E6 



J\aturaU tltjtory- 



Experiments 

 in Conihrt, 

 touching the 

 Smels. 



3B7 

 388 



389 



10 " i 



Experiments 

 in Conforr, 

 touching the 

 Goodnefs and 

 Choyce of 

 Water. 



391 



392 



393 

 394 



QMells, and other Odours, are Sweeter in the Aire, at fome Diftance, than 

 D near the Nofe 5 As hath been partly touched heretofore. The Caufe is 

 double : Fnft the finer Mixture, or Incorporation of the Smell. For we fee 

 that in Sounds likewife, they are Sweeteft, when we cannot hear every Part 

 byitfelf. The other Reafon is, for that all Sweet Smells have joyned with 

 them, fome Earthy or Crude odmrs 3 And at fome diftance the Sweet, which 

 is the more Spiritual, is perceived 5 And the Earthy reacheth not fofarre. 



Sweet Smells are moft forcible, in Drie Subfiances, when they are Broken \ 

 And fo likewife in Orenges, or Limons, the Nipping of their Rinde, giveth 

 out their Smell more : And generally, when Bodies are Moved or Stirred, 

 though not Broken, they Smell more b As a fweet Bagge waved. The Caufe 

 is double : The one, for that there is a Greater Emifion of the Sprit, when 

 Way is made : And this holdeth in the Breaking , Nipping , or Cru- 

 fiing-i It holdeth alfo, (in fome degree) in the Moving: But in thislaft, 

 there is a Concurrence of the Second Caufe ; Which is the lmpulfion of 

 the Aire, that bringeth the Sent fafter upon us. 



The daintieft Smells of Flowers,d.re out of thofe Plants, whofe Leaves fwell 

 not-, As Violets, Rofes, Wall-flowers, Gilly-flowers, Pincks , Wood-bine, Vine- 

 flowers, Apple-blooms, Lime-Tree blooms, Beane-Blooms, &c. The Caufe is, 

 fpr that where there is Heat and ftrength enough in the Plant, to make the 

 Leaves odorate, there the Smell of the Flower is rather Evanide and W eaker, 

 t.han that of the Leaves ; As it is in Rofe-Mary-Flowers,Lavender-Flowers,md 

 Sweet-Briar-Rofes. But where there is lefs Heat, there the Spirit of the Plant 

 is difgefted and refined, and fevered from the Grofler Juyce, in the Efflo- 

 refcence, and not before. L 



Moft odours fmell beft, Broken or Crujht, as hath been faid But Flowers 

 Prefed or Beaten, do leefe the Frefhnefs and Sweetnefs of their odour. 

 The Caufe is, for that when they areCruJhed, the Grofler and more Earthy 

 Spirit cometh out with the Finer, and troubleth it Whereas in ftronger 

 odours there are no fuch Degrees of the Iflue of the Smell. 



T T is a Thing of very good Ufe, to Difcover the Goodnefs of Waters. The 

 I Tafie, to thofe that Drink Water onely, doth fomwhat : But other Expe- 

 riments are more fure. Firft,try Waters by Weight ; Whererein you may find 

 fome difference , though not much : And the Lighter, you may account the 

 Better, 



Secondly, try them by Boyling upon an Equal Fire : And that which con- 

 fumeth away fafteft, you may account the Beft . 



Thirdly, try them in Sever all Bottles, or Open VefTels, Matches in every 

 Thing elle, and fee which of them Laft Longefl, without Stench, ox Corrupti- 

 on : And that which holdeth Unputrified longeft , you may likewife ac- 

 count the Beft. 



Fourthly , try them by Making Drinks , Stronger, or Smaller , with the 

 fame ant ity of Mault And you may conclude, that that Water , which 

 maketh the Stronger Drink , is the more Concocted , and Nourifhing • 

 though perhaps it be not fo good for Medtcinall ufe. And fuch Water ( com- 

 monly ) is the Water of Large and Navigable Rivers : And likewife in Large 

 and Clean Ponds of Standing Water : For upon both them , the Sunne hath 

 more power than upon Fountaines , or Small Rivers. And I conceive that 

 Chalke-Water is next them the beft , for going furtheft in Drink : For 

 that alfo helpeth Concoction So it be out of a Deep Well ^For then it Cureth 



1 the 



