CHAP. VII. Of Fermentation, as it is seen in the exaltation of Bodies, and tendency to Perfection.

THE Exaltation of the parts, is perceived best in Works, or in all things appointed for human use, forasmuch as they get a greater perfection and vigor, by Fermentation; as, chiefly Aliments and Medicines do: in many of these, we endeavour to carry forth the Spirituous Particles above the rest; and so to procure in the mixture, a grateful sweet tast, and other agreeable qualities; as we may observe in Bread, Beer, Wine, Cider, and many others: But in some, we strive to exalt the Saline part, the Spirit being somwhat depressed; as in Vinegar, Meath, Broths, also in Sauce, Pickle, or in Preserved things, which are made of Salt and sharp Liquors. We rarely on purpose carry forth the Sulphureous part above the rest, for from thence a stinking smell, and ingrateful rammishness, are wont to happen to eatable things. Among foods set apart for mans use, Bread, Beer, Wine, and Cider, have the first place; which owe mostly, whatever they have of virtue, or strength, to Fermentation.

Concerning the making of Bread, these things are chiefly to be observed: the Meal of Wheat, or Barly, or of any other Grain, being kneaded with common-water, is reduced to a mass, to be afterwards baked in an Oven. If there be nothing else added to this, it becomes forthwith heavy, and ponderous like Clay, clammy, and of an ingrateful tast, and of difficult digestion: but if in the kneading it, there be added a Ferment, the Mass presently grows hot, the bulk swells, and afterward being baked, it is made light, spongy, of good digestion and grateful to the tast. If you desire to know the reason of the difference, it is this. The meat of the Grain is imbued with a moderate proportion of Spirits, also of Salt, and Sulphur; but the Particles of these, are overwhelmed in the Mass, with a viscous humidity, being kneaded with water; so that they move not themselves mutually, nor are in motion: wherefore in the baking, some superfluous humidity evaporates; what remains is cleaving, viscous, and becomes pressed close like Clay, and ponderous. But when a Ferment is min∣gled with the Mealy Mass, the active Particles of the Ferment being first stir'd up in∣to motion, take hold of their Companions in the Mealy Mass, and carry them with them into motion. By this means, whilst some move others, they shortly are all stirred up into Fermentation; tumultuating here and there, they compass and run through the whole Past or Dough, they subtilise and attenuate the clammy and ter∣rene parts, and they lift up the mass, with the motion, and make it hollow, with little holes; which yet in the mean time, lest it become too spungy, and whereby the parts made hollow, and attenuated might more exactly be mixed, it is wrought with long kneading, then afterwards, before the Fermentation ceases, and before the hollowed parts sink close down, it is baked in the Oven. In the baking, the superfluous moisture evaporates, and moreover, very many Particles of Spirit, Salt, and Sulphur, fly away; wherefore, the mass becomes lighter, and less ponder∣ous, in the mean time, those which remain in the Bread, being much exalted, Page  20 and brought to maturity, cause in it a laudable consistency, with a grateful smell, and tast.

The Ferment commonly used, is a portion of the Mealy Mass, and unbaked, which is kept, being imbued with Salt, to a sowrness (it is called in French Levain, because it lifts up the Mass) or the flowring of Beer, or Ale, called Yest or Barm; or for want of these the lees or dregs of Beer, or beaten Eggs, are made use of. In the mealy Ferment, the Saline Particles having gotten a Flux, do chiefly predominate; as also in the faeces of Beer: wherefore the Bread Fermented by these, is made harsh and somwhat sowr: In the mean time, Yest being very big with Spirit, Ferments the Bread more potently, and brings to the Mass lightness, and a very grateful sweet∣ness. Beaten Eggs abound with Spirit and a Volatile Salt, and do yet more cause the Bread to Ferment, and render it more Spongy: without doubt there may be o∣ther kinds of Ferments used; for whatever are big and turgid with Spirit, or abound with Salt carried out to a Flux, seem to be fit enough for this use.

Somtimes the mealy Mass is kneaded with Sulphureous matter, as Butter, Sewet, Fat, or such like, which being baked in an Oven, while it is hot, it is seen to be light and spongy, (to wit while the Sulphureous Particles, are kept in motion by the heat contracted in the Oven) afterwards, when this Mass grows cold, it becomes heavy, weighty, and very close: to wit, the ascititious heat being exhaled, the Sulphure∣ous Particles, before carried forth, at length sink down; and when the Particles of the rest, not being excited into motion, the Mass therefore becomes as it were Infer∣mentated: For in these kind of Subjects the Sulphureous Particles, because they are very viscous, hinder the motion of the rest, nor can they themselves persist in motion, longer than they are forced, by the actual heat.

Bread is somtimes made of the flower of Wheat, or Barly, that is Germinated or Maulted, which without any Ferment added to it, becomes so exceeding hot, that it can∣not be contained in a compacted mass, but that in the baking it spreads abroad: the reason of which is, in such Flower, by the Maulting it, the active Principles are before placed in their vigor, and exaltation; wherefore in the kneaded Mass, when they are urged, by the heat of the Oven, they run forth inordinately, and force the more thick parts, hindring them, and as it were fling them down head-long. We have said enough of making Bread; we will now pass to Beer.

Beer is made of Mault or Barly, germinated and dryed, which is performed after this manner: First, the Barly is put into common water for three days, that it may intumifie or swell, then (the water being let out from it) it is flung in a heap upon a dry floor, moving it twice or thrice a day, lest it grow too hot, until it begins to germinate, or bud forth, or put out little shoots of Roots. Afterwards, by frequent casting it about, it is hindred from germinating or springing forth any farther, and lastly, being lay'd upon a Kiln, it is made dry by rosting it; by this means, it yields a meat wonderfully sweet.

The reason of this kind of process is this; the Barly is permitted to spring forth, that its active Principles might be brought or set into their strength, or exaltation: for when it germinates, the Spirit, Salt, and Sulphur, at first asleep, and sluggish, do swell up or grow big together, and their sluggishness being cast off, they are pre∣pared to exercise their powers. The other preparations, hinder the Barly from ger∣minating further, lest that its Principles being very much loosned, should exhale too much, and fly away from the Subject. The Meal of the Barly thus prepared grows sweet, because the active Principles are set in exaltation like Fruit brought to a ma∣turity: wherefore also the Liquor impregnated with this Meal, grows very turgid or big with Spirituous and Fermentative Particles; when the simple decoction of Barly, scarce Ferments at all, nor is kept long, but that it becomes musty, and insi∣pid.

But Beer is made after this manner; upon the Meal of the Barly, prepared as above said, boyled water is poured, and is suffered to be macerated, or mashed, for some hours, that it may be sufficiently impregnated with the active Particles of the ger∣minating Barly, now placed in their vigour: This Liquor being satisfied or filled, is drawn off clear from its setling, and is lastly boyled, that it might get a somthing more thick consistency, and be able to be kept the longer: Then, when it is somwhat cold, it is Fermented, a Ferment, or the flowring of Beer or Yest, being put thereto, and so tun'd up in a Barrel. Concerning its Fermentation, these things are especial worthy of observation.

Page  21If it macerate with, or stand too long on, the Maulted Meal, the Liquor becomes thick and clammy; and afterwards will hardly Ferment or Work at all: the reason of this is, because the active Principles, in this work, are of a prompt motion, and move together with them, the earthy Particles; with which, if by a long stay, the passages and pores of the Liquor are filled; being too full, they are wholly obstru∣cted, and as the contents in the Stomach, stuffed to a surfeit, scarcely Ferment at all.

If too hot, or too cold, the Liquor be put into the Barrel; as in the great heat of the Summer, or the cold in the Winter, Fermentation doth not rightly succeed: for by too much heat, the Particles are dissipated one from another, that they cannot, mu∣tually take hold of one another, and so work; by too much cold, they are bound up and fixed, that they scarce enter into motion, neither perform it strongly.

When the Liquor of the Beer Ferments in the Vat, the active Principles do on every side explicate themselves, they precipitate in the bottom the more thick, and Earthy, being partly driven as it were into flight, and partly sticking to them, they lead them as it were Captive to the top, and there make hollow bubbles continu∣ally growing up, and bring them as it were to servitude. After a due Fermentation, the whole space of the Liquor is rendered clear and without dregs, in which the Spi∣rits with a little Salt and Sulphur, do abound; in the mean time, in the settlement or dregs, a little of Spirit and Sulphur, with a greater plenty of Salt and Earth remains. So long as these shall be in their places the Liquor will be clear, sweet, and Spirituous, but if long kept, or not shut up closely in a Barrel, great part of the Spirits will fly away: in the mean time, by the defect of these, the Saline Particles being exalted, and having gotten a Flux, impregnate the whole Liquor, and make it sowr; for when Beer, as also Wine, goes into Vineger, it doth not happen because they are wholly deprived of Spirits, (for so they would degenerate into a tastless thing) but because the Tartareous or Saline parts, are carried forth to a Flux, and infect the Li∣quor with their sharpness; in the mean time, the Spirits being less in power, are de∣pressed, that they cannot resist them. Very hot weather, Thunder, the noise of great Guns, or the tunning it in the open Air, suddenly makes Beer grow sowr, for by these means the Spirits being disturbed in their equal motion, are dissipated; and in the mean time, the Saline or Tartarous parts, being before separated, and depressed, are moved, and carried forth into a Flux.

Indeed it plainly appears that the Spirituous parts in Vinegar, are not wholly de∣stroyed, but suppressed only whilst the Saline are placed in a Flux; because from Vine∣gar, may be Distilled, a Liquor exceeding hot and burning, like the Spirit of Wine, after this manner: With the Distilled Vinegar, a Salt is extracted from Minium, or Lead Calcined, of which you have plenty, and shall distil it in a Retort, the Vinous and burning Spirit is driven into the Receiver; the reason of which is, because when the Saline Particles of the Vinegar are united with the Salt of the Lead, the Vinous Spirits yet remaining are then freed; and having obtained their own right, they are urged from their lurking places by the heat of the Fire: but those Spirits are not pro∣duced from the Lead, because if you give thereto a more vehement Fire, the Salt of the Lead, will be melted into a Metal.

But we will return to Beer, from whence we have digressed; to which, how great a perfection happens, by Fermentation, appears by this experiment. If you take Beer new made, not yet purged by Fermentation, and place it to be Distilled in a Bladder or Cucurbit; only a vapid or tastless water ascends, without any Spirits, and strength at all: but if you proceed after the same manner with Beer truly Fermented, you will have a hot water, and highly Spirituous. And this takes away the objection of some, who say that water being even impregnated with the Meal of Mault, should not be any more boyled, lest the Spirits should exhale; because the Spirits, before Fermentation, are so obvolved with the more thick Particles of the rest, that they cannot break forth from the Concrete.

The more the Beer is impregnated by the Mault, the stronger it is, keeps the longer without sowring; which is helpt if Hops be boyled therein, from which at first it grows bitter, but afterwards recovers a grateful sweetness; the reason of this is because the pores of Liquor, which are empty of the Particles of the Meal, when they are possessed by those of the Hops, the consistency is made more compact, and is more full of Fermentative Particles; wherefore there is not quickly given any room for the Flux of the Salt. But that the Liquor being at first bitter, afterwards grows sweet, Page  22 happens for this reason; because the Spirituous and Sulphureous parts, supplyed by the Meal of the Mault, come not so soon to Maturity, because of the others mixed with them from the hops being boyled therein: but when this happens, that they grow to maturity, they easily excel all the others, and impart a sweetness to the whole. Not only Hops being boyled in Beer, keep it long from sowring, but also many other bit∣ter, or sharp things, do the same: for these, forasmuch as they exceed in a Volatile Salt, hinder the flowings of other Salt; wherefore, some are wont to put into the Barrel, a piece of Sassafrass Wood, the tops of Wormwood, Broom, the Firr-Tree, the rinds of Oringes, also Spices in a small quantity; by which means, the Drink, tho of a smaller substance, is kept a long while from sowring. Thus much concerning the preparation of Beer, on the consideration of which, (as also of Bread) we have stayed long, because the word Fermentation is chiefly due to these. Let us pass next to Wines.

Excepting the Blood of Animals, there are no Liquors that grow hot, like Wines; there is found in none a greater plenty of Spirits, Salt, and Sulphur, or a more re∣markable turgescency, or swelling up. The Fermentation of Wines, and the hand∣ling of them Fermenting, are wont to be taught among the Vintners or Wine-Coopers, as a secret only to their Apprentices, or the Adepti of their Art. Among them there is delivered a certain Physical Science, or Method of Medicine, by which means, the impurities of Wines are purged forth, their heats attempered, or also their defect, or sickness may be healed. There are many ways to be used, besides that of sophisticating, as a secret, by which depauperated and tastless Wines are sold for sound and rich. But as to our proposition, that the Doctrine of Fermentation might be illustrated, these three things ought chiefly to be considered, concerning Wines: First, Their defaecation or cleaning, and their going into parts. Secondly, Their immoderate effervescency or growing hot, from what causes it is wont to be stirred up, and by what means to be suppressed. Thirdly, The declination of them, when they grow worse: and by what remedies they are kept that they do not quickly pass into a tastlesness or Vinegar.

1. As to First, That Fermentation may begin in the Must, there is not (as in Beer) required, the putting to any Ferment, for the Juice being expressed from the Grapes, doth so greatly swell up with active Particles or Principles, that it presently of its own accord, grows remarkably hot: but it is a usual thing in some regions, when the Grapes are trod, to besprinkle them with Quick Lime, by the provoking of which, as a Ferment, the Liquor pressed forth, grows more fervent, and is sooner purged. The Must or new Wine, is at first put into open Tubs, for that they cannot be contained in close Vessels, for their great heat or working, which so boyls up, that water over a Fire grows not more hot: when the Wine is a little cooler it is put into more close Vessels, in which it is further purged by Fermenting. In the purifying, the Spirituous and Subtile Particles greatly shake the more thick dregs, and dismiss them from themselves on every side, that the Mass of the Vinous Liquor, being made free from the mixture of the dregs, is rendred clear and without dregs. The Faeces or Lees of the Wine consist of Salt and Sulphur, with a little Spirit and plenty of Earth; which whilst the Wines grow hot, being separated by degrees, either by Co∣agulating themselves mutually, are affixed to the sides of the Vessels under the Spe∣cies of Tartar, or like Lees or Mother, settle to the bottom. In the mean time the Liquor swimming over them, is very clear and exceeding Spirituous.

Somtimes the defecation or clearing of Wines is hardly brought about, as a Vinous Liquor is not easily freed from the mixture of Tartar: wherefore Vintners are wont to put to the Wines some Bodies that either clear them, or precipitate them, so as the Earthy matter swimming in them, may sooner settle to the bottom: The things which so clarifie Wines are of two sorts: for they have either viscous parts, as Glew, the Whites of Eggs and such like, which stick close to the faeculencies of the Wine with laying fast hold on them, and carry them with themselves towards the bottom: Or else they abound in a precipitatory strength, which while they enter into the pores of the Liquor, thrust forth the more thick Particles from thence, and strike them down to the bottom; as are the dust of Alabaster, Calcined Flints, and such like.

2. Wines tho at first they were well cleared, yet afterwards they conceive immo∣derate effervescencies, so that the Tartar, being stirred up from the bottom, it at length mingled with them; also the Spirits being loosened, now the Sulphureous Particles, now the Saline being too much carried forth, render the Wines unsavory, clammy Page  23 or sowr. We will consider these things, from what Causes they come to be so, and by what means they are Cured.

Wines very often contract heats, when they are full of Tartar or too rich Lees: For Tartar or Lees, tho separated from the Liquor of the Wine, and depressed to the bottom of the Vessel, yet for that they consist of plenty of Salt and Sulphur, they still send from themselves Fermentative Particles, by the inspiration of which the Wine is kept in an equal motion of Fermentation: and as the Wines are leasurely ripened, so the Salt and Sulphur which lurk in the Tartar, are by little and little ex∣alted; until at length, being carried forth to a Flux, they infect the Vinous Liquor, with a troubled feces or dregs, and compel it to grow immoderately hot, and to boil up. Against these too great heats of Wines, there is a necessity, that they be pre∣sently drawn off or rack'd, from this too rich Lees, and put into another Vessel, or else it comes to pass, by reason of its too great disturbance, the Sulphur being very much exalted, that they become unsavory and ropy; or the Spirit being lost, and the Salt carried forth to a Flux, they contract a sowrness, and turn to Vine∣gar.

Neither doth Wine grow more hot than it should do, only from Tartar, or too rich Lees, but by too great agitation, immoderate heat, or by an extraneous or strange Body put to it, and not miscible, or that cannot mingle with it: for by these and other ways, the Sulphureous part of the Wine grows hot, and from thence con∣ceives a fervour, and undue boyling up; for the setling of which, besides the racking or drawing it off, from one Vessel into another, they use to pour plenty of Milk, into the Pipe or Barrel, by whose mixture the heats and tumults of the Wines are presently appeased; but as by this means the Spirits of the Wine are very much overcome, it cannot keep long, but soon after degenerates to Vinegar, or without tast; therefore the Vintners are necessitated to sell presently the Wines mended by this Artifice, and very suddenly to draw them off.

These kind of heats of Wines, tho they be timely appeased, before they wholly spoyl the Wines, yet they leave some viciousness, by which the Vinous Liquor is al∣tered from its due colour and consistency, and is made less grateful to the Palate: for Wines made hot, oftentimes become of a more deep colour, viz. they degenerate from a watery and clear colour, to a Citron or Red, and give to the tast a rankness; all which indeed proceed, from the Sulphur being too much carried forth and exal∣ted: For these kind of distempers of Wines, they proceed after this manner; for the mending the colour, oftentimes simple Milk, or boiled with Glew or fine Flour, is poured into the Hogshead or Pipe; for these procure a certain separation of the ex∣alted Sulphur, and with its whiteness give a clearness, or restore the colour to a bright∣ness. Mucilaginous, clammy, or ropy Wines, are amended by the infusion of burnt Alum, quick Lime, Gypsum or Plaster of Walls, Salt and the like; for these cause a new Fermentation, that the more thick Particles are thrust forth from the rest, and precipitated towards the bottom. The unsavouryness is helped by the same means.

3. As to the third proposition; Wines are depauperated or made poor, when by a long effervescency the Spirit and more pure Sulphur, being exhaled, the Saline Par∣ticles begin to be exalted: in this case their languishing strength is sustained with cer∣tain remedies, as it were Cordials.

As the Spirit and Sulphur being too much carried forth, and exalted, is cured by the drawing off the Wines from the rich Lees: So the same being depressed, the re∣medy is that they be put to a more rich Tartar or Lees: wherefore the Vintners, are wont to pour the depauperated Wines, destitute of plenty of Spirits and Sulphur, and which begin to grow sowr, by reason of the Salts being carried forth to sound and fresh Lees or Tartar; that they might as it were anew inspired with Spirit and Sul∣phur, ferment and recover new strength and vigor, besides they make Syrups of generous and rich Wines, with Sugar and Spices, which they pour among the stale and deadish Wines. Further, for Wines turning to Vinegar, they are said to admi∣nister profitably, some other remedies. Gratarolus praises with many more, Lard and Swines flesh salted, wrapt in Linnen, and put into the Cask: and truly it is proba∣ble that the Sulphureous odor of this doth restrain the Flux of the sowring Salt; for this end the same Author commends Leek-Seed, Pine-Nuts, blanched Wheat, boiled Wine, Ashes, the shavings of Willow, and many others, for the Salt readily acts on these kind of Subjects, and spends its force; even as Virgins sick of the Green-sickness, Page  24 desire greedily to eat such like absurd things, that may satisfie the extrane∣ous, and for the most part sowrish Ferment of the Ventricle, but very hurtful to them∣selves. There remains another kind of Cure, whereby small Wines almost corrupted, and growing vapid or smachless, recover new vigor for a time, to wit, a portion of Rhenish Wine, or others, very Fermentable, is laid up, and hindred from Ferment∣ing, from whence it is made a perpetual Must (commonly called Stum) if a little of this Liquor be poured into a Cask of stale Wine, and jogged together, it gives a fresh, and new Fermentation to the whole: so that that Wine will froth and boyl, and shut in a Glass will leap forth; but the drink mended by this Artifice, is accounted very unwholsom, for that it is apt to stir up an immoderate Fermentation in our blood: wherefore it is prohibited by Edict, that the Wine-Coopers or Vintners make not use of this kind of Sophistication.

It is a usual thing also, to stop up close, in Stone or Glass Bottles, for a time, small Wines, and new Ale or Beer, which being afterwards opened, the Liquor ferments so impetuously, that being almost all rarified into froth, it flies forth of the Bottles: which besides contracts such an acrimony or sharp cutting, that it can scarce be swal∣lowed: The reason of which (as it seems) is this: The turgency or swelling up, and the notable acetosity, sharpness, or quickness of these kind of Liquors, proceeds chiefly from the Salt being exalted, and having gotten a Flux; for when as the Liquor, be∣ing full of much Tartar and little Spirit, is shut up close in a Vessel, all the Particles together are forced to be fermented, and when they cannot be separated, and fly away from one another, they do the more trouble one another, and break themselves into small bits; that by this means the bond of the mixture may be wholly broken; but the little bodies loosened one from another, and as it were freed by reason of the closeness of the Vessel, are forced together: wherefore when the Vessel is opened, all the Particles at once being ready for flight, like Air suddenly rarified, break forth with noise and tumult; and because the Saline parts having gotten a Flux, by reason of the plenty of Tartar, are stronger than the Spirit and Sulphur, from thence the nota∣ble cutting sharpness is caused in the Liquor.

Cyder comes next to the Nature of Wine, to wit, of the smaller sort, which kind of Liquor, is only the Juice pressed from Apples, and brought to maturity by Fer∣mentation: concerning this kind of Drink, it is worth observation, that if it be made of Summer Fruit, or too much ripened, it will not keep in strength, but pre∣sently degenerates into a deadness: but if it be prepared of very unripe, and sowr Apples, it contracts a bitterness, for that the Spirits do not sufficiently arise in this, but give place to the Salt, having first gotten a Flux: but in the other, they are not long enough retained, but wholly fly away, before the mass of the Liquor attains to full Fermentation: but there are Fruits and Apples, exceeding fit for this business, which being indued with a more firm consistency, are not quickly corrupted, neither do they attain their perfect maturity or softness, but of a long time: The Juice of these wrung forth, and put into a Cask, does not grow hot, as Beer, with a great frothy head, but after the manner of Wines, with a noise, like a Pot boyling over the Fire: whilst Fermenting after this manner, it is made clear, the more light recre∣ments, are carried upwards, and remain in the Superficies, as the flowering: but the more thick parts and Tartarous settle plentifully in the bottom; but the more solid Crust, or Coagulated Tartar, is not fixed to the sides of the Vessel: which is a sign Cyder is a more wholsom Drink, nor so infestous to the nervous stock, because it a∣bounds less with a sharp Salt than small Wines. The Liquor swimming over these Faeces or Lees settling in the bottom, enjoys it as it were its food, and is kept by its inspiration in strength; from which, if it chance to be drawn forth, it quickly grows sowr: for indeed this kind of Drink, is in great danger to be destroyed by the Flux, or sowrness of the Salt: against this ill, to preserve it, some are wont to cast into the Cask Mustard Seed bruised, or Mustard Balls, for that the Volatile Salt of this hin∣ders the Flux of the acetous Salt, so that the Liquor thereby presently grows clear, and keeps the longer: another kind of remedy against the sowrness of Cider, is, that as soon as it begins to grow sowr, it be drawn off from its Lees, and kept in close stop∣ped Bottles, with a little Sugar; for by this means it ferments anew, and because, together with the Flux of the Salt, the Spirits being carried forth, are deteined from flight, a very grateful sharpness is caused to the whole Liquor. Also, almost by the same preparation, and the like process of Fermentation, a potable Liquor is made out of Pears, which is however above measure sweet, and if plentifully drunk, renders the Belly loose, as if they had taken Physick.

Page  25So much for Fermenting Liquors, whose virtue consists in the Spirit being carried forth, and obtaining the height of perfection: there remains other preparations, whose vigor is placed in the Saline part being exalted, and having gotten a Flux; among these, Vinegar is of chiefest note, the way of making of which, being wholly unlike the aforementioned, requires a method of Fermentation, very different from those before described: for example, small Wines, or more generous or strong Beer, being put up into the Cask, are exposed in the Summer time, for a long while to the Suns Beams, or else in the Winter, they are kept near a Stove in some hot place; after this manner, whilst some Spirits evaporate, the rest being put under the yoak, the Saline parts are exalted and infect the whole Mass of the Liquor with their sharp∣ness: but not only Wines long kept, or Stale Beer, out of which the Spirits of their own accord, begin to go away, but fresh Must, or new Beer, pass after this manner into Vinegar; for the Country-women are wont to place without doors all the Sum∣mer, strong Ale, and highly impregnated with Mault, in a Cask, by which means they make an exceeding biting and most penetrating Vinegar.

Yea after the same manner almost, our kind of Hydromels, Honnied Drink, or Meath are wont to be prepared: to wit, they boyl sixteen parts of Water with one part of Hony, to the consumption of a third part, adding then some Spices, toge∣gether with a sharp Ferment, they place the Cask and Liquor for many days in the Sun, and afterwards in a Wine-Cellar. It seems the Sunning of it is used, that there∣by the Saline parts being brought towards a Flux, might somwhat restrain the nause∣ous sweetness of the Hony: and by that means the sweet being tempered with sharp∣ness, a most pleasing tast is afforded to this Drink.

By reason of the sharpness arising from the Flux of the Salt, also very many eatable things are wont to be prepared after various manners; hence the flesh of living Crea∣tures, and especially of Fishes when they swell with too much Sulphur, are pickled with Salt Brine or sharp Liquors, that the Salt being brought forth, they may be∣come more grateful to the Stomach. It would be a tedious business to insist here on particulars; but I will in this place describe a certain noted kind of Oaten Broth, Grewel, or Flumery, which profitably nourishes Feverish, also Consumptive and Hectick people.

This kind of Drink, that it may become gratefully sowrish, the Meal of Oats is put into common water for about three days, till it acquire a somwhat sowr tast: then, this infusion is placed upon the fire, and with a Ladle is stirred about until it boyls, and when it rises up ready to flow over the Vessel, it must then be poured forth into a platter, and presently cooled; it will appear like Gelly, and may be cut into bits; which if heated soon melts. In this preparation may be observed, that by a long in∣fusion of the Grain, the Saline parts being brought forth, do get a Flux; then these so impregnate the Liquor that the more thick Particles being by the heat brought in∣to its pores and passages, they are so strictly shut up, that they cannot easily sink down, but that the whole mixture becomes like Gelly.

It would also be too great labour to heap together here, the various Condites and kinds of Pickles, for it would be to describe under that rank the whole Art of Cook∣ing and Diet. For in both the only aim is, that for healths sake and for pleasure, the active Particles in our food, may be placed in their vigor and exaltation; for so they greatly please the Palate, and by a more easie digestion go into nourishment: for this reason, not only Drinks, and Confections of Corn, and Herbs of a diverse nature and kind are thought on; but also we variously prepare flesh, both boyled and rosted, and add to them sauces, that the Particles, now the Spiritous, now the Saline, being carried forth to a Flux, might please the tast, with a certain sharpness. Those which are of a more fixed nature, are brought to exaltation, by Sauces made of Sugar, Salt, or Pepper. They are wont to keep some flesh almost to putrefaction, that by that means, the active Particles being placed in their strength and motion, may become of a more grateful tast. Here might be interwoven, a long discourse concerning Me∣dicinal Compositions, but because this subject, deserves a peculiar consideration, I will say nothing more of it here. Let us next see by what motion of Fermentation and Habitude of Principles, Natural Bodies tend towards dissolution; or what is the progress of every thing to Putrefaction and Corruption.