68 



3°3 



304 



3°5 



3 06 



3°7. 

 308 



^aturall Hijiory 



l o 9 



310 



Secondly ,for the Distribution of the tyir/'tt • It is wrought By Gen- 

 tie Beat And By Agitation or Motion ; (For or T imt we fpeak not, becaufe 

 it is that, we would anticipate and reprefent:) And it is wrought alfo, By 

 Mixture of fome other Body, which hath a vertue to open the Liquour, and to 

 make the Spirits the better pafs thorow. 



Thirdly, for the Refining of the Spirit, it is wrought likewife by Heat • 

 By Motion - y And By Mixture of fome Body which hath Vertue to attenuate. 

 So therefore (having (hewed thtCaufes) for the Accelerating of Clarification, 

 in generall, and the inducing of it 5 take thete Injlances, and 7>/d/.r. 



It is in common Practice, to draw Wine, ox Beer, from the Lees, (which 

 we call Racking,) whereby it will Glarifle much the fooner.- For the Lees, 

 though they keep the Drink in Heart, and make it biting-, yet withall they 

 cart up fome Spiffitude •• And this Inflance is to be referred to Separation. 



On the other fide, it were good to try, what the Adding to the Liquour 

 more Lies than his own will work h For though the Lees do make the 

 Liqueur turbide,yet they refine the Spirits. Take therefore a VelTell of New 

 Beer <, And take another Vellel of New Beer, and Rack the one Vefiei from 

 theZ^, and poure the Lees of the Racked Vdlel into the unracked Vef- 

 fel,and fee the.£ffecl: : This Inflance is referred to the Refining of the Spirits. \ 



Take New Beer, and put in fome Quantity of Stale Beer into it, and fee 

 whether it will not accelerate the Clarification, by Opening the Body of the 

 Beer, and Cuttting the Grofier Parts, whereby they may fall down into 

 Lees. And this Injlance again is refen ed to Separation. 



The longer Malt, or Herbs, or the like, are {nfufed in Liquour, the more 

 thick and troubled the Liquour is •, But the longer they be decoded in the 

 Liquour ; the clearer it is. The reafon is plaiu,becaufe in Infufion, the long- 

 er it is, the greater is the Part of the Grofs Body, that goethinto the Li- 

 quour: But in DecoBion, though more goeth forth, yet it either purgeth at 

 the Top,or fettleth at the Bottome. And therefore the moft Exact Way to 

 Clarife is •, Fnft to Infufe, and then to take off" the Liquour, and Decott it ; as 

 they do in Be er, which hath Malt firlt ;nfufed in the Liquour, and is after- 

 wards boiled with the Hop. This alfo is referred to Separation. 



Take Hot Embers, and put them about a Bottle filled with New Beer, al- 

 moft to the very Neck : Let the Bottle be well flopped, left it flie out: And f 

 continue it,renewing the Embers every day, by the ipace of Ten Dayes h and 

 then compare it with another Bottle of the fame Beer fet by. Take alfo Lime 

 both 6>u_enched,md Unquenchcd, and fet the Bottles in them, ut jupra. This 

 Inflance is referred, both to the Even Diftnbution, and alfo to the Refining 

 Qt the Spirits by Heat. 



Take Bottles, and Swing them Or Carry them in a Wheel- Barrow, upon 

 Rou^h Ground , twice in a day : But then you may not fill the Bottles full, 

 but leave fome Air For if the Liqueur come clofe to the Stopple, it can- 

 not play, nor flower : And when you have fhaken them well, either way, 

 pour the Drink in another Bottle, Stopped clofe, after the ufuall man- 

 ner-, Forifit ftay with much Air in it, the Drink will pall ; neither will it 

 fettle fo perfectly in all the Parts. Let it ftand fome 24 houres : Then take 

 it, and put it again into xfipttle with Air,ut jupra : And thence into 2. Bot- 

 tle Stopped,ut Jupra. ;' And fo repeat the fame Operation for fevendayes,Note 

 that in the Emptying of one Bottle into another, you muft do it fwiftly, 

 left the Dri%k pall. It were good alfo, to try it in a Bottle with a little Air 

 below the Neck, without Emptying. This Inflance is referred to the fcven 

 Diftributiou and Refining of the Spirits by Motion. 



As 



