If the plentifull Vintage or large encrease of the Wine should be more
than you have Barrels to fill, nothing can be more acceptable than that
the Wine may be concentrated by the Magnet, (which draws to it self
the Water and turns it into Ice) by extracting the overmuchness of the
Water, that so by this means the more contracted Wines may be laid up
the more commodiously, and may if not very good, be rendred better.
XCI. _The third benefit, and which is most acceptable to all
Masters of Families._
If so be that the Master of the House had a whole Cellar full of
Wine, and every Vessel filled with the like or self same noble Wine,
without any difference; then verily the Master and Servant would be
of equal degree, nor should the Master have any prerogative above the
Servant. But now using the help of the said Magnet, he may have his
Wines bettered as he pleaseth, and have divers Wines in his Cellar,
as we taught a little above; if, _viz._ he shall draw from it the
unprofitable watery part.
XCII. _Another way of getting profit by the Magnet’s drawing the
Water out of Wines._
The Anatomizing and examen of Wine discovers, that in twelve measures
thereof, there is about one of more noble spirit, and almost one
measure of Tartar. The residue are nought else but an insipid water
altogether like to common water. Now when the Wines are to be
transported out of the Countries wherein they grow, into more remote
places, what need is there of carrying the water with it so long a
Journey? would it not be better to separate some part thereof from
the Wine, and so transport the Wine, and let the water alone, and
thereby shun a great deal of charges disburst for the carriage of
water into such places as have enough already? would there not redound
a great benefit hereby, both to the Buyers and Sellers of Wines? yea
verily, I believe that there will not onely redound unto them a great
conveniency, but withall a great deal of Treasure.
XCIII. _There’s yet another way of getting notable profit by the
said Magnet, =viz.= if the ill tast and fetidness be taken away
from the Brandy; usually made of Corn._
There is some mention made in what went afore concerning this amending;
but ’tis not done so clearly and manifestly. I will therefore open it
more clearly and more perspicuously in this place.
Mix one part of your Brandy made of Corn, with two parts of common
water poured thereunto, that the stench and ungratefull savour may
diffuse it self into the added water. Having so done, you must again
free this Brandy thus tempered with water by putting your Magnet
thereinto, and so will you draw therefrom all the stinkingness, and
’tis just as if you had washed that Wine, and rinsed off all its filth.