68 
- 3036 
304. 
305. 
306. 
307. 
308. 
309. 
310. 
| vered) dessibch wiht it che groffer parts of the Liquor: And lafly, by Percad 
, Inftance is referred, both to the even Miteibonons and alfo to the Refining | | 
. 
Ul j prea oe 
~ Natural Hillary 
lation or Paflage. 
Secondly, For the even Diftribution of the Spirits » it is wrought b 
| gentle heat, and by Agitation of Motion ; (for. ‘of Time we (peak not, be. | 
caufeit is that we would panticipate- and. teprefent::) And itis. wrought allo, | 
| by mixture of fome other Body, whieh hath a vertue to openthe Liquor, and | 
| tomake. the Spirits the better pafs.thorow. 
“Thirdly, For the refining of the Spirit, it is wrought likewile by Hegel f 
| by motion, and by mixture of {ome Body which hath vertue to attenuate. | 
| So therefore (having fhewed the caufes) forthe accelerating of Clarification 
| in general, and the enducing of it; takethefe Inftances and Tryals. 1 : 
| Itis in common practice, to draw Wineor Beer, fromthe Lees, (which | 
| we call Racking) whereby: it will clarifie muchithe fooner : \For the Lees, | 
| though théy keep thegdrink in heart, and make it lafting yet withal | 
| they caft up fome fpiffiiude ; and this Inftance is to be referred rosea q 
tion. 
Ontheotherfide, it were good to try, what, the adding to the Liquor, | 
more Lees than his own, will work; for though the Lees do makethe Liquor" 
turbide, yet they refinethe Spirits, Take therefore a Veffel of new Beer, and | 
take another Vefflel of new Beer, and rack the one Veffel from the Lees, and | 
pourthe Lees of the racked Veffel into the unracked Veffel, and feethe effect. | : 
This Inftance is referred to the Refining of the Spirits. 
Takenew Beer, and put infome'quantity of ftale Beer intoit, and feel ; 
whether it will not accelerate the Clarification, by opening the Body of the | 
Beer, andeutting the grofler parts, whereby they may fall down into Lees. | 
And this Inftance again is referred to Separation. | 
The longer’ Molt or Herbs, ox the like, areinfufed in Liguor, the more | 
thick and troubled the Liquor is ; but the longer. they be decoéted inthe Liquor, | : 
theclearer itis. Thereafonis plain, becaufe in Infigon, the longer i itis, the } 
greater is the part of thegrofs Body that goeth inte the Liquor : But in De- } 
codion, though more gocth forth, yerit either purgeth at the top, or! fettleth | 
atthe bottom. And therefore themoft exact way to clarifie is, firlt, toIn— | 
fufe, and thento take off the Liquor and decoftit; as they doin Beer, which | 
hath Molt firftinfufed in the Liquor, and isafterwards boiled with the Hop. | 
Thisalfo is referred to Separation. , 
Take hot Embers, and putthem about a Bottle filled with new Beer, al. | 
moft tothe very neck ; let the Bottle be well ftopped, leftit fie out: ‘And | | 
continue it, renewing the Embers every day by the fpace of ten days,and then | | 
compare it with another Bottle of the fame Beer fet by. ‘Takealfo Lime, | 
both quenched and unquenched, and fet the Bottles inthem wz fupra. ~ This | 
Saas 
| 
of the Spirits by Heat. ah | 
Take Bottles and fving them, or carry them in a Wheel-Batrow ppon | 
rough Ground, twice in a day :~ But then you maynot fill the Bottles full, | 
but leave fome Air; for if the Liquor come clofeto theftopple, it cannot 
play nor flower: And when’ you have fhaken them well either way, pour | 
the Drink in another Bottle, Ropped clofe after the ufual manner ;- for if it 
ftay with much Air in it, the Drink will pall, neither will it fertle fo 
fectly in all the parts. Let ir ftand fome Twenty four hours, then take it, 
putit again into a Bottle with Air, ut fupra; andthenceinto aBottleftop 
ut fupra 5 ; and forepeatthe fame operation for. feven days. Note, that in the 
| copying of one Bottle inte another, you mut doit ude left the ba ik 
