WHETHER that heat is good against cold? Or that it quenches heat, by diluting the wine and destroying its strength? Or that the aqueous and aerial part of wine (which is therefore prone to mutation) is stayed by the throwing in of terrene parts, whose nature it is to constipate and condense? Moreover, salts with the sea-water, attenuating and colliquating whatever is foreign and superfluous, suffer no fetidness or putrefaction to breed. Besides, the gross and terrene parts, being entangled with the heavy and sinking together, make a sediment or lees, and so make the wine fine.