A new art of making wines, brandy, and other spirits, compliant to the late act of Parliament, concerning distillaton illustrated by the doctrine of fermentation, by various examples of the growths and products of this land : wherein is laid down full and effectual directions, for the making of wholsome and medicinal wines : as also a true and facile way to bring low wines into proof spirits, which being by true art made from sound grain, are not inferior to those of France, for which reason are several propositions stated for the encouraging a brandy manufacturage here in England : also the way is shewn to exalt these spirits so high as to bear that proof to fire gunpowder, and their various uses, especially for lacker Jappan, and Chany varnishes, and several other useful receipts, which were never so plainly publish'd before : lastly is subjoyn'd, a general treatise concerning the original and nature of diseases : together with their cure by spagirick medicines : recommended to all that desire to improve and advance those liquors which are made from the English growths / by W.Y., spagirick physician in both medicines, and philosopher by fire.

POSTSCRIPT.

IN this we shall give a short review of what is Written, and lay down the true Method of Exalting any of the Small and Imperfect Liquors to a great degree of perfection, which may be properly called Vinum Fortifica∣tum, because doubled in its strength &c. Now in the next Impression of this Bri∣tannean Magazine, we design to add some Excellent Rules concerning the Planting, Raising, and Grafting Ap∣ple-Trees, Pear-Trees, Currant-Trees, &c. and the quickest way for raising Nurseries, which will be contain'd in our first Chapter; in the Second we shall shew the office of Art, in making and exalting of Liquors, principally of Artificial Wines, that being the scope and end of this Book; and in Page 31. we have said that one Re∣ceipt

cannot be sufficient for all sort of Liquors; for some kind of Fruits be∣ing made with Water into Wine, will soon sour and rope, as having not bo∣dies sufficient for their subsistence, and will not yield in Distillation Spirits sufficient for the making of Vinum For∣tificatum, or that which some call Sy∣der or Wine Royal; therefore I think it convenient for the full Instruction of those that design to Encourage or Ad∣vance these Liquors, to give them these four following Observations, concerning the most exact way of ex∣alting the same.

First, if you desire to have your Cyder, Perry, or Wine durable, the Fruits must be gathered in such a time as no moisture is on them, but that the Sun hath exhal'd the same; For to be sure, if they are gather'd in wet wea∣ther, they will be Musty; now your Fruits are not to be gather'd Green, nor rottenly ripe, but in their turn∣ing and fullest richness, &c.

Secodly, Thou art to observe, that your Fruit being well gather'd, and ta∣ken from their Stems, they may lye in a Tub three or four Days, by which

means, being broken and pressed, 'twill sooner admit of Fermentation: For 'tis observable, especially for Apples and Pears, that they are not so fit for the Press, till they have lain so long on heaps, as to sweat and dry again; for by such a natural Action, their friend∣ly Virtues are the more easily mani∣fested; For we have observed this in making our Vinum ribesium, or Cur∣rant Wine, and for every Gallon of Currans, if we add Three Pints of Ho∣ney, or Sugar-water, or letting of them lye about 14 or 18 Hours, the Wine will gain abundantly the strong∣er Body; for a small quantity of Su∣gar acuates and strengthens the Wa∣ter, so as to cause it to draw forth the whole Virtues of the Fruits, especi∣ally if they be well broken and mixed together, and being press'd out, you may let it refine from its first Setlings, and then rack it off from those gross Lees, if you desire to make a Vinum Fortificatum thereof.

Thirdly, These Wines being made, must lye at the least, 8 or 10 Weeks, to come up to their full Body and Strength; for 'tis observable that no

new Wine will give any more than an aqueous Phlegme in Distillation, untill they have fully passed the Fer∣mentation or Working, and begin a little to sower, for then they afford the greatest plenty of Spirit, but I mean, not so sower as to make Vine∣gar, for then the Spirit is oylified and concentricated, and again, admits of its weakest part first; therefore, I mean such a Sower as manifests the Cessati∣on of Fermentation only.

Fourthly, Those Syrups or Sweets, that you add to your Wines, are most proper to be made from the cold Di∣still'd Water of the same, in which the Body of the Fruits are macerated, or else from the Juices decocted with Sugar, and well clarified with Whites of Eggs from time to time, until your Syrup becomes exceeding fine and pure, this will (being added to your Liq or) better satisfie hungry Nature, which must always have something to feed upon, as we see by experience in Fo∣reign Wines; For there is no Cham∣paigne, Burgundy, Frontineack, Greek or Florence Wines, but what are in some measure or other upheld by Art.

You may remember that I said in the Two First Chapters, that the Fumes of burning Sulphur wonderfully pre∣serves Wines; For although you may observe all these aforesaid Observati∣ons, yet if you meet with an improper Cask, it may give an ill tang to your Wine: In Holland, the Method we have to prevent this, is thus, They make large Brimstone Matches, and some dip them in Coriander Seeds, and burn them in the empty Cask, just before they put their Wines in, and thus they do so often as they are racked, and so you may do with your Ciders, and Ar∣tificial Wines, this being an excellent Expedient to prevent ill Tasts and Fermentation; as also to preserve the Wine.

☞ There are many other ways in preserving of Liquors, amongst which, my Spiritus Odontugosus is of wonder∣ful efficacy: For 'tis found a rare Pre∣servative against Corruption, reco∣vering dying Beer, Ale, Cider or Wine from their decaying; and a Cure for Beer, when sick and roping; and tis not only a preserver for these, but also for Flesh, keeping it so long from

corruption, as that there is not any Embalming in the World can go be∣yond it for the keeping of a Dead Car∣kase; nor no Salting comes near its efficacy as to Conserving Meat, Fowls or Fish, which by this means are not only kept considerably from corrupti∣on, but made a Mummial Balsom, which is it self a preservative to such as shall take thereof, being a rarity very ad∣vantageous for such as have bad Dige∣stions, whence Corruptions do pro∣ceed, &c.

The Wine that is preserv'd, hath also many excellent Virtues, as is afore∣said; as also prevalent in abating the Thirst in Fevers, and taking off of Fe∣verish Symptoms, which we shall desist from here, and come now to the ad∣vancing of small Wines, into a Vinum Fortificatum, which may be by the Quin∣tescence of Wine, or my Sal Panaristos, be made Superior to Wine or Cyder-Royal, as some name it, whereof we shall now speak.

Vinum Fortificatum ℞ A Barrel or Hogshead of small Wine, Cyder, or any other, and put it into a Copper Still, and Distill it as long as any good∣ness

comes, according as we have in Page 63, and in Page the 6••th. where we have advis'd, that the Spirit should run through a Funnel into a Vessel pla∣ced under ground, according to the Dutch method; This Spirit having stood 10 or 12 days, may be Distill'd a Se∣cond time, which is call'd Rectificati∣on; then proceed thus; First draw out so many Beer pints from the full Cask or Hogshead, as there are Gallons con∣tained in it, and fill it up with the Spi∣rit, only adding 5 or 6 pounds of its own Syrup, made, as before touched at, and stir it all together, then stop them down very close, and once in 7 Days, or thereabouts give it Air to the Vent, and in 10 Weeks time, or there∣about, 'twill be fit to drink: Observe that this mixture be put into good Wine Vessels, for in Glass 'twill not easily admit of Fermentation, for that is prevented by the Salts from whence the Glass is made, keeping out the spi∣rituality of the Air, which brings the Liquor to drink fragrant and well, by reason of the hidden and internal Fer∣mentation, which gives it its ripeness and maturity; and if you hang in this

Liquor two Ounces of fixed Nitre, put up in a Linen Rag into the Bung-hole, at the top of the Cask, and let hang down in the Liquor, 'twill soon ripen it, or any other new Wines, and ren∣der sower ones drinkable: For this Art of bettering Wines, we are be∣holding to the worthy and ingenious Glauber; according to what is laid down in his Works, Par. 1. p. 158. as we before quoted in p. the 44th of this Book; for that is the true ground of making Vinum Fortificatum, which said Authors Works was Published, be∣fore any Cyder Royal was thought on; for 'tis a great error not to render to every Author his due Honor for his Invention, and to assume to our Selves that which really belongs not to us, &c.

Now by those Ways and Methods, any of the English Liquors, (viz.) Cyder, Perry, &c. may be advanced to the full strength of Foreign Wines, and more especially those of Currans and Goosberries, which will give a Wine much like some of those that come from the Canary Islands, and may in all things be as profitable Eng∣lish

Bodies, nay, in some kind, more advantageous, as having affinity to the Climentary Constitutions, as we have said in the Preface.

Now you are to observe, that if any of these aforesaid Liquors, or Wines, should come upon the Frett, which will destroy it, you must, as they do in Germany, draw it off into other Vessels, and do so once in eight Days, until it hath done spattering, for by this spattering the Lees are ta∣ken from it, wherein the gross and fret∣ting Sulphure is contained; You must observe, that whilst it thus frets, your Cask must not be too full, nor close stopt, but after it ceases, you may stop it as close as may be; but if you should fear, that any action still remains, give it Air at the Vent-hole once in 4 or 5 Days for your satisfaction; Observing that my Spiritus Odentugiasus being imbodied by Salt-prenelle, and hang it in the Cask, as before directed, will stop the violence of such a Frett, but more especially, my Sal Panaristos.

Furthermore, if any of these afore∣said Liquors, Wines, or Vinum Forti∣ficatum should become unpleasant and

unfit to be drunk, then take a Cask of it, and a Cask of new Liquors or Wines of the same Fruit, before it be quite clear or fine, and mix them together in two other Casks, well sweetned as before directed, and adding a due quantity of Syrrup and Spirits, and in two or three Months time, 'twill be∣come excellent and pleasant Liquors, and the more especially if you add thereunto some fixed Niter, Philoso∣phically prepared, as the Author does it.

Thus much at this time for the way of preparing, advancing, and preser∣ving Liquors, Wines, &c. which I shall now leave, and proceed to speak of the remaining Virtues of the Au∣thors noble and unparallel'd Spiritus Odontugiasus, or a singular and excel∣lent Spirit for whitening and preser∣ving the Teeth, curing the Scurvy in the Mouth, and preventing the Ori∣ginal cause of the Toothach, taking off the cause of Putrifaction, and so cures a Stinking Breath, &c.

For if you scowr your Teeth there∣with 2 or 3 times they will become purely white, like Ivory; the Mouth

being washed therewith, it prevents the growing of the Yellow Scales, which usually adhere to the Teeth, diverts Rheums, and takes off the cause of Putrifaction, and so preserves them from a future Corruption; it kills Worms in the Teeth, fastening those that are loose; and if this Spirit was generally us'd, it would so pre∣vent the pain in the Teeth, that the Tooth-drawer for the Future might expect but little work. 'Tis likewise observ'd, that it brings good Flesh upon the Gums. 'Tis also excellent against Sore Throats, being Gargled therewith, 'twill abate any Swelling, as Angina's, Struma's; 'tis also pre∣valent against the Inflamation of the Pallate of the Mouth, Uvula of the Throat, or Almonds of the Ears, which are then usually said to be fallen. 'Tis also prevalent against the Head∣ach, and to divert Rheums from the Eyes, by washing the Temples there∣with; likewise to take away Tetters, Morphew, Itch or Scabs.

'Tis wonderfull also in internal uses, being taken six or eight drops twice a day in the usual drink, or before

each Meal, it doth not only cure the Scurvy in the Mouth, but also any Scorbutick humour wheresoever; it sweetens the Breath, prevents Corrup∣tion, frees the Body from Rheums, opens Obstructions, cures tickling Coughs and harshness, abates the pre∣ternatural heat and thirst in Feavers, beyond many other Remedies; 'tis prevalent in the Strangury, Chollick, and Arthritical pains; and by its ex∣cellent abstertive quality cleanses the Body from that, which is the begin∣ning of many Diseases, taking off the very bud of Putrifaction both in Young and Old. In fine, I recommend this Spirit to the World from Experience as an excellent interval and external Remedy, demonstrating those Virtues attributed to it, and that it is not to be parallel'd by any short of its own Ens.

Now for a Conclusion of this Post∣script, I thought it necessary to adver∣tise all that are desirous to be satisfy'd in any point herein contained, that the Author will be very ready to lend his aid for that end, with this Proviso, that what Letters are sent by Post may

be paid, otherwise I shall not be free to receive them, because the Expence, that hath been of late, hath been so great about Nice Queries, which if continued would sink a considerable Sum of Money, to the Authors great Detriment; but from such that I teach any part of the Chimical or Spagiri∣cal Art, whether according to the Schrodarian, Cartesian or Helmontian way, may be free, as being a real con∣cern, wherein I am paid for my trou∣ble, Time, or Expence, &c.

Vale.