Many things might be said concerning this matter, for although men may be found in any part of the world, who know how to make malt of corn, and of this beer and vinegar; yet many things may be said of this matter for the correcting of it; but because it is not my purpose to shew such things now, yet I shall say something of the use of the copper globe which any one may provide instead of Caldrons, and which is to be used with a certain wooden vessel in the boyling of Beer, which by this way he may, as hath been spoken above concerning the operations, make as well as by the help of Caldrons. Moreover I could here also teach some other most profitable secrets, _viz._ [_See Consolat. of Seamen_] how honey may be freed from its ungrateful odour, and tast by the help of precipitation; and how afterwards a most sweet spirit is to be drawn out of it very like in all things to the spirit of wine: also how the best and sweetest wine clear, and durable like to Mallago, may be made thence: also how after purging it is to be crystallised, so as to resemble Sugar-candy in goodness and tast: also how the sweetness thereof may be converted into Tartar, very like to the natural: [_See Explicat. Mirac. Mundi._] Also how out of fruits of trees, as cherries, apples, pears, _&c._ a very good, and durable wine in goodness, colour, tast, and vertue, like to the natural, may be made; also how out of unripe grapes, that are not maturated either by the inclemency of the country, or air, their acidity being changed into sweetness, very good Wines like to the Rhenish may be made: also how out of sorrel, and other vegetables, a very good Tartar may be made, and that in a great quantity without much costs, resembling the Rhenish in colour, tast, and other vertues: Also how out of Corn, (whether malted, or ground in a Mill) a very good spirit is to be made, and also a very good vinegar like to the Rhenish; also how out of Corn, (ground in a mill) or Meal, a very good spirit is to be distilled without any loss of the Meal, continuing yet fit to make bread. Such and more of this sort might be taught in this place, but because it is not good to divulge all things together, and at once, and this book would by this means grow bigger than I am willing it should, if such things should be here taught, I shall make an end of this Book (omitting other excellent possible secrets of nature) which although it be but little, yet will without doubt be profitable to many. And so Reader farewel. THE FOURTH PART OF Philosophical Furnaces: