( i«o ) 
DISCOURSE IIL 
CHAP. I. 
Of BRANDT . : 
L T H O’ neither EngliJJj Malt nor 
Moloffos Spirits come up to the 
Goodnefs of Brandy, yet the Fault is not 
in the Grain or Fruit from which they are 
extracted or made, but from the different 
Manner of their Preparation, Prefervation, 
or Fermentation 3 for both Grape and Grain 
confift of, and afford the like Principles, 
viz. Oil, Salt, Phlegm, and Earth, only 
they differ as to the Quantity and Connec- 
tion of thofe Principles 3 for the Grain has 
them more clofely and firmly united 3 hence 
the Neceffity of a double Fermentation to 
fwell the compact earthy Parts, make them 
more fpongy and porous, and fo difengage 3 
break, and fubtilize the oily and faline 
Parts that they may be feparated and ex- 
tracted from the more grofs and earthy. 
Thefe Spirits differ alfo in refpeCt of their 
Separability, 
