( 289 ) 
yield a more deterfive kind of Drink, which 
is lefs vifcid, has more earthy Parts, and a 
imaller Quantity of Oil in it. 
Our Malt Liquors are divided into Ale 
and Beer . The former has a lefs Quan- 
tity of Hop, the latter a larger. Ale is 
fmooth, foftening, balfamick, and relaxing. 
The vegetable and eflential Oil of the Grain 
is grolfer, and not fo much feparated and 
divided, as to be brought to fo penetrating, 
fubtile, and aftive a Spirit ; therefore muft 
this Liquor abound with a coarfe Oil, a 
vifcid Phlegm, wherein its Salts are wrap- 
ped up. Beer , or well-hopp’d Malt Li- 
quor, is of fubtiler Parts, and its Bitternefs 
makes it more grateful to molt Stomachs. 
The Hops make it more fpirituous, fubtile, 
rigid, and drying. They help much to 
feparate the more coherent and vifcid Parts 
of the Malt. Therefore is the Liquor lels 
difpofed to run into fuch Cohefions as would 
quickly make it ropy, vapid, and four. It 
is alfo of eafy Digeftion, pafles the Secre- 
tions fooner, and is more quickly evacua- 
ted. All ftrongly hopp’d Malt Liquors 
have their eflential Oils broken fmaller, and 
exift more univerfally in the Form of a fine^ 
fubtile, penetrating Spirit, thr<pugh all the 
U Parts 
