10 
«An Idea of a 
The Third 
General 
Mean 
riety will be found. Next their Pofitions one amongft another, which 
are alfo various 3 as Anterior, Pofterior, Collateral, Surrounding, Me- 
diate, Immediate, Near, Remote; both as they refpe& the feveral 
Parts, and the feveral portions of one: Andall thefe,as few, or more 5 
thefe or others ofthem, may be diverfly Compounded together, And 
then the Proportions they bear one to another; whether as to Mino- 
rity, Equality, or Excefs; each Part compared with each, and that 
asto the feveral Degrees appearing in the faid Proportions; the Va- 
rieties whereof may be exceeding numerous. For if we fhould fuppofe 
but Four confiderable Parts generally conftitutive of a Vegetable : 
Thefe Four, produce a Variety For ways. Firft, when One is Une- 
qual; and then it produceth oniy Four Varieties : and thofe two ways, 
Jeil. when one is Greater, and the other three, Equal and Lefs; or 
when one isLefs 3 and the other three, Equal and Greater. Secondly, 
when Two be Unequal and then they produce Six Varieties. Third- 
ly, when Three be Unequal, which produceth Twelve Varieties. Or 
lattly, when all Four be Unequal; which produceth Twenty four s 
which general Varieties, may be further multiplied by their @veral 
Degrees. 
20. $. From all which, we may come to know, what the Com- 
munities of Vegetables are, -as belonging to all; what their Distingi- 
ons, to fach a Kind; their Properties, to fuch a Species; and their Pe- 
culiarities, to fuch Particular ones. And as in Meraphyfreal, or other 
Contemplative Matters, when we have a diftin& knowledge of the 
Communities and Differences of Things, we may then be able to give 
their true Definitions : fo may we pofübly, here attain, todo like- 
wife : not only toknow, That every Plant Inwardly differs from a» 
nother, but alfo wherein ; fo as not more furely to Define by the Out- 
ward Figure, than by the Inward Stru&ure, What that is, or thofe 
things are, whereby any*Plant, or Sort of Plants, may be diftinguifh- 
ed from all others. And having obtained a knowledge of the Gom- 
munities and Differences amongít the Parts of Vegetables; it may con- 
dué us through a Series of more facile and probable Conclufions, of the 
ways of their Caufality, as to the Communities and Differences of Ve- 
getation. And thus much for the Second General Mea». 
21. $. HAVING THUS far examined the Orgazical and Con- 
taining Parts of Vegetables; it will be requifite, more defignedly, 
to obferve thofe alfo which are Fluid, or any others Contained in 
them: and that, for our better underftanding both ofthe Nature of 
Vegetation, and of the faid Contained Parts. And to make inquiry, Fir/t 
of thcir Kinds 3 as Spirits 5 both fach as agree, in general, in being 
Vinous 3 and thofe that are Special, to particular Plants. ers and 
Vapours 3 for the exiftence whereof, in all Vegetables, there are’ Ar- 
guments certainly concluding. And for the difference of their Na 
tures, in being more dry, or moift, more fimple or compounded, as 
they are exiftent in feveral Parts, there are probable ones. Lym- 
pha’s or clear and watry Saps 3 which molt Plants, in one Part or other, 
at fome time of the Year, do Bleed Mucilages; as in Mallow and Vio- 
let Leaves 5 in many Seeds, as of Quinces, Clary 3 Fruits, as in Cuon- 
mers diftiné from the watry Sap, as by permitting it to ftand and 
gelly upon the Veffels from whence it iffues, is plain: And in the 
young Berrys of White Bryony, when about the bigneß of a Pepper- 
Corn 5 
