It must be observed, that the foregoing table is constructed on the supposition, that these different sorts of malt are brewed, fermented with the utmost care, with waters heated to extract it, in proportion to the dryness of the grain, and to intent of time there set down, and with an adequate addition of hops; an ingredient which shall be considered in its proper place. What is meant by the water being heated to extract malt in proportion to the dryness of the grain, may merit some explanation. Grapes, when ripe, carry with them the water they have received, both during their growing state, and that of their maturity. This quantity is sufficient to form their musts with. To dried grapes or raisins, water is added, to supply what they have lost; and for the same reason it is requisite in regard to malt: but as grapes stand in no need of artificial fire, to give to their fermentative principles a due proportion, so what they produce themselves, or cold water applied to them, when dry, is a sufficient menstruum. But barleys, wanting the assistance of a great heat to bring their parts to the necessary proportion, require, when malt, a similar or rather a greater heat to resolve them: without which, experiment shews, the flour of the grain would come away undissolved, and thus considerably impoverish the grist.—Should, on the other hand, too great a heat be applied, an equal loss would be sustained, from some of the finer parts being coagulated or blended with oils, tenacious beyond the power of fermentation to exhibit them. The proportioning therefore the heat of the water to the dryness of the malt, more especially to obtain from the grain the whole strength it is capable of yielding, as well as to cause the drink to preserve itself sound its intended time, is of real necessity. Well-brewed drinks should not only preserve themselves sound their due space, in order to be meliorated by time; they should likewise be fine and transparent.—These circumstances prove the artist’s skill and care, as well as the salubrity of the drink; and are the surest signs of a well-formed must, and of a perfect fermentation. If then the rules for obtaining these ends can be deduced from the foregoing principles and experiments, we may flatter ourselves with possessing a theory, which will answer our expectations in practice. According to the laws of nature discovered by Sir Isaac Newton, the spaces between the parts of opaque bodies are filled with mediums of different densities, and the discontinuity of parts, each in themselves transparent, is the principal cause of their opacity. Salts in powder, or infused in an improper medium, will intercept the light; gums make a muddy compound, when joined to spirits; and oils, unassisted by salts, refuse to be incorporated with water. Musts, therefore, whose constituent parts are not capable of being dissolved by water into one homogeneous body, are not fit, either for a perfect fermentation, or a pellucid drink.