« ... ( 
' 8 z 
«!A £'aturall Hijlory: j 
| ( 
l^read the Spirits fb'Smooth, as they become Dull, and the Drinke <d$fd 
•which ought to hauea little Flouring. And therefore'all your'Clean? 
timber Drinke is flat. ■ 
3*i 
Welee the Degrees of Maturation of Drinkes ♦ In Mn$ ^ 'Inline, as if 
is drunke ; And in Vinegar. Whereof^*/? hath not dak Spirits well Con-1 
gregated- hath them well vnited • foas they make the Parts-fome-1 
what more Ovly : f/>?g4rhath them Congregated,but,more Ieiune,and! 
infmaller Quantity • Thegreateftand fined Spirit and Part being exha¬ 
led : For we lee Vinegar is made by fettingthe VefTell olivine again ft the 
hot Sun: And therefore Vinegar will not bUrne • For that much of the Fi¬ 
ner Parts is Exhaled. 
3H 
The Kejrefhing and Quickning of Drinke Palled, or Dead, is by Enfor¬ 
cing the Motion of the Sprit : So wee fee that Open weather relaxeth the j 
Spirit* and maketh it more liuely in Motion. Wee fee alfo Bo (telling of 
Bcere, or Ale, while it is New, and full of Sprit (lb that it fpirteth when 
the Stopple is taken forth) maketh the Drinke more quickeand Windy. 
A Panoi Coales in the Cellar doth likewife good, and maketh the Drinke ' 
worke againe . New Drinke, put to Drinke that is Dead, prouoketh it to 
worke againe • Nay, which is more (as fome affirme) A Brewing of New < 
Beere , fet by Old Beere, maketh it worke againe. It were good alfo to En¬ 
force the Sprits by fome Mixtures, that may excite and quicken themjAs 
by putting into the Bottles , Nitre, chalke, Lime , &c, Wee fee Creams is 
Matured,and made to rife more fpeedily,by Putting in CddlVaterptimh, 
as it feemeth, getteth downe the Whey. 
3*5 
It is tried, that the Burying of Bottles of t)rinke Well flopped, either 
in dry Earth, a good depth ; Or in the Bottome of a well within water . And 
beft ofall the Hanging of them in a deep Well fomewhat abouethe waterfos j 
fome* fortnights fpace, is an Excellent 'Ntednes of mak'ihg.'i)r/»^fte(h i 1 
1 
and quicke: for the Cold doth not caufe any Exhaling of the Spirits at all; 
As Heat doth, though it rarifieth the reft that remaine : But Cold maketh 
the Spirits vigorous, and irritateth them, whereby they Incorporatethc 
Parts of the Liquor perfeffly. 
3 I 6 * 
As for the Maturation of Bruits^ It is wrought by the Calling forth of the 
Spirits of the Body Outward, and fo Spreading them more fmotbly : And 
likewife by Digejling,m fome degree, the Groffer Parts ; And this is Effe- 
£led- by Heat . Motion • A it raft ion » And by a Rudiment of PutrejaBion, : 
For the Inception of PutrejaBion hath in it a Maturation ; 
3 1 7 
There were taken Apples , and laid in Straw 3 In Hay 3 In Flower 3 
In chalke ; In Lime o Couered oner with Onions 3 Cptiered ouer with 
Crabs j Clofcd vp in Wax * Shut in a Box, &e. There was alfo an 
Apple hanged vp in Smoake : Of all which the Experiments forced inthis 
Manner. 
After a Moneths Space, the Apple Enclofed in wax, was as Greene 
and Frelli as at the firft,putting in, and the Kernels continued White. The 
Caufe i s, for that all Exclu fion of Open Aire (which is euer Predatory)’ 
It 
( maintaineth the Body in his firft ftefhnefle, andMoifture : But the fh- 
I ' i 
1 ... ' conuenience j 
( 
