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1. It may be obferved, that the Grain 
communicates to the Liquor all fuch Parts 
as could be of Service to our Bodies. It 
affords fine earthy Parts to make up the 
Lofs of the Bodies Solids ; and an effential, 
fubtiliz’d Oil to cement thofe Parts to the 
Sides of our Veffels. It yields its Salt in 
Form of a Spirit to keep up the Blood’s 
Momentum, preferve the Adtion of the 
Veffels, and prevent Corruption and fpeedy 
Cohefions forming in the Fluids. So that 
the Grain itfelf, prepared in the fineft man- 
ner, could be of no more Service to us, if 
eaten 5 for the Grains are only the Hufks, 
which would be winnow’d or fifted from 
it ; and the grofs earthy Parts would go off 
the Body in Fasces. 
2. Hereby we learn what Malt Liquors 
we fhould make choice of for general Ufe : 
And they are fuch as have been made of 
white, large, fleek, fmooth-fkinn’d, full- 
ear’d, ripe Barley j which grew on Clay- 
ground, and has been carefully malted, and 
which have been brew’d with infipid, clear, 
foft Water ; the Wort well hopp’d, and 
boiled till the Hops fall to the Bottom ; 
throughly fermented, tunned up in an ufed 
fweet Veffel, and let ftand till all the grofs 
T vifcid 
