Bacon, Francis, Sylva sylvarum : or, a natural history in ten centuries

Table of Notes

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          <p>
            <s xml:id="echoid-s3106" xml:space="preserve">
              <pb o="69" file="0103" n="103" rhead="Century IV."/>
            pall. </s>
            <s xml:id="echoid-s3107" xml:space="preserve">It were good alſo to try it in a Bottle with a little air below the Neck
              <lb/>
            without emptying. </s>
            <s xml:id="echoid-s3108" xml:space="preserve">This Inſtance is referred to the even Diſtribution and
              <lb/>
            Refining of the Spirits by Motiòn.</s>
            <s xml:id="echoid-s3109" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3110" xml:space="preserve">As for Percolation, inward, and outward (which belongeth to separa-
              <lb/>
              <note position="right" xlink:label="note-0103-01" xlink:href="note-0103-01a" xml:space="preserve">311.</note>
            tion,) Tryal would be made of Clarifying by Adheſion, with Milk put into
              <lb/>
            new Beer, and ſtirred with it: </s>
            <s xml:id="echoid-s3111" xml:space="preserve">For it may be, that the groſſer part of the
              <lb/>
            Beer will cleave to the Milk; </s>
            <s xml:id="echoid-s3112" xml:space="preserve">the doubt is, whether the Milk will ſever
              <lb/>
            well again, which is ſoon tried. </s>
            <s xml:id="echoid-s3113" xml:space="preserve">And it is uſual in clariſying Ippocraſſe to
              <lb/>
            put in Milk, which aſter ſevereth and carrieth with it the groſſer parts
              <lb/>
            of the Ippocraſs, as hath been ſaid elſwhere. </s>
            <s xml:id="echoid-s3114" xml:space="preserve">Alſo for the better Clariſica-
              <lb/>
            tion by Percolation; </s>
            <s xml:id="echoid-s3115" xml:space="preserve">when they Tun new Beer, they uſe to let it paſs
              <lb/>
            through a Strainer, and it is like the finer the Strainer is, the clearer it
              <lb/>
            will be.</s>
            <s xml:id="echoid-s3116" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3117" xml:space="preserve">THe Accelerating of Maturation, we will now enquire of, and of Ma-
              <lb/>
              <note position="right" xlink:label="note-0103-02" xlink:href="note-0103-02a" xml:space="preserve">Experiments
                <lb/>
              in Conſort,
                <lb/>
              touching
                <lb/>
              Maturation,
                <lb/>
              and the Acce-
                <lb/>
              lerating there-
                <lb/>
              of. And
                <lb/>
              firſt touching
                <lb/>
              the Maturati-
                <lb/>
              on and Quick-
                <lb/>
              ning of drinks,
                <lb/>
              and next
                <lb/>
              touching the
                <lb/>
              Maturation of
                <lb/>
              Fruits.</note>
            turation it ſelf. </s>
            <s xml:id="echoid-s3118" xml:space="preserve">It is of three natures, the Maturation of Fruits, the Ma-
              <lb/>
            turation of Drinks, and the Maturation of Impoſthumes and Vlcers. </s>
            <s xml:id="echoid-s3119" xml:space="preserve">This laſt we
              <lb/>
            reſer to another place, where weſhall handle Experiments Medicinal. </s>
            <s xml:id="echoid-s3120" xml:space="preserve">There
              <lb/>
            be alſo other Maturations, as of Metals, &</s>
            <s xml:id="echoid-s3121" xml:space="preserve">c. </s>
            <s xml:id="echoid-s3122" xml:space="preserve">whereof weſpeak as occaſion
              <lb/>
            ſerveth. </s>
            <s xml:id="echoid-s3123" xml:space="preserve">But we will begin with that of Drinks, becauſe it hath ſuch affinity
              <lb/>
            with the Clarification of Liquors.</s>
            <s xml:id="echoid-s3124" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3125" xml:space="preserve">For the Maturation of Drinks, it is wrought by the Congregation of
              <lb/>
            the Spirits together, whereby they digeſt more perfectly the groſſer parts;
              <lb/>
            </s>
            <s xml:id="echoid-s3126" xml:space="preserve">and it is effected, partly by the ſame means that Clarification is (whereof
              <lb/>
            we ſpake before:) </s>
            <s xml:id="echoid-s3127" xml:space="preserve">But then note, that an extream Clarification doth ſpred
              <lb/>
              <note position="right" xlink:label="note-0103-03" xlink:href="note-0103-03a" xml:space="preserve">312.</note>
            the Spirits ſo ſmooth, as they become dull, and the drink dead, which
              <lb/>
            ought to have a little flowring. </s>
            <s xml:id="echoid-s3128" xml:space="preserve">And therefore all your clear Amber drink
              <lb/>
            is flat.</s>
            <s xml:id="echoid-s3129" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3130" xml:space="preserve">We ſee the degrees of Maturation of Drinks, in Muſt, in Wine, as it is
              <lb/>
              <note position="right" xlink:label="note-0103-04" xlink:href="note-0103-04a" xml:space="preserve">313.</note>
            drunk, and in Vinegar. </s>
            <s xml:id="echoid-s3131" xml:space="preserve">Whereof Muſt hath not the Spirits well congrega-
              <lb/>
            ted, Wine hath them well united, ſo as they make the parts ſomewhat
              <lb/>
            more Oyly. </s>
            <s xml:id="echoid-s3132" xml:space="preserve">Vinegar hath them congregated, but more Jejune, and in
              <lb/>
            ſmaller quantity; </s>
            <s xml:id="echoid-s3133" xml:space="preserve">the greateſt and fineſt Spirit and part being exhaled: </s>
            <s xml:id="echoid-s3134" xml:space="preserve">For
              <lb/>
            we ſee Vinegar is made by ſetting the Veſſel of Wine againſt the hot Sun.
              <lb/>
            </s>
            <s xml:id="echoid-s3135" xml:space="preserve">And therefore Vinegar will not burn, for that much of the finer part is ex-
              <lb/>
            haled.</s>
            <s xml:id="echoid-s3136" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3137" xml:space="preserve">The refreſhing and quickning of Drink palled or dead, is by enforcing
              <lb/>
              <note position="right" xlink:label="note-0103-05" xlink:href="note-0103-05a" xml:space="preserve">314.</note>
            the motion of the Spirit. </s>
            <s xml:id="echoid-s3138" xml:space="preserve">So we ſee that open weather relaxeth the Spirit,
              <lb/>
            and maketh it more lively in Motion. </s>
            <s xml:id="echoid-s3139" xml:space="preserve">We ſee alſo Bottelling of Beer or
              <unsure/>
              <lb/>
            Ale, while it is new and full of Spirit, (ſo that it ſpirteth when the ſtopple
              <lb/>
            is taken forth) maketh the Drink more quick and windy. </s>
            <s xml:id="echoid-s3140" xml:space="preserve">A Pan of Coals
              <lb/>
            in the Cellar, doth likewiſe good, and maketh the Drink work again. </s>
            <s xml:id="echoid-s3141" xml:space="preserve">New
              <lb/>
            Drink put to Drink that is dead, provoketh it to work again: </s>
            <s xml:id="echoid-s3142" xml:space="preserve">Nay, which
              <lb/>
            is more (as ſome affirm) a Brewing of new Beer, ſet by old Beer, maketh
              <lb/>
            it work again: </s>
            <s xml:id="echoid-s3143" xml:space="preserve">It were good alſo to enforce the Spirits by ſomemixtures,
              <lb/>
            that may excite and quicken them, as by the putting into the Bottles, Nitre
              <lb/>
            Chalk, Lime, &</s>
            <s xml:id="echoid-s3144" xml:space="preserve">c. </s>
            <s xml:id="echoid-s3145" xml:space="preserve">Weſee Cream is matured, and made to riſe more ſpeedi-
              <lb/>
            ly by putting in cold Water; </s>
            <s xml:id="echoid-s3146" xml:space="preserve">which, as it ſeemeth, getteth down the
              <lb/>
            Whey.</s>
            <s xml:id="echoid-s3147" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s3148" xml:space="preserve">It is tryed, that the burying of Bottles of Drink wellſtopped, either in
              <lb/>
              <note position="right" xlink:label="note-0103-06" xlink:href="note-0103-06a" xml:space="preserve">315.</note>
            dry Earth, a good depth, or in the bottom of a Well within Water; </s>
            <s xml:id="echoid-s3149" xml:space="preserve">and </s>
          </p>
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