( 3 15 ) 
To thefe Reafons I might add, i. The 
Unattainablenefs of the French Wines by 
ordinary Tradefmen, becaufe of their ex- 
travagant Price. And for the Portugal and 
Spanijh Wines, which are moftly ufed, 
fuch as have indulged the Ufe of thern^ 
would do well to ufe them as a Cordial, 
and take them feldomer, and in fmall Quan- 
tities : For though they be much ftronger, 
yet do they opprefs the Stomach, and dis- 
order the Head more than the other : For 
they are but half fermented, their oily 
Parts are grofs, and not half broken $ and 
this is the Reafon of their lufcious fweet 
Tafte in Drinking, and of their affording 
much lefs Spirit in ’Diftillation. For a 
through Fermentation volatilizes the Oil 
and effential Salt, and reduces them into 
fo minute Parts, as to rife in the Form of 
a Spirit ; for Spirit is only Oil and Salt fub- 
tilized. And for this Reafon muft our own 
Ale and Beer, if good, be abfolutely pre- 
ferable to thick lufcious Wines, feeing they 
are only half fermented, and ours well fer- 
mented. 2. A moft wholefome and agree- 
able Drink may be provided from Malt in 
all Places, at all Seafons ; whereas Wines 
can only be made at one time of the Year, 
and 
