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Show Chap. ll. 0/ Fermentation. Iintend now to prefentyou with the molt generous Liquor of the Grape, in whofe free Cups we indulge our Selves and Friends in folemnTreats and Collations, as f0 many Exprelles of our high Efieems, and affeé'nonate Cawineisali- relies to each other : this noble Juice is acted with greater Fermentation iiiiiiiiim than any Liquor ( except that of Blood) which proceedeth from the ex~ ggiggfimm uberant quantity of volatil Salt and Sulphur, the great Engines ofinteiiine ""9"" Motions, and the Arts of exalting and deprefling the Fermentation ofWine; dwwd' the Vintners ( as much as they can) referve in their own Breaf'ts, as the great Secrets and Myileries of their Profeflion. In thefe they have many Syftems of a kind of Medical Rules, Precepts and Methods, configned to the curing of Wines when they are fick, wherein they prefcribe a kind of Malaria Medim, made up of Purging, Alterative and cordial Druggs, to raife the Fermentation when deficient, in Wines not fine, and to deprefs it, by attempering Medicines, when it tunneth f0 high by reafon of intemperate Heat; and do add Stumm, (inclofed in \"efl'els hoop- ed with Iron, and put into the Earth to detein it from working) and other more falutary Ferments, to impart Colour, Life, and Spirit to decaied rlaeturing of \\'ir.es. (011- Wines. So that in fl]ort,the Art of a Vintner, confills chiefly inthefe three Heads; fillethinthrce Firfl, In the Fining of Wines, when they are turbid and grofs in their illiilgisniiliriing fubfiance, proceeding from a mixture of their flying Lees $313???" Secondly, In giving them due allays in fo great Etfervefcences and Ferm'e‘ns and‘mhm‘isd rations, commonly called Frets, caufed by immoderate Heats in the midfi: "ith their 1mg 4 Kraft?" 0/ Fennenmtion. Chap. 17: of Summer. TIJirdly, In rendring them brisk and palatable, when they are grown faint "WWW" and pauled, or fower, caufed by the evaporation of their delicate oily moderate Permutation parts (:iIlCIl the mm, 4 . As to the Firfl, It is not fo requifite, that Ferments fhould be applied to Salli?" Wines in the Muf't, as to Wort in the Tun, becaufe the finer juyce of the f‘hffliiih'd Grape, is enohled with fpirituous qualities, that they rarely need any auxiliaridfaint. ary Fetments to raife their natural inteftine motion. Therefore the Grapes being trade, and the juyee put into open Veilels, hath at firft a high ebullition, fomewhat refembling that of Water put into a Kettle and fet upon a great Fire; and when the great effervefcen ce of \Vine in the Muli is fomewhat allayed 3 it is then confined in clofer Veffels, in which it is receptive of a farther depuration, wherein the more delicate and volatil particles do open the compage of the Wine, making a fectetion of the grofs faces, from the more generous and pure parts, which renders the Wine fine and tranfparent, and ferviceable to entertain its Mafler, the Lord ofthis lower Orbe. AAnd becaufe in the juyce of Grapes, the finer parts are fo With the more gro's, that they cannot make themfelves free deeply engaged without the alimance of Art ; and thereupon Vintners confulting their own Intereft, as well as the publick Good , do add fome depurating Medicines, that the more Earthy and excremental parts ( as unprofitable for ufe) may be funk to the bottom; Whereupon they are clarified upon a double account, either by vrfcous applications,as Ifing-Gla fs, Whites of Eggs, and the like, whofe clammv Embraces aflociating with the Lees of Wine, do f0 far deprefs them, till the Liquor is refined and rendred ufeful. There arenalfo other ingredients ( added to Wines in the Mufle, that haVe a precrprtatmg quality ) infinuating themfelves into the Pores of the Li- quor, do fqueeze the groiTer particles out of their former receptacles, till they they force them to the bottom; of this kind is Alabafiet pondered, and Flint calcined, and the like. Wines having great bodies, though made fine, yet do fret ( as the Vint"or, ftileit) which giveth them a kind of feveriih Dillemper, as labouring under too great a diflcmper of Pbullitron, Aproceeding‘often in Summer from Heat, opening the body of Wine, and difpofing it torthe reception of the flying Lees (arifing from the bottom of the Veflel) being full ofVSalt and hulphur, aflive Particles, which being exalted, put the Wine into a new Fermentation, rendring it Rancid, Ropy, and fometimes Sour and Vapid, derived from an extravagant Effervefcence , defirufiive of its fine volatil 1 cm wet. Wl'hereupon to prevent this Inconvenience, the VVinecoopers, and Vintntrs, \vrack their Wines, and by drawing them out of one Cask into two-- ther, do fever the Liquor from the Lees, adding fometimes Milk to tem-a per the Ebullition of \Vine, and to refiore its Colour, and make it grateful to the Eye and Pallate, by turning the dark brown hue into a more bright Colour. And to {peak a Cure for Ropy Wines, Artifis apply unflackt Lime, burnt Allom, Salt, and the like, by which the Faces of this generous Liquor are fecured from the more fine parts, and at laf'r turned to the bottom by a kind of Precipitation. Lafily, Wines growing faint and pauled ( loofing their brisknefs of tafie) do drink down, which is occalioned in fmall Wines, by the evaporation of the fine and delicate Salt and Sulphur, in the heat of Summer, arifing from a tumultuary motion of the active principles of \Vine. I Whereupon Artii‘ts advife a kind of Cordial Medicines to be applied to decayed W ines,to repair their loft Life and Brisknefs, which is efl‘efl'ed by adding to them new and choice Tartar,and the like; which being big with Saline chiefly and alfo fome Sulphnreous Particles, do as it were impart a new life and fpirit to Depauperared Wines, which are alfo accomplilhed by Syrupes made of Generous Wine, mixed with Spice and Sugar. And I conceive, it will not be requifite to tire you with a farther Diil courfe of the Fermentation of the Juices of Apples, Cherrys, Corants7 Gooll berries, and the like 3 which are to be treated according to the fame Rules and Method of Art, prefcribed in order to defaacate thefe grofs, and revive the decayed Juices. Having made you a mean Treat of Wine, and of the manner of its In~ tcfiine Motions, how they are managed by fubtle and gentle, and by grols and fluggifh Elements in Plants; my Defign at this time, is to fhew you the more exalted Fermentation in Animals ( which hath great analogy in Nature with thofe of Vegetables) being Commenced and Promoted, by Volatil, Airy, and Spirituous Particles, enlarging the Compage of their more generous Liquors, whofe grofs parts do inclofe the more fine; binding them to their good behaviour, left they {hould make their eicape, and pervert the Choice [Economy of Nature, which endeavoureth to efpoufe Grofs with Subtle Particles, that they may refine and perfect each other, in a mutual C'OUVerfe: Nature being ambitious by various motions, to reconcile different dlfpofitions of Entities, in a third more friendly temper, as an Union arifing out of contrary Agents, defigning by different Conflicts, to reduce each other to fuch a Mediocrity, as is a mutual Prefcrvative. And this Method, Nature obf'erveth in the more feleét Liquorsof Humane BOdY) WhiCh being a&ed by different Principles, do firive by contrary aetiG 0115 Fermentation in Animals, hath great afl finity with theft of V:getablcs, The Fxmfl‘ ration oftho Liquors of Humane Bad dies, asaflcd by contrary Elements. |
