An Idea of a 
Be 
25. g. Alfo their Gonfiftences feil: of fo many of them as are dif 
criminable by Touch in being Soft or Hard; Thin or Thick 5 Mu- 
cilaginous,Gummons,Glutinous, Friable,&c. And thefe in their feveral 
Degreesin which there is a Varietyzas in the Milks of ome Plants,which 
are more Dilute, than that of others: Mucilages ; which in fome, are 
very thick and Vifiows, in others, more diluted and coming nearer to 
amatry Sap. Andby This, to be compared in the fame manner, as 
by their Quantity. 
26. $. Likewife their Colours, Smells, and Taffes: ‘The general 
and particular Kinds of all which fhould benoted. And to what Con- 
tained Parts, and in what Variety, they appertain. So moft Refimous 
Gumms are TinGur'd, fome, not; as that which drops from the Doze- 
flick Pine, is as clear as Rock-water. The Milks of fome Plants are 
Paler, asin Burdock; of others Whiter, asin Dandeljon, Scorzoneras 
Citrine,as in the Root of Trachelinm, Angelica; Yellow, as in Lovage. In 
fome Plants, Odorous, asin Umbélliferons 5 in others not, as inCichora- 
ceous. That of Little Maple, Taftlßs of Garden Chervil, Sweet ; of 
Fenil, Hot; of Scorzonera, Aftringent s of Dandelion, Bitters and ge- 
nerally, in other Plants; but with many Degrees of Strength, and in 
conjunction with other Tafs. But molt Mucilages, have little either 
Colour, Tafte, or Smell; and thelike, Here alfo the fame Qualitiesare 
to be inquired into, as, in general fpeaking, they are faid to belong to 
a Vegetable, Since it is more than probable, that all Colors (excepting 
White, which is fometimes common both to Ceataining and Contained 
Parts) all Odours, and Taítes, which are more immediately, and with- 
out a refolution oftheir Efential Principles, perceptible in a Plant 5 are 
not afcribable either to the Organical, or Containing Parts; but only 
to Thofe, Contained in them ; as from divers rcafons hereafter may 
appear. ? 
27. $. And firff, their Colours; where, with refpedt to feveral 
Plants and Parts, they are more Changeable; as Red, in Flowers; or 
Conftant, as Green, in Leaves.’ Which, with refpect to feveral Ages 
of one Part, are more fuding, as Green in Fruits; or durable, as Yel- 
low in Flowers. In what Parts more Single, as alwaysin the Seed 5 
or more Compounded, asin the Flower; and in what Plants more efpe- 
cially, as in Pancy. Which properto Plants that have fuch a Tajfe 
or Smell, as both, in White Flowers, are ufually lefs ftrong. To Plants 
that flower in fach a Seafor, as a Yellow Flower, 1 think, chiefly, to 
Spring Plants. And to Plants that are natural to fuch a Soil or Seat, 
as to Water-plants, more ufually, a white Flower. What, amongft all 
Colours,more Common to Plants, as Green; or more Rare, as Black. And 
what all thefe Varieties of Colours are upon Cultivation, but chiefly, 
in their natural soil. To obferve alfo with their füperfictal Colours, 
thofe within: fo the Roots of Docks, are Yellow; of Biftort, Reds 
of Avens; Purple; but of molt, White. Where the Inward, and Su- 
perficial Colours agree; asin the Leaves; or vary, asin the other Parts 
frequently. Andin what manner they are Situated 5 fome univerfally 
fpreading, others running only along with the Veféls, asinthe Leaves of 
Red Dock and the Flowers of Wood-Sorrel. 
28. $. Next their Odours; what may be their principal Seats 
whether one or divers Seats in the fame Plant, What the chief Mat- 
ter out of which they are continually bred. What fimilitude betwixt 
the 
