1 suration of Drinks, andthe Azaturation of Impofthumes andVicers. This lak we 
r be alfo other Maturations, as of Metals, &e. whereof we {peak as occafion 
> 
}ted, Wine hath them well united, fo asthey make the parts fomewhat 
_|more Oyly. Vinegar hath them congregated, but more Jejune, and in 
| we fee Vinegar is made by fetting the Veffel of Wine again the hot Sun. 
| And therefore Vinegar will not burn, for that muchof the finer part is exe 
| haled. 
i pall. Ir weregood alfototry itin a Bottle with a little air below the Neck 
} without emptying. This Inftance is referred to the even ‘Diftribution and 
| Refining of the Spirissby c%orion. od 
new Beer, and ftirred with it: Forit maybe, that the groffer patt of the 
}| wellagain, which is focn tried. And it, is ufual in clarifying Jppocraffe to 
} put in Milk, which after fevereth and carcieth with it the groffer parts 
| of the Zppocra/f, as hath been faid elfwhere. Alfo forthe becter Clarifica- 
} tion by Percolation; when they Tun new Beer, they ufe tolet it pafs 
_jand itis effected, partly by the fame means that Clarification is (whereof 
_| we fpake before:) But then note, that an extream Clarification doth {pred 
_| the Spirits fo {mooth, as they become dull, and the drink dead, which 
| ought to have a lictle fowring. And therefore all your clear Amber drink | 
fis flat. 
the motion of the Spirit. So we fee that open weather relaxeth the Spirit, 
jand maketh it more lively in Motion. We fee alfo Bottelling of Beer or 
| Ale, while it is new and full of Spirit, (fo that it fpirteth whenthe ftopple 
| is taken forth) maketh the Drink more quick and windy. A Pan of Coals 
fin the Cellar, doth likewife good, and maketh the Drink work again. New 
| Drink put to Drink that is dead, provokethitto workagain: Nay» which 
Jis more (as fome affirm) a Brewing of new Beer, fet by old Beer, maketh 
‘| that may excite and quicken them, as by theputting into the Bottles, Nitre 
| Chalk, Lime, &c. Wefee Creamis matured, and madeto rife more {peedi- 
“|ly by putting in cold Water; whieh, as it feemeth, getteth down the 
_4dry Eatch, agood depth, orin the bottom of a Well within Warer;. and belt 
, 69 
Cuniey 177. 
As forPercolation, inward, and outward (which belongeth to Separa- 
tion,) Tryal would be made of Clarifying-by Adhefion, with Milk put into 
311. 
Beer will cleave to the CWilk; the doubt is, whether the Milk will fever 
through a Strainer, and it is like the finer the Strainer is, the clearer it 
will be. | 
He cAccelerating of Maturation, we willnow enquire of , and of Ma- | experiments 
turation it felf. It is of three natures, the CWataration of Fruits, the Ma- ae 
Maturation, 
andthe 4cce- 
lerating theree 
of, And 
forft touching 
the Maturati- 
on and Duicke 
referto another place, where we fhall handle Experiments Medicinal, There 
feryeth. But we willbegin withthatof Drinks, becanfe it hath {uch affinity 
with the Clarification of Liquors. erty 
é ning of drinks, 
For the Maturation of Drinks, itis wrought by the Congregation of pea tee 
towc eng t e 
the Spirits together, whereby they digeft more perfelly the groffer parts; 
Maturation of | - 
Frnits, 
322, 
Wefee the degrees of Maturation of Drinks, inMuft, in Wine, as itis | 
es RES 
drunk, andin Vinegar. Wherécf Mutt hath not the Spirits well congrega- : 
fmaller. quantity; the greateft and fineft Spitit and part being exhaled: For 
_  Therefrefhing and quickning of Drink palled or dead, is by enforcing 
it work again : It were good alfo ro enforce the Spiritsby fome mixtures, 
Waey. 
It is tryed, that the burying of Bottles of Drink wellftopped, either in 
of 
