Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	air_n	element_n	fire_n	13,062	5	7.1789	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A67797	Cerevisiarii comes, or, The new and true art of brewing, illustrated by various examples in making beer, ale and other liquors, so that they may be most durable, brisk and fragrant and how they may be so ordered, as to yeild the greatest quantity of spirits in distillation : to which is added, the right way to refine and bottle beer and cyder, and a cure for those that are sick and ropy, so as to return them to their internal sanity, as also the true method of manuring lands and the art of making salt water fresh : all proved by demonstration and sound philosophy, to be more agreeable to man's body than otherwise, and so not only fit for english constitutions, but also for transportation : published for the sake of verity, and therefore recommeded to all that esteem demonstrated truths before notional theory / by W.Y. Worth ...	Y-Worth, W. (William)	1692 (1692)	Wing Y216; ESTC R13121	45,081	144

damp and cold Fog therefrom and their Bowels are warmed with the benevolent Rays warmed with the benevolent Rays thereof for to be sure what Nature does not in this Case Art must for this before-described Gass is not only evident in Water but also in most other concreted Beings You have an Example hereof in Wheat-Corn which is the wholsomest Grain in Europe and the Staff of Man's Life in that it hath received a permanent Maturation both from the Celestial and Central Sun for if it be eaten raw or the Flower thereof it causes Diseases but being fermented and baked the Heat sends forth this said Gass as is evident in that it becomes so Vertuous the like is to be seen in Syder yea even in Wines which are not to be ripened but by a Fermentation which is even a Sparkling foaming or as I may truly call it Nature 's violent Decoction even to an Exorbitancy and all this is in order to separate that which doth not centrally agree therewith sc the wild Gass which is evident in this That if a Barrel be then closed up it will burst in Pieces for it will make its way out But as soon as this is exhaled then the Action of Fermentation ceases but where it ceases before the said Gass is fully sent forth there it causes the Liquors soon to Fret Corrupt Rope and Sour as being diseased in itself wants an internal Sanity and the best Cure in this Case is Racking it off Now it is observable That what Decoction is wanting in the Separation of this Gass Fermentation doth compleat And I wonder why this late Writer should allow a Window in the Kill to let the gross Steams sullen Damps and stupifying Vapors as he calls them to pass freely away and to let in the Air when he doth not at the same time allow the same Benefit to Water which is the Element and Vehicle which conveys the same to other compounded Beings in the Act of Generation And though Nature hath been never so bounteous in ripening the same yet is it not fully separated there-from And Fire which is in the highest degree Hot and Dry that even that contains in it this wild moist Gass as we can easily demonstrate before Men of all Qualities now if what is here said is not sufficient to demonstrate the Nature and Effect of the said Gass then let such as desire to be better satisfied apply themselves to other Volumes as our Spagyrick Philosophy Asserted as also our Trifertes Saladini But however we shall add thus much seeing this new Moddler attributes all the unhealthful Qualities to proceed from well-boyl'd Beer and principally those of the Scurvy Stone and Gout yet we say on the contrary That these rather proceed from Beer not well boyled especially where this Gass is not fully evaporated for 't is from this and only this that they proceed For this Gass is Mineral and Excrementitious and hath in it such wrathful Qualities as stagmatise the vital Functions for it is endued with a Coagulative and Forming Quality and will make Stones or Excrements and sometimes takes on the Bodily Form of Arsnick or Poison it must be doing although Evil. We read in Aventius Annel Bavar lib. 7. Anno 1343. That above fifty Men with many Cows were turned into Stone Ortelius tels the same Story of whole Herds in Russia And Camerarius reports That in the Province of Chilo in Armenia at the blast of a South Wind which happens four Times in the Year whole Troops of Horse have been turned into Statues of Stone standing in the Warlike Posture as they were before And Ovid describes the Thracian Waters which make all things Marble and turn their Guts into Stones that take them inwardly Which in plain Terms are no other than this Gass which is plainly to be demonstrated in the Vrinous Classes though not so evidently in the Vinor one because the Calidum Innatum or warmth of the enriching drying Sulphur doth so dilate it that it is easily spent in Decoction and Fermentation But the Urinous and Mercurial Qualities do rather Increase and give Strength because the Vinor and Sulphurous Qualities which are there are so small as not to be able to put into Motion so as to work its way forth now as the Vinor and Vrinous are the two general Classes of Nature in that the very Spirit of the World which nourisheth all things is Vrinous so doth the Vinor contain the Vrinous though invisibly as the Vrinous doth the Vinor in the same Nature according as the hot and moist or cold and moist Qualities get predominancy and from hence it is very evident That this Spirit is the Original Cause of many Diseases and principally by its Volatility for that Diseases have their first Original in the Spirits and that this doth remain in Beer unboyl'd is evident in this Example-Take Wash prepared by the Distillers where neither Liquor nor Wort is boyled but hastened into a Fermentation and being put into the Still and suddenly made to boyl as they do the Beck of the Still being not immediately put into the Worm till this Gass is invisibly off for if it should it would cause it violently to boyle over and so foul the Worm or else force off the Head of the Still when as Beer well Boyled and Fermented having Age to boot may be stilled without this Observation and will yield by abundance the far more wholsom Spirit The same is done in Syder Wines and other Liquors so ordered and this is one Reason why French Brandy excels English Spirits Another Consideration which is a plain Proof that this Gass remains in Beer unboyled is the Paleness of its Colour which shews it rather to have the Moist Mercurial Quality predominant than the Sulphurous and Friendly one Friendly I say because Tincture shews Sulphur and Sanity because these are the Houses of Light and so chase away thousands and legions of the dark diseasie Ideas now Decoction only is that which manifests Tincture and by consequence the Health-making Vertue And I can compare white Beer to no other than Chyle or Posset which is only made by the first Action of the Stomach which should it remain so crude by a debility in Nature all Physicians would allow to be the Author of many Diseases but when the Central Fire is strong to make a true Concoction Digestion Circulation Fermentation and Separation then Tincture is brought unto it which by the help of the Vital Flame is exalted and so from thence the Animal Spirits elaborated then doth this Tincture manifest it self in the healthful Constitution when Diseases and Death are pale and wan And what egregious Nonsense is this even a Contradiction to the Laws of Nature to make as if that which is her first Intention should be That from whence Sanity should proceed and yet at the same time not to allow the degrees of Exaltation thereunto Our new Moddler saith That to make Malt with Judgment

Beer ill brewed will not admit of Transportation for it soon takes a Ferment by the Sea and so sours and ropes When on the contrary well brewed Beer may be transported to the East Indies for having a Body and Ripeness withal the Ferment of the Sea exalts it so that it becomes in the end like Mum in comparison to the former and will remain in its full Goodness many Years and being Distilled will give the most friendly Spirit that can be by the Art of Man prepared for its Essential Sulphur is radically united and exalted Therefore ye noble English Hearts accept of Truth though by the most despiseable Instrument delivered for this is that which shall stand us all most in stead in the Day of Tryal for though the Winds beat and the Storms ascend yet shall its Foundation remain firm as being built upon a sure Rock when as those founded upon the Sands shall not be able to bear the Storm or Tempest therefore that our Foundation may be rightly established is the Desire of him who recommends his Labours to your candid Acceptance and himself to the Protection of Almighty God who hath hitherto preserv'd him in a Perverse Generation from falling into the Pit of Error which that you may all be preserved from is the Desire of him who is Your sincere Friend in all Christian Love W. Y. Worth From the Accademia Spagyrica Nova The General Contents of the Chapters of this Book CHAP. I. IN which we treat of the Art in general as also of the right way of Manuring Land and the Sowing and Planting thereof for the greatest Advantage even 10. per cent CHAP. II. In which we treat of the right way of Brewing Beer and Alt in general so as to make them the most Durable and Vertuous CHAP. III. In which we treat concerning the way used in Brewing in order for Distillation CHAP. IV. In which we treat of Fermentation the ordering of the Vessells the manner of Tunning ● and some necessary Rules whereby the Beer may be long preserved CHAP. V. Wherein we treat of Clearing of Beer and Restoring such as is Sour and Decayed so as to render it Drinkable CHAP. VI. In which we treat of Making several Physical Drinks together with their Vertues and Vse shewing the right way of Bottling Beer POSTSCRIPT Containing several Vseful Considerations concerning Thames-Water c. The particular Contents or Chief Heads of the Matter contained in this Book OF the Original of Brewing 1 From whence the Making of Malt had its Original 2 The way of Dressing and Manuring Land for the greatest encrease 4 How Cyder Wine and other Liquors might become very plenty in England 10 Beer being not well boyled soon Putrisies and Ropes 13 and 20 The Office of Water as the Menstruum of the World 15 The crackling or sighing of the Water is nothing else but the separating the Wild Gass which must be separated before the Medicinal Vertues can be obtained 16 and 45 The Right and Natural way of Preparing the Liquor or Menstruum so as to extract the full Vertue of the Grain 18 How Water being Cold and Moist is altered into a more Hot and moist Nature by the Addition of Vegetables in Decoction 19 The Air rarifies and gives Spiritual Life to Beings 21 How Water is purged by Sand 22 How Water assumes to it self the divers Mineral Tasts 23 What those Qualities are by which Waters are made more Salutiferous 24 How that Diversities of Water will cause Diversity in Beer made from one and the same Grain 26 Rules to know how far your Water will bear Decoction so as to make good Beer 27 The properest Time to take Water in for Brewing 28 The wild Gass in Water being not seperated is that which not only causes Beer to Corrupt Rope and Sour but also causes most Diseases in the Body even Sourvy Gout and Stone c. 29 Diseases have their first Original in the Spirit 33 That the Gass remains in Beer undecosted 34 Tincture manifests Health and cures many Diseases 35 That no Disease proceeds from well-boyl'd Beer 36 Decoction and Fermentation is the Foundation of Nature and Art 39 The Concentration of Beer for Transportation 43 The Extract of Malt is the Mummial Balsam thereof 44 That the Gass is the Egyptian Dragon 47 How Salt Waters are made Fresh 49 How Nauceous Waters are made Good 51 The Author's way of Brewing 52 How to brew Double Beer and Ale and their Excellency 54 The way of Brewing for Distillation 56 What Quantities may be extracted from a Quarter of Malt 61 A good Drink made from Molasses 62 The best Mum from malted Wheat 63 A good Drink made from Oats Beans Buck-wheat or Liquor of Peech ibid. That Wormwood may well supply the place of Hops 66 The Signature of Herbs must be minded 68 The Author's Recommendation of Spagyrical Medicines for the Vse of the Diseased 72 The various Vses of Signatures 73 The Preparation of the Quintessence of Malt and its Vse for the bettering of Beer 79 The Office of Fermentation 82 The Season of the Year must be minded for setting of Tuns in Fermentation 86 Glauber's Sal Mirabilis or our Sal Panaristos makes an Artificial Fermentation without Yeast 89 The way to cleanse the Vessels and sweeten those that are Fusty 90 The old Error concerning the Sap in Trees corrected by sherring that it doth not return to the Root nor congeal in the Tree as Sap but is really converted into the more essential Parts of the Tree 93 The Vse of an Hppocrate's Sleeve or a Flannel Bag in cleansing Beer and Ale 105 The way to Clear and Refine Beer 107 The way to make Sour Beer drinkable and to give it durable Qualities 109 How to make several Physical Drinks 111 A Physical Ale against the Scurvey Dropsy and other Diseases 115 The best way of Bottling Beer and Ale ibid. Considerations on the Thame's-Water 117 Some convenient Additions to Wormwood Drink 128 Books Printed for John Taylor at the Ship in St. Paul's Church-Yard MEdicina Practica Or Practical Physick Shewing the Method of Curing the most Usual Diseases happening to Human Bodies As all Sorts of Aches Pains Apoplexies Agues Bleeding Fluxes Gripings Wind Shortness of Breath Diseases of the Brest and Lungs Abortion want of Appetite Loss of the Use of Limbs Cholick or Belly-ach Apostems Thrushes Quinsies Deafness Bubo's Cachexia Stone in the Reins and Stone in the Bladder With the Preparation of the Praecipiolum or Universal Medicine of Paracelsus To which is added The Philosophick Works of Hermes Trismegistus Kalid Persicus Geber Arabs Artefius Longaevus Nicholas Flammel Roger Bachon and George Ripley all translated out of the best Latin Editions into English and carefully Claused or divided into Chapters and Sections for the more Pleasant Reading and Easier Understanding of those Authors Together with a singular Comment upon the first Book of Hermes the most Ancient Philosophers The whole compleated in three

but is that which gives Vertue and must by consequence be united with the Centre thereof seeing Life always subsists in the Centre of every Body which cannot be touched any other way so as to be exhausted but by Fermentation and a violent Seperation which is an Exhalation of the Saline and Sulphurous Qualities thereof which is that Earth by which the said Element is Elementated which doth remain even in Rain-water after all the Moisture is evaporated and this is that in this Element together with the Spiritual Life which nourishes Beings seeing the Element it selt is only as a Menstruum or Vehicle for conveying of the same to the Centre of the Earth where the Sperm is mixed and sublimed for Vegetation and therefore if the volatile Aquacity is in part evaporated then by consequence must the Menstruum become more sharp and powerful to act on Bodies and as it is more satisfied by the radical Union of the Grain so is that Liquor so produced more durable vertuous and agreeable to Constitutions either temperately hot or cold as will be shewn more at large in that Chapter that treats of Brewing And although some as I before cited ignorant in the Law of Nature do affirm That Decoction separates the volatile brisk and airy Life drawing their Argument from the groaning cracking or sighing of the Water in Decoction when alas this is nothing else but the crackling Serpent or wild Blass which is separated by the first Action of Decoction and then ceaseth and the Water concentrates into Parts more agreeable As for Example take Water and put it on the Fire and make it immediately to boyle and violently to evaporate in such a way that all the parts may be radically opened and then immediately damp or put the Fire quite out and this wild Gass shall only evaporate and the Water become free and quiet in its Decoction and is more powerful for the extracting Tinctures as also for the making Essential Oyles or indeed any use whatsoever let others say what they will to the contrary and the more especially where the Sulphurs that are to be extracted are of an hot and generous Nature as is plain in that of making Tea and Coffee or the Infusion of Sage and Sassafrass and many others in that 't is a general Custome to boy I their Waters twenty four hours and only open the Pipe to let forth the wild Gass which is purely Philosophical Observe that this Experiment is best made in such Vessels as have a blind Head and proper beck only for Evaporation And thus having in general run through what was promised in this Chapter we shall conclude the same with this positive Affirmation sc That Decoction and Fermentation are the two Pillars on which depends Exaltation and Perfection CHAP. II. In which we treat of the right way of Brewing Beer and Ale in general so as to make them the most Durable and Vertuous to Drink THE right way of Brewing is by a true and natural Preparation of the Menstruum or Liquor by which the Vertue is extracted from the Grain which can be no other way but by Decoction which must be so artificial as to separate the wild Gass as was touched at in the last Chapter That being the Grand and Fatal Enemy to Human Life and there is no Element in Nature so much abounding with the same as Water as is plainly manifest in this That Rain-Water takes into its Womb all and every Gass that proceeds from other Elements which is the reason that those Places where Bogs abound and the Air hath not Power to penetrate the Body thereof so as to rarifie and enliven the same are so unhealthful and so often cause contagious Diseases for you must know the Motion Decoction and Rarification is the Life and Exaltation of Beings as hath been said as also the Purification thereof in that they separate heterogeneities and concatinate and ripen the homogeneous Qualities and seeing these are of such Universal Tendency in Nature why may not they be the same in Art For Decoction is here really necessary for without the same it is impossible to prepare our Food so as to make it generous agreable and healthful for our Bodies For as that Learned and profound Philosopher Bernard Trevisan saith in his Answer to Thomas of Bononia That Water which is Cold and Moist if it be well mixed with Vegetables assumes another Quality and in Decoction takes to it and puts on the Quality of the Thing wherewith it is throughly mixed And there can be no true Mixture of things of Different Textures but by Decoction and Fermentation but you are to observe That when I speak of Decoction I mean not one so violent as to evaporate the Compound but to ripen the same So then I shall come to explain what that Decoction is which best agrees with our Mind and is that upon which the whole End and Scope of our Intention is built sc a Seperation of the Wild and Unruly Gass which is the grand Enemy and fatal Destroyer of the Life of Man for reasons before rendred the manner how this is done hath been also already touches at therefore in preparing your Liquor in the Art of Brewing let the same be carefully observed For otherwise instead of having a wholesom and generous Liquor you have that which is destructive to the fermentative juices in us by its Stagnatizing quality and tho this hath been prevented by many in the Art of Brewing yet it hath been by accident the true Philosophy thereof being unconsidered For when the Wise and Prudent of this Nation have by experience found their Beer ill Brewed by making of them ill-disposed or by its soon souring or roping they have ordered that the same should be well boyled and then they have found a better effect by which boyling a separation of the Gass predicted hath been made and this might have been much more easily done and without a considerable diminution of the Liquor had but the true reason been understood sc by an immediate sudden quick and violent boyling and then an immediate damping of the Fire so that the Gass may evaporate which will be more in one half hour than by gentle simering in five or six hours for the Body of the Water is radically opened so as to let that freely pass out and then the Water attracts and receives in its place a vital and spiritual Life from the Air for there is no such thing as a Vacuum in Nature for if Nature should admit of this Beings would soon be annihilated But we se the contrary for Nature tends to the bettering of things and aims at her End rejoycing in the same as the Pismire doth and threfore is she not one moment Idle as Sandivogius truly says but many times she comes short of her end by meeting with obstructions in the way and therefore must it be the great business of Art to help her where she is deficient sc by

are the best that go through Sand and Chalky Places which do imbibe the Contrarietyes as is plain in this of the late Invention of making Salt-Waters fresh late I cannot so properly call it being touched at by Helmont and other Philosophers but however it was of late that a Patent was obtained for the same Salt-Water therefore is thus made Fresh by a Precipitation or Imbibing their Saline Qualityes by some contrary Ferment and then the Aquacity may be distilled off either in a Copper-Still or such Instruments as the Patentees have ordered to sea Now the matter proper for precipitating the Saline Quality is Salt of Tartar Pot Ashes Lime made from good Chalk or rather that of Oyster Muscle or Cockle-Shels or two or three of these mixed together and made into Balls and thrown into the Still and the Water distilled there-from shall be as purely Fresh as the best River or Fountain Water Now the Philosophy and Mechanical Reason hereof is this The Alkaly destroyes the Sharp and Spiritual Points of the Acid and fixes it so that that which is yet more Spiritual may ascend And the same thing may be performed by any other Alkaly This is the Reason why Lime Chalk Beech-Ashes Crabs-Eyes and Alkalized Nitre or that of Coral make sour Beer sweet as the Spirit of Salt in few Drops immediately makes New Beer drink Stale Why then may not our Springs be enriched by causing them to run through such things as will make a Precipitation of the Saline contrary Qualityes whereby they may be made wholesome and agreeable to our Constitutions seeing both Nature and Art daily perform the same and Experience shews us That it may be radically done For Example If you have a Spring which is Saline Vitriolick Muddy or Nauseous then dig as near as you can to the Head of the said Spring and round about it make a Bed of Beech or Wood-Ashes and then lay another of Sand and then let the Foundation thereof be made with Chalk and the Waters by passing through shall be made so Sweet and Pleasant as to answer the End desired This may be done in any Place where the Waters ascend and where Chalk and the rest may be had with little Cost and Labour but with great Advantage to the Drinkers thereof seeing Diseases as hath been said do often proceed there-from Now your Waters being prepared you may thus proceed to your Brewing First make your Liquor or Water to boyle very suddenly and when it boyles with the greatest Violence immediately damp or pull out your Fire as hath been said or immediately remove your Liquor into some proper Vessel there to remain and cooll till the height of the Steam or Vapour is so gone as you can see your Face in it and then put it into your Mashing Tub to wet your Malt as stiff as you can well row it up and let it remain so about a quarter of an Hour and then add another Fortion of Liquor and row it as before for if you ad your Liquor by degrees you shall the better obtain the Vertue from the Malt then add your full Quantity of Liquor according as y●● purpose to make your Beer or A●● in Strength then let the whole stand about two Hours more or less according to the strength of your Wort or difference of Weather then let it run into the Receiver and Mash again for a second Wort but your Liquor must be somewhat cooler than for the first and let it stand but half the Time these two Worts being added together you may put the Quantity of Hops you design thereto and put it into your Copper and let there be a large blind Head fitted to the same lute all fast that nothing may evaporate and gently boyl the space of one or two Hours and as the Goodness or Badness of your Liquor or Menstruum is remove then the Head and let it out into the Receiuer and strain the Hops there-from into your Coolers And so have you a Wort in which the full Vertue of the Grain and Hop is which being cooled fit for Barm let it work and then be tunned up according to the Experience of the Brewer Now if you design it for Distillation of small Beer for Servants then Mash a third Time with your Liquor almost cold and let it stand not above three quarters of an Hour the which you may Hop and Boyl according to Discretion there being no Curiosity to be observed the full and essential Parts of the Grain being before extracted wherefore this is something austere and harsh but may be moderated by a little Honey or Molasses and being boyled with Hops Wormwood or any other preserving Herb becomes excellent Drink Now Double Ale or Beer is the two first Worts used in the place of Liquor to Mash again on Fresh Malt and then doth it only extract the Sweet Friendly Balsamick Qualities there-from its Hunger being partly satisfied before wherby its Particles are rendered globical so as to defend themselves from Corruption for being thus brewed it may be transported to the Indies remaining in its full Goodness nay rather enrich it self therefore must double-brewed Beer contain three times the vertue of the single because of its durable Qualities and internal Sanity whenas the single if not well brewed especially soon Corrupts Ropes and Sours And thus you have in general my Sentiments concerning Brewing of Beer to Drink of which we cannot as before was said be more particular seeing the great Diversity of Waters and different manner of each particular Brewer which make considerable Alteration and some are so practically expert that they need no Teacher therefore our Intention here is no other than only to delineate and point forth the exact Method of separating that Gass which is so destructive to Human Kinds c CHAP. III. In which we Treat concerning the Way used in Brewing in order for Distillation THE way used by Distillers is that whereby they may obtain the greatest Quantity of Spirit and although we do not approve of it yet we think convenient to give it because they shall not think that we are ignorant thereof Which is thus First heat the Water a little above Blood-warm that is between Blood-warm and Scalding hot and then the Malt being in a Mash Tub add so much Liquor to it as is sufficient just to wet it and this is called Mashing then row or stir it up very well with two or three Pair of Hands for half an Hour together stiffly till it is all mixed in every part then add in what Quantity of Liquor you think fit but the stiffer you mash the better it is then strow it it all over with a little fresh Malt and let it stand an Hour and a Quarter or thereabouts then let it off into its Receivers and mash again with Fresh Liquor and let it stand about an Hour rowing it up as before said so a third Time But some will mash a fourth Time