( 267 ) 
Separation, and Diffolution thereof, but for 
its Friendlinefs to our Natures, and Agree- 
ablenefs to the Parts of our Blood. But 
this Article having of late been the Subjeft 
of fo many Enquiries and Difcourfes, I fhall 
pafs it over* 
The next chief Ingredient is Malt, which 
communicates to the Water the whole Parts 
of the Grain, which were prepared and 
fitted for the Nutrition of our Bodies 5 and 
thefe are its effential Oil, Salt, and fome of 
its earthy Parts, which have been rendered 
very fine and minute by the Tumefaction, 
Fermentation, and Diffolution of the Malt 
in boiling Water ; and after they are boiled 
in the Wort, and it is put to ferment with 
the Yeft, their Parts are ftill more attenua- 
ted, broken, and fitted for paffing the fmall 
Veffels of the animal Body, and being affi- 
milated to the Subffance thereof. Nay, in- 
to fuch minute Parts are they divided, that 
if Ale be warmed in an open Pot, and let 
ftand two or three Hours to cool, the whole 
Spirit is exhaled and gone, and yet the Mea- 
sure not fenfibly decreafed ; but the Liquor 
is a vapid, vifcid, heavy Stuff. What hin- 
ders the Evaporation of the fubtil and fpiri- 
titQus Parts of the Wort while it is boiling, 
is 
