CONTENTS. 
DISCOURSE III. 
Chap. I. Of Brandy, 160 
Chap. II. O/Rum, 173 
Chap. III. 0 / Arrack, 183 
Chap. IV. Of Punch, 188 
Chap. V. Of Cyder, 202 
Chap. VI. Of Tobacco, „ 227 
Chap. VII. Vinum Britannicum, &c. 258 
Of the Antiquity of Malt-Liquor, ibid. 
Of the Effects of fermented Liquors in general , 
and the Manner how they are produced , 261 
Of the Nature of Malt- Liquors in general^ 2 66 
Of the Choice and Ufefulnefs of Malt-Liquors in 
general , 272 
At what Times of Life , and Seafons of the Tear , 
Malt- Liquor is the fafefi and moft proper , 
281 
Of the Differences of Malt- Liquors, 288 
To what ConfiitutionSy and in what Cafes> par- 
ticular Malt- Liquors are agreeable ' , or di fa- 
greeable *, with the Reafons there off 294 
Malt-Liquors compared to Wine , in refpeft of 
Engiifh Conftitutions , 308 
Chap. VIII. 0 / Cold Bathing, 319 
A fable of the Temperature of fever al Baths and 
Springs, / 352 
Of warm and tepid Bathing , 369 
Of bathing in Mineral Waters hot or cold , 383 
Chap. IX. Plain and neceffary Dir ell ions for 
Gouty Perfons , 405, £? feq. 
THE 
