Arialyfis of the Airl i2$ 



** fermentation is (he fays) the motion of 

 €t the air intercepted between the fluid and 

 " vifcous parts of the fermenting liquor % 

 cc but the caufe of putrefa&ion is fire ic 

 cc felf, collected or included within the 

 " putrefying fubjeQ:, Trocefs. 77" But I do 

 not fee why thefe may not reafonably e- 

 nough be looked upon as the effe&s of dif- 

 ferent degrees of fermentation > nutrition 

 being the genuine effect of that degree of 

 it, in which the fum of the attracting ac- 

 tion of the particles is much fuperior to 

 the fum of their repulfiye power : But when; 

 their repelling force far exceeds their attrac- 

 tive, then the component parts of vegeta- 

 bles are diffolved. Which difToiving fubftances^ 

 when they are diluted with much liquor, do 

 not acquire a great heat in the diflblution,- 

 the brisknefs of the inteftine motion being 

 ehecked by the liquor : But when they are 

 only moift, like green and damp Hay, in a 

 large heap, then they acquire a violent heat,, 

 fo as to fcorch, burn and flame, whereby 

 the union of their conftituent parts being 

 more throughly diffolved, they will neither 

 produce a vinous, nor an acid fpirit ; Which 

 great degree of fplution may well be effe&ec! 



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