Qcntury IV. 



As for Percolation ,Inward, and Outward, (which belongcth to S e far at ion,) 

 Triall would be made, of Clarifying by Adhefion, mt\\Milke put into New 

 Beer, and ltnred with it : For it may be, that the Grofler Part of the Beer 

 will cleave to the Milh • The Doubt is, whether the Milk will fever well 

 again-, which is foon tried. And it is ufuall in Clarifying Ippocrafi to 

 put m Milk Which after fevereth and carrieth with it the Grofjer Parts of 

 the Ippccraf, as hath been faid elfewhere. Alfo for the better Clarificati- 

 on by Percolation, when they tun New Beer, theyufeto let it pafs through 

 a Strainer •, And it is like the finer tbeStrainer is, the clearer it will be. 



The Accelerating of Maturation we will now enquire of. And 

 of M duration it felf. 1 tis of three Natures. The Maturationoi 

 Fruits i The Maturation of Drinkes . And the Maturationoi tw- 

 po(hmes,znd ulcers. This Iaft we referre to another Place, where 

 we thai! handle Experiments Medicinal!. T her* be alfo other Hm 

 torment, as of MetaDs, fcfe. whereof we will fpeak as Occafion 

 ferveth. But we wili begin with that of Drinks, becaufeit hath 

 fuch A&icy with the Clarification oiUawm* 



Far the Matter •atlon^f I>rinh it rs iwrpught by the Congregation of the 

 Spirits together jWhereby they digefisiHDwe perfectly the Grofler Parts.- And 

 it is effected partly, by the fame meaaes,- that Clarification is, (whereof we 

 ipake before^) But then note, that an Extreme Clarification doth fpread the 

 Sprits fo Smooth, as tbey became Oxiil,. . and the Drmk dead, which ought 

 to have a litriie Flouring. And therefore all your Olear Amber Drink is flat. 



We fee the Degrees of 'Maturation of Drinks • In Muft In Wine, as it is 

 drunk • And in Vinegar. Whereof Muft hath not the Spirits well Con- 

 ^regated % Wine hath them well united fo as .they make the Parts fome- 

 what more Oylie : Vinegar hath them .Congregated \ but more jejune, and 

 in fmaller Quantity ■ The greateit and finelr Spirit and Part being exhaled : 

 For we fee Vinegar \%xca&z by fetting the Veifel of Wine againfr. the hot 

 Sunne. And therefore Vinegar will not burn For that much of the Fi- 

 ner Part is exhaled. 



Tkt-Refrejhing and Quichning of Drink Palled, or Dead, is by Enforcing 

 the Motion of the Spirit. So we lee that Open Weather relaxeth the Spirit ,and 

 maketh it more lively in Motion. We lie alfo Penciling of Beer -ox Ale,w\\\\t 

 •it is New, and full of Spirit, (fo that it .-fpirtcth when the Stopple is taken 

 forth) maketh the Drink more quick and windy. A Pan of Coales'm the 

 Cellar doth Ukewife good, and maketh the Drink work again. New Drink 

 put to Dru.k that is Dead, provoketh it to work again: Nay, which is 

 more, (as fome arfirme,) A Brewing of New Beer, let by old Beer, maketh 

 it work again. It were good alfo to Enforce the Spin's by fome Mixture s, 

 that may excite and quicken them 5 As by the puttinginto 'the Bottles, Nitre, 

 Chalk, Lime, &c. We fee Creame is Matured, and made to rife more f pee- 

 dily, by Putting in ColdWater which, as it feemeth, getteth down the 

 Whey. 



It is tried, that the Burying of Bottles of Drmk well flopped, either in dry 

 Earthy good depth ; Or in the Bottome of aWeM within Water % Andbeit of 

 all t\\t Hanging oi them in a deep Well fomewhat above the Water, for fome 

 fortnights fpace, is an excellent Meancs of making Drink freiTi, and 



• t auick 



