CENTURY IV. 155 



that an extreme clarification doth spread the spirits 

 so smooth, as they become dull, and the drink dead, 

 which ought to have a little flowering. And there 

 fore all your clear amber drink is flat. 



313. We see the degrees of maturation of drinks, 

 in muste, in wine, as it is drunk, and in vinegar. 

 Whereof muste hath not the spirits well congre 

 gated ; wine hath them well united, so as they make 

 the parts somewhat more oily ; vinegar hath them 

 congregated, but more jejune, and in smaller quan 

 tity, the greatest and finest spirit and part being 

 exhaled : for we see vinegar is made by setting the 

 vessel of wine against the hot sun ; and therefore 

 vinegar will not burn ; for that much of the finer 

 parts is exhaled. 



314. The refreshing and quickening of drink 

 palled or dead, is by enforcing the motion of the 

 spirit : so we see that open weather relaxeth the 

 spirit, and maketh it more lively in motion. We 

 see also bottling of beer or ale, while it is new and 

 full of spirit, so that it spirteth when the stopple is 

 taken forth, maketh the drink more quick and 

 windy. A pan of coals in the cellar doth likewise 

 good, and maketh the drink work again. New 

 drink put to drink that is dead provoketh it to work 

 again : nay, which is more, as some affirm, a brew 

 ing of new beer set by old beer, maketh it work 

 again. It were good also to enforce the spirits by 

 some mixtures, that may excite and quicken them ; 

 as by putting into the bottles, nitre, chalk, lime, &c. 

 We see cream is matured, and made to rise more 



