132 a a Vegetation í = Book HL y 
en = E jo 
3..$- AGAIN, asthe fpecifying of the Sap dependeth chiefly on 
the fpecial Nature of the Parts: {o partly, upon the Struéture of the 
Whole, Whereby every Part is {till better accomodated with its own 
Jayce. Thus the Aer-Vefels are neceflary, not only and. bately for: à 
Sipply of Aer 5 but alfo by their Number, Size, and Pofition to adjuft 
the quantity of that Aer, to the government of Nutrition; and the Ge- 
neration of the Specifick Liquors of every Plant. Whichis evident 
from hence, in that they do not follow the size of the Plant; but are 
great and many, in fome fmall Plants; and fmall and few, in fome 
others that are large. So Vines, and Corn, as we have formerly. ob- 
ferved, have proportionably a great number of Aer-Veffels, and thofe 
very large. By which means the Sap is attenuated and Jef Oyly, and 
more copioufly impregnated witha Subtle, Volatile and Winy Spirit. 
4. $. For the fame reafon, the Stalk of Maze or of Indian Wheat; 
which when it is Greex yieldeth a very fweet Fuyce 5 and the Canes; 
whereof Sugar ( which aboundeth with a volatile and inflammable Spi- 
rit) is made 5 thefe, I fay, obtain the like over proportion of Aer- 
Veffels, to what we fee in moft other Plants. Hence alfo it is, that 
none of the faid Plants have any confiderable Barque; that fo theat- 
tenuating and fubtilizing Aer, may have a more eafie and plentiful ad- 
miffion at the Truk allo. For which reafon likewife the Pores of 
the Skin of fome Canes are, as hath been faid, remarkably wide. 
5: $. Hence alfo it is obfervable, that of the fame Species or Kin- 
dred, thofe Plants which have themoft, and efpecially the largeft Aer- 
Veffils have alfo the greateft abundance either of a fiveet, or of a wi- 
ny, Liquor. So in Apple; they are larger than in @rab 5 In Warden; 
larger than in Quince; and in Pear-Tree, larger than in Warden. So 
alo in Corin, larger than in Geofeberrey5 and in Vine, larger than in 
Corin: and fo in others. 
6. § AND asthe AcrVefels, by their Multitude and Largenefi, 
are accommodated to the better making of a Winy sap : fo by their few- 
mefs and fmallaefz, of an Oylie. As is remarkably feen in Fir, and 
other Refinifirous Trees: thefe having, if not the fral/efl, yet the 
fewest Aer-Veffels of all other Trees. 
7. $. IF itbeasked, howa Plant comes to have any Oy! at all in 
any Part? Since we fee, that the Sap by whichthe Root is fed, feem- 
eth to be nothing elfe but Water ; and that many Plants which yield a 
great deal of ftillatitions Oyl, as Mint, Rue, and others, will yet grow 
in Water: Lfay, if it be enquired how this Water, is made Wine or Oyl? 
Taníwer, that thereis no fuch matter. But that the Oyl, and all other 
Vegetable Principles are actually exiftent in, and mixed per minima, 
though in an extraordinary fmall proportion, with the Water. Even 
as we fee the diftilled Waters of Avife Seeds, Penyroyal, and the like 
to be impregnated with their own Oyls, which give the Tafte and Smell 
to fuch Waters. 
8. $. Wherefore,as a certain quantity of any Salt may be diflolved 
in Water ; beyond which, it will not mix therewith, but remains un- 
der its own Form: So is there a certain proportion of Oy}, though far 
lefs, which may alfo be perfeétly mixed with Water; and is certainly 
fo, more or lef, withall the Water in the world. But if that propor- 
tion, or degree of impregnation be once exceeded; the particles of 
Oyl do then, and not till then, gather into a body, and appear under 
their own Form, Defe 
