«An Idea of a 
The Fourth 
General 
Mean, 
of Plants together ; as Osl of Turpentine, by Digeftion with a Lixivial 
Salt, extracteth thence a Red Tindure. Or with Salts, Earths, Metals, 
or any other Bodies 3 as the Juyce of the green Leaves of Rasberry, Prim- 
rofé, and divers other Plants (I think principally fuch as are Aftrin- 
gent) exprefled upon Steel, as it drieth, becometh of a Purple Co- 
Jour. 
46. $. Laftly, by Compounding the Experiment it fel, or joyning 
two or more of them, upon the fame matter : as Fermentation and De- 
ifillation, as is ufed for fome Waters. Infufion and Fermentation, as in 
making of Beer. Fermentation and Cofion, or rather Afation, as in 
making of Bread. Arefadion and Deftillation, as may be tryed upon 
fome Herbs; and with what difference from what may be noted, upon 
their being diftilled, moift. E 
47. $. Having proceeded thus far, by all the above particular 
Ways ofObfervation ; a Comparative Profpe&t mutt be taken of them: 
by which, at laft, the Comzuzities and Differences of the Contents of 
Vegetables, may be dierned 5 the manner of their Caufation and Origi- 
ual, partly, be judged of; and wherein it is, that the Efence of their 
feveral Natures and Qualities doth con, in fome meafure compres 
hended. And confquently, both from the knowledge of their par- 
ticular Natures, and the Analogy found betwixt them 5 we may be 
able, better to conje@ure, and try, what any of them are, Or may be 
good for. For certainly, we (hall then know, more readily, to apply 
things unto, and more fitly to prepare them for, their Proper Ufes, 
when we fir(tknow, what they arc. Notwithftanding, fincethe Fgenl, 
ties of Plants,do often lie more reclufes it is beft,therefore, not wholly . 
to acquiefce in fach Conjectures, as their Tastes, orother Senfible Proa 
perties may fuggelt 5 butto fubjoyn Experiment. In making of which, 
and in paífinga Judgment thereupon, many Cautions, both in refpe& 
ofthe Plant whereof, and the Subject whereupon it is made, are regui- 
fite to be attended. Which yet, in regard they refùlt not fo dircály 
from the Matterat prefent in hands I thall not, therefore, here infift 
upon them, And thus much for the Third General Mean. 
48. $. THE Contents ofthe Organical Parts of Vegetables, having 
been thus duly Examined: it will be requifiteto make the like Inquiry, 
into their Principles; or the Bodys, immediately concurrent and eflen- 
tial to their Being. And of thefe, we are to obferve,Firlt,their Nuz- 
ber; whether well reducible to five, fix, feven, or more, or fewer : and 
the Special Differences obfervable under any one General ; fince there 
are many Bodies, of very different Natures, confounded under one 
Name. Next their Conjugation; which they are, that either un- 
der or over tho obférvable in animal, or other Bodies, are here joy- 
ned together in a Plant; How far common to the Organical Parts 
of divers Plants; or to the feveral Organical Parts of ones or 
how far different in them. So the predominant Principle of the Paren 
chymous Parts of a Plant, that it is an Acid, feems evident, From the 
general Nature of Fruits ; and of Corn 3 and moft Parenchymows Roots, 
Which are either Spirituous, or Sower, or by Digeftion, do eafily be- 
come fuch, Likewife their Proportions 5 which ftand in the greate, 
wbichin the Jeaft, or in the meaner Quantities, and in what Degrees 5 
both in divers Vegetables, and in the feveral Orgamical Parts of one. 
And then the Concentration and Union of them altogether 5 as to the de- 
grees 
