(271 ) 
breaks the coarfe Oil into fuch fmall Parts* 
as to become a moft fubtile Spirit, is ma- 
nifeft : 
1. Becaufe neither the Infufion of ground 
Barley, nor Malt, will produce any Spirit 
before Fermentation ; for take Wort, and 
put it in a Still, and raife what Degree of 
Fire under it you pleafe, and as long as you 
will, you fhall not bring over any inflam- 
mable Liquor. 
2. Becaufe no Infufion of ground Barley, 
or Malt, is capable of making the Drink 
brilk, and intoxicating ; but after Fermen- 
tation, the fpirituous Parts of the Wort are 
feparated and fet loofe, fo as to intoxicate 
by the Smell and Vapour. 
Thus we have feen the Nature, Manner, 
Defign, and Effefts of Fermentation in Malt 
Liquors, with their Compofition, Princi- 
ples, and heterogeneous Parts, and fcruple 
not to call them vinous Liquors, or true 
Britijh Wines, feeing they are produced 
from a domeftick Grain, or Fruit, by Fer- 
mentation, as the foreign are from the Fruit 
of the Grape : And fince the EfFedts of fo- 
reign Wines and ours are near the fame, and 
ours ferve for the fame Purpofes in the com- 
mon Affairs of Life, as theirs do. 
If 
