There is only one manufacture, treated both by Bacon and Shakspere, that gives an opportunity of revealing their scientific and psychologic methods of treatment. This I have worked out exhaustively, as I believe the distinction is critically valuable as well as original.

The relation each holds to wine, spirits, and beer is peculiar. Bacon considers no experiment too vulgar to be regarded. Trade facts and habits had been collected and criticised by his thoughtful mind. He notices wine more than beer; cyder with much interest; perry and mead a little ; spirits, in any separate modern form, not at all. He gives advice as to the process of wine-making–methods of grafting vines, of training and manuring them, of ripening and preserving grapes; of the must, clarification, maturation, and methods of treatment, such as burying, heating, cooling. He tests the relative weights of wine and water. He treats of barley as seed, as growing corn, drying corn, as malt, as mash, as beer, and of other forms of grain that might be used as malt. He writes of hops, of finings, of casking, of bottling, of preserving, of doctoring. He gives valuable historical information as to the taxes on ale-houses, and the monopoly of sweet wines ; legal information regarding felony, pardonable when a man is mad, but not when he is drunk. He writes the natural history of drunkenness and its effects.