You may remember (_Eleutherius_) that I formerly intimated to you, that besides Mint and Pompions, I produced divers other Vegetables of very differing Natures out of Water. Wherefore you will not, I presume, think it incongruous to suppose, that when a slender Vine-slip is set into the ground, and takes root, there it may likewise receive its Nutriment from the water attracted out of the earth by his roots, or impell'd by the warm'th of the sun, or pressure of the ambient air into the pores of them. And this you will the more easily believe, if you ever observ'd what a strange quantity of Water will Drop out of a wound given to the Vine, in a convenient place, at a seasonable time in the Spring; and how little of Tast or Smell this _Aqua Vitis_, as Physitians call it, is endow'd with, notwithstanding what concoction or alteration it may receive in its passage through the Vine, to discriminate it from common Water. Supposing then this Liquor, at its first entrance into the roots of the Vine, to be common Water; Let Us a little consider how many various Substances may be obtain'd from it; though to do so, I must repeat somewhat that I had a former occasion to touch upon. And first, this Liquor being Digested in the plant, and assimilated by the several parts of it, is turn'd into the Wood, Bark, Pith, Leaves, &c. of the Vine; The same Liquor may be further dry'd, and fashon'd into Vine-buds, and these a while after are advanced unto sour Grapes, which express'd yield Verjuice, a Liquor very differing in several qualities both from Wine and other Liquors obtainable from the Vine: These soure Grapes being by the heat of the Sun concocted and ripened, turne to well tasted Grapes; These if dry'd in the Sun and Distill'd, afford a faetid Oyle and a piercing _Empyreumatical_ Spirit, but not a Vinous Spirit; These dry'd Grapes or Raisins boyl'd in a convenient proportion of Water make a sweet Liquor, which being betimes distill'd afford an Oyle and Spirit much like those of the Raisins themselves; If the juice of the Grapes be squeez'd out and put to Ferment, it first becomes a sweet and turbid Liquor, then grows lesse sweet and more clear, and then affords in common Distillations not an Oyle but a Spirit, which, though inflamable like Oyle, differs much from it, in that it is not fat, and that it will readily mingle with Water. I have likewise without Addition obtain'd in processe of time (and by an easie way which I am ready to teach you) from one of the noblest sorts of Wine, pretty store of pure and curiously figured Crystals of Salt, together with a great proportion of a Liquor as sweet almost as Hony; and these I obtained not from Must, but True and sprightly Wine; besides the Vinous Liquor, the fermented Juice of Grapes is partly turned into liquid Dregs or Leeze, and partly into that crust or dry feculancy that is commonly called Tartar; and this Tartar may by the Fire be easily divided into five differing substances; four of which are not