ALE. 31 
habituated to the wine by having part of their corn steeped in it, 
and putting this at the bottom of the manger below other corn 
untreated ; then the proportion of corn with wine is gradually 
increased until the horses come to like it. Some horses are thus 
led on to drink wine almost pure, and even to enjoy it. They trot 
very well on the strength imparted by the wine, although their 
ration of corn is diminished in proportion. M. Monclar has 
given wine to draught horses, and finds that barley, or other 
grain, with such wine is about as stimulating as corn. Dr. Tobias 
Venner, in his Via Recta ad longam Vitam, said at that time 
(1620): “ There are also other French wines (would to God 
they were so common as Claret) which for pleasantnesse of taste, 
mediocrity of colour, substance, and strength, doe for most 
bodies (for ordinary use with meates) far excell other wines, 
such as are chiefly Vin de Congry and d’Hai, which to the Kings, 
and Peeres of France are in very familiar use. They notably 
comfort the stomacke, help the concoction, and distribution of 
the meates, and offend not the head with vaporous fumes. They 
are regall wines indeede, and very convenient. for every season, 
age, and constitution, so they might be had.” About a temperate 
use of wine Androcides was wont to say unto Alexander when 
being about to drink the same: “O rez, memor sis te terre 
sanguinem bibere.” 
Hungarian wines are very fine, natural wines, red and white, 
almost free from sugar, and of moderate alcoholic strength. 
Italian wines are natural, with a rather high acidity, and a 
moderate percentage of alcohol. Australian wines are full- 
bodied, containing rather more alcohol than most clarets. 
The juices, fermented or unfermented, of certain fruits, or plants, 
prepared in imitation of wine produced from grapes, are of home 
manufacture as sweet wines, being sparingly alcoholic, if at all, 
whilst they embody, sometimes curatively, the herbal virtues of 
the distinguishing fruit, or other vegetable product which is the 
basis of the brew, such as cowslip, currant, elder, gooseberry, 
raspberry, rhubarb, etc. 
ALE 
(See AtcoHot and BEER.) 
Ate is beer of a certain strength, light in colour,jbeing brewed 
from malt dried at a low degree of heat. Andrew Boorde, in 
1542, distinguished ale (as made of malt, water, and nothing else) 
