f 266 ) 
Pungency of its Salts, gently ftimulating; 
and caufing a greater Secretion, while the 
Oils of the Liquor at the lame time ferve 
to relax the Paflfages. 
7. They caufe Thirft, from a fpeedy ex- 
haling of the more fpirituous and fluid Parts, 
and leaving the grofier behind 5 and from 
the Salts of the Liquor irritating and corru- 
gating the Glands, whereby the Secretion 
is leflened 5 and alfo the Rarefaction of the 
Blood throws the greater Quantity into the 
larger Veflels, and comprefles the lefler. 
Of the Nature of Malt Liquors in general . 
To gain a more fatisfying Knowledge of 
this vinous Liquor drawn from Grain by 
a double Fermentation, firfl of the Grain, 
and then of that Liquor wherein the fer- 
mented Grain was infufed, let us take to 
Pieces the Compofition, and examine each 
Ingredient. 
Common Water , which is the Founda- 
tion, or that which bears the greateft Bulk, 
not only in this, but in all other potable 
Liquors, is the foie, innocent, and proper 
Fluid ; not only for extracting the nutritive 
Parts of the Grain by Penetration, Dilution, 
Separation, 
