348 



APPENDIX. 



ther and fo confiders them as making altogether one thing', and in 

 this way he forms an idea of a particular obje£t perceived by his 

 fenfes : But this he could not do without firft analyfing and confi- 

 dering feparately the feveral qualities of the obje<3: ; for, as analyfis 

 is the beginning of all fcience, fo it is alio that, by which our ideas 

 are formed, from whence all fcience is derived. In tliis way he 

 makes one of the many^ which is the work of intelled and ol intellect 

 only ; for, as Ariftotle has told us, Ncjf \(rTi 70 'bv icoiovv. And it is by 

 this operation of iatellcd, that all fcience, as 1 Ihall iliow, is formed. 



The intelledt, having thus made one of the many of particular ob- 

 jeds of fenfe, proceeds tb make one of Jeveral obje&s ; for it dif- 

 covers, as I have fhown, that there are other objeds having the 

 fame qualities, which make them one, as well as the object firft per- 

 ceived ; and in that way we perceive the one in the many objedls 

 which conftitute the /pedes ; in the fame way we go on, till we 

 find the one in many more objeds, which conftitute a gtnus ; and 

 fo on from a lower genus to a higher genus, till we come to the 

 hl"heft genufes of all, that is the categories. 



And here the reader may obferve that the one^ which we difcover 

 not in one thing only but in many things, fuch as thofe which 

 compofe fpeciefes and genufes, arifes from that wonderful union 

 which I have obferved in things, whereby every thing in the uni- 

 verfe contains, or is contained, in fome thing elle *. Now when 

 thino-s are fo conneded, that the one is part of the other, ihen they 

 iieceflarily make one thing. In this way the feveral individuals of 

 a fpecies, being neceftarily contained in the Ipecies, are one with the 

 fpecies ; and in the fame manner the different fpeciefes of any genu?, 

 being contained in the genus, nuke one wiih the genus: In 

 this way every propofition, by which ihc pracdicate is laid to con- 

 tain 

 • See p. 331 of this Vol. 



