Salmon ’ s “Herbal. Lib. I. 
find Nights , till it is well fwcln ; then drain the 
Water from it by a Cock or Pipe below • which done , 
the J we lied Barley is to be taken out of the Cijlerns , 
and J'pread equally , or of an equal thicknefs , zz/w? 
//;<? Floor of a Malting Houfe , about half a Foot 
thick , o/- more , and according as the Air is cold , z> 
/j- covered with Cloths , or ro/ covered , <z/zd zx to lye 
till it begins to fprout , ready as it were to grow , 
which will be performed in two or three days , if the 
Weather is warm , or roz wry cold-, otherwife it may 
lye longer : before it grows hot , which it is apt to do , 
zt zx to be turned with Shovels for that purpofe , /too 
or //;ro<? times a Day for a Week or ten Days toge- 
ther , 7 o cool it , and dry it : When it is thus dryed , 
7/ zx put upon a Malt Kiln , oW /foro it is through- 
ly dryed by the help of Fire , either of Straw , 
Furzes or Wood , /o caufe it to have the fweeter Re- 
lifh or Tafte : If it is dryed with Faggots or Wood, 
the Malf will tafte Bitterilh from the Smoak, and 
will eafily be perceived in the Drink, which will 
tafte Bitter : If it is dried with Furzes, or other 
light fluff, it will tafte lefs Bitter * but the only 
choice Malt is that which is dried with Straw, for 
that is truly Sweet, and makes the only pleafant 
Drink. Malt being grofly Ground is made into 
Beer and Ale, as we fhail in the next place Ihew. 
Ground Malt Fryed, and applied in a Bag, as hot 
as can be endured to the Sides or Belly, gives eafe 
in Pains proceeding from Stitches, Colick, or Gri- 
pings caufed through Cold or Wind : Made into a 
rultife, it is good to aflwage Inflamations, or other 
like Tumors or Swellings. 
XIII. Beer. This is called in Greek . , ZJ0©- ; in 
Latin, Zythum , Cerevifta Lupulata -, and in Englifh , 
Beer. It is made by Infufion of Ground Malt , and 
a due Quantity of Hops in a fujficient Quantity of 
Boiling Water in a proper Fat or VeJJel, fo long till 
the whole Virtue and Goodnefs is Ext railed out of 
both Malt and Hops •, then this Liquor is drawn off: 
Now leff any goodnefs fhould yet be left in the re- 
maining Malt , another Quantity of Boiling Liquor 
is put thereon , and fo ffirred well together , and kept 
in Infufion till the remaining Sweetnefs is Extracted 
into the Liquor : Thefe two Liquors ( or more , if 
you think needful to make them ) which are called 
Worts , viz. the Stronger and the Smaller Worts , are 
put together , and being mixed , are put into Coolers , 
to bring them to a juff Heat , or rather Warmth , to 
make them fit for a Jucceeding Fermentation : Being 
thus only brought to a Warmth , the Liquor is put 
into the Working Fat \ and to caufe or facilitate the 
Fermentation or Working , a proportional Quantity of 
Ferment or Left is added , and mixt with it , and the 
Working is continued fo long till both La fie and 
Smell give a Demonfiration , that the Nature of the 
Liquor is changed , and turned from a dull, heavy , 
fweet Tafie , to a kind of a Vinous Aflivity and Fla- 
vor. I know our Common - Brewers Boil their 
Worts, and it is their Opinion, that the Beer or Ale 
will not keep without fuch Boiling j but Experi- 
ence has long fince refuted the Error or Vanity of 
fuch Conceptions : ’tis only the Liquors being ftrong 
of the Malt, which makes the Ale or Beer keep •, 
it it is weak in that, boil it as long as you will, it 
will foon grow Small, Hard, and Soure, nor can 
you prevent it, do what you can : and if it is very 
ftrong of the Malt ( and not too much fermented ) 
tho’ the Worts were never Boiled at all, yet will 
the Drink keep feveral Years Good, and grow nei- 
ther Soure, nor Hard, as your Drink made of Boil- 
ed Worts does ; and of this I am a particular and 
taithful Witnefs : See more Arguments againft the 
Boiling of Worts in my Seplafium. , or Druggifts 
Shop , lib. 8. cap. 7 .fed. 26. where you may receive 
abundant Satisfaction, almoft next to Demonftra- 
tion. 
XIV. Ale. This was called in Greek by DwJ- 
corides , K«f^, j^Kof In Latin, Cur mi, (Yfom the 
Greek,) alfo Cerevifta, Cervifia, & Cervifui non lu- 
pulata, or Drink not Hopt, now called Ale. It is 
made of Malt exallly as Beer is made, without any 
difference, except in the Hopping, which is here 
wanting. But of late, in the Summer Time the 
Brewers put in a fmall quanty of Hops, to make 
the Ale keep the better, which is the property of 
the Hops, confirmed to us by Experience. Ale with- 
out doubt is the moft Ancient Drink of our Land • 
But it has loft much of its Reputation fince Beer 
came into Fafhion or tlfe 5 becaufe the Hops make it 
more durable without Towering, and lefs fullfome 
and more wholfome. Elowever, whether it is Ale 
or Beer that is drunk, that is the beft and more 
wholfom which is recent or new, than that which 
is hard or ftale, the former being cleaning and 
keeping the Body open and more Soluble; whereas 
the ftale is Aftringent, and flopping, caufing heart- 
burnings in many, and breeding Acid Humors and 
laying the Foundation of an zicid Ferment. 
XV. The Spirit. It is drawn from Beer or Ale 
grown very hard, prickt, or almofi fewer. It maybe 
drawn in a Copper Vefica, with its Serpentine or 
Worm, with a gentle Fire, drawing off two thirds of 
the Liquor : or it may be mixt with double the quart- 
[ity of fair Water, and one third part or better may 
be drawn off with a ftrong Fire , fo will it have lefs 
of an Empyreuma : this Spirit thus drawn off muft 
be re [fifed, by mixing it with an equal quantity of 
Water, and drawing off the one half: and by repeat- 
ing this Work feveral times, you zvi/l fo purely wafb 
andperfetflycleanfe the Spirit, that all its Empyreuma 
and ill feent will be taken totally from it ; This be- 
ing done, you may either keep it in its prefent con- 
dition, of the Strength of Common Brandy , for 
common and ordinary Ules : or you may Defieg- 
mate it by reiterated Diftillations per fe, either in a 
Copper Vefica tin’d wihin with its Worm, drawing- 
off only the fine Spirit, leaving the Flegm behind & 
or you may Diftill it in a Glafs Body or Bolt Head 
in Balneo Maria, or a very gentle Sand heat, which 
will caufe the fubtil Spirit only to Afcend, leaving 
the Watry parts below; and this Work is fo often 
to be repeated, till the Spirit is become purely fine 
and free from Flegm, ftrong enough to fire Gun- 
powder. This Work will the better be done, if 
a proportional quantity of Common or Bay Salt 
or Pot-Afhes be caft into the Spirit: for the Salt 
diffolving in the Flegm, will keep it down or make 
it flay behind , and caufe the Liquor to yield its 
Spirit with much more eafe and freedom, and more 
pure from Flegm and Empyreuma. As to its Virtues 
and Ufes, it has the fame Nature, Quality, and Ufe 
with the Spirit of Wine, and performs all the fame 
things, in making Tintfures, Cordial Water, Elixirs 
Powers, Volatile Spirits , Baths, Cfc. and therefore 
to that you are referred. 
XVI. Polenta. This the Ancients made varioufly: 
Pliny lib. 18. chap. 7. fays that the Greeks made it 
of Green Barly taken out of the Ear before it was 
fully ripe, ft eeped in Water, then beaten in a Mortar 
after zvafbed in Baskets, to free it from the Husks, 
Jo dried in the Sun, and afterwards fteeped and 
beaten again, till it was throughly cleanfed, which 
being dried was ground fmall: of this they took xx. 
pounds, and added thereto, Lin-feed, Coriander feed 
of each j. pound: Salt ij. ounces: thefe laft things 
well beaten together were mixed with the Barly, and 
and fo prepared for ufe. II. Other Grecians, fays 
Pliny, Made it of Barly fteeped fora Night in Water 
and Husked by beating in a Mortar , after dried 
and Jo parched or fried it the next day, and then 
ground it to Meal, to make Bread, Cakes , Puddings 
as 
