J3 2 DISEASES Class 1.3.1.*. 



of heat, which always accompanies increafed fecretion. 2. They 

 may be diftinguifhed from thofe fluids, which are the confe- 

 quence of deficient abforption, by their not poifefiing the faline 

 acrimony, which thofe fiuids pcifefs ; which inflames the (kin or 

 Other membranes on which they fall ; and which have a faline 

 tafte to the tongue. 3. They rmty be diftinguifhed from thofe 

 fluids, which are the conference both of increafed fecretion and 

 abforption, as thefe are attended with increafe of warmth, and 

 are infpifTated by the abftractioa of their aqeous parts. 4. 

 Where chyle, or milk, is found in the feces or mine, or when 

 other fluids, as matter, are tranfiated from one part of the fyftern 

 to another, they have been the product of retrograde action of 

 lymphatic or other canals, As explained in Seel:. XXIX. 8. 



SPECIES. 



1. Ruminatio. In the rumination of horned cattle the retro** 

 grade motions of the cefophagus are vifible to the eye, as they 

 bring up the foftened grafs from their fir ft ftomach. The veg- 

 etable aliment in the firft ftomach of cattle, which have filled 

 themfelves too full of young clover, is liable to run into ferment- 

 ation, and diftend the ftomach, fo as to preclude its exit, and 

 frequently to deftroy the animal. To difcharge this air the 

 farmers frequently make an opening into the ftomach of the 

 animal with fuceefs. I was informed, I believe by the late Dr. 

 Whytt of Edinburgh, that of twenty cows in this (ituation two 

 had died, and that he directed a pint of gin or whifky, mixed 

 with an equal quantity of water, to be given to the other eigh- 

 teen •, all of which erucled immenfe quantities of air, and recov* 

 ered. 



There are hiftories of ruminating men, and who have taken 

 pleafure in the acl: of chewing their food a fecond time. Pfii- 

 lof. Tranfadt. 



2. Rucius. Eructation. An inverted motion of the ftomach 

 excluding through its upper valve an elaftic vapour, generated 

 by the fermentation of the aliment ; which proceeds fo haftily, 

 that the digeftive power does not fubdue it. This is fometimes 

 acquired by habit, fo that fame people can txuGt when they pleafe, 

 and as long as they pleafe 5 and there is gas enough generated 

 to fupply them for this purpofe •, for by Dr. Hales's experiments, 

 an apple, and many other kinds of aliment, give up above fix 

 hundred times their own bulk of an elaftic gas in fermentation. 

 When people voluntarily eje£t, the fixable air from their ftom- 

 achs, the fermentation of the aliment proceeds the fafter ; for 

 flopping the veflels, which contain new wines, retards their fer* 



mentations 



