a sweet burning spirit out of malt or honey; know this, that the corn must be brought after a certain peculiar manner into malt, and lose its ungrateful savour before its distilling, and fermenting, or else after the wonted manner a certain ungrateful spirit will be drawn from thence, that cannot be compared to the spirit of wine. The whole Art thereof consists in a true preparation; for ungrateful things are by Art brought into gratefulness, and on the contrary grateful things are made ungrateful by negligence. And thus much for information sake. _Of the fermentation of Malt._ Take of Malt ground in a Mill as much as you please, upon which in a wooden vessel set up right, pour cold water, as much as will moysten it, and serve for mixtion and comminution; then also pour as much warm water as will suffice for the making the mixture moist and thin, and also warm; for it must be neither hot nor cold: which being done mix with it some new barm, and cover it with a cloth, and in a short space, being exposed to heat, it will begin to ferment (wherefore the vessel is not to be filled to the top) and leave it so long in fermentation, until the mixture descends, which for the most part is wont to be done the third day, and the malt will be ready for distillation. _Of the fermentation of Honey._ Neither hath honey any need of a singular Art in its fermentation, because being mixed with 6, 7, 8, or 10. parts of warm water, it is dissolved, and unto the solution is added ferment, as has been spoken concerning malt, which afterward is left covered in some heat for to be fermented, being fit for distillation when it becomes to wax hot. Now know that too great a quantity of honey makes a very slow fermentation, _viz._ of some weeks and months; wherefore for acceleration sake, I advise that a greater quantity of water be added; although otherwise it yields plenty of spirits, but ungrateful, which therefore I advise nobody to distil as being unprofitable, unless any one know how to take away the [1]ungratefulness thereof. [1] [_See the Consolat. of Navigators._] _Of the preparation of Fruits, Seeds, Flowers, Herbs, Roots_, &c. The fruits of trees, as Cherries, Plumbs, Apples, Pears, Figs, Juniper-berries, Elder-berries, Dwarf-elder, and Mulberries, _&c._ are bruised in wooden vessels, with wooden pestils; and upon them being bruised, is poured warm water, and ferment added to quicken it, as hath been above said of malt. Seeds are broken in a mill; flowers, hearbs and roots, are cut small, and are stirred up to fermentation by mixing of warm water, and barm or yest. _An Annotation._