ae dare Introduction. | Xxix 
‘There {cemis, to be, two. great. evils following the exceffive ufe of 
vinous Liquors ; one the Dileafes they caufe in the Head; the other 
their.inflaming of, the Blood ; befides. the Naufea the Phiegmatick 
parts, occafion in. the Stomach, or the Hiccough there caus‘d by their 
fharpnels, always following chofe, who have drunk much, Some of 
thefeevils are the effects, of the {pirituous. parts of. vinous Liquors, 
and_the others. the. effects of the Caput.Mortanm, which remains after 
Diftillation, of vinous, Liquars. in, the bottom of the Still without 
rifing, and is a. very naufeous. fubftance. 
Gool Drink.made of Moloflus.and Water, Perino, Corn Drink, 
Cane.Drink, that made, of. Sorrel or Pines, are, all accounted un- 
wholefom, they turning fower in twelve or twenty four hours, and 
owing. their, ftrength to.the Sugar, and: Fermentation they are put in- 
to, Although. have known fome people drink nothing elle, and 
yet have their, Health very well. | 
— Acajon, Wine, made of, the, Fruit fo called, is very ftrong, keeps 
rh ee and caules. vomiting ; ‘cis reckoned a good, remedy in the 
Drophie.... 
_ Plantain Drink is, :ftronger, than, any, of the, others, except Acajon 
Wine, though fubject to grow fower in a fhort time. 
For the better underftanding what thefe Drinks are, it will not be 
amis to {¢t.down the. way of making, fome.of them here, relerving 
the way of preparing others to their. proper places. 
To make cool Drink, Take. three Gallons of fair water, more 
than a Ping of Moloffus, mix them together ina Jar; it works in 
twelve hours: time.fufficiently, put co ica little more Moloffus, and 
immedjarely Bouleit, in fix houys time *tis ready.to drink, and in a 
day it is turn'd, fowr. 
To make Pering,..a Drink much. uled here, and in Gujana, ot 
Surinam, and many other.places,... Take)a Cake of, bad Caffada Bread, 
about a Foot over, and half an Inch thick, burnt black on one fide, 
break it to pieces, and put it to fteep in two Gallons of water, letit 
ftand open in a Tub twelve. hours, then add co it the froth of an 
Egg, and three Gallons, more.water, and one. pound. of Sugar, let 
ic work twelve hours, and Bottle it;. ic will keep good tor a week, 
The common _fuddling ‘Liquor.of the more ordinary fort is Rum- 
Punch, tothe compofition ot.which goes Rum, Water, Lime-juice, 
Sugar, and a lite Nutmeg fcrap'd on the top of it. This as ‘tis 
very ftrong, fo ‘tis fower, and being made ufually of the Sugar- 
Por-botcomis, is very. unhealthy, and becaule ‘tis cheap, Servants, and 
other of the poorer fore are very.eafily fuddled. with it, when they 
come from their Matters. Plantations, this,as all other vinous Spirits, 
puts them into a faft Sleep, whereby they fall off their Hoxfes in go- 
ing home, angi lie fometumes whole nights expos’d to the injuries of 
¢h) the 
