( 3°7 ) 
toms in a worfe Degree, mentioned in the 
laft Obfervation. 
By attending to fuch Particulars as are 
here laid down, we may without much 
Difficulty fatisfy ourfelves concerning the 
Choice and Preference of Malt Liquors, 
and a fuitable Application of them to our- 
felves : For Wheat affording the moft Nou- 
riffiment of any Grain we have, muff yield 
a more nutritious Liquor than either Barley 
or Oats j as is evident from the Bodies of 
fuch as eat only Wheat-bread, which are 
commonly plumper than thofe who feed on 
Barley or Oat-bread : And Drink made of 
Wheat or pale Malt, caufes Nurfes to give 
much more Milk than brown Ale : For all 
pale Malt Liquors (other Things being alike) 
nouriffi much more than the brown 5 there- 
fore rnuft Ale from Wheat, and all pale 
Malt, caufe greater Obftrudtions in the Vif- 
cera and Veffels ; Straitnefs of the Breaffs, 
Coughs, Jaundice, and Difficulty of Breath- 
ing ; and are beft adapted to thin, lean, 
dry, hedtick Bodies, whofe Perfpiration is 
too large, their Veffels too ftrong, their So- 
lids over-proportioned to their Fluids. But 
Ale from brown Malt is more detergent 
and drying, and therefore well fitted for 
X 2 cor- 
