( 288 ) 
ers may fafely drink Ale at any Time of 
the Day, if they be not immoderate ; for 
its Vifcidity is fo far from being injurious 
to them, that it is ground down by the 
long and great A&ion of the Mufcles, and 
turned into Nourifhment. I fhall only ob- 
ferve further, that Travellers of long Jour- 
nies in hot Weather, fhould ufe Ale and 
Strong Beer very fparingly, feeing that their 
Riding promotes Perfpiration, and a copious 
and fpeedy Difcharge of the thinner Parts 
of the Blood, and by Confequence difpofes 
the reft to Inflammations and Fevers. 
Of the Differences of Malt Liquors . 
Having hitherto confidered Malt Liquor 
in general, I fliall now make fome Inquiry 
into the particular Sorts of it. 
Malt Liquors differ in refpedt of the 
Grain whereof they are made. Thus Peafe, 
Beans, French Beans, Chick Peafe, &c* 
afford a more tenacious, heavy Liquor, and 
fnch as requires a ftronger Conftitution to 
digeft them. Wheat and Barley produce 
more nourifbing and {Lengthening Liquors, 
feeing their Parts are more feparable, and 
fooner reduced to a wholefome Spirit. Oats 
yield 
