the Strength of the Beer, so that it was too strong to drink alone, and that which was frozen tasted like Water; and being melted we Mix’d one with the other, and so drank it; but it had neither Strength nor Taste.”
And on this Occasion I remember, that having the last very Sharp Winter purposely try’d to Freeze, among other Liquors, some Beer moderately strong, in Glass Vessels, with Snow and Salt, I observ’d, that there came out of the Neck a certain thick Substance, which, it seems, was much better able then the rest of the Liquor (that I found turn’d into Ice) to resist a Frost, and which, by its Colour and consistence seem’d mafestly enough to be Yiest, whereat, I confess, I somewhat marvail’d, because I did not either discerne by the Taste, or find by Enquiry, that the Beer was at all too New to be very fit to be Drank. I might confirm the Dutchmens Relation, by what happen’d a while since to a neere Friend of mine, who complained to me, that having Brew’d some Beer or Ale for his own drinking in Holland (where he then dwelt) the Keenness of the late bitter Winter froze the Drink so as to reduce it into Ice, and a small Proportion of a very Strong and Spirituous Liquor. But I must not entertain you any longer concerning Cold, not onely because you may think I have but lost my way into a Theme which does not directly belong to my present Undertaking; but because I have already enlarg’d my self too much upon the first Consideration I propos’d, though it appears so much a Paradox, that it seem’d to Require that I should say much to keep it from being thought a meere Extravagance; yet since I Undertook but to make the common Assumption of our Chymists and Aristotelians appear Questionable, I hope I have so Perform’d that Task, that I may now Proceed to my Following Considerations, and Insist lesse on them than I have done on the First.