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water_n	good_a	put_v	sugar_n	3,265	5	10.2030	5	false

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A67797	Cerevisiarii comes, or, The new and true art of brewing, illustrated by various examples in making beer, ale and other liquors, so that they may be most durable, brisk and fragrant and how they may be so ordered, as to yeild the greatest quantity of spirits in distillation : to which is added, the right way to refine and bottle beer and cyder, and a cure for those that are sick and ropy, so as to return them to their internal sanity, as also the true method of manuring lands and the art of making salt water fresh : all proved by demonstration and sound philosophy, to be more agreeable to man's body than otherwise, and so not only fit for english constitutions, but also for transportation : published for the sake of verity, and therefore recommeded to all that esteem demonstrated truths before notional theory / by W.Y. Worth ...	Y-Worth, W. (William)	1692 (1692)	Wing Y216; ESTC R13121	45,081	144

VI. In which we treat concerning the making of several Physical Drinks together with their Vse and Vertues Shewing the right way of Bottleing Beer AS to the Ways of making Physical Drinks they are varirious some being made from Herbs others by the Spirits thereof exalted others by their Essential Salts and their Essences exalted which indeed is the most superior Way but seeing that every Brewer and good Housewife cannot obtain these we shall prescribe such as be of more easie Preparation We see that Beer made from Cypress Cedar Sassafrax Wormwood Scurveygrass Elder Mint Balm c. are highly esteemed especially Purle and Scurvygrass here in England But here is one thing which I cannot omit which is this they take the Herbs at any Season with the Gross and more Vertuous part together and put these into Low Weak Sick Defective or Prick'd Beers and so the Tast of the Herb overpowering the same they think it sufficient the Pallats of the Drinkers being pleased not minding whether they answer the End desired sc the contributing something to the Health of their Drinkers which they cannot thus do seeing they want that Internal Sanity themselves which should perform the same Now seeing it is not only this but much more which might be said of the like Nature we shall recommend three things to the Consideration of every Honest Brewer whereby this Defect may in great Measure be Repaired and Supplyed The first is if you design to make any sort of Physical Beer let your Wort have a Sound Body well wrought and settle three Days and while it hath yet a more Invisible and Secret Fermentation Secondly that you only add in the Tops and choice Parts of such Herbs as are design'd for the same And thirdly That those Herbs lie not so long therein as that their Spiritual Qualities may be so much exhausted that their Terrene ones by the Beer or Liquor should be extracted therefore they ought to be well pounded and macerated and in a small Bag put into the Cask that so after their due Time which may be at the most twenty Days they may be taken out again These being observed you may make excellent Beer or Drinks fully answering the End of their Preparation Also instead of such Herbs as are naturally juicy you may add in the Juice thereof if Elder let it be about two Gallons to a Barrel of Strong Beer but if the Juices are S●iptick Eitter or Astringent then will a smaller Quantity serve You may also have most excellent Physical Ales by adding the Spirits of the Concreats truly prepared about thirty or forty Drops more or less according to their Strength into a Glass of Beer The True Spirit of Salt is an excellent Preserver unto Human Bodies being taken ten or twelve Drops after the same manner It cures the Scurvey resists Putrifaction c. Also eight or ten Drops hereof being dropped into a Quart of New Beer makes it immediately tast St●le and renders it drinkable But above all doth our Spiritus Odon●ugiasas perform this as you may see at large in the Britannean Magazine of Wines Now if you have a mind to have any other Variations in making divers Physical Ales then proceed thus Make a Syrrup of the Herb and put two or three Spoonfuls thereof into the Ale or Beer in Bottleing and a Spoonful or two of the Essence whether it be Oranges Lemons or Scurvygrass Cypress Wormwood Mint Balm or the like And if you practise this your Experience will prompt you beyond Words A Compound Physical Ale good against the Scurvy Dropsy and other Diseases OF Scurvy grass one Peck ℞ Water-Cresces twelve Handfuls Brooklime six handfuls English Rhubard six ounces Horse Radish four ounces Anniseeds and Carraway Seeds of each one ounce Sweet Fennel one ounce Sena one ounce Polipody of the Oak four ounces Raisins stoned and Lent Figs of each eight ounces New Ale five gallons make it S. A. A good way for the Bottling Beer IN the first Place take a little clear Water or else such as is truly impregnated with the Essence of any Herb and to every Quart thereof add half a pound of Mevis Sugar and having very gently boyled and scumed the same adding thereunto a few Cloves let it cool fit to put Barm thereto and being brought to work scum off the same again and while it is in a smiling condition put three spoonfuls thereof to each Bottle and then filling up the same cork fast down A sew Christals of Tartar also do well in Bottling Beer adding a few Drops of the Essence of Barly Essence of Wine or some other Essential Spirits Accept of this Courteous Reader until Opportunity shall admit us to oblige you with things of a more Sublime Nature Postscript IN this Treatise having spoke of Waters in general laying down Rules sufficient to inform any reasonable Man of their Nature and Preparation yet I think it may not be amiss to add a few Words as a Review of the whole that is how Waters are altered by the Accidental Qualities as well as by the Natural ones and from such things that superficially impregnate the Water with something contrary to its internal Texture that is it purges itself therefrom once peradventure in a Natural Day by its being ponderous it joyns with the earthy Qualities in the Water and so precipitates and washes away but however if it is constantly impregnated with such Heterogeneities It much alters the Purity of the Water and makes the Time very uncertain When we take it purged or when its Body is filled with the said Impurity and so one and the same Water shall variously alter in the manner of Decoction and Fermentation being taken at various Times You have an Example of this in Thames water a pure and sine River originally proceeding from a Spring being fed by the influx of many small Rivulents and so increased to such a magnitude as it is so navigable that it challenges many of the European Rivers appertaining unto the Metropolitan Cities but however it hath these Inconveniences as others have also for being near so great a City it receives the Common Shores and from its adjacent Banks various Excrementious Things as Dung Urin Fish-Bones Diers-Liquor Soap-boylers Drugs the Butchers Corruptions and many other Sulphurous Stinking and Slimy Things which wonderfully alter the Water so that sometimes especially if taken in the Time when it is not purged the Wort will not bear boyling but becomes thick and will not kindly Ferment and so drinks flubby unpleasant and shews the like Effects for it will soon Sour and corrupt so that many who use the Thames Water are afraid to boyl their Liquor or Wort sufficient because it will grow thick and this by them is generally observed but the reason thereof not conceived For other Times the Water being taken when it hath purged itself it may be boyled with the same Success as other Waters and the Beer or Ale will be

Beer ill brewed will not admit of Transportation for it soon takes a Ferment by the Sea and so sours and ropes When on the contrary well brewed Beer may be transported to the East Indies for having a Body and Ripeness withal the Ferment of the Sea exalts it so that it becomes in the end like Mum in comparison to the former and will remain in its full Goodness many Years and being Distilled will give the most friendly Spirit that can be by the Art of Man prepared for its Essential Sulphur is radically united and exalted Therefore ye noble English Hearts accept of Truth though by the most despiseable Instrument delivered for this is that which shall stand us all most in stead in the Day of Tryal for though the Winds beat and the Storms ascend yet shall its Foundation remain firm as being built upon a sure Rock when as those founded upon the Sands shall not be able to bear the Storm or Tempest therefore that our Foundation may be rightly established is the Desire of him who recommends his Labours to your candid Acceptance and himself to the Protection of Almighty God who hath hitherto preserv'd him in a Perverse Generation from falling into the Pit of Error which that you may all be preserved from is the Desire of him who is Your sincere Friend in all Christian Love W. Y. Worth From the Accademia Spagyrica Nova The General Contents of the Chapters of this Book CHAP. I. IN which we treat of the Art in general as also of the right way of Manuring Land and the Sowing and Planting thereof for the greatest Advantage even 10. per cent CHAP. II. In which we treat of the right way of Brewing Beer and Alt in general so as to make them the most Durable and Vertuous CHAP. III. In which we treat concerning the way used in Brewing in order for Distillation CHAP. IV. In which we treat of Fermentation the ordering of the Vessells the manner of Tunning ● and some necessary Rules whereby the Beer may be long preserved CHAP. V. Wherein we treat of Clearing of Beer and Restoring such as is Sour and Decayed so as to render it Drinkable CHAP. VI. In which we treat of Making several Physical Drinks together with their Vertues and Vse shewing the right way of Bottling Beer POSTSCRIPT Containing several Vseful Considerations concerning Thames-Water c. The particular Contents or Chief Heads of the Matter contained in this Book OF the Original of Brewing 1 From whence the Making of Malt had its Original 2 The way of Dressing and Manuring Land for the greatest encrease 4 How Cyder Wine and other Liquors might become very plenty in England 10 Beer being not well boyled soon Putrisies and Ropes 13 and 20 The Office of Water as the Menstruum of the World 15 The crackling or sighing of the Water is nothing else but the separating the Wild Gass which must be separated before the Medicinal Vertues can be obtained 16 and 45 The Right and Natural way of Preparing the Liquor or Menstruum so as to extract the full Vertue of the Grain 18 How Water being Cold and Moist is altered into a more Hot and moist Nature by the Addition of Vegetables in Decoction 19 The Air rarifies and gives Spiritual Life to Beings 21 How Water is purged by Sand 22 How Water assumes to it self the divers Mineral Tasts 23 What those Qualities are by which Waters are made more Salutiferous 24 How that Diversities of Water will cause Diversity in Beer made from one and the same Grain 26 Rules to know how far your Water will bear Decoction so as to make good Beer 27 The properest Time to take Water in for Brewing 28 The wild Gass in Water being not seperated is that which not only causes Beer to Corrupt Rope and Sour but also causes most Diseases in the Body even Sourvy Gout and Stone c. 29 Diseases have their first Original in the Spirit 33 That the Gass remains in Beer undecosted 34 Tincture manifests Health and cures many Diseases 35 That no Disease proceeds from well-boyl'd Beer 36 Decoction and Fermentation is the Foundation of Nature and Art 39 The Concentration of Beer for Transportation 43 The Extract of Malt is the Mummial Balsam thereof 44 That the Gass is the Egyptian Dragon 47 How Salt Waters are made Fresh 49 How Nauceous Waters are made Good 51 The Author's way of Brewing 52 How to brew Double Beer and Ale and their Excellency 54 The way of Brewing for Distillation 56 What Quantities may be extracted from a Quarter of Malt 61 A good Drink made from Molasses 62 The best Mum from malted Wheat 63 A good Drink made from Oats Beans Buck-wheat or Liquor of Peech ibid. That Wormwood may well supply the place of Hops 66 The Signature of Herbs must be minded 68 The Author's Recommendation of Spagyrical Medicines for the Vse of the Diseased 72 The various Vses of Signatures 73 The Preparation of the Quintessence of Malt and its Vse for the bettering of Beer 79 The Office of Fermentation 82 The Season of the Year must be minded for setting of Tuns in Fermentation 86 Glauber's Sal Mirabilis or our Sal Panaristos makes an Artificial Fermentation without Yeast 89 The way to cleanse the Vessels and sweeten those that are Fusty 90 The old Error concerning the Sap in Trees corrected by sherring that it doth not return to the Root nor congeal in the Tree as Sap but is really converted into the more essential Parts of the Tree 93 The Vse of an Hppocrate's Sleeve or a Flannel Bag in cleansing Beer and Ale 105 The way to Clear and Refine Beer 107 The way to make Sour Beer drinkable and to give it durable Qualities 109 How to make several Physical Drinks 111 A Physical Ale against the Scurvey Dropsy and other Diseases 115 The best way of Bottling Beer and Ale ibid. Considerations on the Thame's-Water 117 Some convenient Additions to Wormwood Drink 128 Books Printed for John Taylor at the Ship in St. Paul's Church-Yard MEdicina Practica Or Practical Physick Shewing the Method of Curing the most Usual Diseases happening to Human Bodies As all Sorts of Aches Pains Apoplexies Agues Bleeding Fluxes Gripings Wind Shortness of Breath Diseases of the Brest and Lungs Abortion want of Appetite Loss of the Use of Limbs Cholick or Belly-ach Apostems Thrushes Quinsies Deafness Bubo's Cachexia Stone in the Reins and Stone in the Bladder With the Preparation of the Praecipiolum or Universal Medicine of Paracelsus To which is added The Philosophick Works of Hermes Trismegistus Kalid Persicus Geber Arabs Artefius Longaevus Nicholas Flammel Roger Bachon and George Ripley all translated out of the best Latin Editions into English and carefully Claused or divided into Chapters and Sections for the more Pleasant Reading and Easier Understanding of those Authors Together with a singular Comment upon the first Book of Hermes the most Ancient Philosophers The whole compleated in three

is no small part of Chymistry And if it should be so as he saith he must by consequence allow me one Consideration therein which is purely Natural and doth infallibly demonstrate the Office of Decoction which is That Silver is made by Nature of the same Seed and in the same Matrix as Gold is but Nature hath sooner done in Silver than in Gold and so hath she left it plae and wan and from thence will proceed a Medicine but for very few Diseases But when Nature hath by a through and longer Decoction brought it to the Maturity of Gold then doth it manifest a Tincture even a Rich and permanent Sulphur from whence may be made an Aurum Potabile curing all Diseases so that this still confirms That Tincture produces Sanity which is the conjunct Property of Health And this afore-cited Author's saying sc That the first step to the generating the Stone in the Bladder Gout and Consumptions and other Diseases is the drinking of Strong Hot Sharp Intoxieating Stale Liquors and Fiery prepared Drinks as Beer high boyled with Hops c. is a grand Mistake and really shews his Ignorance in true Philosophy for 't is not the Use of these that can cause one Diseasie Idea but the Abuse thereof so as to cause Surfeits or to over-power therewith the Natural Heat and suffocate the same And thus Food also performs the fame and indeed so doth the best of Medicines when taken in so large a Dose as to overpower the natural Strength therefore let the Vertnes of things be observed from the Temperate Use not the Abuse thereof For we see this proceeds not from the well-boyling of the Beer so much as from the wild Gass when not well boyled for we see no Men in England more healthy than the Country-Farmer who keeps a Cup of good brown Ale and a Toast and temperately will drink a Glass of Stout For my part no Man shall persuade me that any Liquors can be more wholesome to the English Constitutions than those of their own Climate amongst which good Beer is a principal one especially if it be but well and truly Brewed Fermented and kept in Age according as it hath Strength to hold its Body so that it is upon no Fret but drinks Brisk Sparkling with the Aireal Life and Richness of Spirit then and then only doth it retain all the Vertues belonging to good Beer even the Balsamick and Nourishing ones And though those that are troubled with the Stone or Gout may receive some effects of its Spiritual Action in its being too Brisk and Active for their Weak Crasy and Diseasy Body yet doth not this manifest that it should be the Author of this Disease any more than a good Medicine doth which being taken by the Diseased makes them for a Season the worse their Natures being too weak for its healthful Qualities for were it otherwise it would work the same effect on all for what is centrally destructive will certainly be always manifesting its Power for that which nourishes and hath Vertues so to do cannot at the same time poyson any other way than by that of a great Fire putting out a little one and yet doth Fire and Fire agree 'T is true we allow it may give Pain because 't is Active Brisk and Spiritual and will be doing some good Office as all pure Tinctures will but it being designed by the all-bounteous God for Food why should Men expect it generally to work the effect of a Medicine But however sometimes it may so fall out that it will work a greater than many a Medicine will and especially where Nature languisheth after it as she doth where the use thereof is with-held For we have seen in violent Burning Feavors when all seeming Hopes of means have failed that the Patient hath recovered by being admitted to drink moderately of Beer therefore in our Practice do we with-hold the Patient from nothing in Moderation It being clear to us that this Author is mistaken in the Original of Diseases as much as in the Grounds of those Arts which he seems to kerp at therefore in compassion to him for his better Information I advise him to look to our other Volumes for the Original of Diseases And leaving him there to consider his Mistakes I shall come to lay down what remains to be treated of for the Readers Information in this Chapter sc That Decoction is not only useful in the ripening and maturating of things but also that there are many degrees thereof for as that Learned Bernord Count Trevisan saith for example sake in the Art of Physick pure simple Fountain-Water by boyling in the first Decoction is joyned with the Flesh of a Chicken and thence in the first degree of Concoction we obtain a Broath a good and perfect Decoction the Humid Watry and Airy Parts of the Chicken being actually dissolved in the aforesaid Water though there be other Elements therein also actually But that it may be made a much more perfect Medicine and more generous for restoring Man's sick Body of the Chick is beat into a Mash with the said Water already altered into a Boyl'd Broath or with part of it and is distilled by a stronger Decoction whence a Broath and Decoction will be made much more Noble and Generous partaking of the whole Nature of the Chicken because by this second Decoction not only the moist Parts but the hot Parts that is its Aireal and Fiery Parts being melted into the Broath or Decoction are throughly mingled and dissolved and therefore the whole Vertue of the Chick is in such a Decoction extracted into the aforesaid Liquor So then Decoction doth not only ripen and make generous but also exalt things to their full Perfection and doth not in the least destroy their Balsamick Vertue as some ignorantly think for that consists in the Sulphurous and Saline Qualities for the Mercurial is twofold Volatile and more Fixed The Volatile consists only in a Moist Vapour interwoven with the aforesaid Gass by which 't is yet made abundantly more Volatile but the fixed is not easily to be touched by Menstruums or any other ways seeing 't is that of which the very Substance of the Texture of Bodies doth consist and though the Sulphurs may be extracted yet will the Corporality remain abundantly more Gross than before This was pointed sorth by the Famous and ever Worthly George Starkey when he said That the Central Body of Mercury is a Peerless Creature stooping to nought nought indeed but the Grand Vniversal Tinging Light which hath Power to transmute from a State of Corruption to that which is more permanent and lasting or more especially to that Grand Tincture and Divine Essence I mean the Magisterial Blood of Christ which is the Quintessence of Heaven and Earth and the Fulness of all the Glories thereof for that in him as the Apostle saith dwells the fulness of the Godhead bodily and in him doth the fulness of the Power of

Transmutation consist in that in him one Grain of Faith though no bigger than a Mustard-Seed is sufficient to Transmute and Change the vilest of Sinners into the best of Saints and by him shall all things be regenerated and created anew and redeemed to an Immortal State old things shall be done away and all things shall become new for do not the Scriptures say That he will create a new Heaven and a new Earth Now as a Christian I am bound in Duty to believe him to be the Imperial Panacea and Fulnese of all yet at the same Time seeing by him that all things were created we do allow that some Essential Vertue doth so remain in his created Works as if concatinated will produce a Panacea which by Mortals is not to be despised seeing it emblematically tipifies the inexpressible Glory of the Almighty Creator but of this more at large in our Ignis Astralis Adeptorum Therefore being omitted here we shall come yet farther to consider the Excellency of Decoction in this that if it is gentle after the first wild Gass nothing evaporates but the Cold and Flegmatick Nature so that the Sulphurous and Saline is ripened as is evident in this if that you make a strong Elixeration of Wort you may by a very gentle Evaporation bring it to a Sap very gumous wherein the chief Vertue of the Malt consists for if it is done gently you may at any time convert it into good and wholesome Beer again which is evident not only by our own Experience but also by that of the Famous Radolphus Glauber where he shews The Concentration of Beer and Wine for the benefit of Transportation and how the same by the Addition of Liquor may be reduced to its first State again and of equal Goodness And I say That this Sulphurous Gummosity is so manifest in the Elixeration of Malt and all other things whatsoever that even after a Fermentation that is suddenly forced and after the Distillation of its Spirit it will remain in very large Quantity in the Wash as may easily be demonstrated in the Evaporation of the same for there will remain a Gumous Extract very sweet and pleasant to Tast of many excellent Vertues being the Mummial Balsom of the Barley or Grain 'T was doubtless for this Reason that Glanber said The best part of the Malt was given to the Swine for herein is contained the Saluteferous and Friendly Vertue This being as the Body of the Chicken unto the Broath and is not united with the Menstruum or Liquor but by Decoction Neither is it Volatilized as is evident but by a more long and secret Fermentation and this is the reason why the English Spirits as now made are so unwholesome to the Body of Man they wanting the most Friendly Vertues being filled up in Place thereof with the destructive Gass the Liquor or Wort being not boyled it must remain therein For as the thrice Noble Helmont saith This Gass is not wanting even to common Water all things being subject to the Curse and so cursed Liquors produce cursed Effects But what cares the Distiller for that he himself drinks little thereof for he will go to a Glass of Sack or a Dish of French Brandy and he seeks for Quantityes and Profits from his Distillation to maintain the same this is the reason why we in our Art of waking Wines Brandy c. have commended well-brewed Beer as the true Basis on which the great Business of Distillation depends And we say That if the same be well fermented with our Sal Panaristos or some other Artificial Way 't will yield Quantity of Spirit sufficient considering the Qualityes that are so highly advanced 't is not the great Quantity of Spirits proceeding from new Beer which we esteem so much as we do the Vertues of those proceeding from the Old Let the new Moddler instance what he pleases for 't is generally agreed on by all the Ingenious That Decoction and Fermentation ripen and exalt all things and I make no Doubt but the learned Colledgiates will allow the same why then should not our Nobles Gentry c. be advertised in that wherein not only their own Health consists but also that of the whole Inhabitants For since so many new and ungrounded Inventions have been and more especially now of late how many thousands do there deplorably die away yea even to the Amazement of Physicians And I have but two things to place this on sc The immediate Hand of God's Judgment on the Nation for Sin or the Inhabitants neglecting the Means of their own Health by eating so much raw Fruits rare Flesh so called but rather raw and drinking new and unboyled Beer and poysonous Arsenical Spirits the very Bear Lyon Wolf Tyger Serpent Dragon nay the Basilisk to Man's Health We have an History That S. George killed the Dragon in Egypt from whence came the Honours Titles and Dignities to England and English Men and will you now let the like Egyptian Dragon inhabit your Houses and be harboured in your Bosome when he designs nothing else but your Lives Remember the Valour of your Ancients and let him be banished from your Land let your wise Magicians conjure him into the Black Sea his own Inhabitation and let there be a Law made upon Pain of Death that none shall harbour his Eggs for Fear of a Cockatrice Remember I say the good old way and the Health and Innocency of your Fathers who lived to a good old Age who perhaps never drank any thing else in their Lives but a Glass of well-brewed Beer or Ale which proved to them more profitable than any of these New and Late Inventions especially such as have no Ground in Truth But what says Solomon There is nothing new under the Sun what are have been and will be again so that New Truths are but the Reviving of the Old ones or a Discovery of that which hath ever been though not in general known for those that have known it have made a Secret thereof and being Envious and unwilling that their Fellow Creature should stand in equal Knowledg with them have reserved the same so that it hath died with them as is evident in that of Staining of Glass so as to bear the Fire Tyron-Purple and Transmutation of Metals c. to the great Disadvantage of Mankind for had it but been otherwise Gold might have been as plentiful as Dross Having thus run through the Theory of the Usefulness of Decoction and Fermentation I shall now come to the Practice thereof in the mode of Brewing c. But by the way I think it needful to touch how Waters may be in some Measure exalted to a more salutiferous and friendly Nature which may be of great Use to the Inhabitants especially where good Rivers and friendly Springs are not You may observe that we before hinted at the Nature of Waters now how they may be graduated and made alike is thus Seeing those

are the best that go through Sand and Chalky Places which do imbibe the Contrarietyes as is plain in this of the late Invention of making Salt-Waters fresh late I cannot so properly call it being touched at by Helmont and other Philosophers but however it was of late that a Patent was obtained for the same Salt-Water therefore is thus made Fresh by a Precipitation or Imbibing their Saline Qualityes by some contrary Ferment and then the Aquacity may be distilled off either in a Copper-Still or such Instruments as the Patentees have ordered to sea Now the matter proper for precipitating the Saline Quality is Salt of Tartar Pot Ashes Lime made from good Chalk or rather that of Oyster Muscle or Cockle-Shels or two or three of these mixed together and made into Balls and thrown into the Still and the Water distilled there-from shall be as purely Fresh as the best River or Fountain Water Now the Philosophy and Mechanical Reason hereof is this The Alkaly destroyes the Sharp and Spiritual Points of the Acid and fixes it so that that which is yet more Spiritual may ascend And the same thing may be performed by any other Alkaly This is the Reason why Lime Chalk Beech-Ashes Crabs-Eyes and Alkalized Nitre or that of Coral make sour Beer sweet as the Spirit of Salt in few Drops immediately makes New Beer drink Stale Why then may not our Springs be enriched by causing them to run through such things as will make a Precipitation of the Saline contrary Qualityes whereby they may be made wholesome and agreeable to our Constitutions seeing both Nature and Art daily perform the same and Experience shews us That it may be radically done For Example If you have a Spring which is Saline Vitriolick Muddy or Nauseous then dig as near as you can to the Head of the said Spring and round about it make a Bed of Beech or Wood-Ashes and then lay another of Sand and then let the Foundation thereof be made with Chalk and the Waters by passing through shall be made so Sweet and Pleasant as to answer the End desired This may be done in any Place where the Waters ascend and where Chalk and the rest may be had with little Cost and Labour but with great Advantage to the Drinkers thereof seeing Diseases as hath been said do often proceed there-from Now your Waters being prepared you may thus proceed to your Brewing First make your Liquor or Water to boyle very suddenly and when it boyles with the greatest Violence immediately damp or pull out your Fire as hath been said or immediately remove your Liquor into some proper Vessel there to remain and cooll till the height of the Steam or Vapour is so gone as you can see your Face in it and then put it into your Mashing Tub to wet your Malt as stiff as you can well row it up and let it remain so about a quarter of an Hour and then add another Fortion of Liquor and row it as before for if you ad your Liquor by degrees you shall the better obtain the Vertue from the Malt then add your full Quantity of Liquor according as y●● purpose to make your Beer or A●● in Strength then let the whole stand about two Hours more or less according to the strength of your Wort or difference of Weather then let it run into the Receiver and Mash again for a second Wort but your Liquor must be somewhat cooler than for the first and let it stand but half the Time these two Worts being added together you may put the Quantity of Hops you design thereto and put it into your Copper and let there be a large blind Head fitted to the same lute all fast that nothing may evaporate and gently boyl the space of one or two Hours and as the Goodness or Badness of your Liquor or Menstruum is remove then the Head and let it out into the Receiuer and strain the Hops there-from into your Coolers And so have you a Wort in which the full Vertue of the Grain and Hop is which being cooled fit for Barm let it work and then be tunned up according to the Experience of the Brewer Now if you design it for Distillation of small Beer for Servants then Mash a third Time with your Liquor almost cold and let it stand not above three quarters of an Hour the which you may Hop and Boyl according to Discretion there being no Curiosity to be observed the full and essential Parts of the Grain being before extracted wherefore this is something austere and harsh but may be moderated by a little Honey or Molasses and being boyled with Hops Wormwood or any other preserving Herb becomes excellent Drink Now Double Ale or Beer is the two first Worts used in the place of Liquor to Mash again on Fresh Malt and then doth it only extract the Sweet Friendly Balsamick Qualities there-from its Hunger being partly satisfied before wherby its Particles are rendered globical so as to defend themselves from Corruption for being thus brewed it may be transported to the Indies remaining in its full Goodness nay rather enrich it self therefore must double-brewed Beer contain three times the vertue of the single because of its durable Qualities and internal Sanity whenas the single if not well brewed especially soon Corrupts Ropes and Sours And thus you have in general my Sentiments concerning Brewing of Beer to Drink of which we cannot as before was said be more particular seeing the great Diversity of Waters and different manner of each particular Brewer which make considerable Alteration and some are so practically expert that they need no Teacher therefore our Intention here is no other than only to delineate and point forth the exact Method of separating that Gass which is so destructive to Human Kinds c CHAP. III. In which we Treat concerning the Way used in Brewing in order for Distillation THE way used by Distillers is that whereby they may obtain the greatest Quantity of Spirit and although we do not approve of it yet we think convenient to give it because they shall not think that we are ignorant thereof Which is thus First heat the Water a little above Blood-warm that is between Blood-warm and Scalding hot and then the Malt being in a Mash Tub add so much Liquor to it as is sufficient just to wet it and this is called Mashing then row or stir it up very well with two or three Pair of Hands for half an Hour together stiffly till it is all mixed in every part then add in what Quantity of Liquor you think fit but the stiffer you mash the better it is then strow it it all over with a little fresh Malt and let it stand an Hour and a Quarter or thereabouts then let it off into its Receivers and mash again with Fresh Liquor and let it stand about an Hour rowing it up as before said so a third Time But some will mash a fourth Time

by any of the Violent Fires of the Chymists the which we do utterly detest but by the Knowledge of the Dalilah of Nature in her Fermentative Power but of this more at large in our several Volumes of the New History of Britain 's Internal Glory and Hidden Treasure But here to the matter in hand and we say That it is not only Arsmart which hath this Difference but also Wormwood Mugwort Clary Scarlea Vervine nay even Opium and Rhubarbe Scammony and almost all other Simples therefore are the Rules here predicted necessary to be considered by every Ingenious Person that so they may in this Case help themselves Now having touched at Signatures in general we think it convenient to give a Touch at those that are Homogeneous and stand nearest in Affinity each to other as Wheat-Corn doth to that of the Vine in general but the Vine hath several Variations of Signatures which produce the different Sorts of Wines both in Spain Germany and France c. as Sherry Canary Malago Rhemish White Wine Claret Rappadavia also Champaign Burgundy Frontineack Greek or Florence Wines c. Now the Herb Scarlea hath a Signature agreeing with that of the Muscadine Grape the Herb Clary with the Rhenish the White Currant Tree with the White and the Bramble with the Red therefore doth its Fruit being rightly mixed with good Pippen or Pearmain-Cyder make good Claret We could cite more of the like nature but we design to treat more largly thereof in the next Impression of our Britannean Magazine of Wines and our Intent here is not to fill these Sheets with Theory but to point forth that which may redound to considerable Advantage in Practice though indeed amongst others the right Knowledge of Signatures and how they are superiour in Quality or more agreeing is not the least For for Example although Clary hath a Signature with the Rhenish-Grape yet is its Quality of a more superior degree for its Essence is more concatinated than that of the Vine for a few Leaves thereof will relish other Juices with as much Taste as a whole Hogshed of the Vine's own Juice as is manifestly known to all Wine-Brewers and Distillers and therefore if you Design to make good Beer or Artificial Wines pleasant to tast like the Natural you must not over-dose the predominant Signature for then you give it an unsavory one therefore where we have prescribed in the Chapter of Artificial Wines in the Britannean Magazine the Juice or Water of Clary one part to half or equal Parts of that of another Texture there we mean the Juice or Water so artificially prepared as not to exceed the Tast of that which naturally proceeds from the Vine this is to be observed in all Liquors whatever And again Brandy as it is generally distilled from small Wines Lees sometimes pricked Wines or those going to decay variously mixed together and so fermented with Stum or some other artificial way being Distilled the Spirits come up friendly and with a pleasant Hogo and Balsamick Tast for the various Flavours are so mixed as to moderate each other for the same Reason given for Malt and Hops for many of them are sourish before Distilled and those moderate the exceeding lusceousness of others Now our Distillers and Artificial Rectifiers have various Phantasies in the Imitation of the Flavours of Brandy by rectifying from Bay Salt Bay Leaves others from Orrice Ginger Arsmart Pepper-Wort Pepper Clary and many others there being hardly a Distiller but hath a different way to that of another yet the exact Flavors to Artificial Brandy are wanting in this Land there being three things absolutely necessary before you can in any degree come near it that is To bereave it of Mr. Hogo or the ill Tangue and then to introduce the Tart and Rasberry Tast intermixed but here you must have a Body whose Textures is proper to work on for though we are able to perform much in this Case nay more than what we have hitherto seen and have mentioned the same in our Britannean Magazine of Wines yet let us be rightly understood For that those Spirits generally produced from Malt have two Grand Defects the one is 't is filled with the Wild Gass whence that Hogo or ill Tangue in great Measure proceeds The other is it wants that Balsam or Extract which is in the Wash and is given to the Swine to be dilated by a due Decoction and Fermentation into the Body thereof and then hath it something more substantial to work on and therefore have we mentioned and laid our Ground upon well-brewed Beer and then that Distilled and Rectified to as to be as free from Tast as Water only Fiery and Spirituous and thou may you thereinto introduce some Friendly Flavours which may be as agreeable to English Constitutions nay more than that of France because of its being produced from the Native Soyl and Climatory affinity Now in this Case to make Artificial Brandy we lay a greater Stress upon Cyder and Perry for that as we say there excellent Spirits may be thence produced for the making Artificial Brandy also from Artificial Wines and especially those that are brought to the Tast of the Natural ones much may also be performed on fine Goods sc the Spirit of Molasses and especially if you know the Nature Preparation and Office of Glauber's Sal Mirabilis Paracelsus's Sal Enixum or our Sal Panaristos which we have also there touched at in the Chapter treating of Artificial Brandy the which we shall hereafter more fully explain Thus we have intimated to you how you may fit your Signatures according to the Predominancy of the Quality of that you joyn it unto by adding smaller or larger Proportions and have not only touched at the Manuring of Land shewing by what 't is bettered but also shewing the Nature of Waters and the Separation of the Wild Gass and how Salt Waters are made Fresh together with the making of Waters more commodious for the use of Families as also the two different ways of Brewing so that you may chuse which you will as also having touched at things commodious thereunto we shall now come to speak of the Quintessence of Malt because therein consists many Mysteries not only for the Nourishment of Human Kinds but also for the restoring of Sick Ropy Sour and Decayed Beer to an Internal Sanity Now the Quintessence of Malt is the Vertue or purest Substance thereof extracted and seperated from all Impurities and therefore must it contain the Vertue of the whole and be very beneficial as is said for the use predicted therefore I wish the Preparation thereof were better known for the which that we may in some measure contribute our Mite we shall instance the same as follows there is one way which is the more excellent which is to dissolve the whole Body by the Volatile Spirit of our Sal Panaristos and then the Menstruum wholy seperated therefrom and so have you the