if it be much, is no friend to prolongation of life; which is one cause why women live longer than men, because they stir less.

Experiment solitary touching meats that induce

satiety.

300. SOME food we may use long, and much, without glutting; as bread, flesh that is not fat or rank, etc. Some other, though pleasant, glutteth sooner; as sweet-meats, fat meats, etc. The cause is, for that appetite consisteth in the emptiness of the mouth of the stomach; or possessing it with somewhat that is astringent; and therefore cold and dry. But things that are sweet and fat are more filling; and do swing and hang more about the mouth of the stomach; and go not down so speedily: and again turn sooner to choler, which is hot, and ever abateth the appetite. We see also that another cause of satiety is an over-custom; and of appetite is novelty; and therefore meats, if the same be continually taken, induce loathing. To give the reason of the distaste of satiety, and of the pleasure in novelty; and to distinguish not only in meats and drinks, but also in motions, loves, company, delights, studies, what they be that custom maketh more grateful, and what more tedious, were a large field. But for meats, the cause is attraction, which is quicker, and more excited towards that which is new, than towards that whereof there remaineth a relish by former use. And, generally, it is a rule, that whatsoever is somewhat ingrate at first, is made grateful by custom; but whatsoever is too pleasing at first, groweth quickly to satiate.

NATURAL HISTORY.

CENTURY IV.

Experiments in consort touching the clarification of liquors, and the accelerating thereof.

ACCELERATION of time, in works of nature, may well be esteemed inter magnalia naturæ. And even in divine miracles, accelerating of the time is next to the creating of the matter. We will now

therefore proceed to the inquiry of it: and for acceleration of germination, we will refer it over unto the place where we shall handle the subject of plants generally; and will now begin with other accelerations.

301. LIQUORS are, many of them, at the first thick and troubled; as muste, wort, juices of fruits, or herbs expressed, etc. and by time they settle and clarify. But to make them clear before the time is a great work; for it is a spur to nature, and putteth her out of her pace: and, besides, it is of good use for making drinks and sauces potable and serviceable speedily. But to know the means of accelerating clarification, we must first know the causes of clarification. first cause is, by the separation of the grosser parts of the liquor from the finer. The second, by the equal distribution of the spirits of the liquor with the tangible parts for that ever representeth bodies clear and untroubled. The third, by the refining the spirit itself, which thereby giveth to the liquor more splendour and more lustre.

The

302. FIRST, for separation, it is wrought by weight, as in the ordinary residence or settlement of liquors; by heat, by motion, by precipitation, or sublimation, that is, a calling of the several parts either up or down, which is a kind of attraction; by adhesion, as

when a body more viscous is mingled and agitated with the liquor, which viscous body, afterwards severed, draweth with it the grosser parts of the liquor; and lastly, by percolation or passage.

303. SECONDLY, for the even distribution of the spirits, it is wrought by gentle heat; and by agitation or motion, for of time we speak not, because it is that we would anticipate and represent; and it is wrought also by mixture of some other body which hath a virtue to open the liquor, and to make the spirits the better pass through.

304. THIRDLY, for the refining of the spirit, it is wrought likewise by heat; by motion; and by mixture of some body which hath virtue to attenuate. So therefore, having shewn the causes, for the accelerating of clarification in general, and the inducing of it, take these instances and trials.

305. IT is in common practice to draw wine or beer from the lees, which we call racking, whereby it will clarify much the sooner; for the lees, though they keep the drink in heart, and make it lasting, yet withal they cast up some spissitude: and this instance is to be referred to separation.

306. On the other side it were good to try, what the adding to the liquor more lees than his own will work; for though the lees do make the liquor turbid, yet they refine the spirits. Take therefore a vessel of new beer, and take another vessel of new beer, and rack the one vessel from the lees, and pour the lees of the racked vessel into the unracked vessel, and see the effect: this instance is referred to the refining of the spirits.

307. TAKE new beer, and put in some quantity of stale beer into it, and see whether it will not accelerate the clarification, by opening the body of the beer, and cutting the grosser parts, whereby they may fall down into lees. And this instance again is referred to separation.

308. The longer malt or herbs, or the like, are infused in liquor, the more thick and troubled the liquor is; but the longer they be decocted in the

liquor, the clearer it is. The reason is plain, because in infusion, the longer it is, the greater is the part of the gross body that goeth into the liquor: but in decoction, though more goeth forth, yet it either purgeth at the top, or settleth at the bottom. And therefore the most exact way to clarify is, first, to infuse, and then to take off the liquor and decoct it; as they do in beer, which hath malt first infused in the liquor, and is afterwards boiled with the hop. This also is referred to separation.

309. TAKE hot embers, and put them about a bottle filled with new beer, almost to the very neck; let the bottle be well stopped, lest it fly out: and continue it, renewing the embers every day, by the space of ten days; and then compare it with another bottle of the same beer set by. Take also lime both quenched and unquenched, and set the bottles in them ut supra. This instance is referred both to the even distribution, and also to the refining of the spirits by heat.

310. TAKE bottles, and swing them, or carry them in a wheel-barrow upon rough ground twice in a day, but then you may not fill the bottles full, but leave some air; for if the liquor come close to the stopple, it cannot play nor flower: and when you have shaken them well either way, pour the drink into another bottle stopped close after the usual manner; for if it stay with much air in it, the drink will pall; neither will it settle so perfectly in all the parts. Let it stand some twenty-four hours: then take it, and put it again into a bottle with air, ut supra: and thence into a bottle stopped, ut supra: and so repeat the same operation for seven days. Note, that in the emptying of one bottle into another, you must do it swiftly lest the drink pall. It were good also to try it in a bottle with a little air below the neck, without emptying. This instance is referred to the even distribution and refining of the spirits by motion.

311. As for percolation inward and outward, which belongeth to separation, trial would be made of clarifying by adhesion, with milk put into new beer, and stirred with it: for it may be that the grosser

part of the beer will cleave to the milk: the doubt is, whether the milk will sever well again; which is soon tried. And it is usual in clarifying hippocras to put in milk; which after severeth and carrieth with it the grosser parts of the hippocras, as hath been said elsewhere. Also for the better clarification by percolation, when they tun new beer, they use to let it pass through a strainer; and it is like the finer the strainer is, the clearer it will be.

Experiments in consort touching maturation, and the accelerating thereof. And first, touching the maturation and quickening of drinks. And next, touching the maturation of fruits.

natures.

THE accelerating of maturation we will now inquire of. And of maturation itself. It is of three The maturation of fruits: the maturation of drinks and the maturation of impostumes and ulcers. This last we refer to another place, where we shall handle experiments medicinal. There be also other maturations, as of metals, etc. whereof we will speak as occasion serveth. But we will begin with that of drinks, because it hath such affinity with the clarification of liquors.

312. FOR the maturation of drinks, it is wrought by the congregation of the spirits together, whereby they digest more perfectly the grosser parts: and it is effected partly by the same means that clarification is, whereof we spake before; but then note, that an extreme clarification doth spread the spirits so smooth, as they become dull, and the drink dead, which ought to have a little flowering. And therefore all your clear amber drink is flat.

313. WE see the degrees of maturation of drinks; in muste, in wine, as it is drunk, and in vinegar. Whereof muste hath not the spirits well congregated; wine hath them well united, so as they make the parts somewhat more oily; vinegar hath them congregated, but more jejune, and in smaller quantity, the greatest and finest spirit and part being exhaled: for we see vinegar is made by setting the vessel of