growing on a sandy soil said to be best for podagrics, as having the least tartar, thus Madera, & vinum pucinum and the Gornbergensian wines good. Dr. Cheyne speaks much in praise of malt liquors; that such as drink them only, are not so severely handled with gout or stone as wine-bibbers. Dr. Sydenham has the same opinion as to wine, forbids suppers, and allows in lieu of them a handsom draught of ale not too strong. And he thinks it particularly profitable against the stone and gravel. My opinion is, a pint of warm milk will be a good supper, beside the ale. Drinking them at an hours distance. But our late leaving off malt liquors, and drinking wine more copiously than formerly, may perhaps, be the reason of the great increase of this distemper, observ'd within these few years. Since among other fashionable follys imported from abroad, 'tis become ungenteel to use malt liquors, because the product of our own country. We may with great confidence pronounce thus far: mild, midling, soft and fine ale may be us'd with most safety. French, Rhenish, Moselle wines, those of Hungary, Moravia, Bohemia, Austria, are to be avoided. And remember that all fermented liquors must be drank with great prudence and caution. Now we have so noble a remedy, I think we
need
