be throughly melted and put it in a Cask and set it in fermentation with a little fixed Nitre and Flower and two or three whites of Eggs and let it stand in a cold Cellar and in a Month 't will be fit to drink Thus may be made the Wine of Cornations or other Flowers Its Virtues The Wines thus made are not only rich but also wonderfully advantageous amongst the diseased by a manifestation of true Medicinal Virtue and therefore excellent for the strengthning the Heart it refreshes the Spirits and gently cools the Body making it lenitive and so purges the first digestion of Flegm sometimes of Choller It abates the heat in Feavers quenches thirst mitigates the Inflamation of Intralls and in fine it may be used as a good Counter-poyson Vinum primularum Veris or Cowslip-Wine ℞ Three gallons of fair clear water and five pound of Loaf-Sugar and boil them for half an hour and scum it well then let it cool ready to be wrought then put in 4 quarts of pickt Cowslips gently bruised with 2 spoonfulls of Ale-yest and one pound of Syrrup of Lemonds beaten with it and a Lemond peal or two and let them stand close stopt 3 days in fermentation then strain the Liquor from the Herbs and put it into a Barrel give it just room to work and so let it remain one Month then draw it off into Bottles upon a little Loaf-Sugar cork it and lye it down close and 't will keep a Year The like may be done with Prim-Roses or any other Flowers for I have shewed you different ways to let you know that I am not byast to one ground so I hope by these Examples you may be better able to make the variations at pleasure Its Virtues Cowslip Wine being drunk is good against the Palsie Convulsions Cramps and all diseases of the Sinews also against the pains of the Joynts and Gout and also excellent for those that are burst Vinum cochleariae or Scurvy-grass or Spoonwort-Wine ℞ Scurvy-grass in May June or July and stamp it in a stone Mortar and put it in a large Earthen-pan and sprinkle it over with a little powder of Christal of Tartar and smear it over with Honey and being covered close let it stand Twenty four hours in the mean time decoct to every gallon of Water three pints of Honey and gently simper it half an hour scum it and take it from the fire and let it cool then put your Scurvy-grass into a Barrel and pour your Liquor to it let the Barrel stand on its end with the Tap to the bottom and after 24 hours draw off the Liquor and from the Herbs press all the Juice then put fresh Herbs into the Barrel and put the Liquor upon it again adding a little Barme let it ferment three days then cover a piece of bread with Mustard and put the Mustard side downward and so let ferment in a cold place 14 days or till it drinks brisk then draw off the refin'd Liquor and add more Herbs the 3d time and then ferment with the whites of Eggs flower and fixed Nitre and a little Verjuice or the Green Juice of dry Grapes to which add 6 pound of the Syrrup of Mustard all beat

moderate heat then strain it through a Canvas Bag and let it settle in a moderate heat 4 or 5 hours then drain off the clear which keep apart To make white Varnish The white ℞ is made by putting 3 Ounces of pickt Sandr and 2 Ounces of Mastick in one pound of Spirit To make a raw Varnish for Violint and other Instruments ℞ Of the deepest coloured Amber 3 or 4 Ounces and put it in a well leaded po● and let it melt on a Charcoal Fire surring it with an Iron Spatula when 't is melted 't will be dark like clarify'd Rosin then pour it on a Marble stone To purify the Oyl ℞ Of the best Linseed Oyl q. s e. put it in a new well leaded pot let it boil well and skim it often when 't is boil'd enough which you may know by putting in a Goose-quill for then it will not burn it strain it and keep for the use Then ℞ Of this Oyl one pound of Amber above mention'd 6 ounces beaten small let them heat on a gentle Fire continually stirring it ●●ll it be dissolv'd if it be too thick ●dd more Oyl if too thin add more ●●mber when your Varnish is of a ●ood thickness strain it through a C●oth and keep it for use Sometimes 〈◊〉 will be 2 or 3 hours before the Am●●● be dissolved be not discouraged 〈◊〉 the blackness for 't is not turn'd 〈◊〉 't is ●ot always transparent at the first you must begin at first with a gentle fire and encrease it by degrees To Bl●ck Wood. First make a water of 2 pound of Brandy of well-water 2 pound of Galls 2 ounces of Salt M. boil them in an Earthen pot well stopp'd half an hour then take a spunge and with this water cover the work once in 4 or 5 hours at least 30 times every time before it is quite dry lay on the following die ℞ Of strong Vinegar 2 pound of Filings of Iron one pound and half of rusty Iron one pound a little Salt of Verdigrease an ounce and half of Galls a pound and half a penny worth of ○ → sublim'd a piece of the bark of Bois deanne and a Lemond cut into 4 let them steep for 15 days in an Earthen or Iron pot stopp'd then when 't is dry pollish it with Trippillo To gild it The proportions are of Bole one pound of Sanguin stone or Red one pound of black Lead an ounce of Tallow an ounce and half put the Bole to steep in water then pound the red Chalk and black and after grind them fine with the Tallow grind the Bole by little and little and then mingle all together and cover them with water To a spoonfull of this put 2 or 3 spoonfulls of Water and the quantity of a Wallnut of strong Sike lay on 7 or 8 couches this will keep in a cold place half a year Thus Reader we have presented thee with various things but indeed they are the draught of a rough Pen written for thy profit by one of Natures Pupils which I hope the Learned disciples in the secret Mysteries of Nature will take in good part seeing it is a true Birth and no Foster-Child which as 't is nourished may grow to the full stature of a Man and be able to plead something on the behalf of its Progenitor and seeing 't is done in good will thou must accept of it so Farewell A General Treatise OF THE ORIGINAL OF DISEASES Together with their Cure by Spagirical Medicines IN this Treatise we shall write concerning the Nature of Diseases together with the office of Physick or Medicine in general which is comprehended in the word Medicina which contains five kinds Nosognomick Boethetick Pharmaectuick Chirurgick Dietetick but we shall here comprehend them under three viz. Physiologick Pathologick and Therapeutick Now this division agreeing best with Spagirical Doctrine we shall erect upon this Hypothesis beginning first with Physiologica is to know and understand the structure of Human bodies both Anatomically and Physically from which we may know to apply suitable Medicines whether they are prepared from the Animal Mineral or Vegetable Kingdom Pathologica is that which describes and wherein is consider'd the general Method of Indications of Diseases Diagnostick Aetiologick and Prognostick Therapeutica is wherein are consider'd the general Indication of Cure under what denomination soever because in the Spagirical way we never observe the Dietetick part for we allow the Patient their kind of Food in Moderation as we have largely shewn in our Spagirick Phylosophy's Triumph As to the Chirurgick part we esteem not of it any more than for Wounds simple or compound Fractures Dislocations and such like external accidents but as to Ulcers Fistula's and Cancers N●ll we ●augeres experience doth demonstrate cannot belong to this part for if curable it must be perform'd by internal Specifick Medicines which will take off the original cause thereof for instance we had a Patient in Rotterdam was afflicted with a virulent Ulcer in the Leg and had been up and down under cure for 6 Months or more in some of which time she was under the Masters of the Hospital but to little effect for they us'd their hot corosives so long till she was down right Lame yet by the blessing of God was reliev'd and cur'd by me with one double bottle of my Vinum vitae proprietatis Ensencificated with the aurify'd Sulphur of Antimony We could give several other such Instances which for brevity's sake and lest the Volume should grow too big we shall omit till we publish our Spagirical Phylosophy Asserted And again that part in Chirurgery which to the Operator is most beneficial we cannot assent to as Phlebotomy Fomentation Scarrification and such like because they are cruel and unmercifull and after all that very little conducive to a Cure Now of the Pharmatick part we only esteem that which prepares such Medicines as will radically cure by a Specifick virtue for of violent Vomits Purges or Salivations we cannot admit because whilst drugs thus operate they are cloathed with their venomous and unnatural crudities and not fit to be given by the hand of an Honest Physitian such we mean as prefers a good conscience before popular applause The Quaery therefore will be how true Medicine and such as will really relieve the Diseased may be prepared in answer whereunto we refer you to ●t Third Head where we shall demonstrate that such are only prepar'd by the Knowledge of Nature as true Rivulets flowing from the Fountain for from thence proceed the Mediums and Menstrums that have power to open the most compacted bodies and cause them to send out those Friendly Balsamick and Medicinal virtues where by the afflicted are relieved but more of this in the place before cited ☞ We shall now come briefly to state our Hypothesis concerning the Original Nature and Cure of Diseases in such words as may so inform the well-minded desirer and to receive satisfaction thereby The

cover must be fitted which must be to take off and put on at pleasure set it in a warm place Winter or Summer and fill it full with clear and pure water to each three Gallons put six pounds of the best Mallago Raisins which you must bruise in a stone Mortar and upon 20 Gallons of the said water you must strew a handfull of Calx vive then cover the Vessel close with the cover and cast cloaths upon it to keep it warm and let it stand 4 or 5 days to work as Wine or Beer doth when they be new then see if the Raisins be risen up to the top of the water if so then put them down again as before let them thus stand 3 Weeks or a Month together with the Raisins being every 4th or 5th day put down if in case they rise up then put a tap into the Vessel three or four Fingers above the bottom and try if it be good and taste like Wine if not let it stand a while longer but if so draw it off into another Wine Vessel and to every 20 Gallons that you have drawn off put a pint of the best Aqua vitae two new laid Eggs and a quart of Alligant beaten well together and let it stand in a Cellar as other Wine does till it be clear and fit to be drunk and thus not only artificial Mallago may be made but also other artificial Wines for the Author cannot but presuppose that thou may'st by these examples invent and prepare other sorts of Wines which are not here set down by the same Method as that of Muscadine is prepared for having the knowledge of the different Herbs that bears a signature with the different sulphurs of the true Wine whether stiptick acid mild pleasant luscious or fat and balsamick so must the imitation of the different sort of Wines be whether Rapadavia Ribella Canary Tent or any other c. Mum according to the Authors way is thus ℞ A Vessel containing 63. Gallons of water boil it to the consumption of the third part then let it be brew'd S. A. with 7 bushels of ground Beans and when it is turn'd let not the Hogshead be sill'd too full at first and beginning to work put to it the inner rinds of Fir-Tree three pounds of birth and the leaves and tops of Fir-Tree each one pound Cardus Benedictus dry'd three good handfulls Burnet Bittony Rosemary Majorem Avens Penniroyal Elder-flowers Wild Thime of each one handful and half Seed of Cardemums bruised 3 Ounces Bay Berries an Ounce put the seed into the Vessel when it hath wrought a while with the Herbs after they are added let the Liquor work over the Hogshead as little as may be fill it at last and before 't is stopt put into the Hogshead 10 new laid Eggs the shells not broken nor crack'd then stop it close and drink of it at two years end if it be carried by water 't will be the better But Doctor Egidius added Water-Cresses Wild Parsley and 6 handsulls of Horse-Raddish to each Hogshead and 't was observed that the Mum which had in it the Horse Raddish drank more brisk than that which had not To make Punch-Royal ℞ Two quarts of Water one pound and half of Loaf-Sugar and dissolve it fully therein and if need be filter it through a Holland cloth then add a pint of Rhenish-Wine and 6 Ounces of Lime-juice or the Juice of 4 great Lemonds and 7 or 8 drops of the true Spirit of Salt and a drachm of Alkermes or 2 grains of Musk and 3 of Ambergreece a quart of Brandy one Nutmeg grated and stir it till it be incorporated and then head it with toasted Biscakes this Liquor without bread drinks exceeding briskly being Bottled for a time A good way to bottle Wine Beer or any other Liquor if it should be a little prickt make a Syrrup of Clary and ferment it with Barm and to every Bottle put in a spoonful or two with a bit of Loaf Sugar and that being well Cork'd down will do very well The same does well for bottling Syder or Mead and preserves it wonder fully Now if you 'r minded to have variety of different Ales then make a Syrrup of the Herb and put in two or three Spoonful's in bottling and a Spoonfull or two of the Essence thereor let it be Oranges Lemonds or Scurvy-grass Cyprus Wormwood Mint Balm or the like and if you practice this way your experience will prompt you beyond words A Cathartick Physical Ale good against the Scurvy and several other diseases ℞ Of Sourvy-grass one peck Water-Cresses 12. handfulls Brook-Lime 6 handsulls English Rhubarb 6 Ounces Horse Raddish 4 Ounces Annis-seeds and Carraway-seeds of each one Oance sweet Fennel one Ounce Sena one Oance Pollypodi of the Oak 4 Ounces Raisins stoned and Lentfiggs of each 8. Ounces new Ale 5 Gallons make it S. A. To make Ale stale or new To every quart of new drink drop in 10 or 12 drops of the true Spirit of Salt and it is performed and to make stale drink new Chalk performs it being scraped in To make Coffee and Tea Boyl Spring water 12 hours and draw it forth into smaller po●s and add to every pound of this Water an Ounce or an Ounce or half of Coffee powder and stir it well in and set it before the Fire till ●t becomes in taste rich of the Coffee and well settled then is it fit to drink Tea is one with the Coffee but to a pint of Water you add of the Herb Tea a drachm half and put it before the fire to settle but not so near as to let it Boyl again for then 't will not be so good To make Chocolate-Cakes and Roles ℞ Caoco-Nuts gently dry'd in an Iron-pan and then peel off the Husks powder them very small so as to be sifted then to every pound so prepared add of White-Sugar 6 Ounces Cinamon half an Ounce one Nutmeg one Bonile of the best Ambergreece and Musk of each four grains if for high price or Spanish Chocolate but in the English it is left out The right way to prepare it is in a stone Mill or else on an Iron-plate clean and bright and a roul of Iron two hands longer than the Plate and about Ten pound Weight let your weight be placed on a wooden frame so that you may put a little fire of Charcoal under it and give a gentle heat and so first melt the Sugar and Cacao-Nut together by rouling the Iron over it moving it from the plate with an horn and so work it till it becomes like dough adding in the Cination Nutmegs and Bonile the more you work it the finer the Mase will be and be careful to preserve its Oyliness and keep it from burning the plate must not be too hot neither must there be wanting of labour in rouling of it often stirring and moving it from the plate and lastly add your Musk and Ambergreece and

while 't is warm it may be made into Rouls or Cakes or cast into moulds or what form you please To make the Liquor of Chocolate ℞ Milk and Water of each one pound and let them boyl a while and then add of your Chocolate grated an ounce an ounce and half or two as you 'l have it in richness let it simper a little then take it from the Fire and add to it the Yolks of two new laid Eggs well beaten with as much Meevus Sugar as will sweeten it and then Mill it with a Mill for that purpose till it be thick Secundum Artem. To pickle Cucumbers so that they may look Green Take of Water and Vinegar alike and make the Liquor strong with Bay-Salt and other Salt mixt together and having boiled it very well your Cucumbers being in a Vessel in rows with Dill betwixt every row and a little of Verjuice or the Green Juice of Grapes upon the uppermost row then pour your Liquor boyling hot upon them then cover them close so that the steem may not come out and let them stand 14 days and Nights then cant off the Liquor and boyl up the same Liquor again with Pepper Cloves Mace Cinamon or other Spices as you think fit and put on your Cucumbers again and cover them very close for use by this means they will look Green The Pickle of them is good to be used in Inflamations and Scorbutick Nodes and other diseases as being a kind of Elatorium dissolved by the Acidity c. So much for this Chapter I shall now proceed to that of Distillation CHAP. V. Treateth of the Cheif heads in the Act of Parliament concerning Di●●illation in which is sh●w'd how the Constitutution of Distillation is alter'd DIstillation is a separating and extracting of the most Spirituous Liquor from the grosser part of the body by heat and therefore the purer your Basis is the more pure will your Spirits be for this end and purpose we are now to consider how we can proceed that our Hypothesis may have affinity with the Law for the Parliament hath constituted a path way for all Distillers to walk in and because we 'l make no breach in this point I shall make use of the chief heads therein contained c. in the Act entituled The Encouraging the Distillation of Brandy and Spirits from Corn. First the Trade and Commerce of France being prohibited and all their Goods from being imported into this Kingdom And whereas good and wholesome Brandys Aqua-vitae and Spirits may be drawn made from Malted-Corn For the Encouragement therefore of the making of Brandy Strongwaters and Spirits from Malted Corn and for the greater Consumption of Corn and the advantage of Tillage in this Kingdom The King Queen and Parliament th●n assembled have thus ordained it that every Gallon of low Wine of the first Extraction made or drawn from any foreign and imported materials or any mixture with foreign materials 8 d.. For every Gallon of low Wines or Spirits of the first Extraction made or drawn from Brewers Wash or Tilts or from any sort of English Materials other than from drink Brewed and pepared from any sort of Malted Corn or from Perry or Syder 1 s. For every Gallon of low Wines of the first Extraction drawn and made only from Drink brewed and made of any sort of Malted Corn. One penny And for every Gallon of low Wines of the first Extraction drawn or made from Syder or Perry or any mixture therewith Three pence And 't is further Enacted by the Authority aforesaid that all Distillers and others who shall draw or make any low Wines Spirits or Brandy from Corn shall brew or cause their Corn to be brewed and made into clean and wholsome drink and from such drink so made and prepared without any mixture with any Molossus Wash or Tilts or other materials whatsoever shall draw their low Wines or Spirits of the first Extraction c. So that the Basis that Distillers are to erect upon are well brewed Beer Syder and Perry therefore the matter of Distillation cannot be so hard seeing the making of these is so well known in England but however there is one thing yet difficult which is to give a taste to English Spirits and make it in the second Distillation like to that of Brandy and that by the addition only of the Products of England so that this would be very advantageous to cause the Wares to be transported to most of the European parts and this would be wonderfully advantageous both to the Factrage and Products of England as I shall more largely touch at in the next Chapter And although I may justly claim right to this S●cret yet I shall be very ●ree to give my Secret to others with this provisor that it might advance the good of the publick which can be no otherwise done than by the Establishment of a Brandy Manufacturage for otherwise the Proverb may prove true viz. Th●t private E●ds carry away publick Profit Therefore such a Facturage would have some general tendence First the chief Cities and Towns in the Kingdom may be supplied with good Wares which now many come short of Secondly the growths and products of the Kingdom of England and the Dominions thereunto belonging may be more easily brought to a Country Town than undergo the troublesome carriage some scores of Miles there being also the conveniency of Fires for Distillation at cheaper rates and again they he more ready and for that reason may be afforded cheaper in the transportation thereof for if they were to be Distin'd here in London and carried to E●eter the carriage by Land as Pam informed i● 7 l. a Pipe and so by consequence proportionable to every part in England and this would so greatly exalt the price that People would rather be contented with indifferent Wares than pay so dear for better And that which is yet more principal by such a publick Manufacturage the King's Customs would be highly advanced and more certain than in any private hands whatsoever for that their Commissioners and Collectors might have open recourse thereunto with abundance less trouble than now possibly can be But of this in its proper place let us now return from this Digression to Distillation Where let me beg this boon of the Honourable P●● that no exceptions may be taken concerning my prescribing various Products in Distillation for I desire not to do it to infrigate the breaking any English Law but on the contrary own a due obedience thereunto only am willing to serve the Netherland where I have a Brothership and Natives priviledge too and also to be serviceable to several Islands that belongs to their Majesties or any of their Dominions where various things are made use of in Distillation which we shall here treat of but First of Malt. Aqua vitae is nothing else but well Brew'd Beer that is strongly Hop'd and well firmented but if it should not be

fully rich of the Malt they Distill it as soon as 't is well wrought for fear it should flat and then great part of the Spirit is lost but if it be very strong you may keep it to what age you please The way to Distill it is thus Take a large Still with a Serpentine Worm fixed in a great Hogshead with cold Water to condense the Spirits or in want of that an Alimbeck but at first be not too hasty with the Fire but by degrees make all hot until the Spirit come if the Still is large the way I best approve for the receiving these Spirits is to let it run through a Funnel into an Hogshead that is placed on the Ground for that purpose and you are to Distill as long as any goodness will come which may be known thus The Taste will be like an unsavoury Water when all the Spirit is off this Spirit is call'd Low Wine which let stand 6 or 7 days and then Distill it a Second time which is called Rectification in which it may be brought into Proof-Spirit or artificial Brandy which you please Now in this you may know when the Spirit 's off the Second time by throwing some of it into the Fire if it burns 't is good but if it puts forth the Fire the Operation is at an end These Low Wines and Spirits are proper for making most sorts of Waters as will be seen in the application thereof Now if you rectify a Third time in Balneo 't will be the better freed from its Fleam and a true Aqua-vitae is made The Dutch way is thus When the Malt is well made and new Ground not above three Hours before 't is us'd take thereof Six Bushels and put it into a large Hogshead made for that purpose to stand upon its end with a Cover to keep in the Steam with an hole in the middle to put in a stick to stir it upon occasion moisten the Malt with some cold Water and then the other water being made Scalding hot but take care it boils not put it to your Malt and stir them well together and when almost cold add halfe a pound of Hops and let it stand till 't is cold and fit for Barme and let it work and ferment four or five days till it comes to the height of Fermentation then put all the Liquor and Grains into such a Still is before directed Make a gentle Fire and put not the head into the Worm at first for fear it should boil over and so foul the Worm but if he vapo●r do kindly ascend then you may l●te●all fast and Distill and Rectify as be●ore directed This is a very profitable and advantageous way of Distilling Glauber's way Take as much Malt as your Distillation will require and in a Kettle full of Water let it bo●l 〈◊〉 long till the Grain is broken and then pour it out into a Wooden ●●ssel and when 't is luke-warm add fresh Druggs or Grounds of Beer when it is fermented enough which is usually 〈◊〉 the end of 2 or 3 days then Brandy is made in a common Still by Distillation He recommends this above all other ways saying that this protube●ating a●d burst Corn cannot be burnt and therefore makes good Brandy Also he says by Decoction the ill Taste is taken from the Corn which the Brandy otherwise retaineth Further he says That if the Corn is so boiled as to be broken it produceth much more Brandy therefore calls it an excellent and profitable Secret The Spirit of Cyder The way of making Cyder is well known when it is well fermented and come to its full strength then Distill it as is directed in the making Aqua-vitae it may be rectified to what height you please the same way will serve for Perry of either of these or both of them an excellent Spirit is made to make an Artificial Brandy To work up the Grounds of Cyder Perry or Beer Thou art first to observe that if your Grounds are thick they must be prest through an hair Bag in a great Press or else in Distillation they will be apt to burn the S●ill you may add to these equal parts of small Wash or warm Water which 't is fit head it well with Barm you may add in some Molassus and if it ferments not soon enough then cast in some Powder of Rhenish-Tartar and this will cause it to come to the height of Fermentation fit for Distillation nd then to be Distill'd as directed in Malt. Of Honey Molassus and Sugar Take an hundred weight of Honey or Molassus and 12 or 14 Gallons of Water to boil as is fit for Brewing of Malt and pour it into an open Vessel as is prescribed for Malt and stir them well together until they are dissolved and united then when they are cold enough head them well with Barm some use small Beer or Wash instead of Water and then the less Barm will serve Now in the Fermentation you may add what fragrant Herbs Flowers or Spices you please and if it ferments not well then throw in some Powder of Rhenish-Tartar as before directed the quantity must be proportionable to that of the Liquor this will wonderfully heighten its working thou must let it stand untill it is well headed and truly fermented which to know thy experience must be the chief guide it also must be taken in the nick of Fermentation for otherwise if the head of the Tunn begins to fall much of the Spirits will be lost if thou work'st well thou may'st have 9 or 10 Gallons of Low Wines from ever hundred of Honey or Molassus which thou mayst rectify as thou pleasest For Sugar by which Flowers Herbs Berries are so Fermented as to yield Good Wines and Noble Spirits being distilled Take what Flowers or Herbs you please as for example sake let it be Elder-Flowers and bruise them in a wooden Mortar and to every peck of Flowers add a Gallon of Water and 2 3 or 4 pounds of Sugar as thou wouldst have it in strength Barrel it up and let it stand till they Ferment work froth and flower and smell very fragrant this Fermentation may be promoted with Rhenish-Tartar Ale-yest and the like The Spirits must be kept the way to exalt these Wines into Spirits will be shew'd in the 7th Chapter Of Raisons and damnify'd ones take Raisons and pound them in a stone Mortar and put them into a Barrel and put boiling water upon them and when cold throw in a good handful of Christals of Tartar or Rhenish-Tartar but some use Calx vive ferment them very well by adding Ale-yest Stum or fixed Nitre and Flower work it up in a warm place draw off the Liquor and press the Dregs out dry and Distill all and you shall have very excellent Low Wines which being rectified makes good Brandy-wine Of low and dead Wines and their Dregs Observe that in the Distilling of the dreggs of Wine you may ferment them with their low