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Parts of the Liquor. But where the Parts 
of the Grain are lefs divided for want of 
Hops, the Liquor after Fermentation ftill 
retains a clammy Sweetnefs, and foon be- 
comes acid, and unfit for drinking. For 
the fine vegetable Oil and Salts being ftill 
entangled, and wrapt up in the vifcid Co- 
hefions of the Liquor, its Parts will be ob- 
tufe, and tafte fweetifh. 
Malt Liquors differ in their Degrees of 
Strength ; and the ftronger they are, the 
greater is their Vifcidity, and the more of 
it they carry into the Blood. Which In- 
convenience the fpirituous Part cannot pre- 
vent ; for the Spirits (as I faid before) be- 
ing the fmalleft, fubtileft, and moft a&ive 
Part of the Liquor, they will pafs the Strain- 
ers of the Body fooneft, and get off firft. 
Common ‘Table Beer , and middle Ale, be- 
ing finaller Liquors, have lo much Strength 
in them, as to raile a pleafant gentle Warmth 
and Titillation in the Stomach, and are fo 
thin as to dilute Food, and quench Third: 
readily, and muft certainly be the bell in 
general, feeing they carry the leaft Vifci- 
dities into the Blood, and the lead Salts 
into the fmall Veffels, to prick and pain 
them • and occafion not a ropy Chyle to 
