(140) 
foil of Snow or Ice (taking care that the Ice be tniidc of the 
pureft water, becaufe they put it into their wine ) ovcr- 
fpreading firft the bottom very well vmhchaffe h by which 
I mean not any part of the ftraw, but what remains upon 
the winnowing of the Corn, and I think, they here ufe Bar- 
ky-chaffe- This done, they further, as they put in the 
Ice . or the Snow , C which latter they ram down , ) line it 
thick by the fides with fuch Chaffe , and afterwards c©ver 
it well with the fame^ and ia hilf a years lying fo, *tis found 
cot to want above an eight part of what it weighed, when 
firft put in. When ever they take it out into the Aire, they 
wrap it in this Ghaffc, and it keeps to admiration. The ufe 
of it in England would not be fo much for cooling of drinks, 
as 'tis here generally ufed i but for cooling of fruit>fwcet- 
Bieats&c. so far this Author. ^ ^ 
The other ufual way both m Italy and other Countries ^ 
to coafcrve Snow and Ice with ^^r4w or Keed, is fee down 
fo punftually by Mr, tojlt inhis Expmmtntd Hiftory ofCold^ 
pae. 408. 409. that nothing is to be added. It feems Vliny 
not pafs by thefe Co^fervatories , and the cooling of 
drinks with Ice, without pafTing this fevere^though elegant 
and witty, Animadvcrfionupontnem: mmves^Uli glaciem 
potant^ pmifque montiuminvolnptattm guUvertmt : Serva^ 
fur Algor sflibui , excogitaiurqHe Hi alums menjibuf mx ai" 
ge#f, lib. 19* cap/4- ButthcH^/grir«r»^4^//2 fports with it 
thusi . ■ ' . . 
Noft pafare mvem^ fed aquam potnre ngentem 
D€ nivcy commmta eji mgm^ofaJitisMmhU iJi^f'Up 
^ jyire^ims fet Sea^men^ Bound for far Voyages. 
It being the D ^fign of the Society ^ for the better at* 
taimng the End of their Inftitution 9 to ftudy Nature rather 
Books i and from the Obfervations , made ofthe PA^*» 
90mnamdES^$ iheprefents, to compofefucbaHifto* 
