( 27 4 ) 
vifcid Parts are fallen to the Bottom, and 
the Liquor becomes tranfparent, fparkles 
in the Glafs with fmall Bubbles, makes a 
grateful Pungency upon the Tongue, and 
is neither ftale, nor vapid. Thefe Malt 
Liquors approach near the Nature and 
Goodnefs of Wine, and are much prefera- 
ble to a great deal of our common Draught. 
3. Hence we are fure, that fuch Malt 
Liquors make a fpeedier Recruit of that 
Wade our Bodies have fuftained, either by 
much Exercife, hard Labour, much Fart- 
ing, or fome great Evacuation, than any 
folid Food is capable of doing. Becaufe 
when we eat the moft nutritious, folid 
Food, before it can come to nourifh the 
Body, it muft undergo the Actions of Maf- 
tication, Digertion in the Stomach, Dilu- 
tion, and Attenuation there by the glandu- 
lar Juices, a further Preparation in the In- 
teftines, and Attrition of its Parts, before 
it can be imped'd the Lacteals, where the 
Chyle fent off from it has again the Action 
of the Myfentery, Ladteal Veflels, Msefa- 
raick Glands, Thoracick Dudt, Receptacle 
of the Chyle ; and laftly, the Commixture 
with the Blood, and further Comminution 
of its Parts in the Lungs and Veflels of the 
Body. 
