Royal Society. ig^ 
to abound in this oily juice ; and at fome times before maturity, 
it is liquid and vifible in them in the form of a milk. The 
latter end of May^ the feeds of the Hellehorus Niger Sylv. 
^diilterinus etiam hyeme virens^ J. B. are very milky, and 
by being expofed to the fun are eafily formed into cakes, which 
are very oily, and being long kept, and expofed to the flame 
of a candle, they burn freely, this milk or juice of the feeds is 
of a very fiery and pungent nature. 
There are very oily juices, which after coagulation harden, 
and are called rofins; and fuch ivy yields plentifully; to this 
alfo may be referred the juice of Juniperus vulgaris^ bacc'is 
parvls purpure'iSy J. B. which is a hard fat juice, and not very 
gummy. There was an exfudation of a thick, yellowifh, and 
greafy matter, like barm, from the chops of ivy made in 
March ; it melted like oil between the fingers, without the 
leaft perceivable clamminefs ; in procefs of time it hardened 
and crufted on the wounds, like coarfe brown fugar; it burns 
with a lading flame, and fmells very ftrong : Alfo on the top- 
moft leaves of La5iucafylv. coft^ fplriofa^ C. B. in julyy many 
fmall drops, or pearls of an oily juice, like coagulated, or har- 
dened rofin, are plainly to be difcerned, efpecially with a 
fingle mi:rolcope ; they are of an amber colour, and tranfpa- 
rent, eafily to be wiped off, as being an oily exfudated juice. 
And Dr. IJfler is of opinion, that even the blue flower of ripe 
plums, is nothing other but a fine refinous coagulation of the 
tranfudated juice. On the under fide of the leaves, and all 
over the ftalk o{ "Bonus He/iricuSy J. B. there flick infinite fmall 
tranfparent pearls ; thefe clear drops are hard to the touch, 
and teel like greafy fand, and ,not clammy 3 therefore it was 
well called unctuous by Cafpar Sauhln-j and this fponta- 
neoufly exfudated juice is reckoned amongft the refinous 
coagulations. 
The juices of plants are alfo varied and diftinguifhed by 
fermentation; and not only the juices of fruits are to be 
wrought, or fet a working; as of the apple, pear, briar, grape, 
^c. as is well known ; but there is an artificial change, viz. 
malting, to be made even on the feeds of plants, fo as to make 
them fpend freely, or difcharge their juices, and communicate 
them to common water, and receive a ferment; alfo the ju,ice 
of liquorice will ferment, and that of cane, as fugar; again, 
the tapped juices of vegetables are fufceptible of a fermen- 
tation. 
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