This is a page to be proofread from Salmon's Botanologia, 1710.
and Nights, till it is well Jwcln ; then drain the Water from it by a Cock or Pipe below ; which done, the fuelled Barley is to be taken out of the Cifterns, and fpread equally, or of an equal thickness, upon the floor of a Malting House, about half a Foot thick, or more, and according as the Air is cold, it is covered with Cloths, or not covered, and is to lye till it begins to fprout, ready as it were to grow, which will be performed in two or three days, if the Weather is warm, or not very cold; otherwise it may lye longer: before it grows hot, which it is apt to do, it is to be turned with Shovels for that purpofe, two or three times a Day for a Week or ten Days together, to cool it, and dry it: When it is thus dryed, it is put upon a Malt Kiln, and there it is througfj-ly dryed by the help of Fire, made either of Straw, Furzes or Wood, to cause it to have the sweet er Re-lift or Taste : If it -is dryed with Faggots or Wood, the Malt'will taste Bitteriih from the Smoak, and will easily be perceived in the Drink, which will taste Bitter: If it is dried with Furzes, or other light fluff, it will taste less Bitter ·? but the only choice Malt is that which is dried with Straw, for that is truly Sweet, and makes the only pleasant Drink. Malt being groify Ground is made into Beer and Ale, as we shall in the next place fhew. Ground Malt Fryed, and applied in a Bag, as hot as can be endurei to the Sides or Belly, gives ease in Pains proceeding from Stitches, Colick, or Gri-pings caused through Cold or Wrid : Made into a rultife, it is good to aflwage Inflamations, or other like Tumors or Swellings. ·
XIII. Beer. This is called in Greek, ΖιΆΘ- : in Latin, Zythum, Cerevifia Lupulata; and in Englifi, Beer It is made by Infusion of Ground Malt, and a due Quantity of Hops in a sufficient Quantity of Boiling Water in a proper Fat or Vessel, so long till the whole Virtue and Goodness is Extrailed out of both Malt and Hops ; then this Liquor is drawn off:' Now left any goodness fhould yet be left in the j re-' maining Malt, another Quantity of Boiling Liquor is put thereon, and so ftirred well together, and kept in Infusion till the remaining Sweetness is Extracted into the Liquor : Tlxfe two Liquors ( or more, if you think needful to make them ) which are called Worts, viz. the Stronger and the Smaller Worts, are put together, and being mixed, are put into Coolers, to bring them to a just Heat, or rather Warmth, to make them fit for a Jucceeding Fermentation : Being thus only brought to a Warmth, the Liquor is put into the Working Fat; and to cause or facilitate the Fermentation or Working, a proportional Quantity of Ferment or Tefi is added, and mixt with it, and the Working is continued so long till both Tafie and Smell give a Demonftration, that the Nature of the Liquor is changed, and turned from a dull, heavy, sweet Taste, to a kind of a Vinous Aclivity and Flavor. 1 know our Common Brewers Boil their Worts, and it is their Opinion, that the Beer or Ale will not keep without such Boiling but Experi-I race has long fince refuted the Error or Vanity of iuch Conceptions : 'tis only the Liquors being strong of the Malt, which makes the Ale or Beer keep h if it is weak in that, boil it as long as you will, it will soon grow Small, Hard, and Soure, nor can you prevent it, do what you can : and if it is very strong of the Malt.(and not too much fermented) tho' the Worts were never Boiled at all, yet will the Drink keep several Years Good, and grow neither Soure nor Hard, as your Drink made of Boil-
Ic^hrA of thls 1 3m a particular and faithful Witness : See more Arguments against the Boiling of Worts m my Seplafium, or Druggists Mop, lib. 8. cap. η. feci. 26. where you may receive abundant Satisfaaion, almost next to Demonftration.
XLV. Ale. This was called in Greek by Dioscorides, kJm*, jgKoffi*. In Latin, Curmi, /from rhe Greek,) alio Cerevifia, Cervifia, & Cervifia non lupulata, or Drink not Hopt, now called Ale. It is made of Malt exactly as Beer is made, without any difference, except in the Hopping, which is here wanting. But of late, in the Summer Time, the Brewers put in a frnall quanty of Hops, to make the Ale keep the better, which is the property of the Hops, cofnirmed to us by Experience. Ale without doubt is the most Ancient Drink of our Land; But it has loft much of its Reputation fince Beer came into Falhion or Use ·, becaule the Hops make it more durable without lowering, and lets full some .and more wholfome. However, whether it is Ale or Beer that is drunk, that is the beft and more wholfom which is recent or new, than that which is hard or (tale, the former being cleanfing, and keeping the Body open and more Soluble; whereas the ltale-is astringent, and (topping, causing heartburnings in many, and breeding Acid Humors, and laying the Foundation of an Acid Ferment.
XV. The Spirit. It is drawn from Beer or Ale grown very hard, prickt, or almost fewer, b may be drawn in a Copper Vesica, with its Serpentine or Worm- with a gentle fire, drawing off two thirds of the Liquor: or it may be mixt with double the quantity of fair Water, ana one third part or better may be drawn off with a strong fire, so will it have less of an Empyreuma : this Spirit thus drawn off must be rectified, by mixing it with an equal quantity of Water, and drawing off the one half: and by repeating this Work several times, you willfo purely wafi, andperfedly cleanse the Spirit, that all its Empyreuma and ill scent will be taken totally from it: This being done, you may either keep it in its present condition, of the Strength of Common Brandy, for common and ordinary Uses: or you may Derleg-mate it by reiterated Distillations per fe, either in a Copper Vesica tin'd wihin with its Worm, drawing off only the fine Spirit, leaving rhe Flegm behind ·, or you may Distill it in a Glass Body or Bolt Head in Balneo Marine, or a very gentle Sand heat, which will cause the fubtil Spirit only to Ascend, leaving the Watty parts below ^ and this Work is ib often to be repeated, till the Spirit is become purely fine, and free from Flegm, strong enough to fire Gunpowder. This Work will the better be done, if a proportional quantity of Common or Bay Salt, or Pot-Aihes be cast into the Spirit: for the Salt diffolving in the Flegm, will keep it down or make it ftay behind, and cause the Liquor to yield its Spirit with much more ease and freedom, and more pure from Flegm and Empyreuma. As to its Virtues and Uses, it has the same Nature, Quality, and Ule with the Spirit of Wine, and performs all the same things, in making Tintlures, Cordial Water, Elixirs, Powers, Volatile Spirits, Baths, &c. and therefore to that you are referred.
XVI. polenta. This the Ancients made varioufly: Pliny lib. 18. chap. 7. says that the Greeks made it of Green Barly taken out of the Ear before it was fully ripe, fieeped in Water, then-beaten in a Mortar, after wafted in Baskets, to free it from the Husks, so dried in we Sun, and afterwards fieeped and beaten again, tiU it was throughly cleansed, which being dried was ground small: of this they took xx. pounds, and added thereto, Lin-feed, Coriander-feed of each j. found: Salt ij. ounces: these last things well beaten together were mixed with the Barly, and and so prepared for use. II. Other Grecians, says Pliny, Made itof'Barly fteeped for a Night in Water, and Husked by -beating in a Mortar , after dried, and so parched or fried it the next day,'and then ground it to Meal, to make Bread, Cakes, Buddings