The talents and industry of this naturalist must cer tainly have been great; and had these been equalled by his taste and judgment, his w ritings would have been invaluable. He is characterized by Billion as the most laboripus and the most learned of all the naturalists ; and the same writer highly commends the plan and dis tribution of his works, and the exactness of his descrip tions. Ile is still quoted with respect ; and it is probable that as our own knowledge increases, and we thus be come more able to appreciate his merits, we rgay derive from his writings considerable advantage.
The following is a correct list of the multifarious pro ductions that are ascribed to Aldrovandi. 1. O•nitholo giie, hoc est, de ?vibus Historix, lib. xii., 3 vols. fol., first published at Bologna in 1599, and frequently repub lished, both at Bologna and at Frankfurt. 2. De Atli malibus Insectis, lib. vii. cum iconibus,fol. Bononix, 1602. 3. De Re/I:pis Exanguibus, lib. iv. fol. Bonon. 1606. 4. De Piscibu.s, lib. v., et de Cetis, lib. i., fol. Bonon. 1613. 5. De Quadrupedibus solipedibus Volumen inte grunt, Ful. Bon. 1616. 6. Quadrupedum omnium Bisulco rum Historic, drawn up from our author's papers by Joh. Cornelius Utcrvesius, and the famous Thomas Dempster, fol. Bon. 1613. 7. De Quadrupedibus digitalis lib. iii., et De Quadrupedibus digitatis oviparis, lib. ii., fol. Bonon. 1637. 8. Serpentum et Draconum
Historiir, lib. ii., fol. Bon. 1610. 9. Monstrorum Histo ria, cum Paralipomenis Historiir omnium .1ninializon, folio, Bon. 1642. 10. Mrisieuni Metallicum, in lib. iv., fol. Bon. 1648. 11. Dendrologis natnralis, sou arborum historix, ii. fol. Bon. 1618, and frequently republished. 12. Animalium Encomia, fol. Ilanovice, 1619. 13. Antidvta •ium Bononiense, 4to, Ban. 1574; besides the Essay on Ancient Statues, above mentioned, published in Lucio Alauro's " Antichita de lc Oita di Roma," 8vo. Venet. 1556; a Latin letter De Lolls, and several unedited ma nuscripts. ALE, a fermented liquor, made from malt and hops. This drink was originally made in Egypt, where it sup plied the want of liquors prepared from the grape, and has been a favourite beverage in almost all countries. For the facts connected with the history of this liquor, see Diodorus Siculus, lib. iv. cap. 26.; Pliny, Nat. Hist. lib. xiv. cap. 29.; Henry's Hist. England, 8vo. vol. ii. p. 364; Hume's Hist. vol. ii. p. 224; Pinkerton's Geogra phy, vol. i. p. 65. For a method of preserving ale in long voyages, see a paper by Dr Stubbs in the Phil. Trans. No. 27. On the salubrity of ale; see Cullen's Mat. Med. vol. i. p. 418. See also BREWING. (a)