| OCR Text |
Show b...- I8 0f Pennant/man. Chap. II. whofe moifier Particles are evaporated to algrol‘snefs or folidSubf‘tances (which are Concreted by fixed faline parts) little or no ways fub)c& to Fer- ration. m"But Liquors ( whofe fiibfiances are more ealily Expanded, are Very obnoxious to liireliine Motion, as the various Jurces or Grapes, and other Fruits and Plants : And all potulents, as Fluid Bodies, have loofe Compages befet with numerous Pores, big with XEthcreal and Airy Particles, which h their elafiick qualities, puff up liquid bodies, rendring them difpofed to many lnteliine Motions. . _ . . The fecond Requifite in order to Fermentation, is, That Bodies {hould 2,, conlil't of contrary Principles and Difpofitions, which making great Con- h - fliers to {ubdue each other, and by cutting into a more intimate Confedera- ml; cy , do {peak a mutual Advantage; becaufe the more Spiriruous Particles $315,122?" being highly agile, do fublime the more grofs, by expanding their Denfe Habit, do impart more noble Difpofions. The third (hialification relating to Intefiine Motion, that the parts lhould not be dept-oiled by too much Crudiry, nor over exalted by too much Ripe:Vfi‘v"‘ljf§["§§,;,.,, i‘icfs, wherein the Volatil are exhaled, which fpeaka great decay'of Spiritu- Tr thirl ur- Chap. 11, Of Fermentation. bibed into the fiibfiance of the Corn; whereupon the thin Saline and Sul~ hureous Particles being hurried into an irregular motion, and the Mafs beEm earther importuncd by the violent heat of the Oven, grOWeth Fluid, ex~ Paiiating it lElfinro a thin flat body; which feemeth to be an ill baked Dough, of a maukilh tafle. . ‘ Aiid as to Bear, it is thus Brewed, by pouring fcalding hot Water upon Ground Malt, which being foinetime infufed in the hot Liquor, impregnates it with aé‘rive Particles, and when the Liquor afer a quiCient Infufion, being {trained from the groiR‘r Faces, is afterward Well borled, till it acrpfirerh a due Confifience, as being exalted with Saline and Sulphureous Particles oi the Malt; and being fomewhat cooled, Balm, oi‘fome other Ferment being added to it, the aftive Particles are put into motion : and the Beer working foine timein the Tun, and afterward in VeiTels, groweth clear, being fecerned from its grofl‘er parts, which quit the body of the Liquor, and fall to the bottom of the Veflels 3 but if the Malt be too long infufed in the hot Liquor, it will gain too greata Confil'tence, and turn thick and .mPY' {0 that it ‘II SI "l "25,1" ousParticlcs; the main and moft noble Ingredients in Fermentation, and in H h the firfi, the more aftive parts are {0 confounded With the Grofs, that they {\i'fi. grow faint and paled, loofing their brisk Motion; as it appeareth in Sider mm, "w" made of unripe Apples. On the other tide, when the more fubtle Particles 1W ‘ are evaporated in Fruits tending to Putrefaé'rion, the Liquor allb is Diipirited upon the lots of its more \‘olatil Atomes: And upon this account, the Vital Liquor, on the one fide, groweth Grofs and DeprelTed, when the Sum»: fillfrit'flw, by overmuch Crudity, cannot be aflimilated into Blood 3 or when it loofeth its Tone, growing low and faint, as being difpoiled of its Spirituous parts, in P0 free a tranfpirarion in immoderate Sweats. And iirll, In Artificial as well as Natural Compofitions, of Vegetable and Animal Liquors, this Hypothefis of Fermentation, is founded in differentElementary Principles, and contrary qualifications of Grofs and Subtle Particles is inferred upon very probable Reafons, of which diVers Inflances may be given in divers kind of Aliinents and Medicaments, the prefervatives of Humane Nature. Averitiii'rcrmmmnm In point of Aliment, Bread, Bear, Wine, and 233:] Air diturc, they receiVe their great vertue, delicacy, Sider, and all other Conand eafinefs of Concoétion, will not be capable of a due Fermentation; becaufe the Spirituous parts being over active, do f0 raife the Terrene, with which the Pores of: the I iquor grows {0 big that at Iafi they confound the adiive Principles of It, and give a [top to Fermentation. . ‘ . . And if the liquor be put into the Veflel too hot, in. the extremity of to theinteiiinc motion and Spiritnous parts: And on the other fide, upon extremity of Cold, the Pores of the Liquor are too much Confiipated, and the Saline and Qily parts grow too much fixed and grols, which hindreth a due Intefiine motion: But if the warry part of Beer impregnated with proper Ferments, do duly work in the Veflel, the more Ipirituous and airy Particles do open the compage of the Liquor, and the active Principles do {0 much expand its Pores, that its Balmy tide overflows the Confines of the VeflEl, and the more grofs and rerrene p irts fubfide to the bottom: So that the Fermentation being wellaccom» plilhed, the filbflance of the Beer groweth more thin and clear, being de- purated from its Fxces, and is rendred more ferviceable, as Wholfome and n . exalted, do degenerate into a Fluor, imparting a fournefs to the whole body of Liquor 5 which is alfo often occafionedby firing of Canon, and Claps of Thunder, which produce f0 violent an Agitation in the body of the Liquor, that the Volatil parts being too much moved, do evaporate and expofe the be Liquor to the tyranny of the Saline; which f0 far debauch the Beer, that it is rendred differviceable for Drink. . an: put into motion. D'gCflf‘d' Bur Corn having taken wet, and growing in an put into a diforderly Fermentation; and the Mals unfearonable Harvefl, is bein loft and fluid Difpofition, grmveth broad and flat, i n g Kneeded, and of a being heavy Dough, not able to raife it {elf in Baking, caiiled by the unna rural Ferment, and growing quality of the Corn received from wet ( in an unkindly HarveIt) imbibed great a (cutie Iicncc upon overmuch int‘ufing, turn- ing ropy, u hen the Spin iiruous par is being over active raifc the l‘crrcnc. giving a check 3:233:20be Eggs, and the like , being blended with 3312;:22"; openeth, and pufieth up the body of thethe Meal, in the time of Kneading, Mafs: And in Baking, the gifciiiféwr‘irleh {1‘1de Pursurhc Volatil Salt, and Sulphur, being put into motion more by the migggtgi: I‘crmenrs iniinuating theinfelves into, and expanding the fubftance of the "mm," Bread, rendring it fpungie and hollow , and [0 more favory, and eafie . , ‘ {i bile parts to The ill Fermentation 0F Wort, nhcn it hath too {idc the overmuch heat giveth a check to due Fermentation, upon which the Liquor groweth Vapid, and pauled by too great an Evaporation of the fine PleBiilt when a due Fermentation is celebrated, if the Liquor be not clofely IiOpped, or covered with a Cork, Bung, or the like, the more Volatil and attenuate the Vifcous and Earthy parts, on of Beer. heat in the Summer, or in fevere cold Weather in the Winter, on the one ironi a due Fermentation. Meal and Flower, when moulded up with water only, which being a fimplc Elementary Body, made up of unaétive parts, railing little or no Fermentation, doth not making Inorrhcrcr- digefied Bread, hard of Concoétion; but Ferments of Balm, or Whites of The manner of the due In. tellinc moti- Spirituous parts, quit their proper Ration, being naturally ambitious to afcend and affociate with Airy and [Ethereal Particles ( to which. they are near akin) and leave the Liquor to the dominion of the Saline 3 which being too highly Thus having given a tafte of Bread and Beer (two great-Neceflaries to {Upport our Life) how by Artificial Contrivances, afled by various Ferments, promoting Intefiine motions, much confifiing in the mutual contefis of grofler and finer parts, to advance each others Nature, and the common good and intereft of Mankind, I |
