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20 



Of Vegetation. 



3 



vifcid ductile ftate, whence thcfeveral parts 

 of vegetables are formed ; and are at length 

 firmly compacted into hard fubftances, by- 

 the flying off of the watry diluting vehicle; 

 fooner or later, according to the different 

 degrees of cohefion of thefc thus compacted 

 principles. 



But when the watry particles do again 

 foak into and dif- unite them, and their rcpel- 

 lingpower is thereby become fuperior to their 

 attracting power ; then is the union of the 

 parts of vegetables thereby fo throughly dif- 

 folved, that this ftate of putrefaction does 

 by a wife order of Providence fit them to 

 refufcitateagain,in newvcgetable productions; 

 whereby the nutritive fund of nature can 

 never be exhaufted : Which being the fame 

 both in animals and vegetables, it is thereby 

 admirably fitted by a little alteration of its 

 texture to nourifh either. 



Now, tho' all the principles of vegeta- 

 bles are in their, due proportion neceffary 

 to the production and perfection of them ; 

 yet we generally find greater proportions 

 of Oil in the more elaborate and exalted 

 parts of vegetables : And thus Seeds are found 



to abound with Oil, and consequently with 



fulphur 





