10369Century IV.
pall.
It were good alſo to try it in a Bottle with a little air below the Neck
without emptying. This Inſtance is referred to the even Diſtribution and
Refining of the Spirits by Motiòn.
without emptying. This Inſtance is referred to the even Diſtribution and
Refining of the Spirits by Motiòn.
As for Percolation, inward, and outward (which belongeth to separa-
11311. tion,) Tryal would be made of Clarifying by Adheſion, with Milk put into
new Beer, and ſtirred with it: For it may be, that the groſſer part of the
Beer will cleave to the Milk; the doubt is, whether the Milk will ſever
well again, which is ſoon tried. And it is uſual in clariſying Ippocraſſe to
put in Milk, which aſter ſevereth and carrieth with it the groſſer parts
of the Ippocraſs, as hath been ſaid elſwhere. Alſo for the better Clariſica-
tion by Percolation; when they Tun new Beer, they uſe to let it paſs
through a Strainer, and it is like the finer the Strainer is, the clearer it
will be.
11311. tion,) Tryal would be made of Clarifying by Adheſion, with Milk put into
new Beer, and ſtirred with it: For it may be, that the groſſer part of the
Beer will cleave to the Milk; the doubt is, whether the Milk will ſever
well again, which is ſoon tried. And it is uſual in clariſying Ippocraſſe to
put in Milk, which aſter ſevereth and carrieth with it the groſſer parts
of the Ippocraſs, as hath been ſaid elſwhere. Alſo for the better Clariſica-
tion by Percolation; when they Tun new Beer, they uſe to let it paſs
through a Strainer, and it is like the finer the Strainer is, the clearer it
will be.
THe Accelerating of Maturation, we will now enquire of, and of Ma-
22Experiments
in Conſort,
touching
Maturation,
and the Acce-
lerating there-
of. And
firſt touching
the Maturati-
on and Quick-
ning of drinks,
and next
touching the
Maturation of
Fruits. turation it ſelf. It is of three natures, the Maturation of Fruits, the Ma-
turation of Drinks, and the Maturation of Impoſthumes and Vlcers. This laſt we
reſer to another place, where weſhall handle Experiments Medicinal. There
be alſo other Maturations, as of Metals, & c. whereof weſpeak as occaſion
ſerveth. But we will begin with that of Drinks, becauſe it hath ſuch affinity
with the Clarification of Liquors.
22Experiments
in Conſort,
touching
Maturation,
and the Acce-
lerating there-
of. And
firſt touching
the Maturati-
on and Quick-
ning of drinks,
and next
touching the
Maturation of
Fruits. turation it ſelf. It is of three natures, the Maturation of Fruits, the Ma-
turation of Drinks, and the Maturation of Impoſthumes and Vlcers. This laſt we
reſer to another place, where weſhall handle Experiments Medicinal. There
be alſo other Maturations, as of Metals, & c. whereof weſpeak as occaſion
ſerveth. But we will begin with that of Drinks, becauſe it hath ſuch affinity
with the Clarification of Liquors.
For the Maturation of Drinks, it is wrought by the Congregation of
the Spirits together, whereby they digeſt more perfectly the groſſer parts;
and it is effected, partly by the ſame means that Clarification is (whereof
we ſpake before:) But then note, that an extream Clarification doth ſpred
33312. the Spirits ſo ſmooth, as they become dull, and the drink dead, which
ought to have a little flowring. And therefore all your clear Amber drink
is flat.
the Spirits together, whereby they digeſt more perfectly the groſſer parts;
and it is effected, partly by the ſame means that Clarification is (whereof
we ſpake before:) But then note, that an extream Clarification doth ſpred
33312. the Spirits ſo ſmooth, as they become dull, and the drink dead, which
ought to have a little flowring. And therefore all your clear Amber drink
is flat.
We ſee the degrees of Maturation of Drinks, in Muſt, in Wine, as it is
44313. drunk, and in Vinegar. Whereof Muſt hath not the Spirits well congrega-
ted, Wine hath them well united, ſo as they make the parts ſomewhat
more Oyly. Vinegar hath them congregated, but more Jejune, and in
ſmaller quantity; the greateſt and fineſt Spirit and part being exhaled: For
we ſee Vinegar is made by ſetting the Veſſel of Wine againſt the hot Sun.
And therefore Vinegar will not burn, for that much of the finer part is ex-
haled.
44313. drunk, and in Vinegar. Whereof Muſt hath not the Spirits well congrega-
ted, Wine hath them well united, ſo as they make the parts ſomewhat
more Oyly. Vinegar hath them congregated, but more Jejune, and in
ſmaller quantity; the greateſt and fineſt Spirit and part being exhaled: For
we ſee Vinegar is made by ſetting the Veſſel of Wine againſt the hot Sun.
And therefore Vinegar will not burn, for that much of the finer part is ex-
haled.
The refreſhing and quickning of Drink palled or dead, is by enforcing
55314. the motion of the Spirit. So we ſee that open weather relaxeth the Spirit,
and maketh it more lively in Motion. We ſee alſo Bottelling of Beer or
Ale, while it is new and full of Spirit, (ſo that it ſpirteth when the ſtopple
is taken forth) maketh the Drink more quick and windy. A Pan of Coals
in the Cellar, doth likewiſe good, and maketh the Drink work again. New
Drink put to Drink that is dead, provoketh it to work again: Nay, which
is more (as ſome affirm) a Brewing of new Beer, ſet by old Beer, maketh
it work again: It were good alſo to enforce the Spirits by ſomemixtures,
that may excite and quicken them, as by the putting into the Bottles, Nitre
Chalk, Lime, & c. Weſee Cream is matured, and made to riſe more ſpeedi-
ly by putting in cold Water; which, as it ſeemeth, getteth down the
Whey.
55314. the motion of the Spirit. So we ſee that open weather relaxeth the Spirit,
and maketh it more lively in Motion. We ſee alſo Bottelling of Beer or
Ale, while it is new and full of Spirit, (ſo that it ſpirteth when the ſtopple
is taken forth) maketh the Drink more quick and windy. A Pan of Coals
in the Cellar, doth likewiſe good, and maketh the Drink work again. New
Drink put to Drink that is dead, provoketh it to work again: Nay, which
is more (as ſome affirm) a Brewing of new Beer, ſet by old Beer, maketh
it work again: It were good alſo to enforce the Spirits by ſomemixtures,
that may excite and quicken them, as by the putting into the Bottles, Nitre
Chalk, Lime, & c. Weſee Cream is matured, and made to riſe more ſpeedi-
ly by putting in cold Water; which, as it ſeemeth, getteth down the
Whey.