I indeed esteem it the Goodness of God to me, that it is His will, perhaps, that this should rather turn to my profit than disadvantage; for hereby I am taught to be wiser another time, and to shun humane Frauds.
14. All Wines.
Here any wise man may judge whether or no this thing deserves to be sent into Foreign Countries, and there to be sold at a price; when there is no Country-man that does not know that Wine assumes the relish of the Herbs, Flowers, &c. which are steeped in it.
15. Brandy-Wine of all sorts of Corn.
That Farnner brags of this knowledge, he owes it to GOD and me, from whom he had it: For when at first he complain’d to me, that he could not keep the Corn from burning in the Still, and so make the Brandy-wine stink, I upon his intreaty communicated this Secret to him. But because Farnner so much glories of this knowledge, he shall not enjoy it long. I must confess, indeed, that this Secret is not of less value than that whereby wines are meliorated; neither does he get less by it: but forasmuch as I resolve to buy all his Wares every where of him, I will neither leave him this, that he should be free from the trouble of informing others in this thing, and that otherwise would be forced to make long Journeys to buy them of him, may leave off those Journeys, and take this way of preparing it: Take as much Corn as you will, whether Barley, Rye, Oats, or Wheat, steep it in sweet water for some days, then place it that it may sprout after the same manner as Corn is Malted for the making of Beer; turn it well for a certain time, lest it be corrupted by too much heat: then when it is well sprouted, spread it abroad, that it may presently cool, and it will never sowre.
But if you would use it presently, then take as much of it as your Destillation will require, and in a Kettle full of water, boil it so long, till the grains are broken, then pour it into a wooden Vessel, and when it is luke-warm, add to it the fresh dreggs or grounds of Beer, and let it ferment; when it has fermented enough, which is usually at the end of two or three daies, then Brandy-wine is made in a common Still, by destillation from that Corn; what remains in the Still will serve to feed Oxen, Cows, Hoggs, or other Cattel.
But the Brandy-wine which proceeds from thence, must be rectified, as the way is, and by this means it is render’d more sweet and grateful to the relish, than any other Brandy made of Corn: the reason is this, That all Bread-Corn, of which Brandy-wine ought to be prepared, if it be put to ferment presently after softening, it is necessarily in the still, by boiling, reduced into a pap, and so being corrupted by a dustion, produces a stinking Brandy-wine.
But this protuberating and burst Corn cannot be burnt, and therefore makes good Brandy.
Also the Corn may be broken on a Mill-stone, water poured upon it, and distilled out of a Still, placed within another, or in a Kettle full of water, so also it cannot be burnt; yet this way it will yield but little.
NB. But if any man will give this Brandy a relish, like that made of the Lees of Wine, then he must rectifie it upon the Lees of Wine, for this way by the Oil of Wine, which is plentiful among the Lees, he acquires his ends, and in all things he may use this instead of that.