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.
NB. Also, he that will, may, without this previous coction and
fermentation, pour the budding Corn hot into a vessel of luke-warm
water, for by this means the Corn begins to ferment of it self, and
needs no other Lees to its fermentation; yet it does not produce so
sweet a Brandy, as if it had first been boiled: for by coction the
ill taste is taken from the Corn, which the Brandy otherwise retains.
Further, also it produces much more Brandy, if the Corn is so boil’d,
that it may be broken. And this, good Reader, is a most excellent and
profitable Secret, and will bring you in much wealth, if you use it
rightly, and you may make great quantities of it.
_Farnner_ did no man wrong, by taking (according to his own estimation)
a Hundred Duckets for it, for it is worth much more, especially if the
residue of the Corn pays the charge. Yet no man hereafter will give him
so much for it now ’tis made publick.
Indeed it is injurious to me to divulge it, but because it is now in
the foul hands of _Farnner_, ’tis better that others also enjoy it,
than that he only should reap the benefit of it. But though by my
communication _Farnner_ should put on a Lyons skin for his defence, yet
he can’t hide his Asses ears under it; as appears from this Paragraph,
where he writes, that he had sent four measures cross the Seas, to try
if they wou’d bear the Sea-water; for then he thinketh he hath made
his Port. Good God! how resplendant is the Wisdom and Philosophy of
this _Farnner_! Certainly, if he shall make one or two Experiments of
this kind, that his Brandy-wine will bear the water, he’ll duly merit
to be created the chief Professor in the Academy of Idiots, for that
will befit him, seeing that the reason is not hid to him, as he writes;
wherefore Drinks are alter’d by the Sea-waters.
But he will make his first Experiment in these four measures, and if it
proves well, then he promises to teach this Art at a price.
O the blindness of this perverse World swelling with Pride! Who ever
heard that a good burning spirit, whether made of Wine or Corn, will
be corrupted by the sea-water? I grant it may be corrupted, if it
be invalid before: But a good and firm burning spirit will never be
corrupted by sea, for all wines bear the water, those only excepted
which labour with a defect of spirit, but strong wines very seldom,
for the more spirits there is in any Liquor, whether Wine, Beer, or
Metheglin, it is in the less danger of being corrupted.
But if the spirit which is in wine, be its preserver, and defender
from Corruption, How comes it to pass that Brandy-wine, which if well
prepar’d, is nothing but spirit, should be corrupted? If the Spirit in
wine be the Preserver and Defence of the wine, which yet is weaken’d
by a great quantity of water, so as the wine remains good, and is
safe from the corruption of water: Why then should not it defend it
self, since it is so strong and free from water? Who doubts that a
concentrated Life is able to perform greater things than a diffuse and
weak life?
Hence you may see how great knowledge _Farnner_ has drawn from the
light of Nature, that he should boast so.