Strong and right Wine-Vinegar is known by these Trials. First, if it be shaked in a Glass, it by and by receives its clearness, and leaves no scum, dreggs, or bubbles, on the top, as Beer-Vinegar does: for let it be never so strong, it retains its own nature, and causes a scum, if it be shook just as the Beer it is made of: but Wine-Vinegar leaves no scum. Secondly, the longer Wine-Vinegar is boiled, the stronger it is; the reason is this, There is naturally in it an innate sharpness, which is not volatile; but the sharpness of Beer-Vinegar consists in its volatility, which in boiling is abated; so that the longer it boils, the weaker it is. And these are the two chief and most certain trials of Vinegars, which Farnner’s Vinegar will never bear, and therefore will still be Beer-Vinegar, and does not deserve that it’s Preparation should yield Fifty R. Dollers.
Acid or Sower Beers.
What belongs to this, requires nothing of Art, neither is it worthy to be taught at a price when every Country man can do it, by projecting and well stirring in a vessel of acid beer, two or three handfuls of beech ashes well sifted, made wet with a little beer, and leting them lie in it about eight days, for then the ashes by reason of the Salt which is in ’em takes away the sowreness of the beer, and make it drinkable.
NB. If the beer be not too sowre, a handful of sifted ashes may be sewed up in a linen bagg, and put into the Beer through the bung, and there left for this way the Beer may be preserv’d from sowreing and need not be stirred nor troubled. Also some handfuls of wheat put into the beer, draws its sowerness from it, the same also is done by egg shells, Crabs eyes, Tortoise shells, Sea shells, calx viva, and such like things which attract the sharpness, and turn it into sweetness.
But whence is it that Farnner now so abounds in the knowledge of wines and beers, when yet but two years since, when he prepar’d and sold brandy wine and beer, that he complain’d to me, that he had sustained much damage in handling them, so that he shou’d perish unless he learn’d how to take away and remedy the burning of Corn in the Still, the ill smell of his brandy wine and the sowreness of Beer. Why cou’d not he then help himself, and beware of those Losses? he will object that at that time a certain light shone upon him, by whose benefit he knew Nature. However true his objection be, it will never induce me to believe that this light cou’d in so great a measure so suddenly help him, which is a great absurdity: for so much knowledge is given to no man in a nights sleep, it is a false story. But that my faithful instruction, with which I instructed him, has enlighten’d him, and like a guiding star led him in the right way, is most true, tho he is unworthy of those precious Pearls which like a wild boar he treads in the dirt under his feet.
18. Vinegar of Corn.
What belongs to this Paragraph, is demonstrated in the sixteenth paragraph, that tis impossible to make a vinegar of Corn, like that of wine: wherefore this cannot (as he thinks) deserve fifty R. Dollers.
19. Vinegar of green Woods.
Indeed I wonder that Farnner is not ashamed of these things which I have many years since so clearly describ’d or to bring them to light anew, that he might get money by teaching those things to others, which are already published in the first part of Furnaces, And so he adorns himself with other mens Feathers.
But he will object, I have in the trial found these things true, and therefore describe them, but he does it to this end, and to no other than that he may cheat them of their mony who did not know that I had so long since writ of them. He that desires any of these things, may find ’em in the first part of my Furnaces, and he shall not need to give Farnner, ten R. Dollers for his instruction herein.