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Others are represented as indebted for their Piety to the Prevalency of the Spleen, and an immoderate mixture of Melancholy in their Complexion, which, say they, give to the Mind a superstitious Turn, and fill the Head with religious Chimeras, frightful Phantomes of Guilt, and idle Fears of imaginary Punishments; while others are ridicul'd as Men of a cold and phlegmatick Complexion, without Spirit and native Fire; who derive, say they, their Vertue, not from Choice or Restraint of Appetite, but from their deadness and indisposition to Pleasure; not from the Power of their Reason, but the Weakness of their Passions.
Of the Spirit of Silver. The Tincture and spirit of Silver manifests its Colour of a Watchet or Sky-colour, otherwise it is a waterish Spirit, cold and moist, not so hot in its degree as that which is found in Gold, Mars, and Venus; for Luna is more phlegmatick than fiery, though it be brought by the Fire out of its waterish Substance into a coagulation; and even as the Metals gain their tinging Spirits and Coagulation, in like manner do stones get their fixedness, and colour, as out of one Influence.
But there is an abuse sometimes committed by a necessitous Malster, who to come by Malt sooner than ordinary, makes use of Barley before it is thoroughly sweated in the Mow, and then it never makes right Malt, but will be steely and not yield a due quantity of wort, as I knew it once done by a Person that thrashed the Barley immediately from the Cart as it was brought out of the Field, but they that used its Malt suffered not a little, for it was impossible it should be good, because it did not thoroughly Chip or Spire on the floor, which caused this sort of Malt, when the water was put to it in the Mash-tub, to swell up and absorb the Liquor, but not return its due quantity again, as true Malt would, nor was the Drink of this Malt ever good in the Barrel, but remain'd a raw insipid beer, past the Art of Man to Cure, because this, like Cyder made from Apples directly off the Tree, that never sweated out their phlegmatick crude juice in the heap, cannot produce a natural Liquor from such unnatural management; for barley certainly is not fit to make Malt of until it is fully mellowed and sweated in the Mow, and the Season of the Year is ready for it, without both which there can be no assurance of good Malt: Several instances of this untimely making Malt I have known to happen, that has been the occasion of great quantities of bad Ales and Beers, for such Malt, retaining none of its Barley nature, or that the Season of the Year is not cold enough to admit of its natural working on the Floor, is not capable of producing a true Malt, it will cause its Drink to stink in the cask instead of growing fit for use, as not having its genuine Malt-nature to cure and preserve it, which all good Malts contribute to as well as the Hop.
There is likewise another reason that has brought a disreputation on some of the Chiltern-barley, and that is, the too often sowing of one and the same piece of Ground, whereby its spirituous, nitrous and sulphureous qualities are exhausted and worn out, by the constant attraction of its best juices for the nutriment of the Grain: To supply which, great quantities of Dungs are often incorporated with such Earths, whereby they become impregnated with four, adulterated, unwholsome qualities, that so affect the Barley that grows therein, as to render it incapable of making such pure and sweet Malts, as that which is sown in the open Champaign-fields, whose Earths are constantly rested every third Year called the Fallow-season, in order to discharge their crude, phlegmatick and sour property, by the several turnings that the Plough gives them part of a Winter and one whole Summer, which exposes the rough, clotty loose parts of the Ground, and by degrees brings them into a condition of making a lodgment of those saline benefits that arise from the Earths, and afterwards fall down, and redound so much to the benefit of all Vegetables that grow therein, as being the essence and spring of Life to all things that have root, and tho' they are first exhaled by the Sun in vapour from the Earth as the spirit or breath thereof, yet is it return'd again in Snows, Hails, Dews, etc. more than in Rains, by which the surface of the Globe is saturated; from whence it reascends in the juices of Vegetables, and enters into all those productions as food, and nourishment, which the Creation supplies.
It chears the Heart, even of a Man that has a bad Wife, and makes him look down with great Composure on the crosses of the World. It promotes insensible Perspiration, dissolves all Phlegmatick and Viscous Humours, that are apt to obstruct the Narrow channels of the Nerves. It helps the Memory and would quicken even Helvetian dullness. 'Tis friendly to the Lungs, much more than Scolding itself.
Indeed when the Hop in a dear time is adulterated with water, in which Aloes, etc. have been infused, as was practised it is said about eight Years ago to make the old ones recover their bitterness and seem new, then they are to be looked on as unwholsome; but the pure new Hop is surely of a healthful Nature, composed of a spirituous flowery part, and a phlegmatick terrene part, and with the best of the Hops I can either make or mar the Brewing, for if the Hops are boiled in strong or small worts beyond their fine and pure Nature, the Liquor suffers, and will be tang'd with a noxious taste both ungrateful and unwholsome to the Stomach, and if boiled to a very great Excess, they will be apt to cause Reachings and disturb a weak Constitution.
Ile walke no further; if you have a secret To impart, you need not feare this place; the trees And hedges will not listen. What's the business? I hope your phlegmatick stock of verse is spent. Cou. Why then in prose, the worst that I can speake in, I doe not love you, Lady. Sis. How? you ha not Traind me thus farr to tell me that? Cou.
To come then to the Crisis of the Matter, both Time and the Curdling or Breaking of the Wort should be consulted; for if a Person was to boil the Wort an Hour, and then take it out of the Copper, before it was rightly broke, it would be wrong management, and the Drink would not be fine nor wholsome; and if it should boil an Hour and a half, or two Hours, without regarding when its Particles are in a right order, then it may be too thick, so that due Care must be had to the two extreams to obtain it its due order; therefore in October and keeping Beers, an Hour and a quarter's good boiling is commonly sufficient to have a thorough cured Drink, for generally in that time it will break and boil enough, and because in this there is a double Security by length of boiling, and a quantity of Hops shifted; but in the new way there is only a single one, and that is by a double or treble allowance of fresh Hops boiled only half an Hour in the Wort, and for this Practice a Reason is assigned, that the Hops being endowed with discutient apertive Qualities, will by them and their great quantity supply the Defect of underboiling the Wort; and that a further Conveniency is here enjoyed by having only the fine wholsome strong flowery spirituous Parts of the Hop in the Drink, exclusive of the phlegmatick nasty earthy Parts which would be extracted if the Hops were to be boiled above half an Hour; and therefore there are many now, that are so attach'd to this new Method, that they won't brew Ale or October Beer any other way, vouching it to be a true Tenet, that if Hops are boiled above thirty Minutes, the wort will have some or more of their worser Quality.
As by the cultivation of various sciences, a language is amplified, it will be more furnished with words deflected from original sense; the geometrician will talk of a courtier's zenith, or the excentrick virtue of a wild hero, and the physician of sanguine expectations and phlegmatick delays.
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