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cus, inftead of breaking and digefting the 
Meat. 
7. From hence we may fee the Reafon 
why Chyle prepared in the Stomach from 
Grain and Flefh of Animals that feed on 
Vegetables is always white ; but the Chyle 
from Ale, Beer and Wine, is not. For all 
white Chyle is from a juft Admixture of 
the grofs Salt, Oil and Phlegm ; therefore 
all Emulfions are white, and Chyle made 
from Grain is of the fame Colour. But 
when the Salt, Oil, and Earth of the Vege- 
table is divided, and the two firft fubtilized 
into a Spirit, then is the Chyle of the Co- 
lour of the Liquor. 
8. Hence learn we the Reafon why Malt 
Liquors, moderately ufed, are of great Ad- 
vantage to the hard Labourer ; for they in- 
fpire him with new Life and Spirit, when 
he is weak, faint, and almoft exhaufted by 
Labour. They are alfo a Nourifhment to 
him, when either the Warmth of the Wea- 
ther, or Heat of his Body has impaired his 
Appetite and Digeftion. They are a Sup- 
ply to the low Diet, and mean Provifion 
of the Poor. And at Night, when his 
Solids are relaxed by the great Expence of 
animal Juices through the preceding Day's. 
T 4 hard 
